Fresh Meat Xiaolongbao

Name: Fresh Meat Xiaolongbao
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g pork; 1 bowl and a half Flour; Some water; Some yeast; Some Sugar

by Le Xiaoyao

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Two days ago, I didn't know which nerve I encountered, and suddenly missed Xiao Long Bao-a bite of spicy vinaigrette dipped in it. There was a time when this was my favorite breakfast.

Because there have been too many negative reports about the black heart shop in the past two years, almost everyone dare not buy meat buns from small shops outside. You can only do it yourself if you want to eat. When the fillings were adjusted and the dough was rolled out and started to wrap, I suddenly realized that I hadn't made buns for a long time. The noodles are too much, it is impossible to take a bite of Xiaolongbao. After steaming, even the dipping sauce is omitted. "

Ingredients

150g Pork
1 bowl and a half Flour
Some Water
Some Yeast
Some Sugar

Fresh Meat Xiaolongbao

1. Put 2-3 tablespoons of oil in the pot, pick up the scallion and peppercorns, and discard them. Serve as scallion oil, let cool and set aside.

2. Dice the pork and chop into minced meat, add salt, soy sauce, cornstarch, pepper noodles, mix well, add two tablespoons of water, mix well, and finally add scallion oil and mix well.

3. Melt the sugar with boiling water, add yeast and mix thoroughly after cooling until it is not hot.

4. Take a large bowl and mix the flour and yeast water into a flocculent shape.

5. Knead it into a smooth, non-sticky dough, then round it and place it in a basin, cover with a lid or plastic wrap, and let it sit for 1 hour.

6. After the dough has fermented to 1.5-2 times the size, make a hole in the dough with the sticky powder on your fingers. The hole does not shrink, and the dough does not wrinkle, which means that the dough has finished fermenting.

7. Knead the dough into a smooth dough again, divide it into small pieces, knead each piece into a round shape, and press it flat.

8. Roll out into a thin round dough on the thick side in the middle.

9. Cover the prepared buns with plastic wrap and let them rest for 15 minutes. (The illustration of the bun pinching method can be found at http://home.meishichina.com/space-23642-do-blog-id-38847.html).

10. Put the awake noodles into the steamer, boil the water on high heat and steam for 15-20 minutes.

11. The homemade buns have no additives, so you can rest assured.

Tips:
1) Melt the mash with boiling water, wait until the water cools to about 35 degrees, put the yeast in the water to melt, and then pour it into the flour to make the dough rise faster.

2) After turning off the heat, simmer for another 3 minutes before opening the lid to make the dough fuller without shrinking.

3) Add some water and oil when mixing the meat to make the meat more juicy.