1, dough mixing skills

In fact, it is better to mix flour with milk than with water, and the dough will be more elastic and nutritious. If it's time to wrap meat buns, it's best to add a little oil to the dough to avoid oil-water leaching during steaming, so that the dough is partially necrotic and the surface looks wrinkled.

2. Kneading skills

As the saying goes, the dough rubbed by the defeated daughter-in-law is rough, but it is not rough. If you want to make a beautiful bag, you must knead it in place. Although you don't have to knead the glove film like bread, you must knead it until the dough is soft and comfortable in your hands. If bubbles form on the surface of the dough, it means that the dough has been kneaded! As for hardness, it can be adjusted according to different fillers. If the filling is dry, it can soften the skin and taste soft. If the filling drains easily, stir it a little hard. After wrapping it, let it wake up for a while.

Step 3 Skimming skills

The skin of jiaozi is different from that of jiaozi. There is no need to roll it very thin. If it is rolled too thin, even the best dough will not have a soft taste. The thickness must be moderate. When rolling, the center is slightly thicker and the periphery is slightly thinner, so it must be rolled evenly.

Step 4 pack skills

When wrapping buns, you should use even force, and try to make the dough around the buns uniform in thickness. Don't break the dough because of its good elasticity, which will make the bun skin thicker and thinner, and the oil will soak the thin side, which will affect the appearance of buns.