500 grams of flour? Pork stuffing for three.

Attachment others

300 ml of hot water

Practice of fresh meat steamed buns

Step by step

1

First of all, the raw materials are shown in the figure, which is roughly 1 kg of flour, steamed bread, gauze, rolling pin, scraper and measuring cup. (How to make steamed stuffed buns is in my other post. You can look for it if you want to see it. I use medium gluten flour, and the pastry chef who knows the taste uses high gluten flour. The advantage of high-gluten flour is that it tastes good.

Step by step

2

Weigh 500 grams of flour, then prepare about 300 ml of hot boiled water, slowly pour the boiled water into the flour, stir the flour with a rolling pin while pouring, make the flour snowflake-like, and then knead the flour into a ball.

Step by step

three

Take it out and continue to knead it on the wooden chopping board until the dough is smooth and not sticky to hands (kneading the dough is light, that is, the chopping board is light, the hands are light and the dough is light).

Step by step

four

After kneading the dough, cover it with wet gauze and wake it for 10 minutes.

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five

Wake up and the ball may be a little sticky. Sprinkle some dry flour, continue to knead for a while, and then knead the dough into long strips (the main point of kneading strips is that the thickness should always be smooth, and the force should be uniform when kneading, and the dough should be kneaded with the palm of your hand).

Step by step

six

After rubbing the strips, remove the powder with uniform size by hand, then sprinkle dry flour on the powder, press it into a circle, and then start rolling the skin (if the powder cannot be removed, you can use a scraper to cut it).

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seven

Roll the leather to be thick in the middle and thin around. After rolling the skin, add the meat.

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eight

Then pull one end of the leather, pleat and rotate while pulling, and then close it, leaving a small mouth on the steamed stuffed bun.

Step by step

nine

Add enough water to the pot, and then put it into the steamer. After the water boils, put it into the steamed buns and steam for 10 minutes. Then pour a small dish of balsamic vinegar and add a proper amount of shredded ginger to touch the steamed bread.

Finished product map of fresh meat steamed buns

Cooking skills of fresh meat steamed buns

skill

The key point of rubbing strips is that the thickness should always be smooth, and the force should be even when rubbing, and the rubbing should be done with the palm of your hand.