I'm sure everyone has eaten xiao long bao or ordinary big steamed buns, there is really a lot of soup in it, and the taste is particularly delicious, why do we make steamed bun stuffing at home? Even if the filling can flow, but it is still very dry when steamed. Today I found the solution, which is to add jelly.
I used to make buns
I tried to solve this problem, so I started to make the filling very soft, but it didn't work at all, I couldn't close it, and it was still very dry when steamed.
Suddenly, one day I found out that my friend likes to put jelly every time he steam steamed buns, and I found out the reason, so I also added a little bit to it, and it was true that the steamed buns had a lot of soup.
Buns with jelly in them
Below I will share with you my method of making steamed buns, what are the shortcomings, I hope you can give some better suggestions.
First of all, I am a pound of noodles 350 grams of water, 5 grams of yeast (you can put a little less in summer), if the noodles are not white enough, you can put some lard into it, so that it is not only whitening but also soft.
The hair is honeycomb-shaped
Most of the people I make steamed buns and meatballs, because children love to eat them, so I will share with you the process of adjusting the filling.
Put the meat into the wall breaker, add a piece of skin jelly and stir it, then pour it into a basin, add light soy sauce, oyster sauce, salt and cooking oil, and finally add chopped green onion and minced ginger and mix well.
Bun filling
After adjusting the stuffing of the buns, you can make the buns, which is not only good, but also full of soup when steamed, which is really delicious.
I don't know if you all have any good ways to make steamed buns have soup? After all, skin jelly is not easy to make, and you are afraid of additives when you go to the supermarket to buy it.