The steamed bread skin embryo with thin skin and no crack is made of refined golden gluten flour, which is not fermented, mixed with water and repeatedly kneaded. The key is to knead it thoroughly and roll it into a dough with a thick middle and a thin periphery. Practice 1 Take 250g medium gluten flour, pour it into a container, add 120ml cold water, and stir it evenly with chopsticks.

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

3 Remove the plastic wrap, take out the proofed dough, put it on the panel, press the dough with the palm of your hand, push it outward, spread it out and fold it again, and repeat it several times until the dough is smooth and moist. 4 Cut the smooth and moist dough into a piece 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 stir the small dough evenly.

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, thick in the middle and thin and round around.

Add baking powder to the dough, knead well, add additives and roll the dough.