Masa para Xiao Long Bao
Aprende a preparar desde cero una masa fina y elástica para empanadillas de sopa, perfecta para contener el sabroso caldo y el relleno de carne del Xiao Long Bao.
30 min4 raciones30 kcal
Ingredientes
- 2 cups All-purpose flour (Can substitute with high-gluten flour for added elasticity.)
- 3/4 cup Hot water (Hot water is crucial for achieving the right dough texture.)
- 1/2 teaspoon Salt (Optional, enhances flavor.)
Preparación
- 1
--- Preparation ---
- 2
Combine all-purpose flour and salt in a bowl.
- 3
Gradually add hot water while stirring to form a shaggy dough.
- 4
Transfer the dough to a floured surface and knead until smooth and elastic, about 10 minutes.
- 5
Cover the dough and let it rest for at least 30 minutes to relax the gluten.
- 6
--- Shaping ---
- 7
Divide the rested dough into equal portions.
- 8
Roll each portion into thin circles about 3-4 inches in diameter, ensuring slightly thicker centers.
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