Serving home recipes that are easy for everyone to make and ingredients that are easily available. Inspires cooking enthusiasts. homemade food is a topic which can be of general interest, as well as especially relevant in the current day and age where people value convenience over quality when it comes to their diet choices. Home cooking has been largely replaced by eating out or buying pre-prepared foods, but there is a growing number of people who want to try this more traditional form of cook
(total liquid 254ml can all liquid milk or all ice water)
40 gr white butter
2 g salt
How to Make Chasio Pao
* Mix all ingredients except butter and salt mixer until mixed and smooth, add salt and butter, mixer again until elastic, check windowpane
* Lift the dough into a round, divide the dough according to taste (me: 50gr) get about 18pc then fill according to taste
* Proffing 30 minutes depending on room temperature, steam on medium heat for 10 minutes, add the dumplings when the water boils and smoke a lot
* The lid of the steamer must be covered with a cloth so that the steam water doesn't drip onto the pao
* If it's cooked, turn off the fire when you want to open the lid of the steamer, you have to do it slowly, if I leave it for a few minutes, then open the lid of the steamer and take it out
* Cool the pao for a while then put it in a closed container or plastic wrap so the skin doesn't dry out
NB: if you make buns, you can't over-proffing, for example, if you make a lot, you have to steam it twice, steam it first from the first order in the stuffing wrapper
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