How to make bun skin

When making dumplings, there are many details that need to be mastered. For beginners, you must pay attention to this aspect. You must pay attention to the process of dough fermentation. When rolling the dumpling skin, you must also understand some precautions. If any step is not done well, the final result may not be particularly satisfactory. Let us learn how to roll the dumpling skin.

How to make bun skin

Main ingredients: appropriate amount of dough, appropriate amount of bun fillings

1. First, take out a dough and cover it all over with dry flour.

2. Use your hands to flatten the dough, making the shape as close to a circle as possible.

3. Pinch one end of the thick dough cake with both hands, use the rolling pin in your right hand, and start rolling the flattened dough cake in one direction with the rolling pin as shown in the picture.

4. Turn the thick dough clockwise and continue to roll it using the above method.

5. Then continue to turn clockwise and continue shaking.

6. Continue in this way until you reach the last direction you have not tried.

7. Using this method, the bun skin will be thin in the middle and thin around the sides. If you think the middle is too thick or even bulging, you can gently press down the bulging part with your hands.

8. In this way, the process of making a bun skin is completed and a bun skin is ready.

9. You can start using this bun wrapper to make buns.

10. The bun skin should be thick in the middle and thin on both sides, so that the filling will not come out when you put it in, or what people often call "collapsed lid", which means that the filling juice soaks the bun skin and overflows.

Note: The bun skin should be thick in the middle and thin on both sides, so that when the filling is wrapped, it will not come out, or what people often call "collapsed lid", which means that the filling juice soaks the bun skin and overflows.