Fancy Xiao Long Bao
Ingredients
- Flour
- Warm water
- Monascus powder
- Pork belly
- Scallions
- Salt
- Light soy sauce
- Five-spice powder
- Powder
- Egg white
- Royal Shacha King
Steps
1. After the dough ingredients are mixed in a chef's machine, divide 100 grams from the white dough, add red yeast powder and mix into red dough, cover with plastic wrap and set aside
2. Grind the pork belly with a chef's machine, cut the shallots into flowers, and mix with the remaining ingredients in the filling. Stir clockwise until smooth and set aside
3. Divide red and white dough into 10g balls, roll into balls, cover with plastic wrap and set aside
4. Pinch the red and white dough into balls the size of soybeans and roll into stamens for later use
5. Take a piece of white dough and roll it into a thin round shape like a dumpling wrapper
6. Wrap in stuffing
7. Pinch pleats
8. Place the stamens
9. The red dough is also made in the same way. After everything is done, steam it over medium-low heat for 20 minutes, simmer for 5 minutes and then open the lid and serve
Tips
- 1. When making the dough, do not add water all at once, but add it slowly while watching, because different flours have different water absorption, and the dough will be harder than the finished product. It will stand up straighter, the pleats will be clear and beautiful, and the taste will be better;
- 2. Those who are good at making buns think that the buns are softer if they are made from yeast dough. The dead dough will make the closing part too thick and hard, which is more suitable for making dumplings. .
