Pour the soup and the cage
By VicentaLakin
The buns are always delicious, but every time they don't get a few they don't want to eat, because the soup in the bag is made of thawing, a little sticky and a little greasy, so they are rarely bought. Today's "sweet cages" are the result of cooking, which tastes so good, and the sauce is so beautiful, the meat is so soft, it doesn't get tired of eating, it's much better than buying. However, what is missing is the fact that after the bun cools, the skin is a little bit stiff, so it's best to eat while it's hot。
Recipe Recommendations
- high-gluten flour 150g
- ordinary flour 150g
- warm water 160g
- salt 1g
- minced pork 300g
- salad oil 12g
- ginger 5g
- green onion appropriate amount
- soy sauce 5g
- soy sauce 5g
- sesame oil 3g
- sugar 5g
- chicken essence 0.5g
- MSG 0.5g
- broth 200g
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Pour the soup and the cage
1
it's a pot full of high-band powder, low-band powder and 1g salt
2
We'll slowly add warm water, flour and tumble. Status
3
And put on a lasagna for about 10 minutes
4
When it's ready, it'll rub it again and again four times, until it's getting smoother and covered in a spare film
5
Pumps: Ginger, salt, raw, old, edible, oil, perfume, sugar, chicken sperm, smelt in the same direction
6
Smash the soup, and a few times into the meat. Lee
7
I put it in the freezer for half an hour, so it's easy to wrap it up
8
Put it in front of the bag
9
split the noodles into some 20g pasta, so that dry flour doesn't stick
10
Take a dose and slap it in the palm
11
I'll make a thin face
12
Put the material in
13
Wrap it up like a bag
14
Put the packs on the corn leaves, then put them in the cage box, when the water's open, put them in the steam pan, and put on the lids for eight minutes
15
When you're out of the pot, you'll eat it while it's hot, and it'll be fresh and deliciousPour the soup and the cage Make Tips
1. The more you knead and let the dough rest, the smoother and more elastic it will become.
2. The more broth you add to the meat filling, the more soup the soup dumplings will contain.
3. If you don't have corn husks to line the steamer, you can also brush oil on the steamer basket to prevent sticking.
4. Freshly cooked soup dumplings are very hot; when eating, first bite a small opening to let the steam out before sucking the soup inside.