People use a lot of methods, it has been difficult to solve the small dumplings "back shade", "collapse bottom" problem. In fact, this is also very easy to deal with, only need to package the case of buns, get these two aspects: First, the package of small dumplings should not be immediately steamed, loaded into the cage drawer, there are 10-15 minutes of secondary fermentation process. Just this step to say to do to the point, it will easily overcome the small dumplings "back shade", "collapse bottom" problem. Second, need to pay attention to a key point, steamed buns steamed, do not have to lift the pot immediately, to idle 2-3min, so that the pot inside the heat flow slightly faded a little, but also to solve the small dumplings "back yin", "collapse the bottom of the" key factors.
Cumin Meatballs Xiaolongbao production process
1, whether it is to make meatballs Xiaolongbao, or dumplings, all pay attention to the meatballs Q elastic, a bite of each burst juice, colorful. The key to this is to give the dumpling filling "water", early to soak a good thick ginger water. Take about 10 grams of pepper, pour into a bowl, pour into a bowl of boiling water, soak 2-4 hours, thick ginger water is soaked. Considering the peppercorns, take the top layer after deposition to respond to the thick ginger water. Dumpling filling with fine five-flake meat or back buttock with fat 500 grams of meat, fat and lean ratio to keep at 2:8 or 3:7, this is a gold and silver preparation, lean dumpling filling made out of the taste will certainly be affected. Let the butcher store workers give the meat churned 2 times, the dumpling filling stranded fine.
2, ginger 10 grams, cut into extra-fine ginger foam, to eat ginger can not see ginger. Put the stranded dumpling filling, extra-fine ginger foam together into the mixing bowl, add 30 grams of soy sauce, 5 grams of soy sauce, 5 grams of salt, 5 grams of sugar, 2 grams of chicken broth or chicken powder (optional), 0.5 grams of white pepper, 0.5 grams of thirteen spices (optional), and toss to coat. Stir the dumpling filling in one direction, rolling it over, and "small amount, many meals" into 150g of thick ginger water, mixing until the dumpling filling is pressed up and elastic, and the dumpling filling is ready. Cover the dumpling filling surface with a plastic bag, and let it sit for 2 hours at room temperature or in the freezer of the refrigerator, so that the various flavors can be combined adequately.
3, dumpling filling idle period, solve the dumpling skin. And wash basin poured into the cold water 300 grams, 6 grams of yeast, mixing until the yeast dissolved, poured into the wheat flour 600 grams, the synthesis of proportionality and meticulous dough. Flour absorption capacity is not the same across the country, according to the size of the absorption capacity of their own wheat flour, discretionary adjustment of 10-20 grams of water flow. To make a good dough softness, softness and hardness to the "two cheeks" strength as a benchmark. Surface cover plastic bag, depending on how much room temperature, hair alcohol 1-1.5 hours, until the flour fermentation to 2 times the size.
4, this season, the most flavorful wonton filling should be cumin. 150 grams of cumin, choose clean and wash, drain the water, cut into powder, cut 15 grams of fine green onion.
5, at this time, the batter similar to the fast development of alcohol to carry out, gradually adjust the meat filling. Cut into small pieces of cumin powder, fine green onion segments into the idle a little bit of dumpling filling, add sesame oil 5 grams, 45 grams of cooking oil, turn and mix well, the package filling is ready.
6. Prepare the cage drawer in advance, wet the cage cloth, shake out the water, and cover the top of the cage drawer. Remove the dough from the drawer, knead it well, and roll it into strips. Grab about 40 grams of dumpling dough and spread it into a slightly thicker dumpling skin in the center. Pour in a certain amount of filling, rotate the dumpling in one direction, and place it in the cage drawer, keeping plenty of space in the center to avoid the dumplings from sticking together after steaming.
7, the pot into a small amount of cold water, go red boil, stop the war. Uncover the cage drawer, by virtue of bubbling up the heat flow, produce the temperature and humidity necessary for hair alcohol. Secondary fermentation 10 minutes, hair alcohol to 1.3 times the size. Fire the gun, go red enough gas and steam for 20min, the small dumplings are steamed. Do not rush to lift the pot, slightly idle for 2-3min, and then lift out the small dumplings. Xiaolongbao, sometimes skin is more important than the filling, so deal with the dumpling skin, pronounced soft, not backing the bottom of the shade, bite, each burst juice.