Shrimp meat bun
The salty pork stuffing and the delicious shrimp meat make the nutrition to a higher level.1. In summer, the temperature is high. Wrap the steamed stuffed buns and relax for 10 minutes. Put them in cold water. The steamed stuffed buns can be fully fermented during the boiling process.2. Pork stuffing is left over from meatballs. For the preparation of meat stuffing, please refer to my other recipes.3. Turn off the heat for 3-5 minutes and then open the lid to prevent the buns from shrinking.
Step 1 . Dissolve 4 grams of dry yeast with 170 grams of water, pour into flour, add 1 teaspoon sugar and stir well.
Step 2 . Mix into smooth dough and start fermentation.
Step 3 . Get the shrimp ready.
Step 4 . Peel the shrimps, chop them up, add 1 teaspoon yellow rice wine, an appropriate amount of white pepper, ginger powder and a little salt, and mix well.
Step 5 . Pork stuffing mixed in advance.
Step 6 . Take out half a bowl of pork stuffing and mix it with shrimp to make shrimp pork stuffing.
Step 7 . The dough is twice as large after fermentation.
Step 8 . Take out the dough, sprinkle dry powder to prevent sticking, knead the dough, remove the air, and relax for 5 minutes.
Step 9 . Roll the dough into long strips and divide into small flour preparations with uniform size.
Step 10 . Roll the small flour into a medium thickened round skin with thin sides.
Step 11 . Take a piece of dough and put some shrimp meat stuffing.
Step 12 . Wrap into buns.
Step 13 . Wrap everything, put it on the oiled steamer drawer, open the distance, and continue to relax for 10 minutes. Bring to a boil in cold water, bring to a boil over high heat, steam over medium heat for 8 minutes.
Step 14 . Turn off the fire for 3-5 minutes and take out the steamed stuffed bun.
Step 15 . Finished product drawing.
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