How to make xiaolongbao softer with noodles? Don't just add yeast, master these 3 points, white and soft
Xiaolongbao and soup dumplings, how will everyone choose? If I had to choose, I would definitely choose xiao long bao, the skin is soft, I like to eat this kind of dough, and then wrapped in fragrant meat filling, one bite at a time is quite enjoyable, is my favorite food for breakfast!
The recipe for xiao long bao is similar to that of ordinary bread, except for the difference in size, the biggest difference is in the skin, the skin of xiao long bao seems to be softer than ordinary steamed buns, but I tried it at home, but I couldn't make such a feel, hard and unappetizing.
How to make xiaolongbao softer with noodles? Don't just add yeast, in addition, you also need to master 3 skills, so that the dough will be fluffier and the steamed xiao long bao will be white and soft. It's summer, let's have a bean meat filling, refreshing and fragrant, hurry up and try it with me.
【Making xiaolongbao】
Used: 260g flour, 3g yeast powder, 2g sugar, 140ml water, 3ml beer, minced meat, green onion and ginger, beans, salt, chicken essence, five-spice powder, ginger powder, light soy sauce, oyster sauce, dark soy sauce, sesame oil
1. To prepare to make dough, first pour the flour into a small basin, then put sugar, stir well, in addition to adding yeast powder, but also learn to add sugar, which can promote the fermentation of dough, this is the first point.
2. Next, prepare a smaller bowl, pour the yeast powder into it, then add water and stir well, then bring some beer, and put a little beer when mixing the noodles, which can make the dough more fluffy, this is the second point. Once well stirred, pour it into the flour and stir thoroughly.
3. After stirring, the flour has become flocculent, and then knead it into a dough, cover the dough with plastic wrap after kneading, and then cover it with a small quilt, and then put it in a warm place to ferment, and it can ferment for about half an hour in summer.
4. Tear the dough apart and take a look, there is a honeycomb shape inside, which means that the proofing is very good, if there is no honeycomb, wait a while. To ferment the dough, the dough must be fermented to a honeycomb state, so that the wrapped xiaolongbao is softer and fluffier, which is the third point.
5. Taking advantage of the time of fermenting the dough just now, we grind the meat filling, chop the green onion and ginger, chop the beans, add the minced green onion and ginger to the meat filling, add salt, chicken essence, five-spice powder, ginger powder, light soy sauce, oyster sauce, dark soy sauce, sesame oil to taste, stir well, and then add the beans and mix evenly.
6. Next, take out the fermented dough and knead it for a while to exhaust it, and then divide it into several agents, after each one is kneaded, roll it into a smaller dough with a rolling pin, and then start to wrap xiaolongbao, after wrapping, steam it in the pot for 20 minutes, turn off the heat, and simmer it for a few minutes, all of which are soft and fluffy.