Flour: 600 grams of multipurpose flour.

Flour: 20 ~ 30g (for rolling noodles)

Yeast: 4 ~ 5g (high sugar tolerance)

Pork: 1 kg and a half to 2 kg (choose half fat and half meat)

Mushroom: 15 ~ 20

White sugar: right amount

Cold water: 200ml

Warm water: 100 ml (for yeast)

Seasoning: Jiang Mo, salt, peanut oil, oyster sauce, soy sauce, one egg, 20ml water.

How to make pork and mushroom bags?

Step one? Mix noodles first.

Prepare a pot with a diameter of about 10 cm and a height of about 10 cm, measure 100 ml of warm water (the temperature is about 30℃ to 40℃, just warm your hands, it will burn the yeast if it is too high), add 4.5 g of yeast, stir evenly, and wait for 10 minutes. When the yeast starts to work, we weigh 600g of multi-purpose flour, add appropriate amount of sugar to help fermentation (I don't like too sweet, I put it between 30 g and 40 g), and stir. Add 200 ml of cold water to yeast water and stir well. Add the weighed flour and stir it in one direction with chopsticks, and immediately stir it into a semi-dry and semi-wet block or strip. Then put it on a rolling pin and knead it. Don't rub the dough too hard, and knead it slowly until the surface is smooth.

Step 2: Fermentation

Put the kneaded noodles in a big fresh-keeping box. I ferment in the oven for 40 to 60 minutes. After fermentation, I can knock a hole with my hand without rebounding.

Step 3: During fermentation? You can marinate the stuffing, wash and dry the pork, and chop it on the chopping board. The degree of rot can be considered by yourself. The mushrooms were also diced, and Jiang Mo beat them. Prepare a large bowl, add Jiang Mo, salt, peanut oil, oyster sauce, soy sauce, eggs, 10 to 15 ml of water, and stir well.

Step 4: Fold the dough into dough, sprinkle some flour on the kneading board, knead the dough with the palm of your hand, fold and knead it to 90 degrees, and roll it out with a rolling pin. Knead the dough for 10 minutes to 15 minutes (the feeling of dough fermentation and eating lies in kneading the dough, so this step is very important).

Step 5: After the dough is rolled out, cover it with a wet towel and wake it for 10 minutes. In ten minutes, we will start making steamed buns.

Step 6: Wrap the steamed bread, put it in a steamer, and boil the water in the pot with cold water until the lid feels residual temperature (residual temperature is about 30℃ to 50℃). Turn off the fire for secondary fermentation for 5 to 10 minutes. The fire will start in 8 minutes. 15 minutes. /kloc-after 0/5 minutes, turn off the heat and simmer for 3 to 5 minutes before boiling. Hot steamed bread is ready.

skill

(1) The seasoning says that the place where water and eggs are added is to make the stuffing drip more and taste different. Without water and eggs, it will be very dry.

The fourth step must be paid attention to, and you must not be lazy, otherwise you can't afford to make buns. I hope all the babies can make their favorite buns.

I ferment in the oven? What if there is no oven? You can put it in a cooking pot or rice cooker at home. No oven fermentation, no time limit. Poke a hole and it will ferment if it doesn't rebound. A baby with an oven must not ferment for more than an hour. After a long time, it tastes strange.