I have wanted to make xiao long bao for a long time. I always wanted to wait until I bought a bread machine to start making it. In the end, I didn't buy a bread machine and I wanted to eat it, so I finally found it online. Recipes, and kneading techniques, let's get started😄😄

⚠️⚠️Because my mother-in-law made the meat filling in advance, I am not sure about the normal proportion, so I will introduce it to you a little here. one time! ⚠️⚠️

Materials:

Flour500G

Yeast powder5g

Warm water305g

I'm sorry for the meat stuffing here, but I know that my mother-in-law probably put green onions, ginger, light soy sauce, dark soy sauce, cooking wine, salt, and a little sesame oil in it! You can take a look online too! Please forgive my negligence😄

⚠️Xiaolongbao meat filling I like to be a little wet, I added a little more water to the meat filling made by my mother-in-law, because I think the juicy meat filling will be absorbed into the bag, and the bag will have a special taste. This is purely personal preference⚠️

Get started:

  Pour some warm water into the yeast powder and let it ferment for a while in advance. I will ferment it in about 5.7minutes. Then pour in the flour and stir, then slowly add other warm water, remember not to pour it all at once, because the water consumption of different brands of flour is different, so stir a little bit, and at the end, see if you need to add or reduce water. quantity!

    After mixing, you can start kneading the dough. I specially go to knead the doughYouTubeSearched above, after reading everyone's kneading techniques, I came up with a general summary!

Remember to knead until it is sanguang, not sticky, this is hand light! Do not stick to the pot, pot light! Knead the flour until it is very smooth! Your three lights are done! Knead into a round ball!

Put it in a bowl and cover with plastic wrap! Fermentation is on!

Fermented, about 2hours, to observe, the noodles ferment until Twice the size, rub your fingers in, won't spring back, won't stick to your fingers, so it's ready!

Take out the dough and start to exhaust, just knead the dough for a while

Cut out a little bit, then roll it into a long strip, and cut it down one by one!

Sprinkle some flour on the countertop to prevent it from sticking to the countertop. After rolling out the dough, sprinkle some flour between each dough, otherwise some will stick when you pick it up. together!

The method of wrapping is alsoYouTubeWatch what you learned above, and I pack a little bit Ugly, because it is really not often packaged, and needs to be improved! I dare not teach you how to pack here, for fear of being laughed at by everyone! Because I'm a newbie myself😂

One of the great gods said that after wrapping it up, cover it with a wet towel and wake up15 minutes, it works better! You can boil the water in the pot first, and continue to pack the xiaolongbao

Once everything is ready, steam15minutes! Remember to remember here, don’t open it immediately after steaming, the xiaolongbao will shrink. After steaming, take a chopstick and place it between the lid and the pot, so that the heat will slowly dissipate and the bun will not shrink!

Failures:

This is the first time I saw the buns inside the pot were very beautiful and fluffy. I was so excited that I was so excited that I immediately opened the lid and the buns retracted immediately before I remembered! Don't be like me everyone!

The juicy mincemeat is too delicious to eat one, I have to eat one every time I come out of the pot! So that was the day I ate the most buns! Satisfaction is enough!

The End

The first is the first time to make steamed buns, so the great gods who have read it, please be sure to Give me your opinion, this time is not the most satisfying one I have done, but I will work harder to watch the articles of the great gods and make progress😄

Actually, I prefer to eat vegetable buns, because my family likes to eat xiaolongbao, so I made xiaolongbao first! Next time try my ❤️'s vegetable bag😄 span>