Legend of midpoint - small steamed bun with fresh meat-You Are Foodie

By Geoffrey
58

Legend of midpoint - small steamed bun with fresh meat

Xiaolongbao is a Chinese snack I loved to eat since I was a child. It is called xiaolongbao in Hangzhou. Xiaolongbao is a traditional snack originated in the south of the Yangtze River. It is popular in Shanghai, Changzhou, Wuxi, Hangzhou and many other places, and has formed its own characteristics in various places. For example, Changzhou tastes fresh, tin free and sweet, but both have the common characteristics of thin skin, juicy and delicious. Xiaolongbao in Hangzhou is the most famous for its sense of taste in a century old store, It is also a household snack of zhiweiguan. Nowadays, Xiaolong represents not only a well-known midpoint, but also the memories of diners' childhood. When I was a child, I felt very happy to have a small steamed bun. A small bowl of porridge, a small steamed bun and a small plate of pickled vegetables have made me unforgettable. This snack is characterized by many folds, thin, smooth and tough skin, juicy, fragrant and fresh meat, and looks like chrysanthemum, Close your mouth like a crucian carp. Let's recall this classic snack from childhood

Main Ingredients

hot water 300ML
flour 500 grams

Auxiliary Ingredients

Pork filling appropriate amount

The key point of rubbing strips is that the thickness is always smooth, and the force should be even when rubbing, and the palm heel should be used to rub

Step 1 . The first raw materials are as shown in the figure, roughly 1 jin of flour, small cage stuffed meat, steamer, gauze, rolling pin, scraper, Measuring cup (in another post, I want to find out the preparation method of xiaolongbao meat stuffing. I use medium gluten flour, and the baker in zhiweiguan uses high gluten flour. The advantage of high gluten flour is that it tastes strong, and it has good ductility when wrapping, so it is easy to wrap. The disadvantage is that it is very troublesome to roll out the leather, because high gluten flour has good elasticity. Some places like to add a certain proportion of medium gluten flour to high gluten flour to neutralize it , which is also possible)

Step 2 . Weigh 500 grams of flour, then prepare about 300ml of hot water, slowly pour the boiling water into the flour, and stir the flour with a rolling pin while turning it upside down, so that the flour looks like snowflakes, and then knead the flour into a ball

Step 3 . Take it out and knead it on a wooden chopping board until the dough is smooth and does not stick to your hands (kneading the dough should be three light, that is, chopping board light, hand light, dough light)

Step 4 . After kneading the dough, cover it with wet gauze and wake up for 10 minutes

Step 5 . After waking up, the dough may be a little sticky. Sprinkle some dry flour, continue kneading for a while, and then rub the dough into long strips (the essence of rubbing strips is that the thickness is always smooth, and the force should be even when rubbing, and the palm heel should be used to rub it)

Step 6 . After the strips are rubbed, remove the evenly sized dosage by hand, then sprinkle dry flour on the dosage, press it into a circle, and then roll out the skin (if you can't remove the dosage, you can cut it with a scraper)

Step 7 . Roll the leather into a thick middle and thin around. After rolling the leather, add the meat filling,

Step 8 . Then pull one end of the leather, fold and rotate while pulling, and then close the mouth, leaving a small opening on the top of the steamed stuffed bun

Step 9 . Add enough water to the pot, and then put it on the steamer. After the water boils, put in the small steamed bun, steam it over high heat for 10 minutes, and then pour a small plate of balsamic vinegar, with an appropriate amount of shredded ginger inside to dip in the small steamed bun

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