Submitted by erg720 on September 4, 2009 - 4:11am
Hi everyone.
I'm looking for the Cantonese Bread formula, the one from the old kong-fu movies. Look like small white ball.
I'm sure he content rice flour but that's the only thing.
Thanks for the answers. Ron
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steamed buns?
I haven't seen any old Kung-fu movies so I am not sure what type of bread you're talking about. Would it be the steamed buns like char siu bao and/or flower rolls? These are made of wheat flour, not rice flour though. Ive heard you could make bread using a mix of 50/50 wheat and rice flour but I have never tried that myself.
Steamed buns sounds right
I'll try to look for the recipe.
Thanks
Here it is...
Gothicgirl had it all together, the recipe for char siu bao. If you don't want the fillings, you can just use the dough recipe to make steamed buns. Cheers!
http://www.thefreshloaf.com/node/11086/char-siu-bao
Thanks
It was helpful.
Cantonese bread
The bread you are referring to is called Mantou which like another poster described is the same bread used to make the stuffed buns (baozi). It doesn't traditionally contain any rice flour.
A special bun flour or Hong Kong type flour such as Blue Key brand is used to attain the very white color. This is a highly bleached flour.
I like using bread flour. It's a yeast dough that you mix together and let rise and then punch down and knead in shortening and baking powder, then you roll out, shape and let rise before steaming. The baking powder acts as a double whammy and that's where the extra spring comes from in this soft fluffy bread.
Enjoy! Mrs.Chiu
So what r u saying?
So what r u saying?
Should i look for Mantou Bread?
Mantou
If I understand correctly, mantou is a steamed bun without any fillings. Unless you wish for a different steamed bun recipe, the one I linked to you should work.
According to Mrs. Chiu, in order to achieve the extra white color, you will need to look for a particular type of Hong Kong flour, the Blue Key brand. If you don't know where to find it, I believe regular all purpose flour will do a fairly good job. I also agree that the double actions of commercial yeast and baking powder used in the recipe will result in a more spongy, less chewy texture of the buns. Cheers!
Thanks
Thanks again. it just, when i googled both kind of bread i saw it wasn't realy what i've been looking for, mine has very compressed and dense texture.
So i'm still searching but thanks a lot.
Ron