There is such a saying in evaluating steamed buns: 18 folds with thin skin and big stuffing! In fact, this is very technical content! Next, Tianfang Baozi will join us to teach you how to pinch out the eighteen folds of Baozi?
1. Curve the left finger and drag the skin and filling. Press the skin and filling with the thumb of the left hand.
2. Press the thumb of the right hand on the inside of the skin, pinch the outside of the index finger, lift it up and rotate slightly counter-clockwise. A curved arc appears in front of the index finger.
3. Fold the curvature position onto the skin of the thumb and forefinger, pinch the shape and repeat the action.
4. In the last fold, fold the skin forward on the first fold, gently lift it up and rotate the whole fold counter-clockwise, and the steamed bun will be wrapped.
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