Fresh meat steamed buns
By TodKshlerin
Fresh meat Xiaolongbao is fresh, fragrant and soft, and is very popular with the public. However, it is not easy to do well. Share my experience.
Recipe Recommendations
- pork half a catty
- cabbage four pieces
- flour two bowls
- yeast powder half a teaspoon
- pure milk a bag
- diced green onion half a tablespoon
- ginger half a tablespoon
- salt a teaspoon
- chicken essence a teaspoon
- pepper two teaspoons
- soy sauce a tablespoon
- soy sauce a tablespoon
- cooking wine a tablespoon
- edible oil half a tablespoon
- oyster sauce half a tablespoon
- salty and fresh
- steamed
- an hour
- simple
Steps for Fresh meat steamed buns
1
Boil the milk at a slight temperature and melt the yeast.
2
Add flour and knead it into a dough, which should be harder.
3
Fermentation until twice the size, judge the method by peeling it open to see if it has many small holes like loofah.
4
Mix 1 tablespoon of flour and 1/3 tablespoon of baking powder and sprinkle on the chopping board.
5
Kneak the fermented flour thoroughly and knead it hard. The more you knead, the better it tastes.
6
Mix the pork filling and shredded cabbage. It is best to chop it yourself. It is delicious. The cabbage should not be too shredded.
7
Add all ingredients and stir well. Stir hard for a while longer.
8
Wrap into steamed buns green and let stand for half an hour to an hour.
9
Pour cold water into the pan, bring to a boil over high heat, turn to medium heat, and steam for 20 minutes.Fresh meat steamed buns Make Tips
1. Since I have a steamer basket, I used it; if you don't, just steam directly in the pot.
2. I like cabbage filling; if you prefer celery or anything else, feel free to adjust to your preference.
3. When steaming buns, be sure to start with cold water; bring to a boil over high heat, then turn to medium heat, otherwise they will easily become blotchy.