The popular form of soup dumplings XLB orignated in the Shanghai area. and a locally more popular pan fried version exists. In my 【Pan Fried Pork Bun #1】, I showed how to make my favorite variant with Semi-Fermented Yeast Dough. In this video, I'm going to show you an easier version using Short Leavening method.
I've covered some of the basic of Pork Bun making in 2 of my previous videos. For more detailed explanation, please check them out:
- Yeast Dough: Principles of Yeast Dough ( • 酵母发面技巧【 蓬松面团 】永不失败的面食-第4集 )
- Vegetable Buns: Basics of how to wrap buns ( • 【 包子 】永不失败的面食-第5集 )
- XLB Video: Making Soup Jello: • 正宗上海【小笼包】韧而软的【半酵面团技巧】永...
【Equipment/Ingredients I Used】
- Leaf Lard: amzn.to/362PuzS
- 10" Iron Skillet + Lid + Handle: amzn.to/2Stt2ua
- 10" Iron Skillet Only: amzn.to/2YpquAU
- Gelatin Powder (simple method for soup filling): amzn.to/2zPnzal
【Soup Jello】
- Make it ahead of time and refrigerate 5-8 hours until it's jello
- See XLB video for details: • 正宗上海【小笼包】韧而软的【半酵面团技巧】永...
【Filling】
I added more soup jello than my last video at 1:1 ratio.
- Pork (Picnic Ham preferred or Back leg ham. 60-70% lean): 200g (100%)
- Soup jello: 200g (100%)
- Salt: 4g (2%)
- Sugar: 2g (2% ... traditional receipe calls for 4g)
- White pepper: 2g (1%)
- Soy Sauce: 8g (4%)
- Green Onion / Ginger Water: 30g (15%)
- Egg white: 1
- Sesame oil (or Canola oil): 1 teaspoon
** After mixing, refrigerate for 2 hours up to overnight. If you want speed, can put in freezer for 15 min but don't leave it in for too long.
【Short Leavening Dough】
- Makes approximately 20-22 buns
- AP Flour: 300g (100%)
- Room Temperature Water 25C: 150g (50%)
- Dry Yeast (or instant yeast): 4g (1.5%)
- Baking Powder: 4g (1.5%)
- Lard: 15g (3%. can use 10g of vegatable oil)
If you want whiter appearance for the bun, use 4g of sugar + OO Flour.
Mix and let it rise until 50% larger (~15 min). DO NOT let it rise more than that.
【Important Success Tips】
#1 Rise only until 50% larger. No larger
#2 Knead out all air pockets from the dough
#3 Wrap it quickly to avoid over leavening
#4 Pan fry quickly to get crispy bottom. At most 3 minutes.
Over rising will have larger pores in the dough causing the soup to leak out and buns to break.
【Pan Frying Time】
Rough guidelines. Main goal is to have the buns inflate fully and be snow white on the outside then it's done.
1) Prepare lid, 100g of room temperature water, green onions flakes, and seasame all ready
2) Add oil to pan then buns without turning on heat
3) Turn heat to medium high for 2-3 minutes to create golden bottom
4) Add in water, cover immediately and fry for 3-4 minutes. Turning heat to medium after 1 minute
5) Add in green onion flakes and seasame, cover with lid and pan friy on medium high for 1-2 minutes
6) Plate (remove from hot pan) to avoid overcooking and Eat!
Music by Epidemic Sound (www.epidemicsou...)
Mediterranean Nights by Andres Cantu
Fade by Alan Walker [NCS Release]
Spectre by Alan Walker [NCS Release]
16 сен 2024