Ingredients
Plain flour ( 160g ) | Beef filling ( 200g ) |
Green onion ( Half root ) | Grated ginger ( 1g ) |
Soy sauce ( half a teaspoon ) | Sesame oil ( 1 tsp ) |
Salt ( 1g ) | White pepper ( 1g ) |
Edible alkaline noodles ( 1g (no need to add all) ) | Yeast powder ( 5g ) |
Baking powder ( 1g ) | Sugar ( 5 grams ) |
How to make Xiaolong Baozi
1.Put flour into a basin, add yeast, baking powder and sugar and mix well
2.Use warm water and dough, cover with plastic wrap and let it ferment naturally overnight
3.Prepare beef filling, chopped green onion and ginger
4.Then add salt, soy sauce, sesame oil, green onion and ginger, mix well and set aside for later use
5.Prepare edible alkaline noodles and dissolve them with a little warm water
6.Facial hair improved the next day , add a small amount of alkaline water and only add flour fertilizer into the small pit to neutralize the acid and alkali and mix evenly
7.Add a small amount of dry flour and knead into a ball
8.Pull out about 25 grams of small noodles and squeeze out
9. Roll it into a wrapper and put in appropriate amount of beef filling
10.Pinch and fold into small steamed buns
11.Put all the packages on the steamer, put cold water in the pot and bring to a boil over low heat, then turn to high heat and steam for 12 minutes
12.Take it out as soon as it is cooked
13. Look at the fragrant meat filling and the soft and elastic noodles
Tips
When kneading the dough, use 40-degree water to warm the dough.Too hot will burn the yeast powder, and the noodles will not rise well if they are too cold.Put sugar in flour to help fermentation.If you want to eat tender meat fillings.Add an appropriate amount of water, beat vigorously clockwise, use a cold water steamer to buffer the fermentation process of the buns, turn the water to high heat and steam until cooked
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