Fresh Meat Xiao Long Bun Filling Directions are as follows:
Tools/materials: panko, eggs, allspice, star anise, peppercorns, cinnamon, cumin, scallions, soy sauce, oyster sauce, salt, sesame sesame sesame oil, vegetable oil, cooked white sesame seeds, chicken powder, sugar, mesquite flour, lukewarm water, dry yeast powder, cooking machine, chef machine, steamer, meat grinder, spoon, rolling pin, steamer tray.
1, ready for the required materials, cooking machine into the aromatic leaves, star anise, cumin, pepper, cinnamon, start the cooking machine to stir the spices into five spice powder.
2, chef machine bowl in 35 degrees Celsius water, sugar, medium gluten flour and dry yeast, start the chef machine in low speed to make the dough into a ball, and then medium speed mixing until the dough is soft and smooth.
3. Take out the dough, put it on a kneading mat and knead it to form a round dough, then put the kneaded dough into the steamer for half an hour to rise.
4: Put the pork into a meat grinder and beat it to make minced pork, then crack in 1 egg and stir until the egg is completely absorbed by the pork.
5: Wash and chop green onions and put them into a bowl, spoon in soy sauce, oyster sauce, salt, 5g five-spice powder, chicken powder, sesame sesame oil, vegetable oil, and cooked white sesame seeds, and mix well to form a filling.
6, the dough fermented until doubled in size with the fingertips gently pressed, no sticky hands is fermented, the fermented dough divided into 30 grams of dough embryo. Knead the dough ball while venting and rounding, flatten it out, and then use a rolling pin to roll it into a round shape.
7, mix the meat filling into the crust, the crust will be the filling wrapped up, along the thumb around the circle pinch folds, close the mouth when the thumb does not leave, and so tighten the closure of the thumb only to leave, take out the steamer of the large steamer tray, pad on the steam pad, put the good buns on the steamer tray, the time to the fresh meat xiao long bao can be eaten.