I'm planning to serve some steamed pork buns tomorrow. I know I can buy frozen buns. Thing is I've gone to the effort of making all the ingredients for Momofuku Ramen recipe and assembling to spec for this first run.
I want to accompany with the recipe for Momofuku Pork buns and want to make my own buns. The recipe in the book is for 50. Mostly because the quantity of ingredients is the minimum that would mix up in the typical home mixer.
I could run down to H-Mart and pick up a dozen frozen but really want to make my own.
I've made and frozen dough previous for pizza and bread without issue.
I see no reason why I wouldn't be able to make a full recipe of the steamed bun dough mix, reserve say a quarter and freeze the rest (before first rise)
Let me know what you think, but that's my plan as I only need to make up about 12 tomorrow.
Recipe:
1T ADY
1.5 C water, room temp
4.25 C bread flour
6 T sugar
3 T nonfat dry milk
1 T kosher salt
1/2 t baking powder,rounded
1/2 t baking soda
1/3 C rendered pork fat of veg. shortening(pork fat for me)
Nothing here tells me I should be concerned about freezing the mixed dough. Never made steamed buns before so don't know if they suffer somehow if made from frozen dough.
I figure the worst that could happen is the remainder of the dough gets tossed.
Trying to cut down on prep time as I need to serve at 1PM tomorrow and don't want to spend the time required to make up 50 buns when I only need a dozen. But - would like to make these myself.
I want to accompany with the recipe for Momofuku Pork buns and want to make my own buns. The recipe in the book is for 50. Mostly because the quantity of ingredients is the minimum that would mix up in the typical home mixer.
I could run down to H-Mart and pick up a dozen frozen but really want to make my own.
I've made and frozen dough previous for pizza and bread without issue.
I see no reason why I wouldn't be able to make a full recipe of the steamed bun dough mix, reserve say a quarter and freeze the rest (before first rise)
Let me know what you think, but that's my plan as I only need to make up about 12 tomorrow.
Recipe:
1T ADY
1.5 C water, room temp
4.25 C bread flour
6 T sugar
3 T nonfat dry milk
1 T kosher salt
1/2 t baking powder,rounded
1/2 t baking soda
1/3 C rendered pork fat of veg. shortening(pork fat for me)
Nothing here tells me I should be concerned about freezing the mixed dough. Never made steamed buns before so don't know if they suffer somehow if made from frozen dough.
I figure the worst that could happen is the remainder of the dough gets tossed.
Trying to cut down on prep time as I need to serve at 1PM tomorrow and don't want to spend the time required to make up 50 buns when I only need a dozen. But - would like to make these myself.