16 Oct Fermented Dough
Fermented dough that could add extra flavor and texture to your paus!
Steamed Haw Flakes Layer Cake
Difficulty: EasyFermentation
34
HoursIngredients
- First Fermentation (pre-ferment)
75 g flour
38 g water
1 grams active dried yeast
Tip: The water weighs 50%-55% of that of the flour,
and yeast weighs 1%-1.2% of that of the flour.
- Second Fermentation (fermented dough)
150 g flour
75 g water
113 g pre-ferment dough
Directions
- First Fermentation
- Take the materials for the first fermentation and mix them into a ball. Place in clean, airtight container for 17 hours.
- After it has fermented, remove from container. If the dough rises significantly, takes on a honeycomb texture, and has a sour smell, this is the first fermentation, also known as the pre-ferment.
- Second Fermentation
- Mix together the ingredients for the second fermentation. Place in the same container used for the first fermentation for 17 hours. The fermented dough made this way should have a smoother, silkier texture than the leavened fermented dough.
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