Crispy steamed stuffed bun is more delicious than ordinary steamed stuffed bun, and it is not difficult to make. If you want to make them well, the key is to work hard on dough. Dough must be coated with a thick layer of lard to form an oil layer. After steaming, it will have a layered feeling, soft and fragrant. Let's take a look at the detailed practice.
Prepare 500 grams of gluten, 5 grams of yeast, 200 grams of warm water, 5 grams of sugar and a proper amount of cooked lard.
Prepare feed 500g of foreleg meat, 2 shallots, ginger 1 slice, appropriate amount of salt, half a spoonful of sugar, 2 tablespoons of soy sauce, oyster sauce 1 spoon, and a little thirteen spices.
The production process is 1. First prepare the stuffing, chop the front leg meat, chop the shallots into chopped green onion, then squash the ginger, add a little water and squeeze it into Jiang Shui for later use.
Steamed buns are pure meat, so I suggest you choose two fat and eight thin front leg meat, which is not too fat or too firewood, and tastes just right.
2. Then pour the Jiang Shui into the minced meat for several times and stir vigorously. Ginger water is added to remove fishy smell, and the other is to increase the water content of the meat stuffing and make the steamed stuffed bun taste tender and juicy.
3. Then add 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, half a spoonful of white sugar, a little thirteen spices and a proper amount of salt, mix well and continue to stir.
4. Finally, sprinkle chopped green onion, don't stir it first, and then stir it evenly when wrapping it, so that the meat won't smell like onion.
5. The stuffing is ready, and then the dough is ready. Add 5 grams of sugar to 500 grams of flour, open a nest in the middle, and pour a little warm water to melt the yeast.
6. Pour a small amount of warm water in several times, stir it into a flocculent shape, and then add 20 grams of lard.
7. Knead the dough into simple dough and let it stand for 10 minute. After the dough absorbs enough water, knead it into smooth dough, cover it with plastic wrap and put it in a warm place for fermentation.
8. When the dough is fermented to twice the size, it will be honeycombed after tearing, and the first fermentation is completed.
9. Sprinkle dry flour on the panel, knead the dough and exhaust it like clothes, and shape it into strips.
10, then roll out the dough and roll it into a big cake with long strips. Spread a layer of lard evenly on the cake and apply more lard, and the layering will be obvious.
1 1, and then roll it from top to bottom. The edge is thin and it doesn't matter if it is broken. Roll it into strips and tidy it up a little.
12, hand-pull it into your favorite dose, and cover the small dose with plastic wrap to prevent the dough from drying out.
13, take a flour paste, gently roll it into a circle, not too hard, so as not to affect the layering of the dough, and then wrap it with a mass of meat.
14, and then wrap it in the shape of a steamed stuffed bun, but don't make beautiful pleats like ordinary steamed stuffed buns. You don't have to pinch the crispy bread beautifully. You can pinch it at will. Squeeze it as hard as possible. What you want is a tattered look, as long as it doesn't show.
15. Put the prepared crispy steamed buns in a steamer, ferment again at intervals 10 minute, put them in a pot, blanch them with cold water, and cook them on high fire 13 minute.
16, 13 minutes later, turn off the fire and stew for another 5 minutes. Layered, soft and delicious, I picked it up and put it in my mouth as soon as I was out of the pot, holding back the hot. I ate two while breathing. Although a lot of lard was put in to make the layer, it didn't feel greasy at all. It smells so good.
17. The crispy steamed buns made by this method are not only delicious, but also nutritious. In early autumn, you can make breakfast for children, which is tender and delicious. Children can eat four at a time.
Someone wants to ask, can lard be replaced by other oils? I can only say that the stratification of other oils is not obvious, and only lard is obviously soft. Remember not to be too beautiful when you wrap it. The uglier the packaging, the better. The worse it is. Because it's tattered, it's called a crispy bag.