Foodie

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

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