I will be making the Momofuku Pork Belly Buns tomorrow. http://www.epicurious.com...
The bun recipe calls for 2 Tablespoons nonfat dried milk. Is it a crucial ingredient, or can I use some milk in place of some water?
I've seen other bread recipes that call for dried milk. What does it do?
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I served the buns with pickled veggies that I made from melissav's finalist recipe today.
Here's a pic:
In this recipe for buns, the dough gets quite a workout from all the kneading and shaping, which leads to the formation of a lot of gluten. I think the dry milk here is lowering the protein content of the flour, and is also acting as a dough relaxant: You are substituting the milk powder, which does not form gluten, for some of the flour, which does make gluten. It allows you to shape dough without it getting way too elastic, forcing you to let it rest for 10 minutes between every shaping. The result will be buns that are softer, more tender and less chewy.
Try it the next time you make cinnamon rolls or sticky buns or scones : D and see if you notice a difference in texture. You can use cornstarch the same way (1 tablespoon of cornstarch mixed with 1 cup minus 1 tablespoon of flour).
Of course, the buns are an entirely different recipe from the pie, so I'm not saying this will hold true there too. Maybe it's more essential there. Just thought I should follow up.
okay, now I have read the comment section. Many had trouble with the buns and it seems D. Chang has different versions of the buns. See if you can make sense of this blog post about it.
http://www.kitchensidecar.com/search?updated-max=2010-03-16T21%3A56%3A00-07%3A00&max-results=7