I want to learn how to make steamed buns.

Ingredients: 500g pork, 4g yeast powder and 280g flour.

Seasoning: salt, onion, ginger, soy sauce, corn oil, sugar, butter, pepper oil, water (160g), sugar (5g).

Production method:

1. Wash and chop pork, then add salt and broth or water, and stir vigorously in the same direction with chopsticks. This step is called "pumping water", and water is slowly added several times until the meat is thick and smooth.

2. Add other ingredients to the minced meat and continue to stir evenly. Because everyone makes different portions, I don't have a fixed amount of seasoning, but it's all right. I put it according to the amount of pork I buy, and I can also season it according to my favorite taste.

3. To make instant noodle dough, you need to boil water (60g) and flour (80g). Bring boiling water into the flour in coils, then stir the flour and boiling water into balls with a scraper, and cool the dough at room temperature for later use.

4. Fermented dough, warm water (100g), yeast (4g), flour (200g) and sugar (5g).

Dissolve yeast in warm water, mix flour with fine sugar, pour in yeast water, stir all the materials into balls with chopsticks or hands, and finally knead the loose dough into a complete dough, move the dough to the desktop, overlap with the cooled hot noodle dough, and then knead the two kinds of dough into smooth shapes with both hands.

5. Relax at room temperature for 10 minute, knead the relaxed dough into long strips, then divide them into small doses (the size is controlled by yourself), flatten the small doses, then roll them into dough sheets with thick middle and thin sides with a rolling pin, wrap them in the prepared meat stuffing, and turn the steamed stuffed bun skin into a fish mouth shape.

6. Put the wrapped steamed bread into the steamer, leaving a gap in the middle, cover the steamer cover and make the final proofing. It took 20 minutes to see the weather that day. ) After the dough is proofed, put cold water in the pot and a steamer in the pot. After the water is boiled, turn to medium heat and continue steaming for 8- 10 minutes (the whole process is about 15 minutes).

Xiaolongbao, also known as Xiaolongbao, is traditionally called Xiaolongbao in southern Jiangsu, Shanghai and Zhejiang, and Xiaolongbao in Sichuan. A steamer has 10 steamed bread, and 10 steamed bread is a cage. It originated from soup dumplings in Kaifeng, the capital of the Northern Song Dynasty, and was inherited, developed and evolved in Jiangnan in the Southern Song Dynasty. Steamed buns are famous traditional snacks in Changzhou, Wuxi, Shanghai, Nanjing, Hangzhou, Ningbo, Jiaxing, Wuhu, Huizhou and Shengzhou.

During the Daoguang period of the Qing Dynasty, modern forms of steamed buns appeared in Changzhou, Jiangsu Province, and formed their own characteristics in various places, such as delicious in Changzhou and sweet in Wuxi, but they all had the characteristics of thin skin and delicious taste, and also spread to Kaifeng, Tianjin and other places. Shanghai Nanxiang Xiaolong, born in Tongzhi for ten years in the late Qing Dynasty, has a long history and enjoys a good reputation at home and abroad.

The difference between soup dumplings and steamed buns:

The difference between steamed buns and soup buns;

Xiaolongbao, as the name implies, is steamed in a small steamer, divided into 1 and soup with jelly, which is called Xiaolongbao. The skin is thin, stringy and translucent, so the flour does not ferment. 2, no soup, just ordinary small meat buns. The skin is not as thin as the one above. It should be made of fermented flour. Soup-filled buns, as the name implies, are buns with soup in them, that is, they are divided into 1 and big soup buns. 2, the small soup bag is different.

Generally speaking, soup dumplings are slightly larger than steamed buns, and more attention is paid to the taste of soup. Some dumplings are also made by sucking soup through straws, and the taste of stuffing and skin may be slightly better.

References:

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