Tuesday, April 17, 2012

Smile Pau/Bao Improved

I have just finished making another batch of char siew pau/bao and this time with a starter that i have left to ferment for more than 48 hrs - it was give and take 55 hours. The starter dough did not look any different and did not smell sour or yeasty............

Continue reading and see what are the improvements HERE

No comments:

Related Posts Plugin for WordPress, Blogger...