Chan Chen Hei

Starter Dough

Bao Zong

Preparation info
    • Difficulty

      Easy

Appears in
Dim Sum
Dim Sum

By Chan Chen Hei

Published 2005

  • About

Ingredients

Flour* 600 g

Method

  • Mix ingredients into dough and leave at room temperature for 24 hours, covered with a piece of cloth. It should become foamy and smell sour and yeasty. Use as indicated in recipe, but leave 50 g of starter dough behind for future use.
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