The ingredients that need to be prepared in advance include: 750g of flour, 7.5g of dry yeast, 500g of minced soft meat, and appropriate amount of scallion.
1, the meat bought in the market, please ask others to prepare minced meat, add all the ingredients in the auxiliary materials except water, and stir evenly clockwise.
2. Slowly add water with the amount of minced meat about 15%, stir while adding, let minced meat absorb water, stir for five minutes, cover with plastic wrap after stirring evenly, and put it in refrigerator for 1-2 hours.
3. Stir the meat stuffing and prepare what the dough needs.
4. Pour the fine sugar in the main ingredient into the clear water for kneading, and use a manual eggbeater to stir until the sugar melts.
5. Sprinkle yeast evenly and let it stand for 15 minutes. Activate the yeast, and a layer of foam will form on the surface slowly.
6. In the dough bucket, pour the flour, slowly pour the activated yeast water into the flour, and stir with chopsticks while pouring.
7. Stir into a flocculent shape. Then, the chef machine began to beat noodles.
8, 1-2 10 minutes or so, beat the dough evenly, then take out the dough and knead it on the kneading pad for a while to knead it into a smooth dough. Put it in a clean basin, cover it with plastic wrap, and put it in a warm place at 25-28 degrees for fermentation, about 1 hour. The sun is good, let the dough go directly to the sun.
9. Send it to twice the size, take out the dough, knead the dough and exhaust it, and knead the dough smooth again.
10, cut in half, put the other half in a fresh-keeping bag, and put it in a refrigerator to delay fermentation.
1 1, half of the dough, knead for a long time, knead into strips with uniform thickness, and cut into 35-40g doses with a scraper. Make half the dough before making the other half.
12. Take a potion, dip it in some flour to prevent sticking, press it flat, take the potion left and right, push the edge of the potion with a rolling pin in your right hand, while pushing it, turn the potion with your left hand, and roll it around to form a palm-sized dough with a thick middle and a thin periphery.
13, put the meat. Beginners can put a little less meat.
14. Hold the corner of the dough with your right hand, and wrap it in the same way as Liu Ye jiaozi. Lift the corner with your right hand, and then counterclockwise, like a zigzag shape, pinch the counterclockwise dough to the corner that was first raised, and help turn it around while pinching, as shown in the figure. When you pinch it to the end, you must pinch it tightly, or goldfish mouth steamed buns will spread out when steaming.
15, the steamer is cut with oiled paper to fit the size, and the steamed buns are wrapped and put into one, arranged well, keeping a distance to prevent them from steaming out and sticking together. Put a small half pot of water in the steamer in advance, burn it to half open, about 50-60 degrees, and turn off the fire.
16. Turn off the fire when it's time, keep it stuffy for 5 minutes, and then open the lid. When opening the lid, you must move the lid horizontally and quickly to prevent the steam on the lid from dripping onto the buns. All the steaming grids are moved well, and can be eaten after a little cooling. When there is residual temperature after eating, pack it in a fresh-keeping bag, refrigerate or freeze it, and steam it when eating.