Hello everyone, I am Xiao Qiu, today I share with you the correct way to fill the soup bun, from the noodles to the filling detailed explanation, to ensure that you can also make the outer skin tendons, soup full and delicious soup buns.
The old rule is that we still come to the noodles first, make soup buns to use high gluten flour, add 2 grams of salt to 300 grams of high gluten flour to increase the gluten of the flour, stir well and divide into two parts, half with 80 grams of boiling water to blanch the noodles, the other half with 80 grams of cold water and noodles, with half of the soup noodles made of bun skin that is soft and strong.
The noodles should be slightly harder, too soft and not very solid, the bun is easy to break the skin, and then knead the two noodles together, knead the smooth and wake up the noodles for more than half an hour.
This is the pork stuffing I chopped in advance, now let's adjust the filling of the soup bun, add a little cooking wine to the fishy, soy sauce, oyster sauce, salt, chicken essence, cooking oil, and finally add some sesame oil to add flavor and stir evenly.
Cut a little green onion and put it inside.
Everyone wants to know where the soup comes from without adding water when mixing the filling, but in fact, the jelly is added to it, and the jelly is preheated to form the soup.
Skin jelly to use this kind of skin jelly, when we boil the skin jelly, boil the skin before cooling out the meat skin, and so the skin freeze cool through the stereotype is this kind of skin jelly, I had a detailed video of the skin jelly a few days ago, you can also refer to it.
Minced and mixed in the minced meat, refrigerated and set aside.
Wake up the good noodles on the board and knead for a while, so that the bun skin will not break the skin, and then rub the noodles under the long strips into the dough, the agent does not have to be too big, slightly larger than when wrapping the dumplings, and then kneaded into a dough skin, to roll out a thinner, the soup bun made will be more translucent.
Wrap the meat filling prepared in advance, when wrapping, you must pinch each pleat tightly, and the sealing place should also be pinched tightly to prevent the soup in the bun from flowing out, and a piece of oil paper is placed under each bun, which can prevent the bun from stepping on the bottom for a long time on the board.
After all wrapped up, put it in the pot together with the oil paper, change the water to medium-low heat and steam it, steam for about 10 minutes to cook the soup bun.
This way of filling the soup bun, not collapsed, not broken skin, but also thin and transparent, soup full, bite a bite of super satisfaction, if you like it, hurry up and try it.
For more detailed instructions, you can click on my avatar to enter the homepage to watch the video!