Starter Dough

Bao Zong

Preparation info

    • Difficulty


Appears in

Dim Sum

Dim Sum

By Chan Chen Hei

Published 2005

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Flour* 600 g


  • 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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