As an authentic southern child, the breakfast I ate the most from childhood to adulthood was actually pasta! This is not scientific at all, which led me to doubt that I was a Southerner
Noodles, steamed buns, flower rolls, fritters, mashi, roast cakes, dumplings, buns, wontons, twist flowers, etc., which one has not tasted, no, while talking while drooling.
If I had to choose one of my favorites, it would be a soup bun. As a presence that has occupied my family's breakfast table for many years, I have never eaten since I was a child.
Doutang bao, commonly known as soup bun, also known as doutang xiaolongbao, is a Han Xiguan snack, which originated in the Northern Song Dynasty and was popular throughout China. As early as the Northern Song Dynasty, it was already sold in the market, and at that time it was called grouting steamed buns or soup buns.
The soup bun has a beautiful appearance and its content is also exquisite and chic, the meat filling and fresh soup live in the same room, eat it, and then integrate the three aspects of eating noodles, eating meat and eating soup, which is an integrated charm.
Sharing this recipe today is simpler and more home-made. The thick soup is first sucked out with a straw, and then the soup bun is eaten, and the thin skin and tendons are perfectly combined with the delicious filling! I eat a dozen or so in one go is a small meaning, I don't know what about you?
Preparation ingredients: Lamb 300 g White radish 200 g Cooking wine 15 g oyster sauce 3 g Salt 3 g Black pepper 2 g Pork skin jelly 100 g Medium gluten flour 250 g Water 125 g Diced green onion 30 g
1. Pour water, medium gluten flour, 1 g salt into the bread machine bucket
2. The bread machine barrel is loaded into the bread machine, select the 13-imix function
3. Knead for about 10 minutes and press pause when there is 10 minutes left
4. Put the kneaded dough on the kneading pad and cover the glass bowl and let it rise for about 30 minutes
5. Cut the white radish into small cubes and the lamb into small pieces
6. Add lamb pieces, cooking wine, oyster sauce, black pepper, salt and whisk well in a blender
7. Remove, pour into a bowl filled with diced white radish, diced green onion, pork skin jelly and stir vigorously
8. Let stand for about 15 minutes
9. Take 13 grams of each small agent, knead and roll out into thin round pieces
10. Add about 18 grams of filling to the rolled dough, slowly pinch out the small pleats with your thumb and index finger, and tighten the mouth little by little
»The mouth must be sticky, otherwise the soup will flow out when steaming.«
11. Fill the soup bun on a steamer basket lined with silicone oil paper
12. Put cold water into the pot and cook on high heat for about 15 minutes
»The same electric ceramic furnace opens 16 gears.«
13. Be sure to eat soup buns while they are hot. Take a bite, the soup can't wait to flow out, immediately take the mouth to catch, and then take the opportunity to put half of the soup bag with belt filling into the mouth.
Well, you have to be so disregarding the image, it's cool!
Knock on the blackboard:
● Skin jelly can be pork skin jelly, chicken soup, pork bone soup, beef tendon soup, soup treasure, etc., according to their own taste to choose
● The longer the dough skin wakes up, the more delicate and vigorous, if there is enough time, you can knead the group more, the longer the kneading time, the better the taste of the soup bun
● Like the soup juice, the amount of frozen can also be appropriately increased