Xiaolongbao snack training, where to teach technology

Materials. Ingredients.

250 grams of wheat flour.

200 grams of pork.

Accessories. Shallots.

60 grams. Pepper.

2 grams. Oyster sauce.

4 grams. Light soy sauce.

5 ml. Cornstarch.

2 grams. Peanut oil.

Amount. Sugar.

05 grams. Stock.

Less than half a bowl. Salt.

2 grams. Water.

120 grams. The preparation of xiao long bao.

Take a ** and put it into flour, stir with chopsticks while adding water until the water is finished. You can also pour the water and flour into the bread maker and stir.

Knead the dough into a smooth dough by hand, this step is very important, the dough is hard, you must have patience and strength to knead it for a while, and mix the dough evenly into a smooth dough, which is tough, so that when rolling the bun skin, the skin can be rolled out very thinly, and it cannot be replaced by a bread machine, because the bread machine does not form a dough with less water.

After kneading, seal or cover with a damp cloth and let stand for more than half an hour.

Rest the dough for time to make the filling, chop the pork with a fat-to-lean ratio of 2:8 into a puree or grind it in a meat grinder, add oyster sauce, light soy sauce, sugar, pepper and salt to taste, and mix well in one direction.

Add the stock in small portions.

Each time you add the stock, stir vigorously in one direction so that the meat can fully absorb the soup.

The better meat is stirred with finely chopped green onions.

Finished filling.

Roll the dough into round strips and divide it into about 10 grams of small dough with 250 grams of flour, about 40 pieces.

Use a rolling pin to roll out the dough thinly, and wrap it with the filling as much as possible.

Put the finished xiaolongbao green blank into a steamer basket with a non-sticking cloth, and there should be enough distance between the buns, as they will grow large when steaming.

Bring water to a boil and steam for 10 minutes.

When steaming, it will grow bigger, but as soon as the lid is opened after steaming, it will be free.

<> cooking skills. 1. To make xiaolongbao juicy, you should make it hot when making the filling, if the finished filling feels too wet and not easy to wrap, you can put it in the refrigerator to freeze it hard and then wrap it;

2. If you want the skin of xiaolongbao to be thin enough, kneading the dough is very important, and you must knead it vigorously for a while, and I will do it for more than 20 minutes until I feel that the dough is malleable.

Choosing a good school is to look at several aspects:

1) Whether the school's qualifications are very good.

2) The teaching equipment and teachers are not very good.

3) Whether the teacher is very experienced and whether there are famous teachers.

4) Whether the teaching content is mainly practical or theoretical.

5) Where will you be employed in the future?

It is recommended to study in a formal school, so that we can learn comprehensively, to learn technology, the hardware facilities of the school must be excellent, only the operation is more, practice makes perfect, and the natural technology is learned. The focus is on the teaching mode, there are many practical courses, and the technical school focuses on more hands-on exercises, and the theoretical knowledge must also keep up. If you only talk about theoretical knowledge every day, you can't learn anything, the best is to combine practice and theory, and it is best to go on field trips to learn more.

To learn how to make xiaolongbao, you can go to a professional school to learn and learn good xiaolongbao skills.

I can learn here, old noodles and xiaolongbao, and teach in physical stores.

1. You can go to an institution that specializes in training xiaolongbao technology. 2. You can find a master who is good at making xiaolongbao and come to learn xiaolongbao techniques. 3. You can learn Xiaolongbao technology, books or other materials on the Internet.

Xiao Long Bao, also known as Xiao Long Steamed Bun, is a famous traditional Han noodle snack in China, which first appeared in the area of Changzhou Mansion in Jiangsu Province during the Tongzhi period of the Qing Dynasty.

Xiaolongbao is a traditional snack in Changzhou, Wuxi, Suzhou, Nanjing, Shanghai, Hangzhou, Ningbo Tangque, Jiaxing and other places, with a history dating back to the Northern Song Dynasty.

Xiaolongbao versions: Changzhou Lixinzi Xiaolongbao, Wuxi Xiaolongbao, Shanghai Xiaolongbao, Tianjin Xiaolongbao, Kaifeng Xiaolongbao, etc. Kaifeng xiaolongbao, also known as soup-filled xiaolongbao, is one of Kaifeng's famous snacks.

The wrappers of xiao long bao are made from non-leavened fine flour. After steaming, the xiaolongbao is small and exquisite, resembling a pagoda, the skin is transparent, crystal clear and yellow, a bite and a bag of soup, the mouth is full of relish, and the taste is delicious.

If it is eaten with shredded ginger, balsamic vinegar, and a bowl of shredded egg soup, it tastes better. Nanxiang xiaolongbao is famous for its thin skin, many fillings, heavy marinade and fresh taste, and is one of the popular flavor snacks among customers at home and abroad.