How to Make Fresh Meat Xiao Long Bao
Ingredients
Main Ingredients
Wheat Flour
400g
Five Pork Pieces
400g
Meat Pieces Jelly
200g
Supplements
Soy Sauce
20ml
Salt
3g
Scallion Juice
5ml
Ginger Juice
5g
Scented Oil
15ml
Monosodium Glutamate
2g
Steps
1. First, slice the pork into pieces.
2. Then chop it into mince.
3. Soak water with green onion and ginger.
4. Add onion and ginger water to the meat mixture and mix well.
5. Add salt, soy sauce, monosodium glutamate, sesame oil and mix well.
6. Add the grated meat jelly and mix together to make the meat filling.
7. Put the flour into a clean bowl.
8. Pour half of the hot water and stir, then add half of the cool water and dough, molasses for 10 minutes.
9. Knead on a lightly floured board, cut and roll into long strips.
10. Cut into even sized pieces and press down.
11. Roll out to a slightly thicker center.
12. Put in the meat mixture.
13. Fold the skin along the edges (about 13 tucks each).
14. Leave a small opening in the center so that you can see the center of the filling (or close the opening and pinch it together).
15. Wrap the buns and place them on a sheet pan for a few minutes.
16. Place in a steamer basket.
17. Boil water in a pot and put in a cage drawer.
18. Steam on high heat for 10 minutes to cook.
19. Let it cool a little and put it on a plate, ready to serve.
TipsIf you don't have meat jelly, you can add water.
How to Make Fresh Meat Buns
Materials
For the dough: 500g of medium gluten flour, 270g of lukewarm water, 5g of dry yeast, 5g of sugar,
For the filling: 350g of minced pork, 2 green onions, 10g of ginger, 15g of light soy sauce, 15g of cooking wine, 10g of oil, 10g of cornstarch, 2g of sugar, a little white pepper, 80g of water and a little salt. A little salt, 80ml water
Practice
Dough production:
1. Pour sugar and yeast into warm water and stir to melt, let stand for 10 minutes to let the yeast activation;
2. Flour into a large pot, slowly pour in the yeast water, stirring evenly as you add,
3. Cover with a damp cloth and let rise in a warm, moist place for 1 hour, until doubled in size.
Meat stuffing production:
1. green onion washed and chopped, ginger washed and peeled and rubbed into ginger paste;
2. minced meat into a large bowl, add all the seasonings except water with chopsticks in one direction and mix well,
3. water added to the meat stuffing in three installments, every time you add to the mix until the water is absorbed and thickened and then add the next time until you can't add to the meat stuffing. It's a good idea to add the water to the meat mixture.
Making of meat buns:
1. Take out the fermented dough, put it on a lightly floured board, knead the dough with your hands to expel the air, divide the dough into two, and roll the two parts of the dough into cylindrical strips and then divide them into twelve equal parts.
2. Take one dough ball and roll it out with a rolling pin to make it into a cake shape that is a little bigger than your palm, put a spoonful of meat filling in the center, and lift up the edge of the dough with your hands. Hand will be the edge of the crust lift folded mouth, made of buns;
3. Steamer bottom add enough water, in the steaming tray brush a layer of thin oil, will be wrapped in the buns on top of it, cover the lid of the pot, heating over low heat, the water temperature is a little hot can be removed from the fire, so that the buns for the second fermentation,
4. About 20 minutes, the buns are twice as big as the original, with a high fire boil and then turn to a medium fire steam 15 minutes, turn off the fire continue to simmer for 5 minutes, then turn off the heat and continue to simmer for 5 minutes, then turn off the heat. minutes, turn off the heat and continue to simmer for 5 minutes before opening the lid.
How to make fresh meat and scallion buns
Materials
500g flour, 5g yeast, 5g baking powder, 5g sugar, 300g water. Bun filling: 250g pork (fat and lean 3:7), 120g scallions, 80g water, 1 tbsp soy sauce, 1 tsp five-spice powder, 1.5 tbsp cooking oil, ginger, sesame oil, cooking wine, a pinch of sugar, 3g salt.
Practice
1, baking powder, sugar into the flour mix, with warm water to open the yeast into the flour and knead, wake up 20 minutes.
2, pork minced into the puree into the cooking wine, soy sauce, five-spice powder, ginger, sugar, salt and mix well, and then into the water in one direction and stirred vigorously, put into the refrigerator, the meat mixture solidified after a good package. Before wrapping, add chopped green onion, then add cooking oil and sesame oil and mix well.
3. Roll out the flour and pack it into the meat filling, then put it into a steamer and let it stand for 50 minutes.
4, steamer on the gas stove, turn on the low heat to further wake up, the water boiled, steam with high heat for 10 minutes.
5, turn off the fire and wait 5 minutes and then open the pot to take out the buns.