Steamed stuffed bun
Practice 1
"Steamed buns are one of the traditional pasta dishes, and the stuffing can be prepared according to your own taste."
Details of ingredients
Ingredients
500 grams of flour
300 grams of pork stuffing
Adjuvant yeast powder 2g.
6 grams of salt
Pepper 1 g
Proper amount of onion and ginger
5 grams of chicken powder
Xianxian tasty
Steaming process
Hours are time consuming.
Ordinary difficulty
Steps of steaming steamed buns
1
Stir flour with yeast powder in warm water to form flour spikes.
2
Into smooth dough, covered with plastic wrap, and fermented to twice the size.
three
Add chicken powder, salt, pepper and onion and ginger to the pork stuffing and stir well.
four
Knead the fermented dough evenly, and add the ingredients evenly.
five
Roll it into steamed stuffed bun skin.
six
Take a skin and add a proper amount of stuffing.
seven
Wrap it tightly
eight
Into the pot
nine
Steam over high fire for 8 minutes.
Tips
The stuffing can be prepared according to your own taste.
Practice 2
Materials?
500 grams of flour
Yeast 5g
A cup of warm water
5 grams of salt
500 grams of pork stuffing
Pepper water 1 bowl
Gram of onion and ginger
Sugar, salt, chicken essence, thirteen spices
Cooking wine, oyster sauce, sesame oil, soy sauce
Chinese cabbage
How to steam steamed buns?
Flour and yeast should be put in strict proportion, salt should be slightly casual, warm water should be added gradually, and the dough should be kneaded for a long time, at least fifteen minutes. The smoother the dough, the better. Put it in a pot. Put a layer of plastic wrap on the pot, not on the dough. Cover it and put it in a high temperature place. If the sunlight is not enough, put it in a big pot with warm water. If it is successful, two hours is just right, and the length of time can be slightly flexible. The standard of success is that the dough after hair is two or three times as big as the original, and it is full of pores.
It's best to chop the meat into a little paste. Chop the cabbage, hold it with salt for about 10 minutes, and squeeze out the water. During this period, first adjust the meat, put all the seasonings in the pot and slowly stir clockwise. After 10 minutes, add the cabbage and continue stirring until it looks soft and paste. Cover it with plastic wrap and refrigerate it.
Put the dough on the panel and knead it for at least fifteen minutes. When you cut it with a knife, you can't see any holes in the dough, or it's almost finished, and you can cut it into pills.
After wrapping, let it stand for 15 minutes, and put it in the steamer. Pay attention to the fact that the drawer cloth is wet. Cook it in cold water until SAIC, turn to medium heat and steam for 15 to 20 minutes, depending on the size of the steamed buns. Turn off the fire for three minutes before opening the lid.
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