SC - Period steamed buns

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 >>
> ============================================================================
>
> To be removed from the SCA-Cooks mailing list, please send a message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
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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:
<blockquote TYPE=CITE>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 >>
 ============================================================================
To be removed from the SCA-Cooks mailing list, please send a message
to
 Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================</blockquote>
</html>

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