The difference between Xiaolongbao and Xiaolongtangbao has two aspects. One is the outer skin. The outer skin of Xiaolongbao has the characteristics of hair and hot noodles. It is chewy in softness and the blending of invagination. The dumplings are bitten down and the soup is full. To make the stuffing of the dumplings, you must make the pigskin, and it takes a lot of work. Start with a simple dumpling. The recipe for the dough is from "Mr. Meng's Chinese Pasta." I made the following 2 times the amount.
Chopped with shallot and ginger
Ready crab meat
Prepare the meat
The above three ingredients are placed on a cutting board
剁 剁, mix evenly
Add the seasoning, stir evenly with chopsticks, add water in several portions, and stir in one direction until the water is completely absorbed.
Put the stuffing in the refrigerator and refrigerate
Baking dough: boiling water into the flour in a circle
Stir the flour and boiling water with a squeegee and let it stand at room temperature.
Baking dough: the dough material is mixed and smoothed to a smooth state.
Mix the hot dough and the dough dough at room temperature, simmer until smooth, let stand at room temperature, relax for 10 minutes.
The dough is divided into 4 parts
Take one of them and knead it into a strip of uniform thickness and divide it into 12 equal parts (about 19-20 g) with a scraper.
Squash the dough
Roll the flattened dough into a thin circular patch around the middle thick
Put the fillings (in principle, the amount of filling and the ratio of the dough is about 1:1, I pack about 30 grams of stuffing)
The thumb of the left hand presses the filling material, the right hand raises the edge of the dough slightly, and the dough is pleated and pleated. After bonding one turn, it can be glued back to the beginning to make a small opening. (The kneading action in this process is well controlled. The size of the folds, so the shape of the buns will be a relatively regular round shape, I am not doing well.)
After wrapping, put in a powdered container and ferment for 15-25 minutes at room temperature (the volume is slightly larger than before the fermentation according to the ambient temperature)
Put it in a steamer with cooking oil, pour boiling water into the container, put on the steamer, cover the lid, steam in the microwave for about 15 minutes, turn off the lid, open the lid first, and then open it completely in a few minutes. Avoid exposure to sharp changes in temperature