寒天（キウイとみかんの牛乳寒天）｜syun cookingさんのレシピ書き起こし
syun cooking Time required : 20minutes
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Xiaolongbao ｜ Party Kitchen --Recipe transcription of Party Kitchen
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Ingredients
- (A) Strong powder : 1/2 cup
- (A) Cake flour : 1/2 cup
- (A) Salt : 1 knob
- (A) Hot water : 70ml
- (B) Hot water : 200ml
- (B) Chicken soup base (granule) : 4 tsp
- (B) Powdered gelatin : 5g
- (C) Minced pork : 200g
- (C) Onions (chopped) : 1/2 piece
- (C) Green onion (chopped) : 1/2
- (C) Soy sauce : 1 tablespoon
- (C) Mirin : 1 tablespoon
- (C) Sake : 1 tablespoon
- (C) Oyster sauce : 1 tsp
- (C) Sesame oil : 1 tsp
- (C) Ginger (grated) : 1 tsp
- (C) Salt : Appropriate amount
- (C) Pepper : Appropriate amount
Time required
90minutes
Procedure
-
1)
Make the dough
00:14
Put the ingredients of (A) in a bowl and mix until they come together.
Wrap it and leave it at room temperature for 30 minutes to let it rest. -
2)
Cool and harden the soup
01:08
Put (B) in a bowl and dissolve.
Remove the heat and cool in the refrigerator for 30 minutes or more to harden. -
3)
Make bean paste
02:09
Put (C) in a bowl and knead.
After mixing to some extent, add the chilled and hardened soup while breaking it, and knead well. -
4)
Spread the dough in a circle
03:21
Divide the laid dough into 36 equal parts (about 4g each) and roll.
Place one on a floured table and crush it with the back of your hand.
Spread it in a circle with a dusted cotton swab. Make the rest in the same way. -
5)
Wrap in dough
05:03
Place a spoonful (about 15g) of bean paste on the center and pinch the edges of the skin to make folds.
Repeat this process and make the rest in the same way. -
6)
Steam
05:57
Place the parchment paper in a frying pan, pour 120 ml of water from the edge of the frying pan, cover and steam over low heat for 3 minutes.
Point
・ The amount this time is about 36 pieces.
・ Please note that gelatin will not harden unless it is completely dissolved.
・ If that gelatin melts, it will be difficult to wrap it, so if it takes time to wrap it, it is better to cool it in the refrigerator.
・ When rolling the dough into a circle with a rolling pin, stretch the dough while rotating it for a beautiful finish. If the central part is made a little thicker, it will not tear easily.
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