Chinese Xiao Long Bao first appeared in the Qing Dynasty in China. It is a famous special snack in China. Later it spread throughout China. It has formed many flavors in various places. We can make different fillings according to our own preferences. Chinese Xiao Long Bao is also delicious. Each has its own flavor.Chinese Xiao Long Bao is a classic Chinese breakfast delicacy, and most Chinese have it for breakfast.
Ingredients
- 180 ml of warm water
- 3 g yeast powder
- 5 g sugar
- 300 g flour
- Sichuan peppercorn
- Minced meat (pork, beef, etc.)
- Salt
- Thirteen incense
- pepper
- MSG
- 1 tablespoon light soy sauce
- Half a spoon of soy sauce
- 1 scoop of oyster sauce
- chopped green onion
- Ground ginger
- mushroom
- Cooking oil
- sesame oil
Instructions
- Prepare 180 ml of warm water，Add 3 g of yeast powder to the water，Add 5 grams of sugar，White sugar can promote yeast fermentation，Stir evenly with chopsticks to melt the yeast.
- Prepare 300 g flour，Pour the previously prepared yeast water into the flour，Stir while pouring water，Stir it into a flocculent dough.
- Knead the dough with your hands，Stop for a few minutes，Continue to knead the dough，Dough hardness reaches a medium level.
- Cover with plastic wrap，Put the dough in a warm place for 2 hours to promote the fermentation of the dough.
- Making fillings，Put a small amount of pepper in the bowl，Pour in some hot water，Soak the peppercorns for a scent.
- Prepare the mince，Add salt, thirteen incense, pepper, MSG in it，1 spoon of light soy sauce, half a spoon of dark soy sauce, 1 spoon of oyster sauce.
- Finally, add chopped green onion and minced ginger，Stir the meat in one direction.
- After stirring well, add the pepper water in three times (do not add too much)，Stir the meat every time you add the pepper water，Promote the taste of minced meat，This will make the mince more delicious.
- Stir until it's viscous，Marinate for 20 minutes，Minced meat is better.
- Add appropriate amount of water to the wok，Put the shiitake mushrooms after the water is boiled，Boiling water plays a role of sterilization，Take out the shiitake mushrooms in a minute，Let the shiitake mushrooms cool and cut into dices.
- Then pour it into the meat，Add appropriate amount of edible oil and sesame oil，Stir well again，Our mince is ready.
- At this time the dough is also fermented，Knead the dough fully into a strip，Cut into small dough.
- Roll out the small dough into a bun skin.
- Put the right amount of meat in the middle，Then wrap the mince.
- Then put the buns in the steamer，Wait 20 minutes (let the dough ferment for the second time)，Cover the lid and steam the buns on high heat，Steam for 15 minutes.
- Wait 3 minutes after turning off the heat, then open the lid，Put it on the plate and start eating，Xiao Long Bao is ready.
- A bite is tender and juicy, very soft，If you like it, you can try it.
Notes
1、Make sure that the dough has enough fermentation time. Full fermentation can make the buns taste softer and waxy.
2、The hardness of the dough is very important. Hard or soft dough will affect the taste.
4、After finally turning off the heat, wait 3 minutes before opening the lid. Opening the lid too early will affect the appearance of the steamed buns.
Cooking Difficulty
Nutrient Content
Matching Food
Millet porridge, soy milk, yogurt
Recommend value：0-3（Try to avoid eating），4-6（Control eating less），7-8（No effect），9-10（Eat more）
| Difficulty（1-10） | Time（minuts） | taste | Skill |
|---|---|---|---|
| 7 | 1 | tender and juicy | Steam |
| Content | Per 100g |
|---|---|
| Calories | 205 kcal |
| carbohydrate | 28.5 g |
| Fat | 6.3 g |
| protein | 9 g |
| Cellulose | 0.36 g |
| People | Recommend value（1-10） |
|---|---|
| High blood sugar | 6 |
| High blood pressure | 6 |
| high blood fat | 7 |
| lose weight | 6 |
| child | 9 |