Search results

Hi again, thanks a lot. I'm getting tips I newer thought about :) After you portion the dough for the rest would you then knead it again, or just divide then rest without knead?

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...