台灣香腊卷, 腊腸卷, 菜包

Wah! today my pau skin is so soft and delicious. Yes, very successful.

菜包

腊腸卷

台灣香腊卷

Pau skin ingredient:

500g Hong Kong flour
250g water
100g sugar
A pinch of salt
12g double action baking powder
6g instant dry yeast
50g shortening