How to make fresh meat Xiaolongbao

鲜肉小笼包的做法

\u0026 nbsp; 2 pictures

\”\” Suddenly I missed Xiaolongbao —- I am a bit of fresh spicy sauce and vinegar, one by one. I used to have my favorite breakfast for a while.

Because of the negative reports of Heixin Store in the past two years Too much, I almost dare not buy meat buns in small shops. I want to eat it myself. When I adjust the filling, I suddenly discovered that I really haven’t made a bun for a long time. It is not possible to divide it too big, one by one. It is impossible. After steaming, the dipping juice is simply saved. \”

The details of the ingredients

Main ingredients

    Pork

  • 150 grams flour
  • 1 bowl and half

  • [123 ]

辅料

适量

  • 酵母适量
  • [123 ]
  • ingredients

Affairs
  • [ 123] Salted and fresh flavor
  • steaming process

One hour consuming

Ordinary difficulty

  • The practice of fresh meat Xiaolongbao Step
1

Put 2-3 tablespoons of oil in the pot, fish white and pepper to explode the fragrance and fish Throw it away, and it will be onion oil, cool and set aside.

  • 鲜肉小笼包的做法步骤:1
    2

    Pork diced and chopped into minced meat, add salt, soy sauce, raw powder, pepper noodles mix well, mix well, mix well, mix well, mix well Add two tablespoons of water and mix well, and finally add onion oil and mix well.

  • 鲜肉小笼包的做法步骤:2
    3

    Open the water into the white sugar, cold until it is not hot, add the yeast and mix evenly.

  • 鲜肉小笼包的做法步骤:3
    4

    Take a large pot, mix the flour and yeast water and stir into flocculent.

  • 鲜肉小笼包的做法步骤:4
    5

    Knead into a smooth and non -stick dough, then put it in a round basin, cover the lid or keep the plastic wrap ,quietStay for 1 hour.

  • 鲜肉小笼包的做法步骤:5
    6

    After the dough is fermented to 1.5-2 times large, the finger sticking powder was rubbed on the dough, and the entrance was not returned. If you shrink, you can ferment the dough.

  • 鲜肉小笼包的做法步骤:6
    7

    The sending dough is rubbed into a smooth dough again, divided into a number flat.

  • 鲜肉小笼包的做法步骤:7
    8

    Roll into a thin round skin on the middle thick side.

  • 鲜肉小笼包的做法步骤:8
    9

    The prepared buns are covered with plastic wake -ups for 15 minutes. (Bun pinching method solution can click http://home.meishichina.com/space-23642-do-blog-ID-38847.html).

  • 鲜肉小笼包的做法步骤:9
    10

    Wake up the noodle embryo and put it in a steamer, steam the water for 15-20 minutes.

  • 鲜肉小笼包的做法步骤:10
    11

    The buns made by home are not added, absolutely rest assured.

  • 鲜肉小笼包的做法步骤:11 Tips
    1) Use boiling water to glycog, wait for the water to cool to about 35 degrees, put the yeast into the water, and then pour it again. In the flour, the dough can be sent faster.

    2) After turning off the heat, you should simmer for another 3 minutes to open the lid to make the dough fuller without shrinking.

    3) Add some water and oil when mixing the meat, which can make the meat filling more juice.

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