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- hlfwy.thr commented on radames ajna's instructable Brazilian Tapioca
- hlfwy.thr commented on hlfwy.thr's instructable Super Soft and Moist Chinese Bakery BunsView Instructable »
Hi, reducing the amount of sugar should be fine. There will be less readily available sugar for the yeast for feast on, which will cuase the dough to rise a bit more slowly during steps 5 and 6. Just make sure to give the dough enough time to rise until doubled in volume and it should turn out great :)
- hlfwy.thr commented on hlfwy.thr's instructable Super Soft and Moist Chinese Bakery Buns
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I tried this at a farmer's market for the first time and immediately fell in love! It was a breakfast version filled scrambled eggs and other deliciousness...drool. Anyway, I just tried your recipe. I think the water to tapioca flour ratio was a bit off. It was far too watery too begin with so I had to keep adding flour and ended up with a huge batch. I think I'll start with less liquid next time. Other than that, it came out exactly like the one I had at the farmer's market. Perfectly crisp and delicious. My favourite topping so far is kaya (a Malaysian coconut jam) - fusion at it's best!