The secret recipe of the oily xiaolongbao!
First, the ratio of the surface
1. 500 grams of flour
2. 350 grams of warm water
3. 5 grams of yeast powder
4. A spoonful of lard
5. 3g baking soda
To make xiao long bao dough, be sure to be soft. And the fermentation must be sent to twice the size of the original dough, so that the xiaolongbao is soft enough.
Second, the proportion of the filling formula
1. 500 grams of lean meat filling and 500 grams of fat
2. 500 grams of skin jelly
3. 19 grams of salt and 10 grams of sugar
4. 10 grams of chicken essence and 10 grams of monosodium glutamate
5. 37 grams of umami soy sauce and 30 grams of oyster sauce
6. 5 grams of dark soy sauce and 80 grams of minced onion
7. 10 grams of minced ginger and 10 grams of chopped green onion
8. 2 grams of white pepper powder and 3 grams of aftertaste powder
9. 5 grams of tender meat powder
In the above proportions, mix all the seasonings well, then pour into the meat filling and stir in one direction to strengthen. This step must not be missing. Until the minced meat has fully absorbed the juice, add 160g of scallion oil and continue to stir until the meat filling has fully absorbed the juice.
Precautions for adjusting the meat filling:
(1) When preparing the meat filling, do not stir the green onion with the meat filling in advance. Because if the green onion is not wrapped in the meat filling at one time, once the meat filling is left, after being stored overnight, the green onion will oxidize and cause the smell of green onion.
(2) The minced meat must be stirred in the same direction, otherwise the minced meat will loosen, and the steamed xiaolongbao will be chewy when eaten.
(3) When preparing vegetable filling and meat filling, they are stored separately and prepared now. When using, a portion should be modulated according to the amount of each use. It can't be prepared all at once, otherwise the meat filling will be easy to spoil with vegetables.
(4) The use of jelly and fat for meat filling is the key to oil flow and flavor. Therefore, if you are making your own oily xiaolongbao, it is best to make your own skin jelly and put it into the meat filling, so that it tastes more fragrant and tastes better.
(5) When making xiaolongbao, you must knead the dough softer when mixing the dough, so that the steamed xiaolongbao is more fluffy, the taste is softer, and it is not easy to dry out. #春日生活打卡季#
