Soft surface oil permeable Xiaolongbao
2024-04-04 06:34:34 847
In the breakfast of Beijingers, Xiaolongbao has a place. Small soft steamed buns can be eaten one at a time. The meat stuffing with rich soup can be well integrated with noodles, and the soup can be seen faintly through the steamed bun skin... It's very delicious. When the whole family eats breakfast together on weekends, father sometimes goes out to buy breakfast, and son always orders a Xiaolongbao. As the weather in Beijing gets colder and colder, father doesn't want to go out in the morning. The son says he wants to eat Xiaolongbao, so it's time for mother to show her skills. Since no one wants to go out in the morning, If you are willing to go out and buy, do it yourself. Take my 30 years of experience in Hoho Flour, and I can easily reproduce the Xiaolongbao from the breakfast stand outside. The similarity of appearance can reach 95%, and the taste can also reach 95%. My husband and son both said that it is quite delicious. I think it is hard to make it. So today I specially share the recipe and practice with you. If you also like to eat Xiaolongbao, you can try it yourself. In case of success, In the future, there will be no need to go out and buy steamed buns in the cold weather.
Details of ingredients
Technique
Steps to make Soft surface oil permeable Xiaolongbao
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1. First, make the filling. Bring the pot to high heat, pour in an appropriate amount of cooking oil, heat it up, then add one-third of the meat filling and stir fry until scattered. Add half of the chopped scallions and stir fry well. Turn off the heat, and add light soy sauce, dark soy sauce, oyster sauce, thirteen spices, ginger powder, salt and other seasonings while still hot until the temperature of the meat filling in the pot drops. Add the remaining two-thirds of the raw meat filling, stir well, and the filling is ready. Refrigerate the prepared filling for later use.![]()
2. To mix the dough, add white sugar and yeast powder to the flour and stir well. Add warm water and stir with chopsticks while pouring until there is no dry powder. Keep stirring until the dough is soft and sticky. Dip your hands in water and pat the dough until it solidifies. Place it in a warm place and ferment until twice its size.![]()
3. Take out the filling from the refrigerator, add the remaining half of the chopped scallions and stir well. After refrigeration, the filling is very hard and easy to pack.![]()
4. Dip a small piece of noodles in a circle of dry flour by hand, and it's easy to operate. Flatten it, wrap it in an appropriate amount of meat filling, pinch it tightly, wrap it all, and put it in the steamer.![]()
5. Add an appropriate amount of water to the pot and place the steamer into the pot, which is the quick rinse pot used for stir frying fillings and the built-in steamer.![]()
6. Cover the lid and let it stand for 20 minutes. If it's cold at home, let it stand for a while. Turn on high heat (enhanced mode), turn to standard mode after adding steam, steam for 12 minutes, use the built-in timer of the quick pot to time, and turn off the heat and let it stand for 5 minutes.![]()
7. The change of Xiaolongbao in the whole process can be observed through the lid. The steamed buns will be better if the lid is designed to keep the water vapor from falling.![]()
8. Out of the pot, super fragrant~![]()
9. The bottom is so oil permeable. Take a look at it. It is full of meat fillings. Soft noodles are oil permeable Xiaolongbao. The taste is super restored. Try it soon
