Go to the Recipe: Calamari-Stuffed Squid Ink Steamed Buns
I'll start this off.. would this respond well to swapping squid ink with charcoal powder? Any idea how to make up for the moisture loss, or would it be too much of a pain and I should just buy squid ink? Ok, fine I'll go buy squid ink. But also, any ideas about charcoal powder?
This looks so amazing! I think I want to open a Steamed Bao restaurant and bar one day. Chefsteps gives me new found inspiration on almost every video I watch, and for that, I thank you all.
hummmm doesn't matter what it looks like its the taste, bun any colour with that is great, think I skip the black ones
saves on trying to find the ink.... Mind you my we catch plenty and that ink sure stains!!
Recipe looks great
Thanks
Looks tremendous! No doubts I’ll try it. Just an appreciation: “arròs negre” is not from Catalonia but from the Valencia region (although is also cooked in other parts of Spain).
Thank you for so many good ideas.
I have an unopened jar of squid ink that is about three years old. Think it is still good?
bump
Hey, just wondering whats an alternate I can use for Wondra Flour? There's no such thing in Australia and I can't seem to find anything like it. Thanks
http://www.food.com/recipe/wondra-instant-flour-substitute-438574
What's the expiration date?
I'd be interested to see how that turns out! I made it with squid ink and thought that the ink also gave the buns a slight seafood flavor and smell that complimented the squid nicely. I'd worry that charcoal powder would make the buns a bit gritty - but if it works, that would be great!
Made these last night and they turned out fantastically! Added a bit more squid ink (maybe 30-40 grams total?) to the dough to get it as black as the photos. The final buns were jet black and while they weren't as smooth and well made as the ones in the photos, still tasted great. We used a mix of squid tentacles and broken scallops for the filling (since the fishmonger was low on tentacles) and swapped the Wondra for cake flour; both changes seemed to work just fine. We also chopped up a bit of kimchi to have in the bun as well, which added some nice heat and textural contrast. Just had the leftovers for lunch and they were still great. A really fun recipe; thanks Chefsteps!
@Phil MaJuevos here, the way the posts work, saying "bump" or replying, does absolutely nothing to push it towards the top or make it more visible to others. Just an fyi.
