steamed meat bun
Highly recommended. It tastes very good. The steamed bun filled with pork and scallion is much better than the one you bought.
Step 1 . Weigh 3 grams of yeast, put it in a bowl, add 50 grams of warm water, and melt the yeast.
Step 2 . Weigh 300g of flour and put it in the basin. Pour a small amount of yeast water into the flour several times and mix it well with chopsticks.
Step 3 . Then add the remaining 120 grams of warm water in batches, stir the flour into flocs, knead it into dough by hand, and cover it with plastic wrap for fermentation.
Step 4 . Take a bowl, put a little bit of edible alkali noodles, pour in 4G of cold water to melt the alkali noodles, and set aside.
Step 5 . Wash the fat meat and lean meat, chop them into meat fillings together, put them in a bowl, chop the scallions, ginger and tempeh, and set aside.
Step 6 . The dough can be fermented to 2-2.5 times larger.
Step 7 . Dip your hands in alkaline water and knead the dough, so that the alkaline water can be evenly kneaded into the dough, which can neutralize the sour taste of yeast.
Step 8 . Knead the dough and put it on the chopping board.
Step 9 . Continue to knead for 3-5 minutes to make the surface smooth. Cover the kneading basin and ferment for the second time.
Step 10 . Start mixing the stuffing. First put the chopped scallions, ginger and tempeh into the meat, then put soy sauce, salt, oyster sauce and edible oil, and mix well.
Step 11 . Then add water several times, stir clockwise to make the meat paste sticky, then add an appropriate amount of sesame oil to taste, and then stir evenly.
Step 12 . At this time, the dough was almost ready. I took it out, kneaded it into long strips, and then pulled it into uniform dosage forms. I got 18.
Step 13 . Take a dosage form, pull it face up, flatten it with your hands, roll it into a round piece, the same as the method of making dumpling skin, then put the stuffing on it, fold it and close it, and a bun will be wrapped.
Step 14 . Put water in the steamer, steam drawer and cloth. Pay attention to soaking the cloth with water, and then put the steamed bun on the cloth.
Step 15 . I steamed two layers, but there was not enough meat. I steamed two flower rolls. After all the steamed stuffed buns are put in place, cover the pot and let them ferment again for 5 minutes.
Step 16 . Then put it on the gas stove, steam it to SAIC over high fire, turn it to high fire for 12 minutes, and then it will be cooked. Turn off the fire, stifle it for 2 minutes, and then open the lid of the pot.
Step 17 . The white plump steamed bun is out of the pot.
Step 18 . There is beauty and taste, and a mouthful of fragrance.
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