Hi Dr Lin,
I used the deck oven and use all purpose flour. I tried the bread flour before, and the crust problem is thicker plus a serious shrinking problem after cooling. That’s I decided to use AP flour instead.
I’m now trying a Recipe to make my bun stay in a pale color, so I design to use longer steam to bake in a lower temperature condition.
However it turns out a really hard and thick crust surface (just like the Chineses steam bread Mantou). I wonder the root cause come from the longer steam injection ( like Mantou) or lower t…[Read more]