The holiday has passed, and Mother Du also came back from the exercise yesterday. She is in the same holiday mood as everyone else, busy and fulfilling... In this beautiful season, visiting the hometown of childhood life again is like opening a childhood photo album, and fragments of memories are clearly presented in front of you in an instant ~~~
The Xiaolongbao in our hometown is very famous. It has thin skin and fresh fillings, soft taste and fragrant... Because it is delicious, the footprints of steamed buns are spread all over the southeast, northwest and northwest with the trend of a large number of working people, and they are all very popular... Anyone who goes out to make steamed buns can earn a lot of money and goes home to build a house. Ha ~~~~ At a glance, in a small village, there are tall and beautiful buildings. Nine out of ten people in the family go out to make steamed buns to make money.
Of course, Du Ma also ate delicious Xiaolongbao when she came home this time. However, what I feel a little regretful is that I really don't feel at ease with the hygiene of Xiaolongbao. Don't worry about whether the meat filling is clean and hygienic. Steamed bun shops are usually open on the side of the main road. The dust raised by the cars coming in and out, and the dough placed in the open air really makes me... I am a natural person who loves cleanliness. Even though these steamed buns are delicious, I won't eat too much, so I decided to buy a few steamers and make them myself home.
I'm really impatient. I was busy yesterday afternoon...
Mini steamed buns
Recipe Recommendations
- flour 250g
- minced meat 100 grams
- egg white one
- yeast 1 grams
- onion appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- salty and fresh
- steamed
- several hours
- senior
Steps for Mini steamed buns
1
Mix dough and spread dough. (See my other post for details-working overtime at night to make roses)
2
The meat filling was bought at the vegetable market and was directly washed by the stall owner and stirred into meat paste. I added salt, light and dark soy sauce, chicken essence, egg white and appropriate amount of spring onion.
3
Knead the dough to the size before it was spread, and roll out the dough sheet directly for about 6CM.
4
Add the meat paste and wrap it up. The diameter of the finished product is about 3CM. Very small and mini.
5
Put it in a cold water pot and steam for 10 minutes, and wait for 5 minutes to open the cage.(In our hometown, we steam it directly in a boiling water pot, and we don't have to wait for the shape to be finalized. When it's ready, we steam it directly in boiling water. The steamed buns made in this way are very tender. I don't know the secret secrets. I will study them slowly in the future. I will use my old method first.
6
Out. A lot of soup ~~~ It's not bad.