Prime example #1 - steamed buns. He likes to use cold water straight from the tap and only barely mixes the dough with a flimsy pair of chopsticks. Dough does not get proofed whatsoever and the resulting horror resembles a brick no less.
When I had a go at making Swedish saffron bread not too long ago, he was keeping an eagle eye on me, most likely to make sure that I didn't leave the kitchen looking like it had just been bombed with flour. A little inquisitive for his nature, he asked what I was doing and I tried my best to explain the purpose of proofing and the optimum temperature for the multiplication of yeast and whatever else.
I thought he would have taken something from our in-depth conversation to improve his lacklustre method of making steamed buns, but to no avail. Bricks again. So when my mother cooked up a batch of sweetened adzuki beans and left me home alone, I took the opportunity to one up my dad with steamed buns adapted from a recipe in 'Martin Yan The Chinese Chef'.
I kept it simple by rolling 35g portions of dough into 6cm rounds before stuffing them with a rough tablespoon of beans and then pleating or attempting to pleat anyway. When steaming I line the steamer insert with perforated baking paper. I take a large square of baking paper (the same stuff i use for oven-baked goods) and fold it numerous times and trim just like making a cartouche. Make sure it fits the steamer insert then fold it back up again and punch holes into it at regular intervals using a regular stationary hole puncher. If handled carefully and dried afterwards, it can be used over and over without the need for replacing.
Steamed Milk Dough
35 g castor sugarCombine sugar and yeast then sprinkle over a small bowl containing milk and water.
5 g active dry yeast
125 g lukewarm milk
70 g lukewarm water
260 g flour
2 g salt
Mix to combine and set aside for 10 mins until frothy.
In an electric stand mixer with dough hook attachment mix flour, salt and yeast together for 5 minutes on medium until smooth and elastic.
Transfer into a greased bowl, cover and proof for 1 hour until doubled.
Portion into 35 grams, roll out on floured bench, fill each bun and pleat.
Steam for 10-12 minutes.