How do you mix the skin of Xiaolongbao with noodles

The mixing method of Xiaolongbao requires controlling the proportion of flour and water, and mastering the kneading skills. The main key steps include selecting medium gluten flour, cold water and flour, adding water in batches, kneading until smooth, and waking and relaxing.

1. It is recommended to use medium gluten flour with moderate protein content, whose gluten is between high gluten flour and low gluten flour, to make steamed buns with medium gluten flour [SEP], which can not only ensure the toughness of the dough, but also not affect the taste too much. Ordinary household dumpling flour or special wheat flour can meet the demand, avoiding the use of bread specific high gluten flour or cake specific low gluten flour.

2. Cold Water and Noodles

Mixing dough with cold water below 30 ℃ can inhibit the excessive formation of gluten from protein in flour. It is recommended to use ice water to delay fermentation in summer, and room temperature water can be used in winter. Too high water temperature will cause the dough to ferment in advance, and the dough skin is easy to collapse during steaming, losing the translucent texture of Xiaolongbao.

3. Add water in stages

Gradually add water to the flour 3-4 times, stirring each time until the water is absorbed before continuing to add. The standard ratio is about 100 grams of flour corresponding to 50-55 milliliters of water, which needs to be adjusted according to the water absorption of the flour. Adding water in batches can better control the softness and hardness of the dough, avoiding excessive water addition at once that may cause it to stick or become too hard.

4. Rub until smooth

The dough should be continuously kneaded for 15-20 minutes until the surface is smooth and free of particles, and the cut surface is preferably free of pores. The kneading process can be combined with wrestling movements to enhance the gluten network and make the dough more elastic. The kneaded dough should meet the "three light" standard: hand light, bowl light, and dough light. At this time, the dough has moderate elasticity and is easy to roll later.

5. Awakening and Relaxation

Good dough should be covered with a damp cloth and left to stand for more than 30 minutes to allow water to fully penetrate the flour particles and relax the gluten structure. Winter can be extended to 1 hour, but should not exceed 2 hours to prevent excessive fermentation. After waking up, the dough has improved extensibility, making it less likely to shrink when rolled out, and can produce even and thin folds of buns.

When making steamed buns, attention should also be paid to environmental humidity regulation. In dry weather, the amount of water can be appropriately increased by about 5%. If you don't need it temporarily after kneading, wrap it in plastic wrap and store it in cold storage. Use it up within 2 hours. Steaming with warm water at around 50 ℃ can achieve the best condition for the dough, keeping the soup from leaking and presenting a crystal clear visual effect. You can try adding a little salt or egg white in daily life to enhance the toughness of the dough, but it will slightly affect the traditional flavor.