I'm planning to make Chinese BBQ pork baked buns (see pictures in the follwing links) at home. The recipe
calls for high gluten flour (protein content 14% or higher). I have looked in local supermarkets (in Toronto, Canada),
besides all purpose flour, cake flour, pastry flour there isn't such thing called "high gluten flour". So I came to
this forum to ask for your advice which is the best flour (type and brand name) to use for Chinese BBQ pork baked buns. I'm looking for elasticity and fluffiness in the buns.
Also, if you have made dinner rolls and baked buns before, your input on other tips are also welcomed.
Your help is much appreciated!
Edited by EricDunn - 2/11/13 at 5:19pm