tag:blogger.com,1999:blog-12790784.post6741350134619096055..comments2024-01-02T13:03:12.101-07:00Comments on Lily's Wai Sek Hong: Smile Pau/Bao Improved Finallilynghttp://www.blogger.com/profile/00577592054839317350noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-12790784.post-56268878807621511462012-04-30T07:59:46.767-06:002012-04-30T07:59:46.767-06:00maricel
my apology, i have managed to correct the...maricel<br /><br />my apology, i have managed to correct the error.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-43077683522892377952012-04-29T23:05:14.567-06:002012-04-29T23:05:14.567-06:00I also cannot open the link. It's error 404 -...I also cannot open the link. It's error 404 - not foundMaricelnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-89021170587161316112012-04-27T21:46:38.956-06:002012-04-27T21:46:38.956-06:00anonymous
must be blogger, it gets crazy now and ...anonymous<br /><br />must be blogger, it gets crazy now and then.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-56182865127439759502012-04-26T22:09:09.171-06:002012-04-26T22:09:09.171-06:00why i cant open the link, kindly advicewhy i cant open the link, kindly adviceAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-18953350877251108752012-04-26T04:47:46.301-06:002012-04-26T04:47:46.301-06:00Hi Lily,
I have rescued my bag of ammonia from th...Hi Lily,<br /><br />I have rescued my bag of ammonia from the bin (sounds yuck but it's still clean). I don't know how long it will keep for but I've now kept it in an airtight container in the freezer. Thank you for all your advise and guidance. Will make more bao(s) later and hopefully they smile. Ciao bella!Lilyhttps://www.blogger.com/profile/13649627487719656245noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-50507094802379386612012-04-25T20:22:48.142-06:002012-04-25T20:22:48.142-06:00lishan
my batch of ammonia could be longer than y...lishan<br /><br />my batch of ammonia could be longer than yours but i keep it in the freeser. I diluted the double action baking powder and the ammonia together cos both of them has to be diluted properly dissolved. if not well dissolved you might end up with yellow specks all over your white paus. I have use a steamer and found that the heat was not good enough, perhaps it is altitude, so i now use the spaghetti pot with the shallower basket. The water was much more higher in the spaghetti pot, therefore create more steam.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-36215897465899189522012-04-25T09:07:42.073-06:002012-04-25T09:07:42.073-06:00Hi again Lily,
Yes, I used a wok that has a separ...Hi again Lily,<br /><br />Yes, I used a wok that has a separate steaming rack. The water was rolling boiled, plenty of good steam, I even placed another rack in there to avoid "wet bottoms". I steamed 6 buns together. <br /><br /> I've now chucked the whole bag of fairly unused ammonia powder, as it was 6 months out of date. I had one bao that cracked a little, but that was all. I don't understand why the DA baking powder had to be activated with the ammonia with a little water.... is it for a better distribution? <br /><br />Again, <br />LishanLilyhttps://www.blogger.com/profile/13649627487719656245noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-81208999858157354022012-04-25T08:06:03.023-06:002012-04-25T08:06:03.023-06:00lishan
my first try with a first time made starte...lishan<br /><br />my first try with a first time made starter was also very foamy and yeasty and i used more flour to form into a pliable dough. I had to use 1/2 tsp ammonia. The paus smiled but you are not to serve them as the ammonia smile is still present. Let the paus cool down, then resteam them again. I tried steaming a few paus of which the dough was more on the wet side and that was no good, it did not smile, they just cracked. Then i added more flour to the remaining dough and it smiled. Water for steaming must be really really hot and do not crowd, steam a few paus at a time - i steam only 3 the most at a time.<br /><br />good luckAnonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-83662653381789709342012-04-25T07:56:19.812-06:002012-04-25T07:56:19.812-06:00Hi Lily,
I've tried your recipe, my bao did n...Hi Lily,<br /><br />I've tried your recipe, my bao did not turn out "smily" like yours. My starter was quite moist, doesn't hold its shape, that's probably acceptable(I'm guessing) so I started adding the actual bao ingredients step by step according to your photos illustrustrations. At the end where you've only added 3 tbsp of bao flour and 2 tbsp of wheat flour, I've added quite a few more tbsp in order to get it into a soft lump of workable dough. Once steamed, nobody smiled at me :( if only I could upload my pics to show you. Would the extra flour make the dough tougher to smile? My ammonia powder has expired but I added the required amount anyway. <br /><br /><br />LishanLilyhttps://www.blogger.com/profile/13649627487719656245noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-18073048343817831602012-04-21T08:06:50.683-06:002012-04-21T08:06:50.683-06:00Now many places in Asia is now serving Black Sesam...Now many places in Asia is now serving Black Sesame Seed Ice Cream. Wonder if you going show ice cream recipes now? Lychee Sorbert is great also.<br /><br /><br /><br />EricaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-42394503696641295922012-04-21T00:31:58.270-06:002012-04-21T00:31:58.270-06:00It Looks Yummy !It Looks Yummy !Healthy Food Recipeshttp://www.fitnessrepublic.com/recipes.htmlnoreply@blogger.com