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
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