What are the key differences in ingredients and preparation methods?
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bao ngoi sao
- How do you store leftover filling?
- What could cause the dough to be too dry?
- How do you care for a bamboo steamer?
- What are the best practices for making Bao Ngoi Sao in advance?
- Should you cool them quickly or slowly?
- What is the texture of Bao Ngoi Sao?
- Are there any dishes that use leftover Bao Ngoi Sao?
- How do you maintain a consistent temperature in the steamer?
- Can you make Bao Ngoi Sao without any fat in the dough?
- How do you test if the yeast is active for the dough?
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