1
Prepare the main ingredients: medium gluten flour, dry yeast, cold water for flour, pork stuffing (fat-thin ratio is 2: 8), radish and shallots;
2
Put flour, yeast and water into a basin, knead into smooth dough, cover with plastic wrap or wet cloth, and conduct basic fermentation in a warm place;
three
Chop shallots and put them into the meat stuffing, then pour in appropriate amount of oyster sauce, soy sauce, salt and sesame oil according to the taste;
four
Without pouring water, stir all the materials evenly with chopsticks;
five
Clean flat radish with iron wire, add about 5 grams of salt, mix well and let stand for 5 minutes;
six
Grab shredded radish by hand, squeeze it dry, and then cut it short with a knife;
seven
Mix shredded radish and marinated meat evenly, lick the meat with the tip of your tongue, taste the salty taste, and then decide whether to add salt; Although the shredded radish has lost its excess juice, some of it will be sucked in by the meat stuffing, so don't worry about the stuffing being too dry before.
eight
When the dough is 2-2.5 times the size of the original dough, beat the dough by hand and lift it up, and the bottom is evenly pore-pulling;
nine
Pour about 50 grams of medium gluten flour (extra weight) into the basin and knead the flour thoroughly into dough. The dough is fine, smooth and free of gaps, so that the steamed stuffed bun is soft.
10
Knead the dough into long strips, cut it into agents with uniform size, and roll it into a round skin with a slightly thinner periphery and a slightly thicker middle;
1 1
Take a proper amount of pork and radish stuffing and put it on the round skin;
12
Wrap it into buns according to your own method;
13
The steamed buns are all wrapped;
14
Put it in a steamer and simmer for about 20 minutes, and adjust the time according to the season and room temperature. The main reason is that steamed buns are more round than before, and they can be steamed to some extent.
15
Steam for 20 minutes after the fire, stew for 5 minutes after the fire, and then open the lid to prevent the steamed bread skin from shrinking due to sudden cooling.
16
Pork radish steamed stuffed bun, nutritious and delicious, can't get angry in autumn!
skill
1. There are many varieties of radish, but they should be blanched or blanched before use to prevent a large amount of soup from appearing during filling and steaming;
Because there is raw meat in the stuffing, the steaming time is adjusted according to the size of steamed buns.