shanghainese panfried bun (starter dough) 上海生煎包 (老面法)
Victoria Bakes
Victoria Bakes
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 30-32 g buns
  • poolish dough (A)
  • 100 g all purpose flour
  • 1 g instant dry yeast
  • 80 g water
  • starter dough (B)
  • all of poolish dough (A)
  • 145 g water
  • 7 g sugar
  • 180 g all purpose flour
  • main dough
  • 175 g of starter dough (B)
  • 20 g caster sugar
  • 175 g all purpose flour
  • 2 g instant dry yeast
  • 50-55 g water (add according to flour’s water absorption ability)
  • filling
  • 270 g minced pork
  • 75 g leek, chopped

Instructions

Comments

Log in or Register to write a comment.