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Introduction to Baozi Skin
The more soup there is in the soup dumpling, the fresher and more delicious the filling. Since the soup contains a lot of liquid, it can seep into the dough during storage, even causing the dumpling skin to break. Using a protein film can solve these problems.
Product Features:
· After cooking, the protein film adheres well to the soup dumpling, increasing the product's chewiness.
· No off-flavors, consistent color, uniform thickness, enhancing aesthetics and improving quality.
· Used in soup dumplings, with a thin and juicy skin, enhancing the product's taste.
Release time:
2024-12-10
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