Steamed bun dough
250 grams of medium gluten flour
Liquid (water, milk, eggs, etc.)125g
2.5g of high-sugar resistant yeast powder.
20 grams of sugar
2 grams of salt
5-10g of edible oil.
Chicken curry stuffing
Chicken breast1piece
Half a potato
Pleurotus eryngii half (Tricholoma can be used instead)
Half an onion
Salt1tsp, about 2-3g.
2 teaspoons of curry powder
2 tablespoons soy sauce
Garlic 3 cloves
Note: the spoon is the kind of spoon that is usually used to scoop salt.
The method of curry chicken wrapped in big bags
Steps of Dicing Stuffed Ingredients to Deal with Big Bags of Curry Chicken 1
Heat the oil, stir-fry garlic, onion and curry powder until fragrant, stir-fry chicken, potatoes and mushrooms until cooked, season with salt and light soy sauce, and take out the pan to cool for spare curry chicken. Step 2.
Knead the dough material into smooth dough, cover it with wet cloth or cover and let it stand and ferment until it is twice as big as the original curry chicken bun. Step 3.
This is fermented dough.
Take it out and press it flat, knead it evenly again, and drain the gas curry chicken as much as possible. Step 4
Step 5: Divide the re-kneaded dough into 12 30g dough curry chicken buns.
Step 6 of making steamed stuffed bun skin curry chicken with thin sides and middle.
Stuffing: Put the left hand in the nest and the skin in the hand's nest, which is convenient for stuffing. If you are not a noodle expert, it is recommended that you don't fill too much, and leave the side as wide as possible. Step 7.
Baozi: You don't have to be too persistent if you don't pinch the pleats. Just pinch your mouth directly and don't leak the stuffing! Isn't it nice to have a whole circle or something? Step 8 of curry chicken big bag
After all the steamed stuffed buns are wrapped, put them in the pot, cover them and let them stand15-20 minutes (it takes half an hour in cold weather). Step 9: Make a big curry chicken bag.
Put cold water on the pot, fire, and start counting when the boiling steam appears. Turn off the fire after 10 minutes, and simmer for 3-5 minutes without opening the lid.