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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!
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 :)
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