Articles — char siu pau
Pau made by Hong Kong Flour in the Thermomix
Posted by Divine Chef on
This blog is a record (archive) or my go-to-place for recipes. Otherwise, I will not remember the modifications made as I cook and sometimes get my inspiration. Last night after dinner, I looked at my kitchen and discovered I have a bag of Hong Kong flour which I have forgotten in my cabinet. I have never used the flour since discovering that Hong Kong flour is the most refined and bleached flour). However, I decided to at least try a variation of my usual pau recipe (preservative free and using unbleached flour) to find out what is the hype about using Hong Kong flour to...
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