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Top Cooking BIG Xiaolongbao with Rice Cooker
Cooking

BIG Xiaolongbao with Rice Cooker

Cooking

BIG Xiaolongbao with Rice Cooker

CCHAN Cooking
FULL RECIPE
■ Cooking time: 30 minutes (excluding resting and cooling time)
■ Material cost: $4.50

■ Ingredients
Dumpling wrapper
· Strong flour ... 150g
· Cake flour ... 25g
· Salt ... 1/2 teaspoon
· Hot water ... 130ml
· Sesame oil ... 2 teaspoons
· Water ... 20ml

Glass Soup Jelly
· Water ... 140ml
· Chicken stock powder ... 1 teaspoon
· Gelatin 4g

Insides
· Minced pork ... 300 g
· Soy sauce ... 2 teaspoons
· Grated ginger ... 2 teaspoons
· Honey ... 1 teaspoon
· Oyster sauce ... 1 teaspoon
· Sesame oil ... 2 teaspoons

■ Steps
· Put the wrapper material in a bowl and knead for about 5 minutes and let it rest for 30 minutes in the refrigerator

1. Add water, chicken stock, gelatin in a small pan, heat it, and melt.
After filtering and pouring onto bat, cool to the touch and then chill and harden in a refrigerator
2. Put all the ingredients for insides in a bowl and mix until it gets sticky
3. Stretch the skin round. Add inside from 2 and soup from 1 and wrap.
4. Place in a rice cooker and add 20 ml of water and cook it with normal cooking.

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