How to make soft and delicious steamed stuffed buns
1, you can add more water when kneading dough to ensure the water content of dough, and the steamed food will also. Softer;
2, the first hair should be in place, and the second wake-up can not be omitted;
3. When kneading dough, you can add some lard and replace the operation with milk, which can increase the brightness of steamed buns and make them white;
4. Don't excessively pursue thin skin and big stuffing;
5, after steaming, simmer for a while, such a bag is soft and delicious.
A packaging method:
Ingredients dough: 500 grams of common flour, 250 grams of water and 5 grams of yeast.
Stuffing: pork belly 300g, 9 mushrooms, tofu 1 box, 2 carrots, shallots 1 handle, cooking oil 10ml, cooking wine 20g, soy sauce 10g, oyster sauce 10g, salt 5g and pepper.
working methods
1. Wash the dried mushrooms and soak them in clear water until they are soft.
2. Pork belly is cut into small pieces and put into a cooking machine cup to make meat stuffing. It is better to do it by hand.
Step 3 wash carrots and shallots
4. Cut mushrooms and carrots into fine grains.
5. Chop shallots and chopped green onions.
6. Come on, stir-fry the meat stuffing and stir-fry the fat in the meat.
7. Add tofu and stir fry while pressing with a spatula.
8. Cut tofu into small pieces.
9. Add diced mushrooms and carrots and stir fry.
10, add wine, soy sauce, oyster sauce, salt, pepper, Chili powder and ginger powder, and stir well to taste.
1 1, large bowl, air to room temperature, add chopped green onion and mix well.
12, 500g of flour, 250g of water and 5g of yeast, knead into smooth dough, cover and relax for 10 minute.
13. Knead the dough into long strips, cut the dough evenly, and roll it into dough with thick middle and thin periphery.
14, just fill the stuffing.
15, the left thumb presses the stuffing inward, the index finger cooperates with the right hand to push the dough clockwise, and the right thumb and index finger pull the edge of the dough counterclockwise to make small pleats.
16, put the prepared embryo in a steamer, cover it and wake it for 40 minutes. The bag looks fluffy and feels light, indicating that the dough is well made. It takes 15 minutes to start steaming on medium fire. Because it is cooked, the dough can be steamed. Turn off the fire for 3 minutes before opening the lid.
17, soft and full without peeling.