Self raising flour
400 grams
baking powder
5g
condiments
oil
Proper amount
salt
Proper amount
verdant
Proper amount
meat
10g
soybean
Proper amount
chilli powder
Proper amount
step
Self-raising flour 1.400g, water temperature 35 degrees, about 5-6 kg of flour. Use this baking powder in a small bag, 12g in a bag.
Pour baking powder into water with a temperature of 35 degrees and stir well. Slowly add the flour to neutralize the flour.
2. Knead the dough into a smooth ball, put it in a large bowl, cover it with a wet cloth, and wake it for 40 minutes, then knead the flour, cover it with a wet cloth, and wake it for 30 minutes.
3. Knead the dough evenly and feel soft and elastic!
4. Chopped green onion, Chili powder, cooking wine, soy sauce and Chili oil are mixed into stuffing.
5. Knead the dough into small balls, spread it out, stretch it into strips, spread the mixed seasoning on it, roll it into small rolls, and gently squeeze it.
6. Spread out the dough, press it into a small round cake, put meat in it and wrap it into a ball!
The method of sugar wrapping is the same as that of meat wrapping, just wrap the stuffing!
7. Steam on the pot for 20 minutes, and all kinds of pasta are pulled out.
skill
Mainly because the fermentation time is longer! Wait patiently for the flour to ferment into a honeycomb!