1, simply put, to make such a skin need two pieces of flour, the ratio of the two pieces of flour is about 1:1, a piece of flour is cool water with a little bit of salt and out of the other piece of flour with a good bit of yeast, sugar in warm water to dissolve (this process takes five minutes), pay attention to the temperature of the water is not too high, feel the warmth on the line, otherwise it will kill the yeast, the yeast will be inactive, and finally knead the two pieces of flour to the The last thing you need to do is to knead the two pieces of dough together.

And the dough should be "three light", face light (dough surface smooth and not sticky hands), hand light (hands do not stain the surface), basin light (basin does not stain the surface), and after a good basin covered with a piece of wet cloth, placed in a warm place to fermentation, the summer indoor can be put on the winter can be placed on the heater, but do not put in the sun under the sun! In winter, you can put it on the heater, but don't put it in the sun! The fermentation time is about 1 hour.

2. When the fermentation is over, the dough smells faintly sour. Take the fermented dough out, put it on a lightly floured board, add some flour and knead it again to make a non-sticky dough, and let it rise for 10 minutes.

3, this time you can make the buns, after doing so, but also to rise for twenty minutes. During this period of time to prepare the steamer, the water in the steamer to boil, and then put the rise of the buns into the steamer, the time of steaming is 15 minutes, add less water, the dough kneaded a little harder.

Expanded Information:

In the 1920s, celebrity chef Huang Jishan founded the "First Dim Sum Restaurant", which specializes in dunking buns in soup. in the 1930s, he adapted to the market's demand and innovated the way buns were made. To innovate, the original use of half-flour skin and lean skin and lean meat mixed with pork skin parfait with glutinous rice, cooking wine, mother oil, sweet flour sauce, small milled sesame oil and other fillings, changed to use the dead surface of the skin and sugar, monosodium glutamate for filling to enhance the freshness.

Through the "three soft and three hard" and the noodles, so that the skin disk tough and smooth, not leak soup, do not fall off the clothes. Also change the big cage for small package steaming, small package with steamer together on the table, eat now, keep spinning steam, both to maintain the integrity of the heat and shape of the buns, but also to facilitate the operation of the popularity of customers.

Notes

1. authentic Xiao Long Bao skin to use a special rolling pin, home generally use ordinary rolling pin, you can press the outer edge of the folds, like the ruffled skirt on the way.

2. When wrapping xiao long bao, do not need to close the mouth, with the thumb and forefinger hold xiao long bao edge, gently close a little can be.

3. Before steaming, be sure to spray water on the surface of the xiao long bao buns, because when rolling out the xiao long bao skin, you need to add a lot of flour, in order to press out the ruffled skirt, if not sprayed with water, the steamed xiao long bao skin will be very dry .