薄而不破的【 汤包皮的道道 】永不失败的面食-第12集

Everyone love soup dumplings or XLB (small soup dumplings). One of the secrets of making great soup dumplings is the skin. It needs to thin, semi-transparent, hard to break, and holds soup well. French Rolling Pin: https://amzn.to/2XqrNeW Macato Pasta Machine: https://amzn.to/2UI3SLq In this video, I will experiment with a few different combinations of skin recipes and show you the secret of soup dumpling skin with: 1. Semi-fermenting Dough 2. Tender-yeast Dough 3. Cold Water Dough (no yeast) I will show you the different characters of each and the secret of making soup dumpling skin: 3 knead, 3 proof and the 90 degree turn. I'll use All Purpose flour in this video since it's easy to come by. Ingredients for Yeast Doughs: All purpose flour: 200g (100%) Room temperature water: 110g (55%) Insta yeast: 2g (1%) Salt: 2g (1%) Sugar: 2g (1%) Ingredients for Cold Water Dough: Just remove the insta yeast Music by Soundcloud Fade [NCS Release] by Alan Walker Music by Epidemic Sound (http://www.epidemicsound.com) Can You Feel Me by Love Beans She Will Never Know by Loving Caliber As an Amazon Associate I earn from qualifying purchases