Meat Steamed rolls
Cooking at home on the weekend really exhausted my mind. I really didn't know what to eat for the last dinner of the Dragon Boat Festival holiday. Brush the video to draw inspiration. Meat Steamed rolls, I think, is also called rice Steamed rolls. I don't know where it comes from. Meat Steamed rolls is a little similar to Steamed rolls with meat inside. It's a combination of meat stuffing and hair noodles. It's just one filling in the noodles and one filling outside the noodles. My father said that it must not be delicious, Wherever the filling should be, it's not something exposed outside... It turns out that he was wrong. After the pot was cooked, he ate four, and it was because there were only four left... It could be said that it was a slap in the face. It's strange to say that my family, Lao Wang, has always refused to accept hair noodles. He doesn't eat Mantou at all. Steamed meat dragons can't evaporate hair noodles. But he would like to eat meat in this form of Steamed rolls. He repeatedly said that it's delicious. Maybe it's the existence of this kind of meat and noodles, which weakens the slogan of hair noodles. The meat Steamed rolls I shared today only needs to be fermented once, so it doesn't take much time to make it. If you don't bother to stir fry vegetables and directly steam a pot of Steamed rolls and then cook a Congee, it's a good meal, very recommended.
Step 1 . First, make the dough. Add white sugar and salt to the regular flour and mix evenly. Add yeast powder to warm water and stir until melted. Pour yeast powder into the flour and stir until flocculent.
Step 2 . Rub it into a ball again, it doesn't matter if it's not smooth. Cover the surface with cling film and let it sit for ten minutes before kneading, and it will be smooth. Even if it doesn't rub all the way, it doesn't matter, and it doesn't have much impact on the finished product.
Step 3 . To make stuffing, add soy sauce, oyster sauce, Five-spice powder and salt into the pork stuffing, mix well with cooking oil, lock the water, and then add chopped scallions.
Step 4 . Mix thoroughly and evenly, and the filling is completed.
Step 5 . To make Steamed rolls, knead the dough evenly and exhaust the air, roll it into rectangular slices, evenly smear the meat filling on the surface, the meat filling is thicker and delicious, fold it from top to bottom to one third, then fold it from bottom to top, and arrange it into a regular rectangle. Cut it into sections. The formula can be used to make ten meat Steamed rolls, so it needs to cut 20 sections. I divide the dough into two sections and then stack the two sections together, and press them down with chopsticks in the middle, Then pick it up and put it on the chopsticks, stretch it a little, hold the lower end of the face with your hand, turn it around with your chopsticks, and press it down. A meat Steamed rolls is finished (every time I describe the process of rolling this Steamed rolls, it is very helpless, if I can't do it, I will roll it according to my own habits...)
Step 6 . A total of 10 Steamed rolls are put into the steamer drawer, and Kexi electric steamer is on the upper and lower layers. This capacity is really loved. It ferments at room temperature for 20 minutes.
Step 7 . Tap the function key to select "Quick steaming", and adjust the knob for 25 minutes. The steaming speed of the Koshi electric steamer is very fast.
Step 8 . The whole process of Steamed rolls expansion can be observed by the upper cover of the visible glass.
Step 9 . When steamed, Steamed rolls grows more than twice.
Step 10 . It's very soft and delicious.
Step 11 . You can eat a large plate without cooking
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