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黄金流沙包 using raisin yeast water levain

Continuing my experiments using levain in doughs, I’m trying to make Chinese buns using levain instead of instant yeast. Here’s my input to this experiment in making egg custard buns or 黄金流沙包 :) Dough (360g) Ingredients 52g Raisin Yeast Water Levain 200g HK Bun flour 2g Baking Powder 10g vegetable shortening 96g water (*Update* After eating ...

 

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