China - Sourdough & Steamed Buns
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- Опубликовано: 27 сен 2016
- Our Sourdough quest takes us to China. First, we visited a small bakery in Baixiang to discover how they make more than 5000 steamed buns a day. Then we flew to Wuxi where we met Professor Weining Huang, Director of laboratory of baking science & functional ingredients research at the Jiangnan University.
Interesting that you collect sourdough. It's good as we could compare rhe different, similar or same types of bacteria and yeast found all over the world. It's wonderful.
wow, thanks for sharing this video 👍👌💗
My favorite bread. So good.
Nice collection.
جميل جدا...ومفيد أيضا. ..وممتع جدا..شكرا جزيلا للاختيار.
My favourite bread.
Like this man
pl pl post some tutorials/recipes for artisan chocolates using puratos products with English subtitles.does puratos ha've an application centre in DELHI..INDIA
How does the steamed buns cooked with the bamboo steamers? I put 3 stocks/layers of bamboo steamers and the buns on the top we’re uncooked? I have to cook them with a layer at a time. Please help. Thank you
Usually many layers steamer especially those with more than two layers the top layers are only used to keep the bun warm while waiting for customers to purchase them. Once some buns are gone new buns need to be steamed so they will move the cooked ones to the top and use only bottom 2 layers to steam new buns till they are cooked.
Yummy 😋😋😋😋
Nice research, however technically the steamed buns or baozi's in China shouldn't be called sourdough bread. Though sourdough starters may have been used, it's impossible to sell if the final product bearing that "sour" taste. In the West the baking process might somehow help to eliminate part of the sour taste and it's preferred by specific consumer groups , while steaming will only enhance the sour taste and it's not appreciated by the Chinese consumers. To compromise the sourness bread makers in China tend to either neutralize the dough by adding soda which is alkaline or mixing the dough by using minimal amount of starter with fresh dough, the dough for this kind of steamed buns dumplings (baozi's) is called "banfamian" which is "half leavened dough".
or add something sugary
Sourdough means naturally leavened. Sourdough it is.
Throughout most of history, most people have considered sour tasting bread to be undesirable. I have an eleven year old starter, apparently it is homofermentative, it produces bread which is sweet and savory and not at all sour. If you have a heterofermentative starter which pumps out vinegar, maybe you should throw it out and start over.
Just as hotdog doesn't contain dog, sourdough bread aren't meant to be sour either. There's no need to rename hotdog any more than the need to rename sourdough.
Sourdough refers to naturally leavened. You can work the natural yeast by feeding regularly so it does not have any sour taste.
Search for some tips on the web about it and you will see. Sourdough does not have to taste sour and you can have all the other benefits and flavors.
Would you please be kind enough to write the full recipe and technique that the last lady used. I would very much like to try to make these. Thanks for you lovely video.
I would also like to see that.
This is my recipe, I have had good results with this:
Servings: Makes enough for 6 medium buns
135 g AP flour
012 g sugar
001 g baking soda
060 g spring water
012 g peanut oil
075 g levain (AP, 66.7% hydration)
1. In a small bowl, stir together the flour, sugar and baking soda. Dump it all onto the counter and form it into a "crater" with a circle of exposed counter in the center.
2. In the same small bowl, nuke the spring water + peanut oil until it is lukewarm. Pour the liquid into the "crater".
3. Circle the tips of the fingers of your dominant hand around inside the "crater", incorporating the dry ingredients a little at a time. When the liquid feels tepid (and not warmer), drop the levain into the slurry. Dimple it with your finger tips and slide it around in the slurry. It will take a while, be patient. Eventually you will break it up, incorporating little bits of dry ingredients as you go.
4. Continue circling the finger tips of your dominant hand around in the slurry. Meanwhile, use the side of your other hand to slide the remaining dry ingredients into the slurry. When a shaggy mass forms, use a scraper or the edge of a spoon or butter knife to scrape the dough off of your fingers. Lightly knead the dough only until all of the dry ingredients are roughly incorporated. Scrape the counter, roughly form the dough into a ball and place the dough into the same small bowl and cover and let it rest for twenty minutes.
5. Knead the dough for five minutes. It should be smooth and elastic. Place in a lightly oiled clean bowl, cover, and allow it to rest for sixty to ninety minutes (depending on the room temperature) until almost doubled in size. Use right away or refrigerate.
@Papa Jose 75 grams of naturally fermented or "sourdough" starter (note that in China as well as in Europe, bread should never taste sour, and it is regarded as a failure if it does). 66.7% hydration refers to the amount of water in the starter expressed as a percentage of the flour. Equal amounts of water and flour would be 100% hydration. 66.7% hydration means three parts flour and two parts water. That's what I use. If you have a 100% hydration starter just use 90 grams of it and 45 grams of spring water (instead of 60) in the recipe (it will certainly be easier to incorporate).
AP means the starter is fed with all-purpose flour. I use King Arthur all-purpose flour. Gold Medal will probably work just as well. When initiated (eleven years ago) I started with whole wheat flour and gradually transitioned to all-purpose, with an occasional supplemental pinch of whole wheat flour added in.
I would never use bleached flour, I guess the Chinese would never use unbleached flour. "Never the twain shall meet".
If you don't have a starter, a pre-ferment (biga) or 75 grams of day-old dough will probably work just as well, but the handling and consistency of the dough might be a little different.
Sorry, I never tried to make mantou.
@Papa Jose Take the dough from the refrigerator and let it sit at room temperature for two hours, then divide, shape, stuff and steam.
@@TelamonianTeukros woow so insightful!!! Will try your recipe out!! Thanks a lot!
@@TelamonianTeukros Bleached flour is banned in China, as they have a desire to keep their foods natural.
they are using,, alkari" (as i heard) what is it? '
It functions similar to baking soda in that it alters the pH of dough. Different parts of Asia probably have different names to it. Alkaline water, lye water, kansui, 碱水, etc
ediblyasian.info/recipes/kansui-chinese-alkaline-salts-for-cooking-
thanks for the answer
Lye water is usually added to make the bun less sour because of sourdough.
Seems to me that the “baker’s wife” is also the baker.
are they chinese beautiful people?
Mi dai fatti in casa da benedetta
Talkin...Talking...Talking
Yeast
As you can see, the discipline of sanitation procedures has always been lacking in China. No hair nets
No proper uniform attire
No proper safety shoes
The basket on the floor
Old machinery that never gets a chance to be sanitized and checked for oil spills and other debris
And I’m sure there are plenty of sanitary rules that are being ignored in the back room!