New Dough

This is the first time I make this dough. This may very well be the most delicate dough in Cantonese cooking. Originally it is made with finely grounded dried cooked rice but these days it is mostly made with wheat starch and a little corn starch. Wheat starch 澄面 is a very fine starch made from removing the gluten from flour. Boiling water is added to the starch to make the dough. The result is a beautiful pearly white dough that steamed to almost translucent. Here I did not roll it quite thin enough to be translucent, I should next time. The filling is the same as the vegetarian steamed buns. Turns out this is easier than I anticipated. I think I will work on this dough more, and it needs work...