1 Ratio of flour and starch for siu mai skin

It is generally recommended that the ratio of flour and starch is 1:2.

Siu mai is one of the common ingredients for breakfast, its flavor is sweet, soft and sticky, and the juice of the stuffing will also flow out when you eat it, which is very popular among people, but when you are making siu mai skin in general, you need to grasp the ratio of flour and starch to use the material to avoid siu mai skin from appearing hard, soft and dried up. situation, affecting the edible taste, under normal circumstances, the ratio of flour and starch to 1:2 is better, the dough is elastic, pulling with a sense of flocculation.

2 Siu mai is hot or cold

It is generally recommended to use hot noodles.

In the production of siu mai, it is generally recommended to use hot noodles better, that is, hot water and noodles made of dough, because under the action of hot water, the proteins in the flour will be coagulated and decomposed part of the water, which will absorb a lot of water starch, there is a swelling situation, so that the production of the dough is soft, elasticity, the finished product will also show translucent, edible taste delicate, sweet, but the temperature needs to be paid attention to the temperature of the hot water and noodles, so as to ensure the quality of the food. Need to pay attention to the temperature of hot water and noodles, generally recommended at 60-100 degrees for good.

3 roasted wheat skin to do transparent know-how

outside the purchase of siu mai, will find that siu mai skin is transparent, can see the internal thick juice filling, and their own home to make the siu mai skin thicker, the texture is also a little hard, in fact, you want to do transparent siu mai skin, one is to use hot water and the noodles, and secondly, will be pressed thin, so that the steam out of the siu mai skin will be transparent, the general recommendation of the rolling pin to the edges of the crust has a clear skirt can be. The first is to heat the water and thin the skin so that the steamed siu mai skin will be transparent.

4 authentic practice of roasted wheat skin

The practice of roasted wheat skin is as follows:

1, prepare flour, starch, hot water in moderation.

2, pour the flour and starch into a bowl, add hot water and mix well, then knead with your hands to form a smooth dough.

3, and then the two dough together fully kneaded, into a large dough, and then cover with plastic wrap and let rise for 30 minutes.

4. Divide the dough into equal portions and use a rolling pin to roll the skin into a ruffled edge, so that the yakisoba skin is ready.