How to make Xiao Long Bao
As one of the representatives of traditional Chinese cuisine, Xiao Long Bao is famous for its thin skin, rich fillings and delicious soup. In recent years, with the spread of food culture, the preparation method of Xiaolongbao has also become a hot topic. This article will combine the popular discussions on the Internet in the past 10 days to introduce you in detail to the production steps and key techniques of xiaolongbao, and provide structured data for reference.
1. Materials for making Xiao Long Bao
| Material | Dosage | Remarks |
|---|---|---|
| all-purpose flour | 300g | It is recommended to use high-gluten flour mixed with |
| Warm water | 150ml | About 40-50℃ |
| Pork stuffing | 250g | Fat to thin ratio 3:7 |
| Pork skin jelly | 100g | cut into small cubes |
| minced ginger | 10 grams | Remove fishy smell and increase aroma |
| light soy sauce | 15ml | seasoning |
| salt | 5 grams | seasoning |
| white sugar | 5 grams | Freshen up |
2. How to make Xiao Long Bao
1.Kneading noodles: Pour all-purpose flour into a basin, slowly add warm water, and stir while adding until a smooth dough forms. Cover with a damp cloth and let rise for 30 minutes.
2.Prepare fillings: Put the pork filling into a bowl, add minced ginger, light soy sauce, salt and sugar, stir clockwise until the meat filling is thick. Finally add the frozen diced pork skin and mix gently.
3.Roll out the dough: Shape the rested dough into a long strip and divide into small portions of about 15 grams each. Use a rolling pin to roll the dough into a round shape with a thick center and thin edges, about 8 cm in diameter.
4.Packaged: Take an appropriate amount of filling and place it in the center of the dough, use your thumb and forefinger to pinch out folds and gradually close the dough, making sure there are small holes at the top to allow steam to escape.
5.Steam: Place the wrapped xiaolongbao into a steamer lined with steamer paper, keeping a certain distance between each one. After the water boils, put it in the pot and steam over high heat for 8-10 minutes.
3. Key skills for making Xiao Long Bao
| Skills | Description |
|---|---|
| Dough proofing | It must be fully proofed to make the dough more extensible |
| skin to jelly ratio | The skin jelly accounts for about 30% of the filling. Too much will cause the skin to break. |
| Closing skills | Use even force when pinching pleats, preferably 18-22 pleats |
| Fire control | Turn on the fire throughout the process to ensure sufficient steam |
4. Hot topics related to Xiao Long Bao on the Internet
1.Creative Xiao Long Bao: Recently, various innovative flavors of Xiao Long Bao have become popular on the Internet, such as Cheese Lobster Xiao Long Bao, Black Truffle Xiao Long Bao, etc.
2.Frozen Xiao Long Bao Review: Many food bloggers conducted horizontal reviews of commercially available frozen steamed buns, which became a hot topic.
3.Xiao Long Bao Making Challenge: The "Perfect Pleats Challenge" was launched on social media, with users sharing videos of themselves making Xiao Long Bao.
4.Healthy Xiao Long Bao: Recipes for low-fat, vegetarian xiao long bao are proving popular online.
5. Recommendations for eating Xiaolongbao
1.Dip combinations: The traditional combination is ginger vinegar, you can also add chili oil according to your personal preference.
2.How to eat: Take a small bite to absorb the soup, then enjoy the fillings and dough to avoid burns.
3.Food pairing suggestions: Can be paired with light soup or cold dishes to balance the taste.
Through the above detailed production steps and techniques, I believe you have mastered the essentials of making Xiaolongbao. Although Xiao Long Bao seems simple, it takes a lot of practice to make perfect Xiao Long Bao with thin skin, rich fillings and full soup. You may wish to try making it according to the methods provided in this article and experience the charm of Chinese food.
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