How to make the soft surface of authentic Xiaolongbao

The soft surface of authentic Xiaolongbao is usually made by semi hair technology. The dough is soft, fluffy and slightly tough by controlling the amount of yeast, water temperature and hair rising time. The dough making process mainly includes five key steps: dough ratio, yeast activation, kneading techniques, temperature control, and secondary awakening.

1. The ratio of gluten flour to water in the dough ratio

is about 2:1, with 3 grams of dry yeast added for every 500 grams of flour. In summer, yeast can be reduced to 2 grams to prevent excessive fermentation, and in winter, 5 grams of warm water can be added to help activate. A small amount of white sugar can promote yeast growth but not exceed 10 grams, avoiding inhibition of gluten formation. Adding 5 grams of lard or vegetable oil can enhance the extensibility of the dough.

2. Yeast activation

Dry yeast needs to be dissolved in water at 35 degrees Celsius, with a water volume not exceeding one-third of the total formula water volume. Add a little granulated sugar and let it stand for 10 minutes. The observation of foam layer on the surface indicates that the activation is successful. In winter, 40 degrees Celsius water can be used to accelerate activation, but temperatures exceeding 50 degrees Celsius can cause yeast inactivation. Activated yeast water should be used immediately to avoid a decrease in activity.

3. Kneading Techniques

The dough is kneaded using a layered kneading method to form a uniform gluten network, and kneaded continuously for 15 minutes until the surface is smooth. When testing the extensibility of dough, it is best to use a thin film that is not easily broken and appears semi transparent. During the kneading process, if your hands are sticky, you can dip them in a small amount of vegetable oil. It is forbidden to add dry powder to avoid changing the water ratio of the dough. The temperature of the kneaded dough should be controlled between 26-28 degrees.

4. Temperature Control

The first awakening environment should be maintained at 28-30 degrees Celsius with a humidity of 75%. Fermentation should take about 1 hour at room temperature in summer, and the remaining temperature of the steamer can be used to create a constant temperature environment in winter. When the volume of the dough expands to twice its original size, the basic fermentation is completed. If the fingers poke the hole and do not retract, it is considered moderate fermentation. Excessive fermentation can produce a sour taste and gluten breakage, which can be neutralized with alkali but can affect the taste.

5. Secondary awakening

The formed Xiaolongbao need to be secondary awakened for 15 minutes, and the bottom of the steamer should be padded with slightly wet gauze to prevent sticking to the bottom. In winter, the steamer can be heated to 40 degrees Celsius in advance before adding the buns. After a second awakening until the volume of the steamed bun increases by one-third, it can be fired. Adding cold water to the pot can evenly heat the dough. Maintain high heat during the steaming process to avoid temperature fluctuations that may cause collapse.

When making Xiaolongbao dough, it is recommended to use medium gluten flour with a protein content of about 11%. The temperature fluctuation in the fermentation environment should not exceed 3 degrees. It is recommended to use soft water with low mineral content for noodles, as hard water quality can affect gluten formation. If bubbles appear during the kneading process, they should be promptly punctured, and attention should be paid to maintaining the surface tension of the dough during shaping. After steaming, turn off the heat and let it simmer for 2 minutes before opening the lid, which can effectively prevent shrinkage. The remaining dough for daily storage needs to be wrapped in a damp cloth and refrigerated, and used within 12 hours to ensure taste.