We should make steamed buns during the Spring Festival. Let's learn together:
Braised pork steamed bun
Prepare ingredients:
Dough: 500g flour, 5g yeast powder and about 260g warm water (generally not less than 250g according to the actual situation).
Stuffing: 500g front leg meat, ginger and onion.
Ingredients: sweet noodle sauce, salt, soy sauce, soy sauce, cooking wine, spiced powder and pepper.
Specific practices:
1. Add yeast into warm water, stir to dissolve, pour into flour, stir into a flocculent state, knead into a smooth dough, and let it stand and ferment to twice its size.
Second, when the dough is fermented, the stuffing is prepared:
1. Wash the pig's front legs and cut them into cubes with a knife. It is recommended not to use a blender. The blender is too thin to taste.
2. Prepare Jiang Mo, chopped green onion and green onion leaves, and prepare sweet noodle sauce for later use.
3, the pot is hot, pour in the oil, then pour in the minced meat and stir fry until the minced meat changes color. Remember that hot pot is cold oil, and minced meat does not stick to the pot.
4. Add 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce and half a tablespoon of dark soy sauce, and stir well until the minced meat changes color.
5. Add all the Jiang Mo and shallots and stir well.
6. Stir-fry until there is no water, add 2 tablespoons of sweet noodle sauce and stir well.
7. Add the right amount of salt, pepper and a little spiced powder to taste, and the meat sauce will be fried. Try it yourself. If the taste is not good enough, you can add some sweet noodle sauce.
8. Put the minced meat out, add all the onion leaves and stir well (it is best to use shallots).
Meat sauce is ready!
Super fragrant. Besides making steamed buns, it can also be used to mix noodles, bibimbap and steamed bread. Super delicious!
Third, make buns.
Take out the fermented dough, put it on the panel, knead and exhaust it, then knead it into long strips and cut it into small doses of similar size.
Roll a small dose into small dough pieces, add meat sauce, and package into small steamed bread.
4. Put the steamed bread in a steamer and let it stand for secondary fermentation 15 minutes. Open the fire, steam for about 15 minutes, stew for 3 minutes, and open the lid.
Sauced meat package is complete! Bite down, full of fragrance, and not big. Although the shape of the bag is not very good-looking, my son still ate six at a time, full of sense of accomplishment!
Precautions:
1, don't use pure lean meat, it will send firewood; It is best to have front leg meat or back leg meat, and the fat meat is 37% lean meat.
2, minced meat should be cut with a knife, do not use a blender, although it takes a little effort, but some granular meat will be better!
When frying minced meat, the oil in the hot pot is cold, which can prevent it from sticking to the pot.
4, there are shallots, diced meat mixed with shallots will be more fragrant.