How to make the outside of Xiao Long Bao as soft as bread

1. Take a large plate and put flour in it, add water with chopsticks and stir until all the water is added. You can also pour water and flour into a bread machine and stir.

2. Knead the dough into a smooth ball with your hands. This step is very important. If the dough is hard, you must be patient and strong and knead for a while. Mix the dough evenly into a smooth dough with toughness, so that when rolling out the bun wrapper, the wrapper can be rolled out very thinly. You cannot use a bread machine instead, because the bread machine will not knead into a ball due to the lack of water

3. Knead After it's done, seal it or cover it with a damp cloth and let it rest for more than half an hour.

4. Make the filling after the noodles have rested. Chop the pork with a fat-to-lean ratio of 2:8 into puree or mince it with a meat grinder, add oyster sauce and raw meat. Season with soy sauce, sugar, pepper, and salt, and mix well in one direction

5. Add the stock in small amounts in batches

6. Stir vigorously in one direction each time you add the stock. Make the meat completely absorb the soup

7. Mix the better meat with finely chopped green onion

8. Prepare the filling

9. Wake up Roll the good dough into round strips and divide it into small doughs of about 10 grams each. With 250 grams of flour, you can make about 40 pieces

10. Use a rolling pin to roll out the small dough as thin as possible. Wrap the stuffing thinly and seal it

11. Put the prepared xiaolongbao into a steamer covered with anti-stick cloth. There should be enough distance between the bags. When steaming It will get bigger

12. Boil water and steam for 10 minutes