man tou steamed bun

lu niang

50g starter + 250 g water soak for 30 mins
add 450 g flour -- use 200 g flour to mix with the starter, rest overnight, then add the rest of flour


same as the above link, but with an added second step!
- the rest overnight could be 3-5 hours, add the rest of the flour and make a dough w/ 10 mins kneading, then wrap up and rest in the fridge overnight
- this video then makes hot dog stuffed buns


pan-fried steamed buns
starter 60 g + water 350g + flour 300 g + sugar 30 g optional ---- after 1h + flour 400g
- usually only half of this portion
- same starter:water ratio, more flour weight in this recipe


starter + 1 teacup water + 2 teacups of flour, rest for 1 hour then see all the bubbles (room temp = 82F)!
- this recipe used beer!



xiaogaojie

8*100g/bun
warm water 250g/ 1 cup
yeast  4g /1 teaspoon
all purpose flour 400g/ 2+3/4 cup
dietary alkali 0.5g /1/4 teaspoon
warm water 15g /1 tablespoon
all purpose flour 150g /1 cup

amanda

用料  

man tou steamed bun的做法  

1. use starter + all water + some flour to make the starter poolish?
   
   rest from 1 h to overnight -- watch closely!