Xiao Long Bao
Pork belly 350g | Cong Gong 150g |
Ginger 5 grams | Old soy sauce 2 scoops |
Light soy sauce 1 scoop | Cooking wine 1 scoop |
Sweet noodle sauce 2 scoops | Five-spice powder 2 grams |
White pepper 2 grams | flour 500 grams |
Yeast 5 grams | Warm water 270g |
sugar 5 grams |
Step 1
Peel the pork belly and mince it with ginger and green onionStep 2
Crush them separately and stir them.Step 3
Make soul sauceStep 4
Put half of the minced pork bellyStep 5
Stir-fry for about 2 minutes until fragrantStep 6
Don’t heat it anymore, mix it togetherStep 7
Put 50 grams of chopped green onionStep 8
Mix well and freezeStep 9
Yeast dissolves in warm waterStep 10
Add 5 grams of sugar to the flour, and add yeast water from side to sideStep 11
Knead into three-gloss doughStep 12
Wake up to 2 times larger, honeycomb shapeStep 13
Knead the dough to exhaust airStep 14
Divided into 37 piecesStep 15
Roll out the dough with thin edges and thick middle and wrap it into bunsStep 16
Baofa watch videoStep 17
The volume of the second awakening is significantly larger.Step 18
Boil water and steam for 13 minutes, then turn off heat and simmer for 3 minutesStep 19
It smells so goodStep 20
When boiling eggs in the morning, steam them on topStep 21
AbsolutelyStep 22
do it quickly Xiaolongbao cooking tipsI like to dip it in chili sauce and vinegar, it is more delicious