Steamed buns with fresh meat(xian rou xiao long bao )

Steamed buns with fresh meat

Introduction:

"Two days ago, I didn't know which nerve I met. I suddenly missed xiaolongbao - a little spicy sauce and vinegar, one by one. There was a time when it was my favorite breakfast. Because there are too many negative reports about the black heart shop in the past two years, they almost dare not buy the meat buns from the small shop outside. You have to do it yourself. When the stuffing is ready, the dough is rolled out and the bun is started, I suddenly find that I haven't made the bun for a long time. It's impossible to divide the dough into small bags one by one. After steaming, you can even save the dipping juice. "

Production steps:

Step 1: put 2-3 tbsp oil in the pot, stir up the scallion and pepper, throw them away, and then turn them into scallion oil. Let them cool and set aside.

Step 2: dice the pork, chop it into minced meat, add salt, soy sauce, cornmeal and pepper, mix well with 2 tbsp water, and finally add onion oil.

Step 3: turn the white sugar into boiling water, cool it until it is not hot, and then add yeast to mix well.

Step 4: take a large bowl, mix flour and yeast water to form flocculent.

Step 5: knead the dough into a smooth non stick dough, then put it in a basin, cover it with a cover or plastic wrap, and let it stand for 1 hour.

Step 6: after the dough is fermented to 1.5-2 times the size, rub a hole in the dough with finger sticky powder. If the hole does not retract and wrinkle, it means that the dough fermentation is completed.

Step 7: knead the dough into smooth dough again, divide it into several small pieces, and press flat after each piece is rounded.

Step 8: roll it into a thin round dough with a thick edge in the middle.

Step 9: cover the steamed buns with plastic wrap and wake up again for 15 minutes. (click < ahref] for the illustration of baozi kneading method=“ http://home.meishichina.com/space-23642-do-blog-id-38847.html "target="_ blank"> http://home.meishichina.com/space-23642-do-blog-id-38847.html ）。

Step 10: put the dough embryo into the steamer, boil the water and steam for 15-20 minutes.

Step 11: there is no addition to the homemade steamed bun, so you can rest assured.

Materials required:

Pork: 150g

Flour: 1.5 bowl

Water: moderate

Yeast: right amount

Sugar: right amount

Note: 1) use boiling water to saccharify, wait for the water to cool to about 35 degrees, put the yeast into the water, then pour it into the flour, which can make the dough grow faster. 2) After the flameout, simmer for another 3 minutes to open the lid, so that the dough is fuller and does not shrink. 3) Add some water and oil when mixing meat stuffing to make it more juicy.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Xian Rou Xiao Long Bao