Fresh Meat Xiaolongbao
by miss bubble fish
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Raw materials, high-gluten flour, high-activity dry yeast.
2. 1. Weigh the flour and pour it into a basin, dissolve the dry yeast with water and pour it into the flour, then add a little bit of warm water to the dough and knead it into a smooth dough.
3. Put the kneaded dough in a basin, cover it with plastic wrap, and let it rise in a warm place for 40 minutes to 1 to 1.5 times its size.
4. The meat has not been added, salt, soy sauce, stir well and marinate for 10 minutes.
5. Take the fermented dough and divide it into a weight of 10 grams each, dry and thin, wrap a proper amount of stuffing, close the mouth and knead it, put it in a plate for steaming...
6. Boil the water in the steamer, put it in a steaming rack, a damp cloth, and put all the dumplings in the steamer, and steam for 15 minutes on high heat until they are cooked through.
7. You're done, the fresh xiaolong packaging plate is packed out...
Tips:1. Dry yeast must be dissolved in warm water before it can be added to flour.
2. When kneading the dough, warm water must be added several times, so as not to cause too much water to make the dough too soft.
3 The kneaded dough must be fermented for at least half an hour before it is successfully fermented.
4. The above grams are only 24 pieces...
