PREVIEW
... the dough would burst out quickly when it was steamed over high heat. This was why using medium heat to steam was the best. Before that, she rested the buns for fifteen minutes before steaming.
The dough was made with yeast so the time was needed to allow for the fermentation process or proof several times at various preparation stages. When the dough had completed the fermentation steps, it’s ready to be shaped into buns.
Lu Xinyi didn’t wait for too long as the yeast would fur ...
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