What is the purpose of kneading the dough?
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bao ngoi sao
- What are some common mistakes to avoid when making Bao Ngoi Sao?
- Can you add eggs to the filling?
- Are there any dishes that use leftover Bao Ngoi Sao?
- How do you check the internal temperature without piercing the dough too much?
- What is the cultural significance of sharing Bao Ngoi Sao?
- What are some common fillings besides meat?
- What further research could be done on this topic?
- What is the ideal water temperature for activating yeast?
- Are there any sweet versions of Bao Ngoi Sao?
- Are there specific folding techniques for different shapes?
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