Posted by Magar (220.127.116.11) on February 16, 2002 at 21:41:39:
In Reply to: BBQ BUN Problems posted by Don Bettner on January 05, 2002 at 22:29:35:
: I have tried, several times, to cook steamed bbq buns using a recipe from a chinese cook book. The buns rise ok but shrink or turn wrinkled with a funny beige color. What can I do to fix these problems?
I know someone who used defrosted bread dough (from frozen bread dough sold in supermarkets) for their BBQ Pork buns. They steam them 10-15 minutes and they turn out just fine.
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