Chinese Steamed Milk Buns/Mantou (Poolish Method) 牛奶饅頭(液種法)

These steamed buns are made with poolish and the recipe is an adaptation from my Chinese Steamed Buns (Mantou). What I did was to make a poolish with 20% of the total flour amount, let it ferment in the fridge overnight, and then mix it with the rest of the ingredients to form a dough.... Continue Reading →

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