The practice of super soft Xiaolongbao

Need ingredients

Pork filling:

250g

ginger

15 grams

Welsh onion

50 grams

cooking wine

12 grams

oyster sauce

10 grams

light soy sauce

20 grams

chicken bouillon

2 grams

dark soy sauce

10 grams

white pepper powder

2 grams

table salt

5 grams

five-spice powder

1.5 grams

edible oil

20 grams

Baozi skin:

plain flour 

280 grams

warm water

150 grams

yeast powder

5 grams

No aluminum foam powder

3 grams

Method steps

1. Dissolve yeast in heated water first and set aside for later use.

3. Finally, knead it into a smooth dough and place it in a warm place to wake up.

5. Add oyster sauce again

7. Add a spoonful of cooking oil, chicken essence, white pepper, five spice powder, and salt and mix well.

9. After waking up, the state is like a honeycomb, with a volume twice as large as before.

11. Roll the buns into thick buns with thin edges and add meat filling.

13. No need for secondary awakening, just cool water and steam in a pot for 15 minutes.

15. Take out a particularly fragrant and soft product.

Tips

① This steamed bun only undergoes one awakening. Wake up and look at the status, not the time, because the temperature difference between summer and winter is relatively large.

② The dough is just right when it wakes up. Even after waking up, the buns will not become soft, and they will not become soft until they have fully risen. Therefore, the dough has a honeycomb shape, which is twice as large as before. It is just right if it does not shrink or sink when poked by hand.

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/5678.html