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Making Bao Bun but with a slow rise over long time?


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i would love to make Custard filled Bao Bun tomorrow. But as timing wants it i would need to leave the yet to be steamed bun unattended for around 3 hours.

All the recipes i could find ask for a quite warm rise of the dough for only approximately 1 hour. is anyone experienced or has a recipe by hand with a slower but longer rise?

I know, putting the dough in a colder place or refrigerator should work, however, as timing is crucial i wanted to ask you for experiences.

thanks a lot!


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