hehe, speaking of cod fish sperm sac, I still have a pix. in my desktop, I thought it would be too weird to post it in my blog, which by the way, I ended up making tempura dusted with turmeric spice, double weirdness, double delish. Ah..your double folded buns looked great, 1/2 a dozen plzzzz ?
[...] made XLB before, yes, another call to Mom…and no, she didn’t advise me to get a can of Pews-bewry dough. The combination of using hot water and cold water was perfect and is one of the secrets -the [...]
I just have a question.. I want to go the really quick route and use Pillsbury to make the buns.. but I don’t have a bamboo steamer, so how would I go about doing this?
Hi Melissa- you don’t need a bamboo steamer. Just use a large wide stockpot. You’ll have to do the buns in batches, but it will work. Fill pot with a couple inches of water. Use an inverted bowl to prop up a plate. Put the buns on the plate. Cover and steam. Just make sure you check the water level between batches. If you don’t have a small bowl, take an empty small can (the same can that I use as my cookie cutter in the recipe) and use that to prop up the plate.
Right before serving, throw all the buns on the plate one last time and re-steam to heat them all up. You want to serve them hot.
I haven’t tried the Pillsbury dough yet – let me know how it goes.
[...] instructions of the steamed bun mix, filled the dough with the red bean paste, and steamed. (Click here to see Steamy Kitchen’s picture of the steamed bun [...]
[...] instructions of the steamed bun mix, filled the dough with the red bean paste, and steamed. (Click here to see Steamy Kitchen’s picture of the steamed bun [...]
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Heck, I will make do with Peking chicken too! So much easier than da duck, and I have cravings as well.
Tigerfish- next time I’ll make pork belly!
hehe, speaking of cod fish sperm sac, I still have a pix. in my desktop, I thought it would be too weird to post it in my blog, which by the way, I ended up making tempura dusted with turmeric spice, double weirdness, double delish. Ah..your double folded buns looked great, 1/2 a dozen plzzzz ?
[...] made XLB before, yes, another call to Mom…and no, she didn’t advise me to get a can of Pews-bewry dough. The combination of using hot water and cold water was perfect and is one of the secrets -the [...]
I just have a question.. I want to go the really quick route and use Pillsbury to make the buns.. but I don’t have a bamboo steamer, so how would I go about doing this?
Hi Melissa- you don’t need a bamboo steamer. Just use a large wide stockpot. You’ll have to do the buns in batches, but it will work. Fill pot with a couple inches of water. Use an inverted bowl to prop up a plate. Put the buns on the plate. Cover and steam. Just make sure you check the water level between batches. If you don’t have a small bowl, take an empty small can (the same can that I use as my cookie cutter in the recipe) and use that to prop up the plate.
Right before serving, throw all the buns on the plate one last time and re-steam to heat them all up. You want to serve them hot.
I haven’t tried the Pillsbury dough yet – let me know how it goes.
[...] instructions of the steamed bun mix, filled the dough with the red bean paste, and steamed. (Click here to see Steamy Kitchen’s picture of the steamed bun [...]
[...] instructions of the steamed bun mix, filled the dough with the red bean paste, and steamed. (Click here to see Steamy Kitchen’s picture of the steamed bun [...]