Very very frustrated with making Bao Zi. I tried many kinds of yeast/baking soda from supermarket. And one kind of powder from chinese store, a mix of flour and yeast/baking soda, called "Da4 Bao1 Fen3". But as I followed the intructions, diluted it with water, stirred with a bit eggs, milk, sugar, blah blah and waited for it to develop a bit, then stuffed the dough with fillings, let set for a bit, and steamed it. It turned out sticky (Fa1 Bu4 Qi3 Lai2).
Anyone out there that ever made good Bao Zi and would like to share the experience? I would like to know:
1) a specific brand of yeast/baking soda that really works (I've tried many that didn't) and where to get it (better yet, please describe the package)
2) instructions (ingredients, measurements, timing, any utensils required etc.)
3) any other tricks you'd like to show off
好感谢先!:blowzy:
Anyone out there that ever made good Bao Zi and would like to share the experience? I would like to know:
1) a specific brand of yeast/baking soda that really works (I've tried many that didn't) and where to get it (better yet, please describe the package)
2) instructions (ingredients, measurements, timing, any utensils required etc.)
3) any other tricks you'd like to show off
好感谢先!:blowzy:
