\u0026 nbsp; 3 pictures
ingredients details
dough
Salt
The method of the soft noodles Xiaolongbao
- 1
300g of flour+300g of water+3g of yeast mixed evenly, stir more to the upper strength. Cover the plastic wrap, refrigerate and fermented in the refrigerator.
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2
Pork into meat filling, add salt, thirteen incense, pepper, cooking wine, raw soy sauce, oyster sauce, oyster sauce, oyster sauce, oyster sauce, oyster sauce, oyster sauce, oyster sauce, oyster sauce, oyster sauce, oyster sauce, oyster sauce , Add edible oil to mix well. Put in some chicken soup or water, stir in one direction sticky. Add the onion flowers, keep the plastic wrap, and refrigerate the refrigerator. -
3
The next day, the soft surface was fermented into a bunch of small bubbles, and chopsticks were stirred and exhausted. -
4
After the celery celery is simmered, over -cold water, dry the water. Cut into small pieces. -
5
Put the meat filling in the celery and add a small amount of salt. Remember not to add too much, the salt in the meat has been added last night, just add the salt needed for vegetables. -
6
After stirring, you can put less sesame oil. -
7
Add 200g white surface to the batter, 2G baking soda. -
8
Knead into a soft dough. -
9
Sorted into about 15g of each noodle, roll it into a skin, wrap it in the filling. -
10
State 20 minutes twice. Steam on the cold water pan, turn to medium heat after the water is boiled, and steam for about 18 minutes. -
11
After steaming, the lid is simmer for two minutes, and the pan will be released after two minutes. -
12
You can see that the face is very soft. Tips
- Broken thoughts: The buns steamed in my proportion are hardly visible It is soft enough, so the proportion of water is large. If the folds look good, the final proportion of flour and water remains at 2: 1. The proportion I use here is 5: 3.
