Xiaolongbao in Soup
2025-01-13 14:59:04 14609
Xiaolongbao has always loved to eat, but every time I buy it, I don't want to eat it because the soup in the soup bag is made of jelly. After eating, it is a bit sticky and a bit greasy, so I seldom buy it< br>
Details of ingredients
Technique
Steps to make Xiaolongbao in Soup
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1. Put high gluten powder, low gluten powder, and 1g of salt into the bowl![]()
2. Slowly add warm water and blend the flour into a flocculent shape![]()
3. Cover the dough with plastic wrap and make it for about 10 minutes![]()
4. After kneading the dough, knead it repeatedly four times until the dough becomes smoother and more elastic. Cover it with plastic wrap for later use![]()
5. Making filling: Add ginger powder, salt, light soy sauce, dark soy sauce, cooking oil, sesame oil, sugar, chicken essence, and monosodium glutamate to the meat filling and stir evenly in one direction![]()
6. After stirring well, pour a small amount of broth into the meat filling multiple times![]()
7. After adding the filling to the broth, it became relatively thin. I put it in the refrigerator and refrigerated it for half an hour to make it easier to wrap![]()
8. Before packaging, add chopped scallions and stir evenly![]()
9. Divide the dough into about 20g of dough and sprinkle dry flour to prevent sticking![]()
10. Take a potion and press it flat with your palm![]()
11. Roll it into a thin layer of dough again![]()
12. Add filling![]()
13. Wrap it like a bun![]()
14. Place the wrapped buns on a corn leaf pad to prevent sticking, then put them in a steamer. After the water boils, put them in a steamer, cover them with a lid, and steam over medium high heat for 8 minutes![]()
15. After serving, eat it while it's hot. The soup is rich and delicious, and it's very delicious when paired with vinegar!
