Mikko Flour Dumpling Powder 400g
Ingredients List: Wheat flour (80%), Sugar, Soybean powder, Raising agent: E500(ii), Acidity regulator: E450(i), Emulsifier (E471), Salt, Synthetic milk flavor, Yeast sweet dry (Saccharomyces Cerevisiae).
Allergy Advice: Not suitable for Gluten, Soybean allergy sufferers.
Feature: None.
Origin: Vietnam.
Storage: Keep in a cool and dry place, away from direct sunlight.
Storage Type: Ambient.
Instructions for Use: Add: Water (or fresh milk): (150 - 160) ml or 2/3 cup Sweet dry yeast (available in the packet): 1 pack Step 1: Pour the whole bag of dried yeast onto (150 - 160) ml of water or fresh milk and evenly stir. Leave two tea spoons of dumpling flour to soften the hands and pour the remaining mix onto the mixture of yeast and water. Squeeze hard the dough for (20-25) minutes to make it soft and flexible. Step 2: Flatten the dough several times, divide the dough into small pieces of about (50 - 100) g depending on the size of the dumpling you like, then flatten the dough into round shape, add filling in the middle and create the shape. Step 3: Incubate the cake in (45 - 60) minutes, then steam it for (15 - 20) minutes subject to its quantity.
Product Information
Product Information
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Shipping & Returns
Description
Ingredients List: Wheat flour (80%), Sugar, Soybean powder, Raising agent: E500(ii), Acidity regulator: E450(i), Emulsifier (E471), Salt, Synthetic milk flavor, Yeast sweet dry (Saccharomyces Cerevisiae).
Allergy Advice: Not suitable for Gluten, Soybean allergy sufferers.
Feature: None.
Origin: Vietnam.
Storage: Keep in a cool and dry place, away from direct sunlight.
Storage Type: Ambient.
Instructions for Use: Add: Water (or fresh milk): (150 - 160) ml or 2/3 cup Sweet dry yeast (available in the packet): 1 pack Step 1: Pour the whole bag of dried yeast onto (150 - 160) ml of water or fresh milk and evenly stir. Leave two tea spoons of dumpling flour to soften the hands and pour the remaining mix onto the mixture of yeast and water. Squeeze hard the dough for (20-25) minutes to make it soft and flexible. Step 2: Flatten the dough several times, divide the dough into small pieces of about (50 - 100) g depending on the size of the dumpling you like, then flatten the dough into round shape, add filling in the middle and create the shape. Step 3: Incubate the cake in (45 - 60) minutes, then steam it for (15 - 20) minutes subject to its quantity.
