this is your la bao story...
a week ago, you took the trouble to braise char siew and prepare the starter dough for the chinese steam bao three days in advance. every day you provided your tender loving care to ensure the yeast works and the dough rise...
yet you failed big time on your first attempt. it could be your fault that you added wholemeal flour to the dough on the final day and turn the dough hard like stone. even after much rescue by adding water, as much as you wish you could turn the situation around and continue with the warping and steaming, you ended up with a batch of flat, ugly looking bao.
on a second attempt, you didn't even bother to do the starting dough, not with the failed experience, you just went ahead with a regular recipe, still using wholemeal flour and you got a batch of big and fluffy bao.
two distinctly different methods and you achieved your bao with the simple recipe. you're absolutely happy with your second attempt!!
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