HOMEMADE KULIT SIOBI / SIOMAY || Tips Agar Kulit Bisa Tipis Transparan
Resep
Homemade Siomay Wrappers
Bahan
Cara Membuat
- Campurkan 75 gr tepung terigu protein sedang dengan 1/3 sdt garam, lalu aduk rata.
- Tuang 40 gr air hangat sambil diaduk perlahan sampai semua bahan kering terserap air.
- Lanjutkan mencampur menggunakan tangan supaya lebih gampang.
- Setelah adonan menggumpal, uleni sampai kalis; awalnya memang agak kering dan susah, teruskan saja.
- Uleni kurang lebih 15 menit sampai adonan mulai lentur.
- Pindahkan adonan ke talenan lalu uleni lagi sekitar 5 menit.
- Istirahatkan adonan minimal 1 jam, dibungkus plastik wrap, kantong plastik, atau ditutup kain.
- Taburi alas kerja dengan tepung maizena secara merata.
- Taburi juga permukaan adonan dengan maizena, lalu gilas setipis mungkin sampai transparan.
- Cetak adonan dengan cetakan diameter 8 cm sampai habis.
- Buang sisa adonan di pinggiran; gilas setipis mungkin sejak awal supaya sisanya sedikit.
- Taburi permukaan kulit dengan maizena secara merata supaya tidak saling menempel saat ditumpuk.
- Kalau masih kurang tipis, tumpuk beberapa lembar kulit, gilas kembali, lalu cetak ulang.
- Kalau tidak langsung dipakai, bungkus kulit dengan beberapa lembar kitchen towel lalu simpan di kantong plastik atau kotak kedap udara di freezer.
Ingredients
Steps
- Mix 75 g medium protein flour with 1/3 tsp salt and stir well.
- Pour in 40 g warm water while stirring slowly until all the dry flour has absorbed the water.
- Switch to mixing with your hands, it is easier that way.
- Once the dough clumps together, knead it until smooth; it feels dry and stiff at first, just keep going.
- Knead for about 15 minutes until the dough starts to feel stretchy.
- Move the dough onto a chopping board and knead for another 5 minutes.
- Rest the dough for at least 1 hour, wrapped in cling film or a plastic bag, or covered with a cloth.
- Dust your work surface evenly with cornstarch.
- Dust the surface of the dough with cornstarch too, then roll it out as thin as you can, until it looks translucent.
- Cut out rounds with an 8 cm cutter until all the dough is used.
- Discard the trimmings; roll as thin as possible from the start so there is little waste.
- Dust the wrappers evenly with cornstarch so they do not stick together when stacked.
- If they are still not thin enough, stack several wrappers, roll them out again, then cut them once more.
- If you are not using them right away, wrap the stack in a few sheets of kitchen towel and store it in a plastic bag or airtight box in the freezer.
Mode Masak
HOMEMADE KULIT SIOBI / SIOMAY || Tips Agar Kulit Bisa Tipis Transparan
Homemade Siomay Wrappers
HOMEMADE KULIT SIOBI / SIOMAY || Tips Agar Kulit Bisa Tipis Transparan
HOMEMADE KULIT SIOBI / SIOMAY || Tips Agar Kulit Bisa Tipis Transparan
Bahan
Cara Membuat
- Campurkan 75 gr tepung terigu protein sedang dengan 1/3 sdt garam, lalu aduk rata.
- Tuang 40 gr air hangat sambil diaduk perlahan sampai semua bahan kering terserap air.
- Lanjutkan mencampur menggunakan tangan supaya lebih gampang.
- Setelah adonan menggumpal, uleni sampai kalis; awalnya memang agak kering dan susah, teruskan saja.
- Uleni kurang lebih 15 menit sampai adonan mulai lentur.
- Pindahkan adonan ke talenan lalu uleni lagi sekitar 5 menit.
- Istirahatkan adonan minimal 1 jam, dibungkus plastik wrap, kantong plastik, atau ditutup kain.
- Taburi alas kerja dengan tepung maizena secara merata.
- Taburi juga permukaan adonan dengan maizena, lalu gilas setipis mungkin sampai transparan.
- Cetak adonan dengan cetakan diameter 8 cm sampai habis.
- Buang sisa adonan di pinggiran; gilas setipis mungkin sejak awal supaya sisanya sedikit.
- Taburi permukaan kulit dengan maizena secara merata supaya tidak saling menempel saat ditumpuk.
- Kalau masih kurang tipis, tumpuk beberapa lembar kulit, gilas kembali, lalu cetak ulang.
- Kalau tidak langsung dipakai, bungkus kulit dengan beberapa lembar kitchen towel lalu simpan di kantong plastik atau kotak kedap udara di freezer.
Ingredients
Steps
- Mix 75 g medium protein flour with 1/3 tsp salt and stir well.
- Pour in 40 g warm water while stirring slowly until all the dry flour has absorbed the water.
- Switch to mixing with your hands, it is easier that way.
- Once the dough clumps together, knead it until smooth; it feels dry and stiff at first, just keep going.
- Knead for about 15 minutes until the dough starts to feel stretchy.
- Move the dough onto a chopping board and knead for another 5 minutes.
- Rest the dough for at least 1 hour, wrapped in cling film or a plastic bag, or covered with a cloth.
- Dust your work surface evenly with cornstarch.
- Dust the surface of the dough with cornstarch too, then roll it out as thin as you can, until it looks translucent.
- Cut out rounds with an 8 cm cutter until all the dough is used.
- Discard the trimmings; roll as thin as possible from the start so there is little waste.
- Dust the wrappers evenly with cornstarch so they do not stick together when stacked.
- If they are still not thin enough, stack several wrappers, roll them out again, then cut them once more.
- If you are not using them right away, wrap the stack in a few sheets of kitchen towel and store it in a plastic bag or airtight box in the freezer.
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