Steamed bun with mushrooms, pork and willow leaves-You Are Foodie

By Crystal
96

Steamed bun with mushrooms, pork and willow leaves

I have studied the willow leaf dumplings for a long time (since I first ate the dumplings in Shaxian County a few years ago, I have been wondering how to make the symmetrical folding dumplings. At that time, I haven't learned how to make steamed buns). Until recently, I saw the posts posted by others. According to those descriptions, and based on the experience of making dumplings and pinching steamed buns, I tried for several times to make these decent leaf dumplings. It took me three years to make this bun. It's not easy.

Main Ingredients

mushrooms 2
Carrot A little
pork 150 g
flour 2 bowls

Auxiliary Ingredients

yeast A tspful

See this article for detailed process diagram of package method http://home.meishichina.com/space-23642-do-blog-id-114162.html

Step 1 . Chop the pork into minced meat, add salt, soy sauce, cornstarch, and pepper, mix well, soak the mushrooms, cut them into small pieces, and then add the minced pork and stir well.

Step 2 . Put half a teaspoon of white sugar in a bowl, pour a bowl of boiling water into it, turn the sugar to the boil, wait for the water to cool to about 35 degrees, and put the yeast into the water to melt.

Step 3 . Take a large basin, pour the flour into it, pour the yeast water on the flour, and then stir it with chopsticks.

Step 4 . Knead the flour until it is smooth and not sticky.

Step 5 . Then round it and put it in a basin, cover it with a lid or plastic wrap, and let it stand for 1 hour before fermentation is completed.

Step 6 . Sprinkle a little dry flour on the dough, knead it again into a non sticky dough, and divide it into several portions.

Step 7 . Take one part of it and roll it into a stick shape, then cut it into small pieces. After each piece is rounded, press it flat, and roll it into a thin round dough on the middle thick edge.

Step 8 . Take a piece of dough and put meat filling in the middle. After the dough is folded in half, pinch the rightmost end tightly. First, push the outer side of the dough to the right to pinch it into the first fold, and then push the inner side of the dough to the right to pinch it into the second fold. In this way, the outer and inner circles pinch the fold well, and then close the mouth and make it into a water drop shape. (One person can't take the process map of the bag. Let's think about it.)

Step 9 . One person can't take the process map of the bag. Let's think about it.

Step 10 . Put wet gauze or corn leaves on the steaming tray, and put the steamed stuffed buns on it. Pay attention to leaving some space& nbsp;& nbsp; Wake up for 10-15 minutes before steaming in the pan.

Step 11 . After the water is boiled over the fire, put the woken buns into the pot and steam them for 13-15 minutes. Don't steam them right away& nbsp; Open the lid and simmer for 5 minutes before opening the lid. In this way, steamed buns will not shrink.

Step 12 . Out of the cage.

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