hello guys!!!!!!!!!!\
i was hopin if anyone here could help me out on my problem. the thing is, everytime i make a siopao and store in a freezer for just 5 to 10 days, the dough easily breaks. could anyone here advise me on how or what additional ingredients i should add to maintain the good form of my siopao and be more presentable on market.
thanks a lot!!!!
hope i could here from you all soon!!!!