Want to eat soup dumplings? Teach you to make at home, from japanese noodles to filling, explain in detail, and beginners can also succeed.
Hello everyone, I am rainbow. Buns are a delicacy that we all eat a lot, and there are many types of buns. The most common are the bread we make, hot bread, fried buns, small steamed buns, frozen buns, and there are soup buns, this kind of soup bun is delicious, but it is very troublesome to make. You also have to boil the skin jelly, and make it with the skin jelly. Many people want to eat because they are discouraged from trouble. But the soup bun we make today, without pork skin jelly, is a relatively simple one. We do this kind of thing is that novices can also learn, but also easy to get started, that is, people who can't cook can learn it at a glance. To make this soup bun, there are several points we should pay attention to. Learn these few points. You can also make simple, tasty, and easy-to-make soup buns. In fact, it is very simple to make soup bun ingredients, without pork skin, and the method is not troublesome. Let's start preparing the ingredients now.
Production materials:
200 grams of high gluten flour, 300 grams of pork filling, 1 green onion, 1 small piece of ginger, 1 tablespoon of light soy sauce, 1 small spoon of oyster sauce, 1 gram of allspice powder, 1 gram of chicken essence, 1 gram of salt, green onion, ginger, 2 grams of peppercorns, about 50 ml of water, oil to taste.
Procedure:
1, we still come first and noodles, I am using high gluten flour, there is no high gluten flour, with medium gluten flour can also be. Because the soup bun needs to be gluten, this prevents the soup from breaking the skin and flowing out. One key point: the noodles that wrap this soup bag need to use cold water and noodles, 200 grams of flour with 120 ml of cold water, and the noodles need to be a little harder.
2, the flour needs to leave more dry flour, the dry flour is kneaded into it, kneaded into a hard dough. If it is not smooth at a time, cover the face with plastic wrap and let it rise for ten minutes before kneading. When kneading, you can add a little less water and knead the water down by hand. This is much easier to knead, and the noodles should be kneaded until smooth. Then cover with plastic wrap, two keys: to wake up a little longer. The longer you wake up, the tougher the face, and the bun that is wrapped up is not easy to break the skin. It's about waking up for more than an hour, or two hours if you have time to wake up.
3: Now let's prepare a bowl, add the peppercorns, cut the green onion into shredded green onions, and cut the ginger into ginger shreds. Blanch the green onion, ginger and peppercorns in boiling water to bring out the aroma of green onion and ginger, and then let it cool for later.
4, now we adjust the meat filling, I am the meat stuffing cut in advance. Soy sauce, oyster sauce, minced ginger, green onion, allspice powder, chicken essence, salt, add cold green onion and ginger water. Grasp and mix well with your hands in one direction, three key points: a little thinner than usual buns, a little dry and viscous. Then add cooking oil, or grasp and mix well in one direction. Cover with plastic wrap and four key points: place in the freezer compartment of the refrigerator and freeze for about an hour or so. Don't take too long, you can use chopsticks to provoke the filling.
5: Knead the noodles slightly, knead into long strips, and cut into appropriate sizes. Do not knead the agent, press flat along the mouth of the agent, and roll out into a slightly thicker round cake with four sides in the middle.
6, the filling does not need to be taken out too early, take it out when it is wrapped, do not stir it all, and mix a little bit of the package. This prevents the meat from melting and becoming thinner and not wrapped, put the filling in the middle, and pinch the thumb and index finger to keep pinching forward. You can leave a small opening at the pinching point, or you can pinch it tightly, and a raw blank is ready.
7, open the water pot steaming, the amount of water should be sufficient, there should be spaced. Bring on high heat and steam over low heat for 15 to 20 minutes, depending on the size of the bun. After steaming, take it out directly to prevent the soup from spilling. Our soup buns are ready.
Tips for the home version of the soup bun:
1, dear, wrap the soup bun noodles, pay attention to the hard and hard,
2, need to wake up for a long time, about 1 hour or so so so that there is resilience.
3: Put it in the refrigerator for about an hour to make the filling solidify so that it can wrap the soup.
4, steam well and take it out directly to prevent the skin soup from leaking.
Dear friends, today our food is ready, thank you friends for your encouragement and support, thank you.