How to make the steamed bun wrapper?

Everyone has at least seen the beautiful scenery of West Lake in Hangzhou on TV. Every year, many tourists travel to Hangzhou. After seeing the beautiful scenery, they will definitely try the local specialties. It has to be said that the variety of food in Hangzhou is really very rich. Many people say that the most unforgettable is Hangzhou's Xiaolongbao. Although xiaolongbao is small in size, it is very nutritious and tastes amazing. So, what is the method of making the steamed bun skin?

Ingredients: 200g high-gluten flour

1. Pour the flour into the basin and add appropriate amount of warm water

2. Mix into flocculent state and continue to add warm water

3. Knead the dough, cover with a wet cloth, and add sugar

4. After 10 minutes of kneading, continue kneading the dough, repeat several times until the dough is very smooth and has good elasticity.

Xiaolongbao, also known as xiaolongmantou, is accustomed to being called xiaolongmantou in southern Jiangsu and Shanghai, and xiaolongbaozi in Sichuan. There are 10 buns in a steamer, and 10 buns make a basket. It originated from the soup dumplings in Kaifeng, the capital of the Northern Song Dynasty, and was inherited, developed and evolved in Jiangnan during the Southern Song Dynasty. In modern times, the xiaolongmantou in Wuxi is the most famous. Xiaolongbao is a famous traditional snack in the Jiangnan region, including Changzhou, Wuxi, Shanghai, Nanjing, Hangzhou, Jiaxing, Wuhu, Huizhou, and Shengzhou.

There are two kinds of xiaolongbao: fresh meat xiaolongbao and crab meat xiaolongbao. The fresh meat xiaolongbao has a tightly fermented meat filling, a thin skin, and a large amount of filling, which is fresh, tender and delicious. Adding cooked crab roe and crab butter to the fresh meat filling makes the famous "Wuxi Crab Roe Xiaolongbao", which has a delicious taste and a lingering fragrance. It is not only suitable for instant consumption, but also a special gift for friends and relatives.

There are two ways to make the skin of xiaolongbao soft.

Method 1: Use self-raising flour. Use warm water to knead the dough, let it sit for a while, and let it rise as you make it. By the time you put it in the pot to steam it, it has completed the fermentation process. But please note that the dry noodles used in making buns (we call it thin noodles) should also be self-raising flour, not ordinary flour, so that the effect will be better.