本帖最後由 peter236 於 2010-2-14 22:11 編輯
yes, probably the chinese lo pak is too juicy.
tofu 發表於 2010-2-14 21:05 
What we do is to remove the extra water when cooking the lo bak. But retain the lo bak juice. Then we can add the juice back after we add the rice flour, if the dough becomes too dry. |
發表於 2010-2-14 21:09
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