Beijing Roulong

Name: Beijing Roulong
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 180g Pork mash; 180g Medium powder; 2g yeast; 1 tablespoon Cooking Wine; 1/2 a teaspoon granulated sugar; 1 tablespoon Chicken noodles; 1 tablespoon Soy sauce; a little salt; 1/2 a spoon sesame oil; 1 tablespoon Ginger juice

by Mother Maizi

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Old Beijing Roulong is also called Lanlong, and it is one of Beijing's traditional noodle dishes. Why is it called Lazy Dragon? It is said that because a lazy person thinks it is troublesome to make buns, he rolls out the whole piece of dough in a hurry, puts the meat on it, rolls it up and steams it and it's done, saving a lot of time. Because it is stuffed with meat and shaped like a dragon, it is called a meat dragon.
Learn to be a meat dragon for the first time, just do it based on your feelings! I was thinking about adding more meat fillings and dividing the dough into 2 portions. The amount of dough was small, and the dough was rolled too thin! All finished products will not feel fluffy! "

Beijing Roulong

1. Buy back ready-made pork puree, add cooking wine, ginger juice, light soy sauce, sesame oil, salt and sugar, chicken powder and stir in one direction

2. Add yeast water dissolved in warm water to the flour

3. Then add a proper amount of water to form a dough

4. Ferment in a warm place to double the size

5. Flatten the dough and let it go round, divide it into 2 parts and relax for 15 minutes. In fact, just make one without dividing.

6. Take a piece of dough, flatten it and roll it into a rectangle, my skin is too thin, it’s better to be about half a centimeter

7. Spread the meat evenly

8. Slowly roll up, pinch the two ends tightly

9. Put warm water in the pot, put the meat dragon in the steamer for secondary fermentation

10. After fermentation, steam on medium heat for 15 minutes and simmer for 5 minutes

11. Take out and cut into small pieces

Tips:
My dough was divided into two parts, and the small dough was rolled out too thin so it didn't feel fluffy! Don't make all the dough too thin!