Teach you how to steam steamed buns ~ Mom's favorite xiaolongbao

Cooking Instructions

1. 1⃣️500g of pork hind leg meat, stir into filling, add 80g of green onion and ginger water in batches, stir each time until fully absorbed, and then add the next time. Add two tablespoons of salt, one tablespoon of sugar, one tablespoon of light soy sauce, half a tablespoon of dark soy sauce, and half a tablespoon of pepper.

   

2. A teaspoon of five-spice powder, mix well, beat in an egg, add a spoonful of oyster sauce and mix well. Finally, add chopped green onions, pour in pepper oil and stir well, then put in the refrigerator for an hour to allow the seasonings to fully combine.

   

3. 2⃣️ 500g of all-purpose flour, 250-270g of warm water, 5g of dry yeast, knead into a smooth dough, and ferment until twice the size (lazy use of the bread machine, hand kneading is also OK, if you knead not well, you can relax and rest the dough for 10 minutes before kneading). Take out the exhaust, divide it into a slightly larger agent than the dumplings, roll it into thin slices, put in the filling, and wrap it into a bun. (Filling and crust wrapped in exactly 54 pieces)

   

4. 3⃣️Put it in the steamer and ferment for 20 minutes

   

5. 4⃣️ Ferment until the bun grows up a circle, and you can pick it up lightly.

   

6. 5⃣️ The lid of the pot is covered with a cage cloth to prevent dripping, steam for 15 minutes after steaming on medium heat, turn off the heat and simmer for 5 minutes before opening the lid. (It works better with a bamboo steamer)

   

7. The bamboo steamer is more fragrant

   

8. The meat is very tender

   

9. Open to eat~