450g pork (skinless front leg)

Onion can be replaced by scallion, astragalus root, lotus root and horseshoe. )200g。

Ginger onion water

5 grams of shredded ginger

5 grams of onion

90 ~ 1 10g water

Pork stuffing juice bowl:

Sesame oil 1 tablespoon (10g)

2 tablespoons (20g) of oyster sauce.

2 tablespoons (20g) soy sauce.

Salt 1.5 teaspoon (6g)

2 teaspoons of pepper (2g)

2 teaspoons of chicken powder (2g)

Dough material:

500 grams of ordinary flour

6 grams of yeast

50g sugar (sugar can be reduced freely, but at least 10g sugar should be added).

260 grams of water

Pork buns (with video. One-time fermentation. ) practice?

Let's first put the ginger and onion segments into the water and rub them, so that the ginger and onion water can be thicker. Use a cooking machine to break the ginger and onion segments with water.

Let the ginger onion soak in water for about 5 minutes.

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Chop the pork. Don't grind the meat grinder too hard with the meat grinder, which will affect the taste.

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Pour all the ingredients in the juice bowl into the meat stuffing and stir well.

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Filter the ginger and onion water and pour it into the meat several times. Stir in circles in one direction until the meat is completely absorbed and no juice overflows, then add the ginger and onion water until all the prepared ginger and onion water is added.

It should be noted here that lean meat can be added with more ginger and onion water, while fat meat has weak water absorption capacity, so it can be added with less ginger and onion water.

Everyone should observe the situation of meat stuffing. If the meat doesn't absorb much water, don't add ginger and onion water. Onions themselves have moisture.

Just stir until it's a little thick. If it's too thick, it's meatballs.

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The meat stuffed with ginger and onion is full and moist, but no juice overflows.

Cover with plastic wrap and put in refrigerator for curing 15 minutes or more.

Chop the onion and leave it for more than 5 minutes.

When you are ready to mix all the fillings, twist the onion water, not too dry. Onions are mixed directly with meat without any seasoning.

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At this time, we measured all the dough materials.

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Add sugar and yeast to the flour. Pour water into the flour several times and mix well. Start kneading the dough.

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The dough kneaded in this way basically reaches the three-light state of hand light, basin light and surface light, but we are a fermented steamed bread, and this state is not good, so we have to continue kneading the dough.

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Continue kneading dough manually for more than 10 minutes.

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I used the small equipment of Bosch Chef Machine 4405, and kneaded the dough in the second gear 15 minutes.

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The kneaded dough is in very good condition.

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The dough is twisted into long strips. Spread the thin flour on the countertop and cut it into 20 small portions.

Everyone should pay attention to the fact that when the dough is rolled into strips, it is not necessary to sprinkle dry flour on the countertop. When cutting the agent, be sure to sprinkle some thin flour under it, otherwise it will stick to the table when receiving the agent.

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We cover the part of the medicine that can't be wrapped temporarily with a semi-dry wet cloth to prevent the skin of the medicine from drying out.

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Flattening agent, start rolling steamed stuffed bun skin. Push the right hand from the edge to the middle, use some force when pushing to the middle, and don't use any force when coming down from the middle, forming a steamed bun skin with thick middle and thin periphery.

Turn the steamed stuffed bun skin with your left hand, so that all the edges of the steamed stuffed bun skin are evenly stacked in the middle.

Steamed buns are all steamed buns with thin skins in the middle, which will crack and leak once fermented.

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Put meat in the middle of the steamed stuffed bun skin and start to crumple. The thumb and middle finger of the right hand picked up the steamed stuffed bun outside and pinched out a wrinkle. The middle finger is inserted forward, and the thumb is crumpled with steamed stuffed bun skin. The left hand helps to turn over the steamed stuffed bun skin, and the left thumb helps to stuff the meat. Watch the video.

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When the steamed stuffed bun skins are closed, they are inserted forward according to the flat pleats, and bonded with the front steamed stuffed bun skins, and the glue mouth is pulled to all closed seams for bonding. Watch the video.

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Put cold water in the pot, put the steamed stuffed bun raw embryo, cover the pot and ferment.

Now ferment for 20 minutes in summer, steam on high fire 15~20 minutes, turn off the fire, stew for 3 minutes, then open the lid and take out the steamed buns.

When the temperature is low in winter, put cold water in the pot. After the steamed stuffed bun embryo is put in, cover the pot and turn on a small fire. If the pot feels a little hot, turn off the fire and ferment for more than 30 minutes. The water temperature should be controlled within 45 degrees. The temperature of the pot is very cold soon, and then it is heated and turned off for fermentation.

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It's time to ferment. I picked up the steamed stuffed bun and felt bigger and lighter. It can be steamed over high fire. It depends on the state. The state is not enough to prolong the fermentation time and continue the fermentation.

Steamed meat buns are oily and delicious. I really want a bite!

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skill

1. The amount of dough depends on the water absorption of flour. The dough is hard. If you knead it by hand, soak it in some water and knead the dough by hand several times. Add water bit by bit when kneading dough. Too much water is a disaster.

2. If there is a lot of lean meat, you should add more cooking oil. Meat buns have no oil and taste bad.