The dough is dry....look at the texture of the dough in the photo ... you cook them by steaming so imagine if you had a soft dough and then cook them with steam ...seriously what would you get ?
My class was worried that the dough cracked ...some spoke between themselves about using their thermo mixers to mix the dough ...,
No.......
Your doughs were perfect and your fillings were aromatic in the cooking and flavoursome to taste .
You used your hands to mix and knead the dough , admittedly it took effort but you know the feel of the dough , cooking is very much a tactile experience .
And we didn't add yeast we used baking powder , what I`m giving you is the ultimate experience in creating with your hands , the experience from touch in knowing when a dough is ready.
Why let this simple beautiful art of creating .... in this instance .....with flour and water .. be bought out at the cost of $2000 + for equipment mostly out of reach for the home cook.
You are here to cook in my class .
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