Chinese Pork and Flower Buns

I have been wanting to try making buns for a very long time, but very skeptical in trying with active yeast as in my younger years, I never knew time IS the key. I finally understood making buns using yeast is not as hard as I once was terrified and vowed never to make. The key is patience for the yeast in the dough to active, sometimes that may take an 1 to 2 depending on the temperature. What I learned from online tutorials is to place the dough covered in a container and puts it inside the oven along with a pot of hot water underneath it. The steam from the hot water will help speed the active yeast. Another key to making the bun more chewy is the kneading process; the more kneading, the more chewy the buns gets.

 

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