Let the Dough Rise: Cover the dough with a damp cloth and let it rise in a warm area for about 1 hour or until it has doubled ...

Don’t be tempted to add flour, as this will make the buns dry and tough. Keep kneading until the dough is considerably less sticky, smoother and more elastic. Shape into a ball, and put into a ...

This recipe for Longevity Peach Buns (壽桃包) are light and fluffy steamed Chinese buns, shaped to resemble peaches, with a red ...

roll the dough up into a sausage shape. Flour the work surface and lay the rolled dough on top of the flour before cutting into rolls into 12 equal slices. Place the slices side by side ...

Fang’s technique for rolling out bun dough ensures that each pocket is structurally sound enough to hold an impressive amount of filling without busting open in the steamer. We made buns with an ...