However, if HongKongflour and double acting baking powder are unavailable, using any low protein bleached flour and normal baking wouldn't be detrimental
I used to make steamed bun in the morning and eat as supper at night using that same old recipe. (use Pauflour if you're new in making steamed bun, the success rate is higher 新手建议用包粉，面团比较容易操作)
I love steamed buns (also known as pau or bao or baozi) which has a light, fluffy and a little chewy texture with paper-thin skin that can be easily peeled off
smiley char siew pau 又见叉烧笑包. where is the sun in hongkong. 5g bao flour. 5g bao flour. i made this bun, or should i say this bun recipe 2 days in a row
Sift flour, icing sugar and baking powder onto a clean surface and make a well in the centre. Stir in flour and knead with your palm till a smooth and soft dough is formed
I am using American Rose Cake Flour but any other brand will do. The first batch of breads that you make using new starter dough may not be as flavorful
Pai pau (排包- which literally translates to rows of bread), is a popular bread in HongKong. Put all the ingredients into the breadmachine bowl starting with the list above accordingly, starting with the starter and ending with the yeast on top of the flour
hongkong dim sum squid dumpling 香港点心海皇鱿鱼饺. ‹ almost “kong guan” sultana biscuits “康圆“ 提子饼干Categories. - mix flour, yeast and sugar together and add in mashed pumpkin
![Steamed Roasted Pork Buns / Cha Siew Bao [叉烧包]](http://cdn.mytaste.org/i?u=group2%2FM00%2F86%2FF5%2FCgAIN1gc96WAHjhMAAR8GUFmmGg138.jpg&w=330&h=270&c=1)
