Ingredients: crust: flour (generally we can wrap jiaozi and steamed buns), liqueur (with rice and soup) and lard (big oil). Stuffing: fat hind leg meat, mushrooms, onions, soy sauce, sugar and salt. Practice: skin: dough-based, without yeast, made of sweet wine, so that the finished skin has a natural sweetness; Flour can be mixed enough without once. You can ferment a small part of the dough first, and then make the dough that needs fermentation. You can use 1 to make "old flour", take 2 tablespoons of flour and boil a small pot of water to make the dough uniform. After the water is boiled, place it until it is not too hot, pour 1/3 water into liqueur and mix well, then mix liqueur with flour and mix well; If the water is not enough, you can add it slowly. This is only the first step in making dough. You can make less first, and then add it according to the amount after the flour is fully fermented. The flour is kneaded into a ball, and there are no flour particles on the surface. Put it in a pot, cover it and put it in a warm place. If you have heating at home, you can put it next to the heating or in the sun at night, but you should avoid the flour being directly blown away by the wind. If the temperature is very high, it is usually fermented at night, and it can be fermented successfully at noon the next day. It is also obvious that the honeycomb-shaped fermented dough is like this. If the temperature at home is very low, it will take a long time. If you can't master it well, you can also use baking powder, which is really helpless. You can take a dough, add a proper amount of water and flour to make a smooth and soft dough, and let it stand for about 5 minutes, which is the skin of our buns.
Filling: 1, the fat and thin hind leg meat is cooked in the pot until it is 8 minutes cooked, and then taken out to cool for later use; 2. After the dried mushrooms are soaked, drain the water and cut into cubes, and cut the onion into powder. The previous meat was also cut into fat or even diced; 3. Add a little base oil to the wok. After heating, pour the three fillings into the wok together, add 2-3 tablespoons of soy sauce, and then color and leave fragrance. Add 1 teaspoon sugar and appropriate amount of mushroom water. It is best to have a little soup at the bottom of the filling. You can add a little salt according to your taste, because the steamed stuffed bun skin is salt-free, and then you can pack it.
Bao: Roll out the dough as thin as possible, and then don't put a layer of lard on it. This is the key to layering, and then slowly roll it into strips while pulling, so that the thinner the dough, the more obvious the final layering will be. After rolling into strips, you can pull them up by hand and knead them into round skins with thin sides and thick middle, without using a rolling pin. Inside the steamed stuffed bun skin is soup with stuffing, which is very fragrant and can be eaten with porridge. If your mouth is heavy, you can dip it in soy sauce, vinegar, sugar and oil pepper, which is also very refreshing.
Note: 1. If the dough is made of yeast, it is suggested to add a little edible alkali at the end of the dough, which can neutralize the yeast and make the finished product taste sweeter. This is just my personal opinion. The alkali must be free of particles, more than the thumb nail cover, and must be rubbed very evenly, otherwise yellow spots will appear in the finished product. Alkali must be added in a proper amount, too much, and the dough will eventually become jute. The test method is to tear a small ball of flour, add alkali and cook it on the fire without sticking to the teeth. 2, stuffing, this is a more traditional salty practice, as well as classic sweet stuffing. The general practice is: the ham (preferably the cloud leg) is diced, and the same amount of sugar is added, and mixed well, but the steamed stuffed bun skin must be wrapped tightly, because the sugar is easily missed after heating, which is the famous sugar leg steamed stuffed bun.