I don't know which nerve I ran into two days ago, but I suddenly missed Xiaolongbao very much-dipped in some delicious chili and vinegar sauce, and took one bite. There was a time when this was my favorite breakfast.
Because there have been too many negative reports about black-hearted shops in the past two years, I almost dare not buy meat buns from small shops outside. If you want to eat, you have to do it yourself. After adjusting the stuffing, rolling out the dough and starting to wrap, I suddenly realized that I really hadn't made steamed buns for a long time. The dough is too big, and it is impossible to make Xiaolongbao one by one. After steaming, you simply skip the dipping sauce.
Fresh meat steamed buns
By LaurenWalker
Recipe Recommendations
- pork 150 grams
- flour 1 and a half bowls
- water appropriate amount
- yeast appropriate amount
- white sugar appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Fresh meat steamed buns
1
Put 2-3 tablespoons of oil in the pan, stir up the scallions and pepper to the aroma, pick up and throw away to make scallions oil, and let cool for later use.
2
Dice the pork and chop it into minced meat, add salt, soy sauce, corn flour, and pepper flour and mix well. Add 2 tablespoons of water and mix well. Finally, add onion oil and mix well.
3
Melt the white sugar with boiling water, cool until it is not too hot, and add yeast and mix well.
4
In a large bowl, mix the flour and yeast water to form flocculent.
5
Knead into a smooth, non-sticky dough, then round and place in a bowl, cover or plastic wrap, and let sit for 1 hour.
6
After the dough is fermented to 1.5-2 times the size, stick powder to your fingers and rub a hole in the dough. The hole does not retract and wrinkle means that the dough has been fermented.
7
The dough is kneaded into a smooth dough again, divided into small pieces, rounded each piece and pressed flat.
8
Roll it into a round dough with a thick middle and thin edges.
9
Cover the steamed buns with plastic wrap and wake again for 15 minutes. (For an illustration of steamed buns kneading method, please click <ahref="http://home.meishichina.com/space-23642-do-blog-id-38847.html"target="_blank">http://home.meishichina.com/space-23642-do-blog-id-38847.html).
10
Put the awakened dough into a steamer and steam for 15-20 minutes.
11
There are no additions to the steamed buns made at home, so I can rest assured.Fresh meat steamed buns Make Tips
1) Use boiling water to saccharify, wait until the water cools to about 35 degrees, put the yeast in water to melt, and then pour it into the flour to make the dough grow faster. 2)After turning off the heat, simmer for another 3 minutes before opening the lid to make the dough fuller and not retract. 3) Add some water and oil when mixing the meat filling to make the meat filling more juicy.