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[Milk kneading, milk flavor is really delicious, soft, soft But it reminds me of the fresh meat that my mother wraps me when I was a kid … The fillings are fresh, pork, chicken, shrimp, light but fragrant. Put a lot of green onions. \”
ingredients details
Milk fragrance Sanxian Xiaolongbao Step of the practice
- 1
The milk is slightly hot, open the yeast, knead the flour into smoothness with the flour into smooth Dough. Cover the wet cloth to twice as large.
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2
Chicken shrimp and ginger pork minced minced minced. Add the green onions and chop them together. -
3
Put into the containe Take a tablespoon, a tablespoon of oyster sauce. Add a spoon of bone soup in three times, and mixes for a spoil. -
4
Put it on the dry flour and knead back to the original size, and drain the air bubble. -
5
Bao into a bun. -
6
boiling water pot, steam for 20-25 minutes. -
7
After turning off the fire, wait five minutes to unveil the lid. -
8
The filling can be replaced with what you like, and the vegetarian can.Tips
- 1, the yeast powder of the bag is a bit more than the steamed buns, and the fermentation time is longer.Steam it and wait for the buns to ferment themselves before putting on the pot.Be sure to boil water, and it will not collapse when it is set.
2, the milk is a little hot, just a little temperature, don’t hot.If the hot hand may be burned to death, it will fail.
3, milk kneading the noodles, the proportion is to use milk as water, steamed buns and buns are super soft and delicious.
