Singapore

Shelf Life

Country of Origin

Weight

Ingredient

Shelf life 1 year from date of manufacture


Using:
- Water (or fresh milk): 375-400 ml

- Dry yeast (available in the package): 01 pack

Step 1: Put all the dry yeast packages in 375-400 ml of water (or fresh milk) to dissolve evenly. Take 02 teaspoons of dumpling flour out to make hand absorbent powder, then add the remaining dough to the yeast and water mixture. Knead the dough vigorously for 20-25 minutes to make the dough chewy.
Step 2: Roll the dough many times, cut and shape. Incubate for 30-45 minutes, then steam for 20-30 minutes.
Note:

- To make the cake whiter, add two tablespoons of vinegar to the steamer.

- Preserved in dry, cool place.

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