Teach you a few kneading skills, and play with dough. The surface is smooth and the value is higher! First of all, the final surface of the steamed stuffed bun should be smooth and the dough should be fully kneaded. Only the dough is smooth when it is green and smooth when it is steamed. Of course, this is only the first step, and the rest are details such as fermentation time and dripping of the pot cover, which will also affect the value of steamed bread. Today, I only talk about how to make smooth dough in the first step.

First, if you can't rub your hands, you can use small kitchen appliances. Such as kneading machine, chef machine, bread machine, etc. Can be used to make dough. Of course, different brands and different motivations may have different performances, so the time is different. In short, whether kneading dough by hand or by machine, the criterion for judging the adequacy of kneading dough is "three lights"-basin light, surface light and hand light. The water content of steamed bread is generally half of that of flour, and it is drier than bread dough. So when the dough mixer is finished, the barrel will not be round. For example, if you look at the picture below, the glossy surface of the basin is smooth. My machine usually takes five or six minutes to knead.

Next, make a simple ball by hand, which is the picture above. It is very smooth. So, how do you round the dough after it is divided into small pieces? Rub it in the same direction with your palm. Fold it so that the part near the kneading pad will become smoother and smoother.

The last unsmooth part is below, and the top is smooth.

Another way is "rubbing".

Most southerners are not good at kneading dough, but we can "knead".

Put the dough on the kneading mat and knead it into strips. In the process of kneading, the dough will become more and more shiny, like moist jade, which looks "alive".

Then knead it into a circle by the first method.

In this way, I personally feel very easy to use and smooth.

Another way is to use a rolling pin, roll it open and knead it into a ball, and roll it several times repeatedly, and the more you roll it, the smoother it will be.

For example, when cutting steamed bread with a knife, you can roll it with a rolling pin, and everyone will feel that the surface is much smoother. This is the principle.

Round again, smooth? Looking at a pile of flour, it gradually becomes round and shiny in your hands, as if it were like life, with a sense of accomplishment. In fact, summing up the above methods is the process of "ravaging" dough-kneading, kneading, pressing, in fact, you can also beat. The principle is the same.