The xiaolongbao skin is thin, so you have to gently pick it up, otherwise, the skin might break and the soup inside will spill out, which would be a waste.
But unexpectedly, even though Ye Huasong had his spoon ready to catch it, he found that the xiaolongbao skin seemed to have elasticity.
With the naked eye, you could see that the soup inside the xiaolongbao was quite full, pulling the skin down with the filling.
Just when everyone thought the skin was going to break, surprisingly, it held on like a water-filled balloon, elastic yet firm.
"The skin of your xiaolongbao..." Ye Huasong looked at Ye Fei.
Ye Fei smiled and explained, "I added a bit of wheat starch and cornstarch to the regular flour."
"No wonder," Guo Wenbo understood, "Wheat starch and cornstarch are used for making crystal shrimp dumpling skins, which are transparent and have excellent elasticity."
