Cleveland.com reporters took a bun-making class at Abundance restaurant in Cleveland Heights, learning the art of creating perfect buns from Chef Liu Fang.
Chef Liu Fang, owner of Abundance, regularly hosts classes at her restaurant at 1975 Lee Road in Cleveland Heights. Each class centers around a specific dish— teaching customers how to make scallion pancakes, hand-pulled noodles, Shao Bing (Chinese flatbread), dumplings, and more. At the end of December 2024, cleveland.com food reporters Alex Darus and Paris Wolfe took a bun-making class at Abundance.
They learned about Fang’s bun-making process which was two hours long with about a dozen students in attendance, each with varying cooking experience. Each person was set up a station complete with the necessary tools and ingredients to operate in the professional environment.Mitchell’s Homemade Ice Cream announces top-selling flavors of 2024 -- and temporary closure of one storeand how she started making buns in her home kitchen. Then, we learned the difference between buns and dumplings, even though many folks might think they’re interchangeable. Essentially, the main difference is yeast. The dough for buns contains yeast, giving the finished product a bouncy texture with more chew than a typical dumpling. Due to time limitations, Fang gave each person a prepared dough ball while explaining her methodology for making it. We learned how to properly roll and slice the dough to get perfect circles, making sure to keep everything covered so the dough didn’t dry out.Fang’s technique for rolling out bun dough ensures that each pocket is structurally sound enough to hold an impressive amount of filling without busting open in the steamer. We made buns with an umami-packed vegetarian filling alongside a shrimp/pork option. The chef also prepared the fillings ahead of time but gave plenty of guidance as to how we could customize the recipe to use up ingredients we might have on-hand at home. The process of filling and folding the buns was undeniably the most difficult par
COOKING CLASS BUN RECIPE CHINEESE FOOD CLEVELAND EATS CHEF LIU FANG
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