Tips for making siomai skin translucent

Many people like to eat steamed dumplings, but since there are so many production processes, many people don’t know how to control the heat when making them, let alone how to make the fillings. If you like to eat this kind of food very much, you can look at the following tips for making the siu mai skin translucent, then prepare all the necessary materials, use simple methods, and learn how to make it yourself at home.

How to make siomai wrap? The skin of siomai requires a mixture of two kinds of flour, one is unleavened flour and the other is hot flour. First, divide the flour into two parts and add 1 gram to each part of flour; mix both parts of flour into smooth dough and set aside; then combine the two pieces of dough together and knead them thoroughly to form a large dough; cover the dough with plastic wrap, leave it for half an hour, and then cut it into equal portions.

Roll the skin into ruffles. What is a lotus leaf edge? It means that after the skin is rolled thin and round, the outer layer is pinched and rolled thinner again until it has the undulating shape of a lotus leaf. This is how the siomai skin will be made. What are the tips for making siu mai skin translucent? The secret to making crystal clear siu mai skin is to use boiling water to mix the dough, press the skin into a thin layer, and the siu mai skin will be transparent after steaming.

Notes: 1. To make authentic siomai wrappers, you need to use a special rolling pin. At home, you usually use an ordinary rolling pin. You can press the outer edge to make wrinkles, like the edge of a lotus leaf skirt. 2. When wrapping siomai, you don’t need to close the edge. Just hold the edge of the siomai with your thumb and index finger and gently close it. It is actually easier than wrapping dumplings. 3. Before steaming, you must spray water on the surface of the siomai, because when rolling the siomai wrappers, you need to add a lot of flour to press out the lotus leaf skirt. If you don’t spray water, the steamed siomai wrappers will be very dry.

Shaomai is a very popular special snack, which is said to have originated from steamed buns. The main difference between it and steamed buns, besides using unfermented dough to make the skin, is that the top is not sealed, but is shaped like a pomegranate. The earliest historical record: In the Chinese textbook "Pusitong" published in Goryeo (now North Korea) in the 14th century, there is a record of "vegetarian sour stuffing Shaomai" being sold in Yuan Dadu (now Beijing).

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