1, add yeast powder.
2. The fermentation temperature is kept at about 30 degrees.
Specific practices are as follows:
Ingredients: pork 500g, flour1000g, scallion150g.
Accessories: ginger10g, sugar13g, white pepper 5g, soy sauce10g, soy sauce 8g, salt 7g, chicken essence 2g, sesame oil 5g, cold boiled water180g, yeast 6g and water 600g.
Steps:
1, stuffing ingredients preparation.
2. Add yeast and10g sugar to the flour, add water and knead into a smooth dough, and put it in a warm place to wake up.
3. Cut the pork into small pieces, and put it into the Kaishanyi cuisine with ginger to grind the meat.
4, the twisted meat can see the particles a little, the particles can't be big, but don't twist it into a paste.
5. Add water to the ground meat several times and stir it in one direction.
6. Add soy sauce, soy sauce, white pepper, salt, 3 grams of sugar, chicken essence, etc. into the boiled meat and mix well.
7. Cut the green onions into sections and put them into the Kaishanyi cuisine.
8. It is ground in less than 10 second, and it is still very uniform. You don't have to worry about chopping green onions and spicy eyes anymore.
9, minced green onions into the meat and mix well.
10, the mixed meat can be frozen in the refrigerator, so it is better to pack.
1 1, the dough is twice as big as the fermentation, and the inside is honeycomb.
12, take out a small dose divided into15g, of course, if you are skilled in making buns, you can also make them smaller.
13, "open the stuffing, wrap it and let it stand for 20 minutes, the steamed buns will obviously become bigger, steam it in the pan for 15 minutes, stew it for one minute and then take it out."