Vỏ Bánh Bao Căn Bản (Basic Pau Skin)
-175g cake flour
-1/2 tsp yeast
-1/2 tsp sugar
-160g warm water
*Dissolve yeast and sugar in water, then add to cake flour. Mix everything together and prove until doubled or overnight.
-200g starter dough
-2 tsp double acting baking powder
-3 tsp water
-100g all purpose flour
*Mix sugar with starter dough until sugar dissolves. Add baking powder, water, and shortening mix until smooth. Finally add flour and kneed for a few mins. Let dough rest for a few mins (about 10), then wrap filling. Steam immediately after wrapping.
Mix the leftover starter dough (135g) with 1/2 tsp sugar, 120g cake flour, and 80g water, then prove until doubled or overnight = more starter dough to start recipe over again.