Technology: steaming
Taste: salty and delicious
Time: <; 30 minutes
Heat: Higher heat.
Ingredients:
500g of flour, 350g of pork, 5g of yeast powder, oyster sauce 1 tbsp, soy sauce 1 tbsp, soy sauce 1 tbsp, sugar 1 2 tbsp, sesame oil1tbsp, and water 3/3.
Cooking steps:
0. dough: 500g of flour, 5g of yeast powder and about 260ml of warm water.
Stuffing: 350g of three-fat, seven-lean and skinless pork.
Seasoning: oyster sauce 1 tbsp, light soy sauce 1 tbsp, light soy sauce 1 tbsp, sugar 1 2 tbsp, sesame oil1tbsp, about 50ml of boiling water, onion15g.
1. Put the yeast powder into warm water, mix well and let it stand for a while to completely dissolve.
2. Pour the solution into flour and stir with chopsticks while pouring.
3. Stir well into cotton wool
4. Grasp it by hand and knead it into a ball, and then knead it repeatedly.
5. Always knead it into dough with smooth surface.
6. Put the kneaded dough into the basin.
7. Cover with a lid or wet gauze and let it stand in a warm place for about 2 hours to ferment.
8. Prepare stuffing when the dough is fermented, and chop the pork into minced meat.
9. Shred onion and ginger and soak in boiling water for a while.
10. Then filter out the onion and ginger, add the water to the minced meat, and stir well in one direction with chopsticks while leaning.
1 1. Add oyster sauce, soy sauce, soy sauce, sugar, sesame oil and salt.
12. Continue to mix well in one direction for later use.
13. When the dough is fermented to twice the size and the dough is full of honeycomb holes, it means that it has been fermented.
14. Take out the fermented dough and put it on a chopping board sprinkled with a thin layer of powder, and fully knead the air inside.
15. Knead it into dough with smooth surface again, cover it with wet gauze, and let it stand and relax for about 10 minutes (it is ok without relaxation, and it is easier to operate after relaxation).
16. Cut the loosened dough into two parts with a knife, and then knead them into long strips.
17. Cut it with a knife into a dosage of about 40g (the dosage should be covered with wet gauze to prevent the surface from drying out).
18. Press the powder flat, and then roll it with a rolling pin into a dough with a slightly thicker middle and a slightly thinner edge.
19. Take a proper amount of stuffing and put it in the center of the dough.
20. Knead a wrinkle from one place first, and then continue to knead the wrinkle in one direction.
2 1. until the edge of the dough is completely pinched, and the mouth is closed to form a steamed stuffed bun embryo.
22. Cover the green embryo with wet gauze and let it stand for about 20 minutes for the second time (this step is very important and cannot be omitted).
23. Put a proper amount of water into the steamer, brush a thin layer of oil on the steamer or pad the drawer cloth, put in the cooked green embryo, cover the lid tightly, and turn off the fire after steaming for about 18 minutes, then open the lid for about 3 minutes and take it out.
To make the dough ferment perfectly, according to my experience in playing with dough for so many years, there are the following points to pay attention to:
1, when making dough, the water temperature of the dough should not be hot (preferably not higher than 35 degrees Celsius), and the water temperature should not be too high, because too high water temperature will inactivate the yeast and make the dough fermentation fail.
2. The length of fermentation time has a great relationship with the external temperature. The higher the temperature, the shorter the fermentation time, whereas the longer the fermentation time. When the temperature is high in summer, the dough can be fermented at room temperature. In winter, you need to put the dough in a warm place. For example, in the north, a container filled with dough can be placed next to the heating, while in the south, a pot of warm water can be burned, the container filled with dough can be soaked in warm water, and then the lid can be covered, which can also shorten the fermentation time.
3. The simple way to judge whether the dough is well fermented is: stick your finger in flour and insert it into the dough. After the finger is pulled out, the dough around the fingerprint does not rebound or sink, indicating that the fermentation is just right. For example, the dough around the fingerprint rebounds rapidly, indicating that the fermentation is not enough. If the dough around the fingerprint sinks rapidly, then the dough is over-fermented. Generally speaking, when the dough is fermented to twice the size and the dough is covered with honeycomb holes, it means that the dough has been fermented.