Calling all bread steamers:
I recently tried my hand at making Chinese steamed buns (man tou). The results were very tasty, but also aesthetically challenged. Can anyone tell me how to improve my technique?
Here's what mine looked like: http://www.chezpei.com/uploaded_image...
Here's what I'd like them to look like: http://tomwolters.web-log.nl/china_bl...
Specifically, the buns in the second photo look whiter and have a skin that is both smoother and more matte than shiny. What causes the skin on the bread to look uneven and plasticky? I'm wondering if I need to:
-knead the dough more
-steam the dough more/less
-have the steamer going hotter/colder