How to make xiaolongbao, how to make xiaolongbao

Ingredients: 400 grams of rich flour, 100 grams of flour fat, 250 grams of pork (fat 3 lean 7).

Excipients: 60 grams of sesame oil, 20 grams of soy sauce, 8 grams of refined salt, 2 grams of white, 7 grams of cooking wine, 3 grams of monosodium glutamate, 7 grams of minced ginger, 3 grams of alkaline noodles.

Preparation method: 1. Chop or grind the meat into a puree, put it in a basin, add soy sauce, refined salt, sugar, cooking wine, monosodium glutamate, minced ginger, and stir it in one direction to make it flavorful. Then add 175-200 grams of water in several times, stir vigorously, and finally add sesame oil and mix well for later use.

2. Put the rich and strong powder into the basin, add 200 grams of flour fertilizer and water, and form a dough, wait for the leavened dough to be initiated, add alkaline water and knead it thoroughly, slightly simmer, knead it into 50 grams of 4 small agents, and roll it into thin slices around and thick in the middle; Wrap the filling separately and knead into small buns with 18-21 pleats. The ratio of skin filling is: 15 grams of skin and 20 grams of filling.

Stack it into a small cage, put it in the drawer, and steam it for 10 minutes to cook.

Characteristics: Fresh and tender, delicious.

Key to preparation: Steam over high heat. It is necessary to master the time of steaming the buns, if the time is too long, the buns will easily fall to the bottom.

In the kitchen in the early morning, every picture is particularly warm, and today's ** egg fried xiaolongbao.

In daily life, there are a lot of ways to make xiaolongbao, the same as buns, not only the filling is more, but also the way to make it, because it is delicious, so many friends want to try all kinds of convenient and fast and simple ways to make it, today I will teach you to make this is very convenient, it is also very convenient, it is also very convenient, you don't have to go all the way to see the noodles, today you use the soft noodle method, it is very convenient to save the sun.

1.Make soft noodles for easier fermentation.

One day in advance, we will make this soft dough, and then we will use this soft dough the next day. Making this soft noodle is also relatively simple, we use the same ratio of flour and water, and then a 100:1 ratio of yeast powder, such as:

200 grams of flour, 200 grams of water, 2 grams of yeast powder!

Production method: put 2 grams of yeast powder into 200 grams of water, gently stir until the yeast powder melts in the water, then pour the water into 200 grams of flour, stir into a smooth batter without powder lumps, after stirring, seal the plastic wrap, and then put it in the refrigerator overnight, if the temperature is not high, it can be placed directly in the natural air (the main reason for the high temperature is that the batter is broken, so it should be put in the refrigerator and let it ferment slowly).

2.Make the filling.

If you make xiao long bao at home, you can make the filling first, make the filling first and then roll out the skin, so that the dough will not dry out due to placement, and the filling will be more flavorful because of enough time. Today we make a horseshoe fresh meat filling, the specific recipe and method are as follows:

Preparation: 500 grams of pork belly, 20 grams of ginger, 20 grams of green onions, appropriate amount of sesame oil, appropriate amount of light soy sauce, appropriate amount of aged Kaipi soy sauce, appropriate amount of cooking wine, appropriate amount of oyster sauce, appropriate amount of edible salt, appropriate amount of chicken essence, 200 grams of water chestnut.

Production: We rinse the pork belly we bought, then remove the skin, cut it into small pieces, and finally chop it into minced meat with a knife (chopping meat filling is a very happy process, I don't know why chopping meat filling is always easy to think of the youth and life that I have spent), the finer the minced meat, the better, after chopping, you can try it with meat, take a little bit with your index finger and thumb and rub it, and it is clear whether the minced meat is fine or not.

After the meat filling is chopped, we put it in a bowl, then clean the green onion and ginger and cut it into fine pieces, and then clean and peel the water chestnut, chop it into small granules, and put it into the minced meat filling together, and add sesame oil, light soy sauce, dark soy sauce, edible salt, oyster sauce, chicken essence, cooking wine and other seasonings, and then stir evenly with chopsticks and then let it stand for 30 minutes to make it marinate more flavorful (if you want the meat filling to be more crispy, we can put the water chestnut later, put down the green onion and ginger and the seasoning, and then stir quickly back and forth with your hands, The resulting meat filling is crispy and tender, and it is very delicious).

3.Make xiao long bao dough.

The finished fermented batter dough was taken out the next day, and basically it was already distributed at this time, and then we began to officially make the skin to be used for the xiaolongbao. Prepare 200 grams of flour and edible alkali, put them together in the fermented batter, and then stir them with chopsticks to form a dough that can be kneaded by hand.

Can be rubbed by hand after us.