ESC: Just the Buns and Spicy Tofu and Avocado Steamed Buns, pg. 64 & 66
Didn’t have much luck with this batch! I’ve been making David Chang’s Momofulu bao recipe for a long time now and they always turn out like little pillows of perfection. One of the best parts about cooking through books is it allows you to practice with different techniques and ratios to really learn why each step matters.
Tips & Tricks: Give yourself plenty of time! Using distilled water is best, and opt for the stainless steel steamer. (Bamboo one's are fine too but ESC reminds that us using one will give the buns a slight yellow color.)
Easy Substitutes: Rendered pork fat for the vegetable shortening.
Pair With: Lots of pickled veggies.
Make Again?: One more time, paying attention to the differences between how I normally make them using Momofuku's recipe.