Xiaolong Steamed Buns The outer skin is fluffy and soft, and the inner filling is delicious. It tastes much better than the ones bought outside. I steamed a big pot today, let’s see how I made it.
Ingredients:
pork, yeast powder , baking powder , sugar, green onion, ginger, pepper, star anise, light soy sauce, dark soy sauce, salt, oyster sauce, flour, edible oil, sesame oil
Method:
First add to the basin Take 500 grams of flour, add 5 grams of yeast powder, 5 grams of baking powder, 5 grams of sugar, then pour in 270 grams of warm water, and stir the dough into dough. Knead it into a smooth dough with your hands, cover it with plastic wrap and let it rise until doubled in size.
While waiting for the noodles to wake up, we prepare the fillings for the xiaolongbao. Add an appropriate amount of green onions, shredded ginger, peppercorns, and star anise to a small bowl, soak in hot water for fifteen minutes to make seasoning water, let cool and set aside. Put the prepared pound of pork into the meat grinder and stir it into a meat filling, then put it into an empty bowl, add the seasoning water soaked in advance in small amounts and several times, and stir in one direction until the seasoning water is completely dissolved. Add all of it and absorb it completely, so that the meat filling reaches the level of lubrication. Add light soy sauce and dark soy sauce to taste, add salt, chicken essence, and ten grams of dumpling ingredients for one pound of meat filling. This will make it more fragrant. Stir it, then add green onions, minced ginger, oyster sauce and an appropriate amount of cooking oil, and mix evenly again. Lock in the moisture in the meat filling. Finally, add half a bowl of minced green onions, drizzle with some sesame oil, continue to stir evenly, and the filling is ready and set aside.
At this time, the noodles have also woken up. The awakened noodles are all in the shape of a honeycomb mesh. Place the awakened noodles on the panel, fully knead the dough to deflate the dough, then cut it into small pieces of uniform size, and then roll it out with a rolling pin. Wrap the dough into a uniform thickness of dough, then wrap the fillings into suitable buns. After wrapping everything, place it in a steamer and let it rest for ten minutes.
Turn on high heat. After the water in the pot boils, start watching the timer. Steam for twelve minutes and simmer for two minutes before taking it out of the pot. Open the lid and take a look at the buns. The outer skin is fluffy and soft, and the filling is particularly fragrant when you take a bite. , can eat more than a dozen in one sitting. Friends who like to eat steamed buns can save the recipe and make it for their family when they have time.
If you like it, collect it and try it. If you see my article for the first time, be sure to leave me a follow and encourage me. It will also make it easier for you to find me if you have any delicious food or dishes that you don’t know how to cook in the future. If you follow me, you won't lose anything, but if you don't follow me, you will miss a lot. Thank you very much, thank you for your support.
