My son’s habit of eating meat cages has been developed since he was in kindergarten. As far as I know, most children like to eat meat cages.
Although I am now in my twenties, I still often ask me to steam meat in a steamer basket, like a child who will never grow up.
I usually steam a pot of meatballs when I plan to go out, so that I can eat it for two days, because my son said that he won’t get tired of it even if he eats it every day, haha.
This time I used refrigerated fermentation to knead the noodles, and the meat cage I made was particularly soft. Even my husband praised it. (Collapse)
Ingredients
Main ingredients
Whole wheat flour
500g
Meat filling
250g
Excipients
Oil
Appropriate amount
Salt
Appropriate amount
Yeast
5g
Cooking wine
Appropriate amount
Green onions
A little
Soy sauce
Appropriate amount
Egg
1
Edible alkali
A little
Steps
1. Add cooking wine and soy sauce to the meat filling
2. Stir thoroughly until strong
3. Add appropriate amount of salt and pepper
4. Finally, beat in an egg to make a thicker filling and set aside
5. Dissolve the yeast powder with warm water
6. Mix it with the flour until it becomes softer Put the dough into a fresh-keeping bag and refrigerate it in the refrigerator for more than 10 hours.
7. Take the fermented dough out of the refrigerator
8. Add a little edible alkali and mix until smooth of dough and let it rise for another 15 minutes.
9. Roll the dough into pieces
10. Spread the meat filling on the dough piece
11. Roll up slowly and let it rest for more than 30 minutes
12. Then put it into the steamer that has been steamed, steam it on high heat for 20 minutes, then turn off the heat
13. Cut it into sections and eat it, it’s so fragrant
Tips
The purpose of adding eggs to the meat filling is to make the filling more tender, thinner and viscous, and taste better;
Refrigerated fermentation is especially suitable for office workers. Since I adopted refrigerated fermentation, I now use this method for all my pasta.
Second proofing is also critical. It must be fermented until the dough doubles in size before steaming. (Collapse)