SC - Period steamed buns

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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