bao (chinese steamed buns)
 

I noticed many of the recipes for bao include some vinegar, which makes
me think these should really be sourdough. Does anyone here know if
authentic bao are sourdough? If so what is an authentic recipe? I
searched the web and only found yeasted versions.

Jonathan Kandell wrote:

> I noticed many of the recipes for bao include some vinegar, which makes
> me think these should really be sourdough. Does anyone here know if
> authentic bao are sourdough? If so what is an authentic recipe? I
> searched the web and only found yeasted versions.

Convert a yeasted version to sourdough and try it out.

B/

The ancient chinese have used a starter similar to the one used in
sourdough. thatis maybe one reason why the modern chinese cook add
vinegar if they use bakers yeast in order to simulates such....
But vinegar can also improve the apperance of the steamed bun as the
acidity tends to make the product appears wihiter when the dough is
steamed

Roy

"Jonathan Kandell" > wrote in message
oups.com...

> I noticed many of the recipes for bao include some vinegar, which makes
> me think these should really be sourdough.

The vinegar is there to further whiten and stiffen the buns. Also, the
vinegar is not added to the dough, it's added to the water.

> Does anyone here know if
> authentic bao are sourdough?

The closest they get to sourdough is that many times, part of the dough is
saved and refrigerated and allowed to sour somewhat overnight, and then used
as a starter the next day.

> If so what is an authentic recipe?

There are a gazillion types of Chinese steamed buns, depending on what
region, as each region has their own variation of steamed buns. Northern
regions tend to have buns without any added ingredients or fillings;
southern regions, Taiwan, and Canton province (including Hong Kong) usually
have added ingredients in their buns: char siu, red bean paste, green
onions, mung bean paste, fermented milk, etc. So, an "authentic" recipe
would really be based on what kind of bun you are interested in making.

The secret is to use superfine, superbleached steamed bun flour. You can
pick some up at an Asian market, if you have one in your area. I use a
Malaysian brand called "Red Sports Car" which is manufactured by Seberang
Flour Mill. You might be able to order it online, also.

http://www.seberangflour.com.my/

Many recipes use yeast, or use baking powder, or use both. Commercial
steamed buns use an additive that whitens and stiffens the buns by altering
the amylase and lipase contents of the dough. However, as far as I know,
this additive is not available for sale.

Let me translate the recipe I have to English, as it's in Chinese. I've had
reasonable success with it. A Chinese baker in Beijing gave it to me some
years ago, after I commented on how his buns were the best I had tasted
(which is true). He said he wanted to learn how to make Western style
dinner rolls, so I taught him, and then he taught me how to make good
steamed buns.