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小笼汤包的面皮如何做才有劲
更新时间: 2020-09-22 00:00:00  

制皮;

做小笼汤包的面粉,应选用高筋面粉为宜,如果面发酵的过度,包子成熟后,面皮中有很多空洞或相当松泡,所以馅子中的汁,就会被包子的面皮吸收,汤汁就大大地减少;小笼汤包要用子酵面做, 再就是擀皮要边薄心厚,让面皮的底能装住馅,不破皮,另外 ,面的剂子也不要太大,一般一斤面团下成40至50个大小的剂就行。

关键词: 面皮 如何 有劲

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