SC - Period steamed buns
Elaine Koogler
ekoogler at chesapeake.net
Tue Jul 11 08:30:28 PDT 2000
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Yup....there were several lovely puns on this one! However, I just got the last
of some information from Paul regarding some of the terminology in the recipe
and can now pass it on. I haven't tried it yet, but it does sound very tasty:
*Chuqmin (same as "long bread")
White flour (five chin), vegetable oil (one chin), Chinese flower pepper (one
liang; roast and discard the juice), fennel (one liang; roast).
[Mix] ingredients and keep overnight. Use leaven, salt, soda and warm water.
Combine this with flour [dough]. The next day add flour to thicken. Combine
again into a dough. Divide each chin [of dough] into two loaves. Put into a
lung and steam.
Notes:
1. A liang = 0.11 oz or 31.20 grams
2. A chin = about 500 grams
3. Chinese flower pepper = Szechuan pepper
4. The "leaven" used here was not the same as modern yeast, but, as it is
somewhat difficult to make, modern yeast could be substituted. I may have some
leaven recipes to share in the future.
5. I'm not sure what a lung was, but am told that Chinese steamer baskets would
work. Paul said he used a bread maker!
I have not done anything further with this. I'm hoping that Phillip (my lord)
can play with it before too much longer. I suspect it is something we may want
to fix for our upcoming Festival of Kites.
Kiri
Seton1355 at aol.com wrote:
> I'd love to have your recipe for steamed buns (ohhh , I feel a pun coming
> on!!) I'd love for you to share your period bun recipe
> Thanks
> Phillipa
>
> <<
> I'm not a bread maker as such...that job is ably handled by my lord!
> However, I
> would also add that the Chinese/Mongols/etc. did frequently steam bread. I
> do
> have at least one period recipe for this...a kind of steamed bun.
>
> Kiri >>
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>
> To be removed from the SCA-Cooks mailing list, please send a message to
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Yup....there were several lovely puns on this one! However, I just
got the last of some information from Paul regarding some of the terminology
in the recipe and can now pass it on. I haven't tried it yet, but
it does sound very tasty:
<p><i>*Chuqmin</i> (same as "long bread")
<p>White flour (five <i>chin</i>), vegetable oil (one <i>chin</i>), Chinese
flower pepper (one <i>liang</i>; roast and discard the juice), fennel (one
<i>liang</i>; roast).
<p>[Mix] ingredients and keep overnight. Use leaven, salt, soda and
warm water. Combine this with flour [dough]. The next day add
flour to thicken. Combine again into a dough. Divide each <i>chin</i>
[of dough] into two loaves. Put into a <i>lung</i> and steam.
<p>Notes:
<br>1. A <i>liang =</i> 0.11 oz or 31.20 grams
<br>2. A <i>chin = </i>about 500 grams
<br>3. Chinese flower pepper = Szechuan pepper
<br>4. The "leaven" used here was not the same as modern yeast, but,
as it is somewhat difficult to make, modern yeast could be substituted.
I may have some leaven recipes to share in the future.
<br>5. I'm not sure what a <i>lung </i>was, but am told that Chinese
steamer baskets would work. Paul said he used a bread maker!
<p>I have not done anything further with this. I'm hoping that Phillip
(my lord) can play with it before too much longer. I suspect it is
something we may want to fix for our upcoming Festival of Kites.
<p>Kiri
<p>Seton1355 at aol.com wrote:
<blockquote TYPE=CITE>I'd love to have your recipe for steamed buns
(ohhh , I feel a pun coming
<br>on!!) I'd love for you to share your period bun recipe
<br>Thanks
<br>Phillipa
<p><<
<br> I'm not a bread maker as such...that job is ably handled by my
lord!
<br>However, I
<br> would also add that the Chinese/Mongols/etc. did frequently steam
bread. I
<br>do
<br> have at least one period recipe for this...a kind of steamed
bun.
<p> Kiri >>
<br>============================================================================
<p>To be removed from the SCA-Cooks mailing list, please send a message
to
<br>Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
<p>============================================================================</blockquote>
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