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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Xiaolongbao (Shanghai) (Jiangnan region): Pleats must form 18+ layers to contain hot broth without leakage
Cha siu bao (Guangdong) (Cantonese cuisine): Wider pleats allow caramelized barbecue pork filling to steam evenly
Hobak-jjinppang (Korea) (Korean-Chinese fusion): Modified spiral pleating accommodates pumpkin puree in dough
You're reading one of techniques available free. Full library with Gastronome.
Pleat rupture
Cause: Overproofing weakens gluten structure
Fix: Reduce proofing time by 15-20% and maintain dough at 24°C
Dough collapse
Cause: Insufficient pleat tension
Fix: Increase pleating turns by 1.5 rotations and tighten final twist