Steamed Dumplings-You Are Foodie

By Burke
97

Steamed Dumplings

If you want to eat fresh steamed buns or buns in the morning, but you can't get up so long in advance to knead dough and wait for fermentation, this small steamed bun made today is refrigerated and fermented in the refrigerator, and then steamed the next morning. Moreover, the secondary fermentation is omitted, which saves a lot of time. The steamed buns are no different from the previous ones, and they feel more noisy and soft. I like to make pastries by myself and hope to eat fresh pastries every day. This is also a good way.

Main Ingredients

scallion A moderate amount of
starch appropriate amount
egg 1
Light soy sauce appropriate amount
pepper appropriate amount
Oyster sauce appropriate amount
Chicken essence appropriate amount
salt A moderate amount of
pork 200 g（肉馅）
warm water 150g
yeast 3 g
sugar 5 g
plain flour 300 g

Auxiliary Ingredients

lard 30g (5g kneaded noodles, 25g mixed meat stuffing)

Step 1 . Put the flour, warm water, yeast and sugar into the bread machine to knead (add 5g lard halfway).

Step 2 . While kneading the dough, prepare the meat stuffing. Mince Pork into foam, add eggs and starch.

Step 3 . Add salt, soy sauce, chicken essence and oil consumption into the minced meat and stir well.

Step 4 . During this period, add water several times and stir it evenly (first add a little water and stir it clockwise, then add the next time, so many times), so that the meat stuffing is more tender and smooth.

Step 5 . Add lard and stir well.

Step 6 . Add scallions and stir well. The meat filling is ready for use.

Step 7 . The dough has been rubbed smooth. Take it out of the toaster and knead it again.

Step 8 . Rub into strips.

Step 9 . Cut into 15 grams of a uniform small dosage.

Step 10 . Press flat with your hand.

Step 11 . Roll into small round pieces with thin edges, thick middle and a diameter of about 7cm.

Step 12 . Pinch it into a small bun.

Step 13 . Finish the small steamed stuffed bun in turn and embryo.

Step 14 . Put it into the steamer, cover it with plastic wrap, and put it in the refrigerator for refrigeration and fermentation for one night.

Step 15 . Take out the refrigerator the next morning and let it stand for half an hour to warm up.

Step 16 . Put cold water on the pot and fire.

Step 17 . Steam for 15 minutes after steaming, and then steam falsely for 5 minutes after turning off the fire.

Step 18 . The fat little cage is out of the pot.

Step 19 . Have a nice meal in the morning.

Step 20 . 😊

Step 21 . 😊

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