What You Need to Know
The pleating technique traps CO₂ from yeast fermentation while creating structural folds that expand predictably during steaming. Proper gluten development (10-12% protein flour) allows dough elasticity for 18-24 even pleats without tearing.
Master pleaters can identify regional styles by fold count - Tianjin 'phoenix tail' (15-18 pleats) vs. Shanghai 'lotus' (22+ pleats). The thumb-twist closure prevents filling leakage during 15-minute steaming at 100°C.
Key Parameters
Temperature
°C - °C
Time
15 minutes
12 minutes - 20 minutes
Equipment
Bamboo steamers (promotes even heat)Pleating sticks (for beginners)Muslin cloth (prevents sticking)
Steps
- 1.
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The Science
Primary Reaction
Starch gelatinization (60-80°C) within folded layers