As I missed to eat Chukaman in Japan last time, I have tried to cook them by myself twice.
Today, I did second experiment with slightly different ingredients.
I used plain flour instead of strong flour for the buns. It seems there is still need for the dough to swell softly.
As I still have the special ingredients such as retort pouched bamboo shoot, oyster sauce and dried Shitake mushrooms, next time I will try using baking powder instead of yeast powder which is required in the recipe.
It may be easier for home steaming to make the dough more ballooned like sponges.
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