These creamy rows are also known as pai bao. The original recipe is in the book "Japanese Bread" by Yau Yung Ling, a Hong Kong chef cum author. When I saw Florence did this in her blog, I'd decided to give it a try. Though her recipe was rather similar to the author's, she did some modification. I followed hers since she omitted the improver and used lesser yeast. She had the same idea as Chef Daniel's as both of them advocate longer fermentation to bring out the flavor.
The texture is really soft and I'm glad I did the pre-fermented dough for the Fecile.
These creamy rows are also known as pai bao. The original recipe is in the book "Japanese Bread" by Yau Yung Ling, a Hong Kong chef cum author. When I saw Florence did this in her blog, I'd decided to give it a try. Though her recipe was rather similar to the author's, she did some modification. I followed hers since she omitted the improver and used lesser yeast. She had the same idea as Chef Daniel's as both of them advocate longer fermentation to bring out the flavor.
