Steamed Rolls
Pretty risen dough
Rolled out and seasoned with chopped scallion, salt, cooking oil, and sesame oil
Ready to steam
All done! :)
Dough ratio:
Flour Water Yeast Baking Powder Sugar 1 cup 1/4 cup + 1/8 cup 1/4 tsp 1/4 tsp 1 /2 tsp 2 cups 1/2 cup + 1/4 cup 1/2 tsp 1/2 tsp 1 tsp 3 cups 3/4 cup + 3/8 cup 3/4 tsp 3/4 tsp 1 1/2 tsp 4 cups 1 cup + 1/2 cup 1 tsp 1 tsp 2 tsp 5 cups 1 1/4 cup + 5/8 cup 1 1/4 tsp 1 1/4 tsp 2 1/2 tsp
Take-aways:
I’m still struggling to figure out the appropriate thickness for the rolls. The thinner the dough is rolled out, the easier it is to create more layers. However, if the dough is rolled out too thin, it could “deaden” the bread (aka make the bread non-fluffy). As you can see from these two batches, I rolled the dough fairly thick. As a result, there aren’t too many layers, but the bread is quite fluffy. Though, there are still random “dead” spots on the surface of the bread. :/
I did a bit of research online and found the following tips.
- After the dough rises the first time, knead and let rise a second time. This gives the bread an even fluffier texture.
- After the rolls finish steaming, be careful when taking the lid off the steamer to not let any water droplets fall onto the bread or the bread surface will become spotty.
I’ll be incorporating these next time and let’s see if there’s any improvement.