"A bao is already a bun, but most people don't know that 'bao' translates to much more than that. In Chinese, the most common definition is a steamed bun, but it can also refer to a dumpling, a treasure, the act of wrapping something, or bread in general."
"Cookbook author Clarice Lam shares that the type of flour that you should select for your recipe varies based on what kind of bao you're making. She recommends using all-purpose or bread flour for baked buns, and sticking to a cake flour for steamed buns. The main difference between these types of flour is the gluten content in them and how they're processed."
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