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Aug 11, 2009 11:10 PM

No Knead No butter No Bake - Summer time Guotie Mantou

There's been ideas in my head for many things at once, but it started with me pondering what to do with the amazingly delicious yet fragile Ronnybrook Heavy Cream that won't keep long in the fridge. Can I use it to make bread maybe? I googled it, but seems there are no proper bread recipe using heavy cream. Butter for Brioche, yes, but not heavy cream. Wait, but you can make butter by whipping heavy cream, right? So I'll just pretend I live on a dairy farm and I'm going to use the "pre-butter".

I'm also doing my wet stone grinding germinated wheatberry, which ends up with a much wetter dough. Not really any recipe for that either, except that it does resemble a poolish, and smells wonderfully fragrant. I got a chance to try out the whipped heavy cream in the bread with a highly hydrated dough a couple of times when it wasn't yet summery hot in an AC-less apartment. I got very moist, almost cake-like crumb. Worked well for sticky bun dough, too. I've done one batch where it basically did the slow rising in the refrigerator, as the apartment eventually got too warm for slow-rise. It works in the fridge even with just 1/4 tsp of yeast.
But now, even with slow-rising in the fridge, it's way too hot to turn on the oven to bake the bread. I guess I need to put the project on hold for a while....

So then today, I was trying for the 3rd time to cook my not quite perfect dumplings, thinking that I'll use the square electric skillet with a high lid and a vent to make these dumplings pot-sticker style. It turned out well for these dumplings that are slightly too thick-skinned and slightly too soft filling....which was good...but...something else kept going off in my mind....trying to tell me something....a picture formed ! (


I realized that I can continue with my heavy cream dough making in the summer time using this skillet to make Guotie Mantou (Pot-sticker Steam Buns)!

well, as i type I'm realizing that this post probably won't find many echos in the chow pardon me if this is all a bit far out.

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  1. No knead, no bake? I'm not much of a baker, but I'm intrigued! I love reading about your creative endeavors!


    4 Replies
    1. re: The Dairy Queen

      Thanks TDQ!

      So the poolish had wet ground sprouted wheat and wet ground whole oats and was in the fridge for a few days. I mixed in some unbleached flour, whipped heavy cream, yeast, salt, honey. Mix and let stay in the fridge through the 2 hot days. Today, I took it out to shape and set in the electric skillet to rise. I cooked them after about 5+ hours of rising. There were some that I put in a loaf pan and baked since it's not too hot today, and I'm curious to compare the 2 methods.

      The Pot-sticker technique is definitely faster. The crumb is tender and soft in this. The baked took longer, and is cooling now.

      Here's the picture.

      1. re: HLing

        What a delicious experiment! What are you going to do with these, now that they are cooked? I can't wait to hear how the baked ones turn out.


        1. re: The Dairy Queen

          I made a sandwich with the Guo Tie Mantou using my leftover skirt steak potato stew as filling. Both the baked and the Guotie bread are moist and springy in texture, perfect for sopping up sauces and juices. The Guotie mantou with its thin, slightly chewy, shiny skin, and the shape and size (i sliced it almost all the way open, sort of like a hamburger bun) makes for good sandwich eating. Nothing falls out, nothing too dry or too hard to cut the mouth.

          Now I just need to find out how to go about using some sort of soda powder. To people who likes sourdough this is barely sour, but I want to find out how to keep the long cold rise part, and lessen the sour dough tasting part.

          1. re: The Dairy Queen

            sorry, forgot to post 2nd picture.