Why don't we steam more doughs? Seriously. Not everything needs a crust. Aki was working on a brioche
recipe whose size allowed for many modifications. One of the batches humored my question. Can we steam brioche? The answer is yes and the results have changed my world. It is that good. Tender, buttery, soft, with a bit of chew. What about the crust that is usually cut off when the brioche is toasted and served in fine dining restaurants? It simply does not exist with steamed brioche. Wait, no cutting off crusts, instead we have a completely usable bread with great texture and flavor. We steamed it as buns today, tantalized by the idea of various decadent fillings: foie gras, charred scallions, hoisin, pickled cucumbers...look out taste buds.
What about other steamed breads? Traditional Chinese steamed buns employ a simple, slightly sweet white dough, changing the flavor profiles can take things to another level. Sure crust is important, though perhaps it's not always necessary. In steaming the different doughs a whole new set of textures and tastes are now available.
