Soft surface oil permeable Xiaolongbao-You Are Foodie

By Daniel
6

Soft surface oil permeable Xiaolongbao

In the breakfast of Beijingers, Xiaolongbao has a place. Small soft steamed buns can be eaten one at a time. The meat stuffing with rich soup can be well integrated with noodles, and the soup can be seen faintly through the steamed bun skin... It's very delicious. When the whole family eats breakfast together on weekends, father sometimes goes out to buy breakfast, and son always orders a Xiaolongbao. As the weather in Beijing gets colder and colder, father doesn't want to go out in the morning. The son says he wants to eat Xiaolongbao, so it's time for mother to show her skills. Since no one wants to go out in the morning, If you are willing to go out and buy, you can do it yourself. With my 30 years of experience in Hoho Flour, you can easily reproduce the Xiaolongbao from the breakfast stand outside. The similarity of appearance can reach 95%, and the flavor can also reach 95%, My husband and my son both said it was very delicious. I think it's hard to make it like this. So today I specially shared the recipe and practice with everyone. If you also like to eat Xiaolongbao, you might as well try it yourself. If you succeed, you won't have to go out to buy steamed buns in the cold weather in the future.

Seasonings

oil appropriate amount

Step 1 . First, let's make the filling. Bring the pot to high heat, pour in an appropriate amount of cooking oil, heat it up, and then pour in one-third of the meat filling and stir fry until scattered. Add half of the chopped scallions and stir fry well. Turn off the heat, add soy sauce, dark soy sauce, oyster sauce, thirteen spice, ginger powder, salt and other seasonings while hot, stir fry well until the temperature of the meat filling in the pot drops. Add the remaining two-thirds of the raw meat filling, stir evenly, and the filling is ready. Put the prepared filling in the refrigerator for later use.

Step 2 . To make dough, add white sugar and yeast powder to the flour and stir evenly. Add warm water and use chopsticks to stir while pouring. Stir continuously until there is no dry powder and the dough is soft and sticky. Dip your hands in water and compact the dough, then let it ferment in a warm place until it doubles in size.

Step 3 . Take out the filling from the refrigerator, add the remaining half of chopped scallions and stir evenly. The filling after refrigeration is very firm and easy to pack.

Step 4 . It's easy to handle by grabbing a small piece of flour and dipping it in a circle of dry flour. Flatten it, wrap it in an appropriate amount of meat filling, pinch it tightly, wrap it all up, and place it in the steamer.

Step 5 . Add an appropriate amount of water to the pot, and place the steamer in the pot, which is the quick pot used for stir frying filling and comes with its own steamer.

Step 6 . Cover the lid and let it rise for 20 minutes. If it's cold at home, let it rise for a while longer. Turn on the high heat (enhanced mode), switch to standard mode after SAIC, steam for 12 minutes, use the built-in timer of the quick pot to time, turn off the heat and let it simmer for 5 minutes.

Step 7 . The change of Xiaolongbao in the whole process can be observed through the lid. The steamed buns will be better if the lid is designed to keep the water vapor from falling.

Step 8 . Out of the pot, super fragrant~

Step 9 . The bottom is so oil permeable. Take a look at it. It is full of meat stuffing. Soft noodles are oil permeable Xiaolongbao. The taste is super restored. Try it soon

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