boiling water. The steaming puffs the dough
up more than rising and boiling do, and
produces a thinner crust. The result is a
lighter, softer ring.
Asian Steamed Breads The Chinese have
been making and eating steamed breads and
buns for around 2,000 years. Asian breads are
generally small, round, very white, with a
smooth, shiny surface and thin skin, and a
moist, springy texture that may be chewy
(mantou) or tender and fluffy (bao). They are
generally made from soft wheats with
moderate gluten content and strength. The
relatively stiff dough is fermented, rolled out
several times, then cut, formed, proofed, and
steamed for 10–20 minutes.
Some Flatbreads of the WorldCountry Bread Qualities
Unleavened