How to make Shaomai skin translucent
In the past 10 days, among the hot topics about food production on the Internet, the method of making siu mai skin has attracted much attention, especially how to make the siu mai skin more translucent and taste better. This article will combine the hot topics on the Internet to provide you with a detailed analysis of the making techniques of Shaomai Skin, and provide structured data for reference.
1. The key factors for translucent Shaomai skin
The translucency of the siu mai skin mainly depends on the dough ratio, kneading technique and steaming method. The following are several key points that affect the translucence of Shaomai skin:
| factors | Description |
|---|---|
| Flour selection | The ratio of high-gluten flour to starch is 7:3, and starch can increase transparency |
| water temperature control | Use warm water at 60-70℃ to avoid the dough being too sticky or hard |
| Kneading time | Knead the dough for at least 15 minutes to ensure the dough is smooth and elastic |
| Wake up time | Let the dough rise for more than 30 minutes to allow the gluten to fully relax |
2. Detailed explanation of the steps for making Shaomai Skin
The following are the steps for making siu mai skin that are hotly discussed on the Internet. Follow this method to ensure that the siu mai skin is translucent and elastic:
| steps | Operational points |
|---|---|
| 1. Kneading noodles | Mix high-gluten flour and starch in proportion, slowly add warm water, and stir while adding. |
| 2. Knead the dough | Knead the dough until the surface is smooth, cover with a damp cloth and let rise for 30 minutes |
| 3. Roll out the dough | Divide the dough into small portions and roll into a round shape with thick center and thin edges. |
| 4. Package system | After filling in the filling, pinch out pleats, making sure there is a small opening at the top |
| 5. Steaming | After the water boils, put it in the pot and steam it over high heat for 8-10 minutes. |
3. Common problems and solutions
According to feedback from netizens, the following problems are common when making siomai skin. Here are the solutions:
| question | solution |
|---|---|
| The dough is easy to break | Increase the starch ratio or reduce the force when rolling the dough |
| Not translucent after steaming | Check whether there is enough starch and the steaming time should not be too long |
| Hard taste | Ensure sufficient proofing time and even heat during steaming |
4. Recommended combinations of popular Shaomai fillings on the Internet
In addition to the production of Shaomai skin, the matching of fillings is also a hot topic recently. The following are the filling combinations most recommended by netizens:
| Filling type | main ingredients |
|---|---|
| Classic Pork Stuffing | Minced pork, mushrooms, diced bamboo shoots, chopped green onion |
| Seafood stuffing | Shrimp, fish, chives, minced ginger |
| vegetarian stuffing | Tofu, carrots, fungus, vermicelli |
5. Summary
The translucence of the siu mai skin is the key to making siu mai. Through a reasonable flour ratio, sufficient kneading and proofing, and correct steaming methods, you can easily make crystal clear siu mai skin. I hope the structured data and step-by-step analysis in this article can help you make Shao Mai at home that’s as good as a restaurant!
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