Testing

     
      The second training lesson was to make steamed dumplings. We visited the front kitchen before making them. The following were the steps:

(1) First, we put a little flour on a table.
(2) Next, we practiced using pole sticks. We used our hands to press the sticks and rolled them for a couple times.
(3) Then, we took a roll of leavened dough and put more flour on the table. We used our thumbs to press the dough.
(4) We rolled the dough outside in with pole sticks. Also, we used right hand to roll and left hand to turn the dough gently. Then the dough became thicker in the middle and thinner on the side. It was the base of dumplings.
(5) Finally, a chef helped us fold slightly up the edge of the base.

      After this training, I felt that making steamed dumplings were harder than I expected. No wonder it was so difficult to be one of the best chefs in Din Tai Fung. Making and rolling the dough for the base was really hard. I was wondering how many efforts they made to let every base have the same size and weight. All of us were extremely upset while we were learning how to roll the dough. We really appreciated the hard works from all of the chefs.

                                                                                                                                       Jasmine

 
         We are learning to roll doughs 〈Team Din Tai FUN 〉