Faced with the choice of xiao long bao and soup dumplings, I would definitely be inclined to choose xiao long bao. Its soft crust and fragrant meat filling make every bite satisfying, and it's my go-to for breakfast.
The process of making xiao long bao is similar to that of ordinary fat bread, with the main difference being the texture of the crust. I found that my attempts at home often didn't reach that fluffy level, which made me interested in the art of making xiao long bao.
So, how do you make the dough of xiao long bao more fluffy? In addition to adding yeast, there are 3 key skills that need to be mastered, which can make the dough fluffier and the steamed xiao long bao white and soft. Summer is coming, and the xiao long bao stuffed with beans is refreshing and fragrant, so let's try it together.
所需材料：麵粉２６０ｇ、酵母粉３ｇ、白糖２ｇ、清水１４０ｍｌ、啤酒３ｍｌ、肉餡、蔥姜、豆角、鹽、雞精、五香粉、薑粉、生抽、蠔油、老抽、香油。
1. First prepare the dough, pour the flour into a basin, add sugar and stir well. Remember, in addition to yeast powder, adding white sugar can promote dough leavening, which is the first key point.
2. Then, pour the yeast powder into a small bowl, add water and stir well, then add a little beer. Adding beer to the dough can make the dough fluffier, which is the second key point. Once stirred well, pour it into the flour and stir thoroughly.
3. When the flour becomes flocculent, knead it into a dough, then cover it with plastic wrap, cover it with a small quilt, and leave it in a warm place to ferment. In summer, fermentation takes about half an hour.
4. Tear the dough and check, if there is a honeycomb shape, it means that the fermentation is good; If not, just wait a little longer. The third key point is to let the dough rise to a honeycomb state so that the wrapped xiao long bao will be softer and fluffier.
5. While the dough is fermenting, mince the minced meat, chop the green onion and ginger, and mince the beans. Add minced green onion and ginger to the meat filling, then add salt, chicken essence, five-spice powder, ginger powder, light soy sauce, oyster sauce, dark soy sauce and sesame oil to taste, stir well, add beans and mix well.
20. Finally, take out the fermented dough and knead it to exhaust, then divide it into several agents, knead each agent into a round shape and use a rolling pin to roll it into a small dough, and start to wrap the xiaolongbao. After wrapping, put it on the pot to steam, turn off the heat after steaming for 0 minutes on high heat, and simmer for a few minutes before coming out of the pot, each of which is soft and fluffy xiaolongbao.