Steamed stuffed bun with white gourd and fresh meat
I have been pleasantly surprised by this trial opportunity for a long time. I have already made several loaves of bread, but it is the first time to use it to make steamed buns with hair noodles. It's very useful. Let's try my big white gourd bag....1. Winter melon has high water content. You must remove the excess water with salt, or the filling will become winter melon soup.2. The cage drawer is greased to prevent steamed buns from sticking to the cage drawer. You can also use cage cloth.3. Wake up after making steamed buns to make steamed buns softer.
Step 1 . First add 210 ml of water, then 350 g of flour, and then press a small pit to add 1 g of yeast powder.
Step 2 . First add 210 ml of water, then 350 g of flour, and then press a small hole to add 1 g of yeast powder. The bread maker makes the dough itself..
Step 3 . The dough is ready to ferment.
Step 4 . Meat stuffing, scallion and ginger, and white gourd peeled for standby.
Step 5 . First add soy sauce, salt and chicken essence into the meat filling, stir well, and add peanut oil.
Step 6 . Then add chopped scallion and ginger and stir well.
Step 7 . Dice the wax gourd and add some salt to remove the excess water.
Step 8 . Add it to the meat filling.
Step 9 . Stir well and the stuffed bun will be ready.
Step 10 . Rub the dough well.
Step 11 . Pull it into a pill, press it flat, and roll it into a skin.
Step 12 . Wrap in the filling and close the mouth.
Step 13 . The steamed stuffed bun is ready. Wake up for another 15 minutes.
Step 14 . Drain the steamer, oil the cage drawer, and put the steamed bun in, leaving a certain gap.
Step 15 . After boiling the water, 20 minutes later, the steamed buns are ripe.
Step 16 . Delicious steamed stuffed buns with white gourd meat....
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