This is the other half of the recipe of Chinese Pork Bun. I grew up in a region doesn’t cook much wheat-based foods. I am not familiar with wheat/flour recipes. The bun/flatbreads used in Roujiamo look all the same to me. However, if you do research online, you find that some people say the authentic bun is called “baijimo” (白吉馍) and some say it should be “tuotuomo” (坨坨馍). Some say the dough is not fermented and some say the dough is semi fermented. After some reading, I tend to believe that all the variation is caused by preference/tradition of difference region. I am not native to any of the recipes I cook. So, I decided to put aside the thoughts of making the true authentic bun for Roujiamo. Like I said in the other half of the recipe, wheat aroma brought out by and crispy surface from the low heat baking without adding oil is so amazing.
Chinese Flatbread/Bun 白吉馍/白吉馍
Equipment
- Large mix bowl
- Rolling Pin
- 12“ frying pan
Ingredients
- 10 oz all purpose flour
- 1 tbsp sugar
- 0.5 tbsp salt
- 1 tbsp yeast
- 1 tbsp oil
- 5 oz water
Instructions
- Weigh flour, yeast, sugar, salt and water
- Mix all the ingredients with a spoon until all water is aborbs and a loose dough is formed
- Use one hand to knead the dough until all flour is incorporated into the dough. Place the dough in the mixing bowl, cover it with a plastic wrap, and let the dough rest for 20 mins at room temperature
- After resting, knead the dough for 3-4 mins until the dough surface is smooth. Put it back into the bowl, cover it with a wrap, and let it fermentate for 40 mins at room temperature
- Take out the dough and knead for 2 mins to get rid of the air. Use fingers to pucn through the dough to form a donut shape
- Break the "donut" and divide it to 6-7 pieces. Take one piece and cover the remaining dough pieces with a wrap
- Use a rolling pin to flatten the dough piece in one direction. Fold the flat dough. Repeat this process twice
- Fold the dough and place the folds at the bottom. Use the rolling pin to evenly flatten the dough to about 1/2" and make it as round as possible
- Bake the dough at low to medium heat with lid on for 3-4 mins on each side
- Once both sides of the bun turn golden and the dough is fully cooked, slice it to half and stuff it with cooked meat
Video
Notes
- The amount of water is not extremely critical. It would affect the bun/flatbread texture. However, as long as the bun is fully cooked and surface is golden, it tastes good.
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