[Sca-cooks] re:steam bun question

[Vladimir Armbruster]

What are steam buns?

Vladimir Armbruster

<Who loves all things bread>
----- Original Message -----
From: Ginny Claphan <mizginny at yahoo.com>
To: sca-cooks <sca-cooks at ansteorra.org>
Sent: Thursday, January 31, 2002 9:20 AM
Subject: [Sca-cooks] re:steam bun question


> Philippa wrote:
> [ Picked text/plain from multipart/alternative ]
> I did the steam thing but unfortunatley they came out chewy and doughy so
I
> was disappointed.
> Oh well... back to the drawing board.
> Phillipa
> ==
> What was your intended result? Did you want something less chewy/doughy?
> Perhaps longer steaming time is in order? or use more filling?
>
> When I've made steam buns en masse for parties, I used Bisquick baking
mix. I
> get similar results as the prepackaged steam bun flour mixes I've seen at
the
> asian markets. OK, I admit it's a shortcut, but dim sum for 25+ is labor
> intensive! (memo to self: must get started for next couple of weeks.The
Year of
> the Horse is nigh.)
>
> Keep trying, Philippa! :)
> Cheers!
> M. Gwyneth
>
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