Midpoint legend - Xiaolongbao with fresh meat
2025-01-13 14:59:16 797
Xiaolongbao is a Chinese style Dim sum that I loved to eat when I was young. It is called Xiaolongbao Mantou in Hangzhou. Xiaolongbao is a traditional snack originated in Jiangnan, popular in Shanghai, Changzhou, Wuxi, Hangzhou and many other places, and has formed its own characteristics in various places, such as Changzhou's delicious food, tin free and sweet, but all have the common characteristics of thin skin, juicy feet, delicious flavor and delicious taste. Xiaolongbao Mantou in Hangzhou is the most famous for its hundred year old shop, and it is also the caretaker Dim sum of the taste. Nowadays, Xiaolongbao represents not only a well-known midpoint, but also food My guests' childhood memories, I felt super happy when I was a child to eat a small steamed Mantou. A small bowl of rice porridge, a small steamed Mantou, and a small plate of pickles make me unforgettable. This Dim sum is characterized by many wrinkles, thin and smooth skin, juicy and delicious, The meat aroma is overflowing, resembling chrysanthemums, and the mouth is closed like a carp's mouth. Let's reminisce about this classic childhood snack together
Details of ingredients
Technique
Steps to make Midpoint legend - Xiaolongbao with fresh meat
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1. The first raw materials are as shown in the figure, roughly 1 jin of flour, Xiaolongbao meat stuffing, steamer, gauze, rolling pin, scraper, measuring cup (the method of making Xiaolongbao meat stuffing is in another post of mine, you can look for what you want to see. I use medium gluten flour, and the pastry chef in Zhiweiguan uses high gluten flour. The advantage of high gluten flour is that the skin is very strong, and it is easy to wrap when wrapping, but the disadvantage is that the leather is very troublesome to roll, because high gluten flour has good elasticity, and some places like to add a certain proportion to high gluten flour to neutralize it with medium gluten powder, which is also OK)![]()
2. Weigh 500 grams of flour and prepare about 300ML of hot water. Slowly pour the water into the flour, stir it with a rolling pin while pouring it over to make it snowflake shaped, and then knead the flour into a ball![]()
3. Take it out and continue kneading it on a wooden cutting board until the dough is smooth and not sticky to the hands (kneading should be done with three colors, that is, the cutting board should be smooth, the hands should be smooth, and the dough should be smooth)![]()
4. After kneading the dough, cover it with wet gauze and wake up for 10 minutes![]()
5. After waking up, the dough may be a bit sticky. Sprinkle some dry flour, continue kneading for a while, and then knead the dough into long strips (the key to kneading strips is to keep the thickness consistent, smooth, and apply even force when kneading, using the palm of your hand to knead)![]()
6. After kneading the strips, use your hands to remove the evenly sized dough, then sprinkle dry flour on the dough, press it into a circle, and start rolling the skin (if you don't want to remove the dough, you can use a scraper to cut it)![]()
7. Roll the leather into a thick center and thin edges. After rolling the leather, add the meat filling,![]()
8. Then pull one end of the leather, fold and rotate it while pulling, and then close the mouth. Leave a small opening on the top of the bun![]()
9. Add enough water into the pot, and then put the steamer on it. When the water boils, put the Xiaolongbao into it, steam it for 10 minutes over high heat, and then pour a small dish of sweet vinegar, and add some shredded ginger inside to dip it in the Mantou
