Kaifeng small cage soup bun (detailed production process)

Kaifeng small cage soup bun (detailed production process)

introduce:

Kaifeng dumplings have a long history. It has a unique flavor and is one of the famous foods in Kaifeng. Small dumplings

The selection of materials is exquisite and the production is exquisite. It is stuffed with lean meat from the hind legs of the pig, and the fine powder is used as the skin, and steamed by fire

and. Its characteristics are: beautiful appearance, small and exquisite, thin skin and filling, pouring soup flowing oil, taste

Delicious, fragrant and sharp.

Xiaolong Bun was originally run by Huang Jishan. He absorbed the strengths of each family and made buns

The color is white and soft, with a unique flavor, and it is highly praised by diners. The small steamed bun was originally steamed in a large cage and later passed

Master Huang Jishan's reform became fifteen small steamed buns in one drawer. And the noodles and fillings of the buns,

Bold innovations have been made. As in the original, the noodles are made up of one-third of the hair noodles and two-thirds of the dead

Noodles, later changed to only use dead noodles, do not use noodles, so that the skin is thinner, and do not fall bottom. Live noodle process to be.

Seek quite strictly, to go through rubbing, flinging, pulling, dragging, several times to paste, several times veneer "three soft and three hard"

the process of meeting the requirements. The bun filling was originally mixed with meat skin jelly, and when it was eaten, it was too greasy and removed.

The filling was mixed with sugar and MSG, and the sweet sauce was removed, and only ginger was added to the filling, not green onions. Stuffing very much

Work hard, keep beating the stuffing to the filament and keep. The small steamed buns are eaten and steamed, and they are basketed on the table;

Its shape: "Lift a strand of silk, put down a thin ball, the skin is like a chrysanthemum heart, and the filling is like a rose petal." ”

How to distribute raw materials:

5 kg of fine flour, 5 kg of pork hind leg meat, 1250 g of small ground oil, 400 g of soy sauce, ingredients

150 g of wine, 150 g of minced ginger, 55 g of monosodium glutamate 100 g of salt, 35 g of sugar

Preparation Method:

(1) Grind the pork hind leg meat into a filling, put it in the basin, add soy sauce, cooking wine, ginger, monosodium glutamate,

Salt, sugar. Use 4 liters of warm water in winter and 3.5 liters of cool water in summer, and add them in 5 to 6 times

Inside the filling, stir into a non-thin and unconscionable filling, and finally add a small grinding oil and stir well.

(2) Pour the noodles into a basin and mix with 2.5 liters of water (hot water in winter, warm water in spring and autumn, summer.)

Season with cold water), put the noodles and evenly. Do not pour water in at once, first put down a little water and copy.

Form a dough spike, and then gradually knead the underwater foot and the dough into pieces. Repeat the pad three times, turning the surface by soft and together

hard. Then dip your hands in water to tie the noodles, and make them into a non-soft and hard noodle block.

(3) Copy the reconciled noodles from the basin on the board and knead them repeatedly, according to the softness and hardness of the noodles

When pad into dry noodles, repeat several times, roll the strips into 15 grams of dough, roll out into thin edges

Thick thin slices in the middle, wrap in a 20-gram filling, and pinch 18 to 21 pleats.

(4) Put the bun blank into a small cage with a diameter of 32 to 35 cm and steam it over high heat. steam

The time should not be too long, the bun is easy to drop the bottom, run the soup, to eat with the steaming, on the table.

Serve with balsamic vinegar and garlic cloves.