Shrimp and pork shengjian baozi (portion size look at the picture, do a little bigger or do a little smaller depending on their own preferences)

Filling:

A. black hairy pork puree (about 300 grams), water, yellow wine, soy sauce, salt, ginger, pepper, scallions, cilantro

Shrimp (soaked in water and watched, at the time of eating, there are some baozi have five shrimp)

Methods

1. meat puree with a small amount of water and mix, add seasonings and mix well,

2. seasoned meat puree add shrimp and mix well (I take the supermarket packages of frozen shrimp, this package under the

whole package of shrimp go down, the black hair of the pork on the meat after skinning and chopped into a puree).

Dough material:

500 grams of flour, 260 grams of water (depending on the amount of flour absorption adjustment), 20 grams of sugar, 2 grams of salt,

Yeast 4 grams (2 grams of slow fermentation with 2 grams in the morning after kneading and then put into the refrigerator for a while, and then come back in the evening

can be used, you can also be overnight fermentation),

Do:

Practice:

This is a good way to make the dough. Knead until the dough is smooth and fermented.

2. Ferment until it doubles in size (insert your finger into the center of the dough with a little flour stuck to it, and the hole will not shrink)

3. Divide it into small, equal-sized squares and roll them out.

4. Stick a little dry flour on the dough, flatten it and roll it out (with one hand, the center is thick and the periphery is thin)

5. Wrap it in the meat filling and pinch it.

6. Grease the pan, put the buns, fry until the bottom of the buns color, then add a small amount of water to cover the lid of the pan

Fry until the bottom of the buns golden brown water dry can be (about seventy to eighty grams of water).

(Depending on the state of the bun fermentation, so many buns after the completion of the first part of the package is almost ready to enter the

pan frying)

steaming part:

steamer brush with oil, put the buns, cover the lid, fermentation for 15 to 25 minutes

fermentation is complete, cold water steaming pot, medium-high heat for about 15 to 17 minutes. Turn off the heat for 5 minutes before opening.