Steamed pork bun with mushrooms
Step 1 . The ratio of prepared flour and yeast is about 500g flour +6g yeast. I only made 200g noodles this time
Step 2 . Bread, yeast, and half a glass of water. Put it into the toaster and select the dough making program
Step 3 . After the noodle machine starts working. Start preparing the stuffing. Wash the pork and cut it into small pieces (I have too much lean meat, and the stuffing is firewood. If you can eat fat, you can choose streaky pork)
Step 4 . Soak mushrooms
Step 5 . Dice mushrooms
Step 6 . Minced pork
Step 7 . Put the minced meat into the dried mushrooms, and then add pepper
Step 8 . Add soy sauce, edible oil and salt
Step 9 . Mix well in one direction. However, I still like to put on gloves, pinch and mix well
Step 10 . When the filling is ready, the flour on the other side has expanded... A few minutes before the bread machine stops working, you can see that the flour is already honeycomb
Step 11 . Take out the dough, add thin flour on the large panel and start kneading. After kneading the air in the dough, knead it into smooth dough (I forgot to take the picture), cover it with wet gauze and let it stand for 20 minutes.
Step 12 . Knead into strips
Step 13 . Cut into small dosage forms
Step 14 . Flat in the palm
Step 15 . Roll out a thin slice with a slightly thick middle and a thin periphery
Step 16 . Add minced meat and squeeze out wrinkles
Step 17 . Put it in the steamer and wake up for ten minutes before firing
Step 18 . According to the size of the steamed stuffed bun, I'll boil it for ten minutes, and then turn off the heat and stew for three minutes. Do not lift the lid of the pot during the reminder period ~ otherwise it will collapse ~
Step 19 . Soft steamed stuffed buns are just fine ~ it's filled with lean meat, which is more firewood ~ but the family doesn't like fat, so it's like this ~ it's just in time for the Dragon Boat Festival, so you can eat your own meat stuffed buns ~
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