Many people especially like yakisoba, but the flavor of yakisoba is different when you make it yourself. Before making siu mai, you need to choose the right flour and ingredients. Then yakisoba skin with high gluten flour or low gluten flour? Below and I understand!

Siu mai skin with high gluten flour or low gluten flour

Siu mai is generally used in the medium gluten flour (medium gluten flour texture semi-fluffy, made of snacks more popping, so it is to use it to do the buns, dumplings, steamed buns, noodles, and other Chinese snacks, oh), the low gluten flour is used to do the pastry, do not use it.

Siu mai skin

100g flour (general or low gluten), hot water (more than 80 degrees better) 70cc, a tbsp of salad oil (can be wrapped around 20 or so, more in descending order)

Directions:

1, put the flour into a pot, add hot water, stir to mix the dough.

2. Stir until the flour cools down, and then knead the salad oil into the dough, until the oil is fully mixed into the dough and the dough is not sticky.

3. Cover the basin with a wrung-out damp cloth until the dough has cooled sufficiently.

4: Sprinkle flour on the work surface, take out the dough, knead it into a strip and cut it into dosas.

5: Press the dough into a sheet and roll it out like a dumpling skin, with a little more rolling around the edges to make it crinkly. This way you can wrap the siu mai.

50g of potato starch, 100g of wheat starch (high gluten), 160cc of hot water (above 80 degrees),

Method:

1, put the potato starch and wheat starch into a basin and mix well;

2, pour in the boiling water, and pour it in while stirring, and then make the dough and mix it well, and the proportion of water to flour is 3:2.5

However, I like to make crystal dumplings directly from the 1:1 ratio of cornstarch to flour, which makes them more malleable, and makes them taste better when they're steamed. There is also a kind of rice flour dumplings, in fact, is also a kind of crystal dumplings, that the skin is all made of rice flour, the rice flour must be put into the boiling water, slowly heated over low heat until the rice flour is transparent, and the skin try to use a lot of force to press out, there is no extensibility, can not be rolled out. So although it is very delicious, but few people do the reason.

Roasted wheat skin how to look good and transparent

To make a crystal clear roasted noodle skin, the secret is - with boiling water and noodles, the skin pressure thin, steamed roasted wheat skin is transparent.

Note

1, the authentic roasted wheat skin to use a special rolling pin, the home generally use the ordinary rolling pin, you can press the outer edge of the folds, like the ruffled skirt on the way;

2, when wrapping the roasted wheat, do not have to close the mouth, hold the edge of the roasted wheat with the thumb and forefinger, gently close it can be, in fact, than the package is still easy;

3, before steaming, be sure to use the water and thin, steamed, steamed, transparent. In Jiangsu, Zhejiang and Guangdong, it is called siu mai, while in Beijing, Inner Mongolia and other places, it is called siu mai, slightly wheat, slightly beauty. The top is fluffy and folded in the shape of a flower, and it is a kind of snack food made of hot noodle wrapped with filling and steamed in a cage. Shaped like a pomegranate, white crystal, filling more thin skin, fragrant and delicious.

Siu mai, also known as siu mai, xiao mai, a little wheat, ghost puffy head, is to describe the shape of the top of the fluffy, is a kind of hot noodle with filling steamed in a cage of pasta. Siu mai originated from the capital of Yuan Dynasty, and is now distributed in Beijing, Shanxi, Guangdong, Shandong, Jiangsu, Zhejiang and other places in China.

Siu mai is similar to baozi, the main difference between it and baozi, in addition to the use of unfermented noodle skin, but also in the top is not sealed, for the pomegranate, the earliest originated in the late Ming and early Qing dynasty in the city of naturalization of the teahouse, to the Qing dynasty through the Jin merchants to Beijing and Tianjin and other places, known as "piggyback sale".