How do you balance the flavors in the filling?
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bao ngoi sao
- What are some essential ingredients to have on hand if you plan to make Bao Ngoi Sao regularly?
- What are some ways to add texture to the filling?
- What does fried Bao Ngoi Sao taste like?
- Can you fry Bao Ngoi Sao after steaming it?
- How is the Bao Ngoi Sao shaped?
- How do you keep a large batch of Bao Ngoi Sao warm?
- What are some dishes that go well with Bao Ngoi Sao in a meal?
- How do you check the internal temperature without piercing the dough too much?
- Are there any specific serving dishes or utensils used?
- What temperature and time would you use for air frying?
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