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🌼Recently, many sisters have asked me about biga yeast dumplings - it seems to be a hot trend in the dumpling world =))) The deep fermentation method with biga yeast reduces the pH of the dough, making the cake whiter. At the same time, the dough absorbs water for a long time, so it will be softer. The deep fermentation process also helps produce esters, making the cake more delicious. There are so many advantages (the only small disadvantage is that it takes longer to ferment), so cakes made with biga yeast have a much better flavor than the usual quick fermentation method. I decided to spread the delicious taste of dumplings made with the Biga yeast method to everyone with 👇🏻👇🏻👇🏻 😘Biga yeast dumpling recipe: 🔆Biga yeast: -250g all-purpose flour -125g water -1/4tsp unsalted yeast 🌼Ingredients for dumpling skin dough: -360g biga yeast -300g all-purpose flour -60g cornstarch -80g sugar -100g sweetened yogurt -110g milk/water -6g baking powder -2g salt -4g sweet yeast -30g shortening or frying fat 👉👉👉 For detailed instructions, please watch this video for easy understanding