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Mix & stir the ingredients until the dough comes together, cover with clinkwarp. Let stand 2 hours at room temperature / store in the refrigerator overnight.
The main ingredient
150 gr Low Protein Flour
100 gr sugar
3 g Yeast
50 gr Tangmien Flour
6 gr BPDA
50 gr cold water
5 g Salt
75 gr White Butter
Filling: Chocolate Jam (according to taste)
How to make
1. Mix & stir well all main ingredients (except white butter & salt).
2. Enter the starter ingredients, knead until half smooth. Add white butter, knead until elastic
3. Divide the dough and add coloring according to taste, knead until well blended. Divide & weigh the dough @ 30gr, round & cover, let stand 10-15 minutes.
4. Flatten the dough with the filling, round it & shape it according to your taste, put a pao paper base on it. Let the dough rise for 30 minutes from the first dough filled. Add the Edible Stamp by moistening the surface of the pao with a little water using a brush, then stick it.
The steaming system must also start from the first one filled.
5. Bring the steamer to a boil over medium heat, steam for 10-12 minutes, depending on the size of the pao (cover the steamer with a cloth, so that the water doesn't drip onto the dough). Lift.
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