If you need urgent support, call 999 or go to your nearest A&E. To contact our Crisis Messenger (open 24/7) text THEMIX to 85258.
Preparing dough in advance
Former Member
Posts: 1,876,323 The Mix Honorary Guru
I'm making char sui buns for a dinner party tomorrow and i'm trying to get as many things prepared/half cooked as possible so things will go as smoothly as possible with the least amount of blood sweat and tears from me.
Anyways, my question...is there any way i can make the dough in advance? It needs to be left to rise three times - once just the flour and yeast, once after i've added the sugar and shortening and once after they've been filled. So if it is possible to make it in advance should it be after the sugar is added but before the rise (or after) or should it be after they've been filled before the rise (or after)?
Thanks
Anyways, my question...is there any way i can make the dough in advance? It needs to be left to rise three times - once just the flour and yeast, once after i've added the sugar and shortening and once after they've been filled. So if it is possible to make it in advance should it be after the sugar is added but before the rise (or after) or should it be after they've been filled before the rise (or after)?
Thanks
0
Comments
A few points that stick out.
If you're adding sugar to risen dough how is it going to dissolve into the dough ?
Same for the fat
If you mix yeast and flour with nothing for the yeast to feed on, i'd assume it'd eat the gluten. If that happens they won't rise.
Unfortunately this isn't going to help you in time for this dinner party.