Ghostbuster
Assistant Cook
Hi there,
I am trying to cook the chinese dish named Baozi (stuffed meat buns). The tricky part is to make beautiful wraps of the dough.
I have seen some clips on youtube and one thing puzzles me, the dough used in the videos is always super extremely elastic almost like "Play Doh". When they stretch the dough it never goes back again, if you know what i mean.
Any ideas or rules of thumb? when I make the dough and roll it out it seems to contract alot again its the opposite of what i see in the videos.
I basically use "normal white" flour, dry yeast and some baking powder. Does the secret lie in the flour?
I am trying to cook the chinese dish named Baozi (stuffed meat buns). The tricky part is to make beautiful wraps of the dough.
I have seen some clips on youtube and one thing puzzles me, the dough used in the videos is always super extremely elastic almost like "Play Doh". When they stretch the dough it never goes back again, if you know what i mean.
Any ideas or rules of thumb? when I make the dough and roll it out it seems to contract alot again its the opposite of what i see in the videos.
I basically use "normal white" flour, dry yeast and some baking powder. Does the secret lie in the flour?