The steamed bread skin embryo with thin skin and no crack is made of refined golden gluten flour, which is repeatedly kneaded with water without fermentation. The key is to knead it thoroughly and roll it into a dough with a thick middle and thin sides. Practice 1 Take 250g of medium-gluten flour, pour it into a container, add120ml of cold water, and stir it evenly with chopsticks.

Knead dough 2. Knead the dough, slightly shape it, put it in a container, seal it with plastic wrap or cover it with wet cloth for about 10 minute.

3 Remove the plastic wrap, take out the proofed dough, put it on the panel, press the dough with your palm, push it outward, spread it out and fold it again, and repeat it several times until the dough is smooth and moist. 4 Slice the smooth and moist dough with a knife and knead it into a round strip with uniform thickness.

5 Cut the strip into small dough with the weight of 10g, sprinkle with a little flour and mix well.

6. Cut the dough up and press it down with your palm. 7 Roll the dough into a shape with a diameter of 7 cm, with a thick middle and thin and round sides.

Add baking powder to the dough, knead evenly, add the agent, and roll out the dough.