Xiaolongbao and noodles, it is not enough to only add yeast, remember these 3 proportions, which are softer than those sold outside

How to make the xiaolongbao and noodles soft, remember these 3 proportions

It is not good to make xiaolongbao according to the ratio of our usual ordinary steamed buns and noodles recipe, if you want to be chubby and fluffy, the amount of water must be increased, and the other 2 ingredients must be added.

1. The ratio of water to surface. As we all know, if you want to be soft, the water content must be high, and when we usually make steamed buns, the water content is about 5 percent, and the water content of making xiaolongbao should be more, so that it will be soft. The ratio of flour to water is generally 1:0.6, that is, 300 grams of warm water should be added to 500 grams of flour.

2. The ratio of baking powder to flour. When making xiaolongbao, it is not enough to add only yeast, the principle of yeast fermentation is that under certain temperature and humidity conditions, the yeast can fully reproduce and produce gas, and promote the dough to expand. The main function of baking powder can make the dough quickly produce gas, and after mixing with yeast powder, it can make up for the lack of yeast powder, speed up the fermentation speed, and make the xiaolongbao more fluffy and soft. Therefore, adding baking powder will make the fluffy effect and taste better. The ratio of baking powder to flour is 500 grams of flour, and 5 grams of baking powder can be added.

3. The ratio of lard and flour. Lard can make the dough softer and the gluten more tough, so that the dough can retain more gas, and the swelling effect of xiaolongbao will be better and the shape will be more beautiful. When we make steamed buns, we generally add an appropriate amount of lard to increase the taste of the noodle products and whiten them. Lard is also added to xiao long bao, but it is added in a larger amount than ordinary steamed bun noodles. The ratio of flour to lard is generally 500 grams of flour and 20 grams of lard.

The proportion of xiaolongbao dough recipe is 500 grams of all-purpose flour, 5 grams of yeast, 5 grams of baking powder, 20 grams of lard, 5 grams of sugar, and 300 grams of warm water. Next, let's take a look at the production process of xiao long bao.

——[Pork stuffed xiaolongbao]——

1. Prepare the ingredients

1. Dough part

500 grams of all-purpose flour, 5 grams of yeast, 5 grams of baking powder, 20 grams of lard, 5 grams of sugar, 300 grams of warm water at 30 degrees.

2. Filling part

Pork, onion, green onion, ginger, star anise, cinnamon, bay leaf, cumin, peppercorns, salt, light soy sauce, chicken powder, cooking wine, pepper, oyster sauce.

2. Handle the ingredients

1. Put the flour, baking powder and sugar together in a basin and stir well, put the yeast in warm water to fully ferment for 5 minutes, then slowly pour into the flour, stir while pouring, stir into a large dough, add lard, knead into a smooth dough, seal the plastic wrap and let the noodles rise for 30 minutes.

2. Clean the pork, peel it, cut it into minced meat, clean the onion, mince it, clean the green onion and ginger, cut it into shreds, clean the cinnamon, star anise, peppercorns, bay leaves, cumin, and control the moisture for later use.

3. Take a small clean bowl and make some green onion and ginger water. Put some shredded green onions, shredded ginger and peppercorns into the bowl, pour boiling water, soak for about 10 minutes, and let cool for later use.

3. Pour cooking oil into the pot to make cooking oil. Turn on the fire and put in cinnamon, star anise, peppercorns, bay leaves, cumin, green onions, and ginger to slowly fry the green onion and turmeric over low heat, and the ingredients are fragrant, then turn off the fire and let them cool, filter out the ingredients for later use.

3. Start production

1. To the minced pork, add salt, chicken powder, cooking wine, light soy sauce, oyster sauce, pepper, and then slowly add green onion and ginger water in stages, stir the pork to strengthen, pour in cooking oil and chopped onion and stir evenly.

2. Move the proofed dough to the cutting board, knead and exhaust, relax for 5 minutes, then knead into long strips, cut into small dough of uniform size, and roll out into bun skin.

3. Take a small steamed bun, put the mixed pork filling in the middle, and wrap it into a bun shape. And so on, all the bread is made into xiaolongbao, and the second proofing is 15 minutes.

4. Pour water into the steamer, put the proofed xiaolongbao into the cage drawer, steam on high heat for 12 minutes, turn off the heat and simmer for 5 minutes.

epilogue

The dough is not only to add yeast, but also to remember the ratio of water, baking powder, lard and flour, so that the dough will be soft, and the xiaolongbao can be fluffy and soft, especially delicious.