I thought that the dough is too wet so i add 80 g AP flour. Don't know if it effect the result or not but it still came out pretty good. Well, it fluff a lot thought but still good. I also half the dough and test if it is work to proof the dough then rolled and cut them out then fry it right away (not left it in fridge over night) and the result still the same. Thanks for the recipe ^u^.
Date Posted: Nov. 22, 2008
Cooking Level: Intermediate
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