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Xiao Long Bao
100%
1
By Raymond Lim
Xiao Long Bao
Instructions
Updated at: Wed, 16 Aug 2023 23:55:05 GMT
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Raymond Lim
· 2 years ago
Following this recipe for wrapper https://thewoksoflife.com/steamed-shanghai-soup-dumplings-xiaolongbao/ It uses 70% hydration with all purpose flour (warm water) 130g flour vs 90g warm water Knead for 15-20 mins Rest for 30 Next time should try with boiling water https://redhousespice.com/xiao-long-bao-soup-dumplings/ This recipe asks for 50% hydration with warm water 180g all purpose flour, 60 g of hot water, 35 g of cold water Both don’t ask for salt
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