It is characterized by a low yeast content and a very wet dough.

If there is any wet dough, pull it out with fingers.

With experience, many people will stop measuring altogether and add just enough water to make the dough almost too wet to handle.

Add more water if necessary to make a moist but not wet dough.

The method of producing the wrapper involves making an extremely wet and viscous dough.

Through this process, a very thin layer of the wet dough adheres to the plate and begins to cook.

"I'm fascinated with breads made with very wet doughs," she said.

Then add the remaining milk a little at a time and bring everything together to form a very soft, wet dough.

Add 165g/6oz of the flour to the bowl and mix with an electric hand whisk until a light, wet dough is formed.

Crack in the eggs one at a time, mixing well between each addition until the mixture comes together to form a wet and slightly sticky dough.