material

550g of peeled raw melon (green peel).

50 grams of green pepper

45 grams of onion

20g onion spice oil (see spicy recipe)

7 grams of salt

Pepper powder (broken after baking) 3g (green 3 red 7)

Thirteen incense1.5g.

0.3g of white pepper powder

300 grams flour

Water (increase or decrease according to water absorption) 150- 180g

Double-effect aluminum-free baking powder (optional) 3g

2-3 grams of yeast

5 grams of sugar

3 grams lard

Making steps of raw melon steamed stuffed bun

Save the exercise to your mobile phone.

Step 1

I used this raw melon with a long green skin. Cut into pieces and peel.

Second step

Cut the raw melon into pieces, which are about the same size as peanuts. Don't cut it too small, it will be too soft when cooked.

Third step

Spread raw diced melon directly on the steamer, and steam it for 4-5 minutes after it is cooked. The time is flexibly adjusted according to the texture of raw melon. Steam until the raw melon is crisp, soft and tangible, which can be easily broken? Cold for later use? .

Fourth step

Add diced green pepper into the cooled raw winter melon, chop chopped green onion, add onion spice oil, salt, white pepper, pepper powder and thirteen spices and mix well. The amount of seasoning is increased or decreased according to preferences. Salt, different brands, different salinity, must taste, flexible adjustment. Master Xi An should put thirteen sticks of incense in the whistle when frying tomatoes and eggs. Shall I try again another day? . Maybe some people can't accept spicy stuffing, so try a little less first and put it to an acceptable level. )

Step five

The stuffing prepared is like this.

Step 6

Let's talk about steamed stuffed bun noodles again. Flour baking powder is mixed in the basin. Melt yeast sugar with water, add it into flour several times, copy and mix it into snowflake shape, then knead it into dough, and rub lard into flour to form smooth dough. If it is not smooth once, you can let it stand for about 3 minutes before kneading. The amount of water can be flexibly adjusted according to the water absorption and favorite taste of flour. For example, I use high-gluten flour, which absorbs a lot of water and is dry indoors, so adding water to 180 g is still a little dry. Finally, it was not too wet, so I was too lazy to add it, so I wiped it hard. In addition, the more water is added to the same flour, the softer the dough and the softer the steamed stuffed bun. Therefore, the amount of water I give is a range, and everyone can flexibly adjust the amount of water outside the range according to their tastes.

Step 7

14 portion of dough is placed under the kneaded noodles. Roll the skin or pat it.

Step 8

Stuffing and stuffing. The stuffing determines the shape of steamed stuffed bun. For example, this bag is very thin because it doesn't have much filler. To wrap this texture pattern, you should pinch the image at the starting position and push it in, then pinch it left and right.

Step 9

It's even thinner when wrapped.

Step 10

Add as much stuffing as possible, and you will be fat after wrapping. Isn't it cute? No stuffing left after wrapping, perfect!

Step 1 1

The wrapped buns are put into the drawer for fermentation. The indoor temperature is low in winter, so you can put the drawer on the kettle to wake it up. You can wake up at room temperature, but it takes a long time and there is no specific time. It depends on the fermentation state. Gently pressing on the foreskin can bounce back, and the bag feels light and floating.

Step 12

SAIC post-steaming 10 minute. The pot is out.

Step 13

You see a defective product, the skin of the finished steamed bun is rough, because the dough is not covered properly, it is a little dry, and the skin is not smooth, so the steamed bread is not smooth. I thought I could leave the lid open because I was fast, but the kitchen windows were particularly dry. So remind everyone to pay attention to your face!

Step 14

Mature raw melon buns. The diced melon is steamed and the shape is still there.