CHA SIEW PAO DOUGH
Steps:
- 1. Proof yeast in water (110-115 degrees) with the sugar. Let stand 2 to 3 minutes until bubbly and doubled. 2. Sift 4 cups flour in to large bowl. Pour in Yeast mixture and the warm milk and mix until a dough forms Or mix ingredients in Cuisinart with plastic blade until the dough leaves the side of the bowl - adjust the liquid as necessary. 3. Put in oiled bowl (turn dough over to lightly oil the top), cover and let rest for 1 1/2 to 2 hours or until doubled. 4. Punch dough down and let rise 20 to 30 minutes until doubled again. 5. Turn dough out on floured board and knead for 5 minutes until smooth and elastic. 6. Divide in half, in half again until you have 12 pieces. The dough is ready for shaping and filling.
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Ishimwe Valens
[email protected]These cha siew pao were a bit too sweet for my taste, but they were still good.
kmmusic kasoloncream
[email protected]I'm not a big fan of cha siew pao, but I really enjoyed this recipe. The dough was light and fluffy, and the filling was savory and flavorful.
Waseem Ahmed
[email protected]This is the best cha siew pao recipe I've ever tried. The dough is so soft and fluffy, and the filling is perfectly seasoned.
Munni Bgd
[email protected]I love this recipe! The cha siew pao are always a hit with my family and friends.
Thoseforhonourmoments
[email protected]These cha siew pao were delicious! I will definitely be making them again.
Shalom Nosi
[email protected]Yum!
Kwesi Solomon
[email protected]These cha siew pao were so good, I ate two in one sitting! The dough was soft and fluffy, and the filling was savory and flavorful. I will definitely be making these again soon.
Victoria Thomas
[email protected]I've never made cha siew pao before, but this recipe made it easy. The dough was easy to work with, and the filling was flavorful and delicious. I will definitely be making these again.
reuben marende
[email protected]I made these cha siew pao for a party and they were a huge hit! Everyone loved them. The dough was soft and fluffy, and the filling was savory and flavorful. I will definitely be making these again.
Blackberry farm
[email protected]These cha siew pao were delicious! The dough was soft and fluffy, and the filling was savory and flavorful. I especially liked the contrast between the sweet and savory flavors.
Anas Maiach
[email protected]I'm not usually a fan of cha siew pao, but this recipe changed my mind. The dough was light and fluffy, and the filling was flavorful and moist. I will definitely be making these again.
Glory Odeka
[email protected]These cha siew pao were so good, I ate three in one sitting! The dough was soft and fluffy, and the filling was savory and flavorful. I will definitely be making these again soon.
Ayomide Okiti
[email protected]I've tried many cha siew pao recipes before, but this one is by far the best. The dough is so soft and fluffy, and the filling is perfectly seasoned.
malidu madusanka
[email protected]I followed the recipe exactly and the cha siew pao turned out perfectly. The dough was light and airy, and the filling was delicious. My friends and family loved them!
Llyall Dymler
[email protected]This recipe was a hit with my family! The dough was soft and fluffy, and the filling was flavorful and savory. I will definitely be making this again.