condiments

Corn flour 200g glutinous rice flour 50g low-gluten flour 50g white sugar (added according to personal taste) 20g yeast 4g pork stuffing 150g mustard seed 100g salt, chicken essence or monosodium glutamate, minced onion ginger (or onion Jiang Shui) and a little sesame oil.

Steps of making corn flour jiaozi

1.？ Make the stuffing first, and put the pork seasoning together and mix well. Don't be too dry when the water simmers. Chop, add meat and mix well, and put in the refrigerator for later use.

2.？ Put the flour, glutinous rice flour, sugar and corn flour into a bread maker, add water and ferment into powder, and knead the flour for 5 minutes according to the kneading function 10 minute, and wake it for 10 minute. My method is to hit it with one blow.

3.？ After the noodles are mixed, sprinkle flour on the chopping board and knead it a little. (Because corn flour is loose, it will be better to add glutinous rice flour and flour, and the taste will be better. ) divided into small doses. No, it's almost as big as the usual steamed bread. Gently roll a circle of thick pancakes into the filling and press the mouth down.

4.？ Then put the steamer in the steamer to open the fire, put jiaozi in the pot cover and steam for 40 minutes, which is about twice the size. If it's warmer in summer, you don't need a big fire. Just put them in a steamer and ferment for an hour. ) It takes 15 minutes to heat them.

5.？ Thin skin and big stuffing, a little waxy, soft and fragrant.

skill

You can also use shepherd's purse and pork stuffing, which is delicious. You should use 4% or 6% fat meat as meat stuffing and have more juice.