The general method of making glutinous rice balls dough is as follows: 1. Material: 1, self-raising flour, warm water of about 40 degrees. 2. Rolling pins, panels and basins are used for kneading dough. Practice: Put self-raising flour into a basin (the amount can be determined by yourself), and pour warm water of about 40 degrees into self-raising flour and mix well. Never mix it too thinly. Rub it with your hands for about 65,438+00 minutes and then put it into the basin. Put the basin in a warm place for about 30 minutes, then take it out and rub it on the panel. Knead it into smooth strips, cut it into half the size of egg yolk with a knife, and roll it into the thickness of 65438 with a rolling pin.
Second, how to make the dough of the soup bag. In short, to make such a thin and transparent skin, you need two noodles (the ratio of two noodles is about 1: 1). Mix it with cold water and a little salt on one side and hot salt water on the other. Finally, put the two noodles together and knead them evenly. Another secret of making this kind of steamed stuffed bun skin is to use high-gluten flour and flour, and add a little salt and 1 teaspoon sugar to the high-gluten flour. The role of salt is to make the dough tougher, and the role of sugar is to make the steamed stuffed bun skin whiter. Cover the dough with a wet cloth in summer and bake for about 20 minutes. In winter, it is best to knead the dough at night, cover it with a wet cloth and use it the next morning. In addition, you can knead dough for two days at a time in winter, and cover it with a wet cloth so that it won't be sour. Another secret of the soup wrapper is that it must be rolled into a thin sheet of about 0.5mm, especially not more than 1mm, otherwise the skin is not transparent enough, thin enough, and the stuffing inside is not attractive.
Third, how to make the stuffing of the soup bag: 500 grams of fresh pigskin, 600 grams of wax gourd, 30 grams of ham, 30 grams of cucumber skin, egg skin 1 piece, 25 grams of ginger and 50 grams of green onion. After preparing these main ingredients and ingredients, put the pigskin into a pressure cooker, add onion and ginger cooking wine, press for 20 minutes to turn the pigskin into juice, then cool the soup into jelly in the refrigerator, and then cut it into balls with a diameter of 2 cm. Then roll a layer of dry starch on the jelly cut into balls, then dip it evenly with shredded ham, shredded cucumber skin and shredded egg skin, then tie it into pomegranate packets with shredded onion leaves and steam it for five minutes to make soup packets.