SC - Period steamed buns
Decker, Terry D.
TerryD at Health.State.OK.US
Tue Jul 11 08:58:56 PDT 2000
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What's difficult about leavens? This recipe suggests that the leaven is a
sourdough, probably a cup or so of dough from the previous baking.
You can make a basic leaven by combining 1/2 cup water and 1 cup of flour in
a bowl, cover or not as you choose (I tend to cover the bowl with plastic
wrap because of the high levels of mold), let it stand on the counter for a
couple days until it expands and starts bubbling.
If you are using yeast, you might consider dissolving a teaspoon or two of
yeast in a cup of water then adding about two cups of flour, cover and let
stand for four to twenty-four hours, then use the dough as a leaven.
I am curious about the soda. Was the soda listed in the original recipe or
did Paul add it to his adaption of the recipe to get a better rise? If it
is in the original recipe, then it is the earliest use of a chemical leaven
of which I know.
Bear
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!
Kiri
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<DIV><FONT color=#0000ff face=Arial size=2><SPAN class=282074415-11072000>What's
difficult about leavens? This recipe suggests that the leaven is a
sourdough, probably a cup or so of dough from the previous
baking.</SPAN></FONT></DIV>
<DIV><FONT color=#0000ff face=Arial size=2><SPAN
class=282074415-11072000></SPAN></FONT> </DIV>
<DIV><FONT color=#0000ff face=Arial size=2><SPAN class=282074415-11072000>You
can make a basic leaven by combining 1/2 cup water and 1 cup of flour in a bowl,
cover or not as you choose (I tend to cover the bowl with plastic wrap because
of the high levels of mold), let it stand on the counter for a couple days
until it expands and starts bubbling. </SPAN></FONT></DIV>
<DIV><FONT color=#0000ff face=Arial size=2><SPAN
class=282074415-11072000></SPAN></FONT> </DIV>
<DIV><FONT color=#0000ff face=Arial size=2><SPAN class=282074415-11072000>If you
are using yeast, you might consider dissolving a teaspoon or two of yeast
in a cup of water then adding about two cups of flour, cover and let
stand for four to twenty-four hours, then use the dough as a
leaven.</SPAN></FONT></DIV>
<DIV><FONT color=#0000ff face=Arial size=2><SPAN
class=282074415-11072000></SPAN></FONT> </DIV>
<DIV><FONT color=#0000ff face=Arial size=2><SPAN class=282074415-11072000>I am
curious about the soda. Was the soda listed in the original recipe or
did Paul add it to his adaption of the recipe to get a better
rise? If it is in the original recipe, then it is the earliest use of a
chemical leaven of which I know.</SPAN></FONT></DIV>
<DIV><FONT color=#0000ff face=Arial size=2><SPAN
class=282074415-11072000></SPAN></FONT> </DIV>
<DIV><FONT color=#0000ff face=Arial size=2><SPAN
class=282074415-11072000>Bear </SPAN></FONT></DIV>
<BLOCKQUOTE
style="BORDER-LEFT: #0000ff 2px solid; MARGIN-LEFT: 5px; MARGIN-RIGHT: 0px; PADDING-LEFT: 5px">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>Kiri </P></BLOCKQUOTE></BODY></HTML>
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