| Version 1 (modified by , at 2013-08-18T16:46:23+02:00) ( diff ) |
|---|
Char Siew Bao
| 8g | instant dry yeast |
| 160ml | lukewarm water |
| ½ tsp | white vinegar or lemon juice (optional) |
| 280g | low-protein flour aka hong kong flour |
| 100g | wheat starch |
| 90g | icing sugar |
| 30g | shortening or vegetable oil |
| 10g | baking powder |
| 10ml | cold water |
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