How come the Chinese steamed flour products as opposed to baking them?
Timothy Soh After 30+ years I've gotten really good at shoving food in.
Answered Jun 14
I curse you for asking this question. Now I want to eat bao.
those things you see steamed are usually made from rice flour as
opposed to wheat flour. You could use rice flour to bake but they
usually won’t turn out well as rice flour is pretty temperamental for
baking. They become dry very quickly.
What is the history of Chinese bakeries?
The Chinese have had ovens since time immemorial. The question is where are you residing?
That is how you get your delicious plate of cha siew and roast chicken.
The very famous Peking duck is done in an oven too
An oven in Xinjiang baking bread. Made from wheat.
Peanut candy. A childhood love. The origin of these baked confections date back centuries.
Rice puff crackers. They are baked (sometimes fried). In the baking process they expand and dry up quickly. That is why rice is not often used as a baking dough.
中国爆米花， 它们是烤的（有时是炸）。 在烤的过程中，他们迅速的胀大并干掉。 这就是为什么米一般不被用来作为烘烤用的生面团。
Moon cakes the food of a rebellion. The dough is made from wheat.
digs in South East Asia have revealed ovens (baking) and kilns
(pottery) where enclaves of immigrants of Chinese once lived centuries
ago. The last remaining dragon kiln in Singapore was recently brought
back to life.
One of the main reasons why you may not see many oven baked goods is likely due to your locality.
China is a very big place with many differing cultures. Some include baking in their culinary art some do not.
Mark Nealon I've been eating food every day for decades
Answered Oct 9 2016
Ovens are simply not very popular in China. They aren't part of the mainstream culture. I assume there are historical circumstances that led to this but I don't know what they are. Regardless Chinese food is almost all fried boiled steamed or stewed in one way or another as cooking is done on a hob.
Well just because you don’t know any it don’t mean we don’t have any baked flour products. In fact we have more baked flour products than steamed.
Here is some common bakery.
火烧. This is my favorite. It is a common food in northern China but also a thing you would never have in Southern China.
博山肉烧饼. This is a interesting bakery. It looks big But it is empty in the middle except for a little meat stuffing and very thin and crispy crust outside.
烙饼. Quite common thing in China. But it is really not a bakery but a group of bakery
. Here are two common ones.
杠子头. Although it is not so common now but when I was a child I ate a lot of this.
牛舌火烧. It look like a baguette. It also have the similiar size. But the inside is much more empty. Some times it also have stuffing.
牛舌火烧，它看起来像个法棍。 它们的大小很相似， 但它的内部很空。 有时候，它还带馅
周村烧饼. Very crispy. When I was a kid I usually ate this as a snack.
周村烧饼。 非常脆， 在我小时候，我时常把它当零食吃
糖火烧. A traditional food in Beijing.
白吉馍. This is also one of the most common bakery in China. But nowadays very few people eat it directly. It mainly used to make other popular dish like 肉夹馍 and 羊肉泡馍. Also the traditional 白吉馍 is quite how should I describe it soild. Hard like a rock I you ask me. That is why we have the famous 羊肉泡馍 (lamb and 白吉馍 stew).
白吉馍。 这是中国非常常见的烘焙品之一。 但现在的人很少直接吃它。 大多数时候，人们把它做成肉夹馍或者羊肉泡馍这种十分受欢迎的食物。 而且白吉馍十分的硬， 像块石头一样，所以我们用它做羊肉泡馍。
Here come the King of bakery in China. 锅饼.
Just jocking. But it is indeed in some way the King of bakery in China. It is big firm heavy and solid. The biggest one I have ever seen is dozens of kilogrems its diameter is over 1 meter. Difficult to see such a big one now.
For a lot of people it would drive them mad to even bite it because it is too damn hard. In my family we usually cut it into slices and make a stew with meat and vegetable.
其实是在开玩笑。但它真的有点像中国烘焙品的王者。 它很大，很牢靠，很重，很厚实。 我见过最大的有数十公斤， 它的周长超过了一米。 不过现在已经很少能看见那么大的了。
Ken Jacobsen worked at Stanford Research Inst.
Answered Jun 15
As I understand it though ovens have been around forever much of China are vast plains where wood (fuel for ovens) is scarce. The dominating cooking method using a WOK which requires minimal fuel and chopping ingredients into small pieces to cook faster saves precious charcoal Steaming in a basket placed over the wok is also an economical use of precious fuel. Baking is more common in forested areas where wood is plentiful