Stuffing:
A. dark-haired pork sauce (about 300g), water, yellow wine, soy sauce, salt, Jiang Mo, pepper, chives and coriander.
Shrimp (soaked in clear water, look, some buns have five shrimps when eating)
Exercise:
1. Stir minced meat with a small amount of water, add seasoning and mix well.
2. Add the shrimps into the seasoning meat sauce and mix well (I took the frozen shrimps packed in the supermarket and ate this steamed stuffed bun.
The whole package of shrimp goes down, and the black-haired pig is peeled and chopped into mud.
Dough material:
500 grams of flour, 260 grams of water (depending on the adjustment of water absorption of flour), 20 grams of fine sugar, 2 grams of salt,
4 grams of yeast (2 grams of slow fermentation, knead it in the morning, let it stand for a while, then put it in the refrigerator and come back at night.
Can be used or fermented overnight),
Exercise:
1. Dissolve water with yeast and mix with all materials. Knead until the dough is smooth and easy to ferment.
2. Ferment to twice the original size (stick a little flour with your finger in the middle of the dough, and the finger hole will not retract)
3. Divide into small extruders of equal size and roll.
4. Stick a little dry powder on the small dough, flatten it, and roll it out (hold it in a circle with one hand, thick in the middle and thin around).
5. Wrap the meat and knead it.
6. Grease the pot, add the steamed stuffed bun, fry until the bottom of the steamed stuffed bun is colored, and then add a small amount of water to cover the lid.
Fry until the bottom of steamed stuffed bun is golden and dry (about 70 to 80 grams of water).
It depends on the fermentation state of steamed buns, so many steamed buns can be wrapped first.
Fried)
Steam section:
Brush the oil in the steamer, add the steamed bread, cover it, and ferment for 15 to 25 minutes.
After fermentation, put it in a cold water steamer and steam for about 15 to 17 minutes. Turn off the fire for 5 minutes before turning it on.