The authentic way to make dunking soup buns:
Ingredients: flour, meat, cornstarch, mushrooms, meat jelly, green onions.
Practice:
1, flour and cornstarch into the bread machine barrel, pour hot water. Note that different brands of flour absorb water differently. Don't pour it all down at once, leave about 10 grams. Add more depending on the wetness and dryness of the dough. The dough for dunking soup buns should be soft and not too dry, or it will crack easily when wrapping the filling.
2. Start the mixing program and knead the dough until it is smooth.
You can pause in the middle to feel how wet or dry the dough is. If you feel that the dough is a little dry, you can use your hands to grab a little water and sprinkle it on the dough, or dip your hands in some water and knead the dough a few times, beating the water in small amounts. Do not pour water directly at once to avoid adding too much at once and getting too wet. After the dough is kneaded, cover with plastic wrap and let rise for one hour.
3. While the dough is rising, let's prepare the meat filling. The first leg is peeled and chopped, the fresh mushrooms are cleaned and chopped into pieces, the meat jelly is also chopped into pieces, the ginger is chopped into minced, the green onion as long as the white of the green onion is also chopped. There is no meat jelly can be added to the soup, a small number of times slowly add.
4, add a small spoon of salt, about five or six grams of it. According to the taste of each person salty add the right amount of salt.
5, the meat mixture in a direction (clockwise or counterclockwise can, do not just stir) stir until strong. You can put it in the refrigerator until the dough is ready.
6: When the dough is ready, divide it into 24 equal portions.
7: Cover and let rise for another 20 minutes. When the temperature is high, reduce 5-10 minutes. My room temperature was around 10 degrees.
8: Take a dosage and roll it into a round shape, thick in the center and thin at the edges. If you can roll it out easily without shrinking, the dough is ready. If the dough shrinks back, let it rise for a few more minutes.
9, put the appropriate amount of meat filling.
10: Fold up the edges like a paper fan.
11, and finally close the mouth, pay attention to be sure to pinch tightly closed, or leakage of juice. Here to pay attention to, not too thick mouth, or buns cooked, mouth here because too thick, pinch raw. In the beginning of the buns, you have to start boiling water.
12, in order to do a good 12 into the steamer.
13, wait for the water to boil. Put the steamer basket with buns on the pot and steam for about 8 minutes over high heat. If the buns are larger add an extra minute or two. Steaming time is too long, the buns steamed old, the juice will steam dry, short time, then the buns are not cooked.