Pork fennel stuffing bag
Ingredients required: 500g of common flour, 5g of dry yeast, 2 tablespoons of sugar, 400g of fennel, pork stuffing 1 20g, a little minced onion and ginger, a little white pepper, cooking wine 1 tablespoon, soy sauce1tablespoon, salt and vegetable oil.
Detailed practice:
Step 1: Soak dry yeast in warm water, put flour into a pot, add white sugar and stir evenly to promote fermentation, add yeast water and stir evenly, then add warm water several times, stir with chopsticks to form a large dough, knead it into a smooth dough, and cover it in a warm place to ferment to twice its size.
The weather is cold, and the dough is no longer as fast as in summer. This season's dough making method needs to be changed: yeast is dissolved in warm water not exceeding 35 degrees. This process is called activation, which can speed up fermentation. Water temperature is very important. Not too high. Hot water will burn yeast to death, leading to fermentation failure; In addition, some sugar is added to increase the activity of yeast and promote the fermentation speed; Mix the dough with warm water to speed up the fermentation. The key is not to exceed 35 degrees. You can test the water temperature by hand: the hand temperature is appropriate, as long as it is neither cold nor hot.
Step 2, first mix the pork stuffing, first add 4 spoonfuls of water to the meat stuffing, and stir with chopsticks until it is thick, so that the meat is tender and juicy; Then add minced onion and ginger, white pepper, cooking wine, soy sauce, salt and vegetable oil into the meat stuffing, and stir evenly in one direction until the meat stuffing becomes sticky.
Thirdly, fennel is selectively washed and then water is controlled.
The fourth step, cut into powder like nine dishes, pour into the meat pot and stir evenly in one direction. The fermented dough is twice as big, fluffy and light to the touch. Take a look, it's full of big hives, and that's success!
The fifth step is to be a green body. Knead the dough to remove the big bubbles, knead it into strips, cut it into pieces, flatten it, and roll it into thick dough with a little thickness around the middle. Key points: thick skin is also the key to growing up.
Step 6: Wrap the pork fennel stuffing, knead and seal it, leave a gap with the bag and put it on the drawer brushed with a little vegetable oil, cover it, and bake at room temperature 10 minute.
Step 7: Boil the pot on high fire, start counting after SAIC, steam for 18 minutes, turn off the fire, and stew for 3 minutes to open the lid, which can prevent the bag from shrinking.