Instagram/@budimuliadua_culinaryschool
Dimsum is a popular snack in Indonesia. This dish is usually made from shrimp, fish, or chicken. The uniqueness of dimsum usually lies in the thin and chewy dough. However, in the process of making dimsum, one of the challenges often faced is that the dough is too soft and difficult to mold.
The problem of soft dough is usually caused by an imbalance between the ingredients used, especially flour and water. If the dough contains too much water or fat from the meat used as the filling , the texture of the dough becomes too soft and difficult to shape. In addition, choosing the wrong type of flour can also affect the elasticity of the dough, so that the dimsum is not dense enough to be shaped.
The soft condition of the dough makes the process of forming dimsum difficult and also affects the final appearance of the dimsum. Ideal dimsum generally has a neat shape with a smooth and chewy skin texture. Therefore, it is important to pay attention to the composition of the ingredients and the dough processing technique so that the dimsum results are as expected, both in terms of taste and appearance.
However, if the dough is too soft, you can use a trick shared by Instagram user @budimuliadua_culinaryschool. Through one of the uploaded videos, the netizen admitted to using two additional ingredients so that the dimsum dough is not sticky and can be molded. Reported by BrilioFood from the Instagram account @budimuliadua_culinaryschool on Thursday (5/9), the additional ingredients used are starch or tapioca flour and ice water.
(brl/lut)
