Hello, My mum has a problem with steaming her chinese buns:
Every time shes steams her Chinese steamed buns it shrinks. Sorry for my bad english.
Here's the ingrediants that she uses and sorry My mum doesn't measure her ingrediants:
-1 bagful and a half of Plain flour
-some pork and vegtable mix
-warm water and milk
She makes the dough and left it for about 1 hour to grow.
The dough gets made into about 100 buns and each bun contains meaty/veg filling.
Then she steams them for 14 minutes, then she opens the steaming pot the cooked buns shrinked.
Please help anyone? Thank you.
P.S does self rasing flour or all purpose flour prevent them from shrinking?
Or do you put less yeast?