400 grams of medium gluten flour

Yeast 5g

250g of 65-degree hot water

Material 2 (filler)

400 grams of pork is placed in front of the pig.

Two eggs

2 teaspoons of salt

Chicken essence ` 1 teaspoon

Pepper 1/2 teaspoons

Jiang Mo 30 grams

30 grams of corn starch

Take a spoonful of soy sauce.

Oyster sauce 10g

Sesame oil 15g

Practice of packaging fresh meat in Regan Noodles

Take 280 grams of flour and put it in a big basin. Stir the yeast with warm water and pour it into the basin.

Use chopsticks, stir while pouring, and make a uniform batter.

Dust the chopping block with flour, scrape the dough from the basin onto the chopping block, and gradually add the remaining 120g flour to knead it into smooth dough.

Cover it with a wet cloth and put it in a warm place to ferment it to twice its size (the temperature is high these days, so I ferment it at room temperature. When the weather is cold, it is best to put it in a large pot, wrap it with plastic wrap and send it to the oven or fermentation box for fermentation.

Steam the fermented dough, re-knead it into a circle and knead it into strips.

Divide into equal small doses, about 40 grams each.

Cut pork in front of pigs.

Add eggs, salt, chicken essence, pepper, Jiang Mo, corn starch, soy sauce, oyster sauce 1 and sesame oil.

Stir well to get steamed stuffed bun.

Take a small dose, rub it round and flatten it, and wrap it with a proper amount of stuffing.

Wrap it evenly around the circle, close it and wrap it into buns.

Put the baked paper under the wrapped buns and put it neatly on the steaming grid, leaving a certain gap between each buns.

Pour the right amount of water into the steamer. After the fire boils, turn off the fire, put the steamed bread in the steamer, cover the lid and let it wake up for about 40 minutes.

When the steamed buns are almost twice as big, steam them on high fire for about 20 minutes, and the hot steamed buns will be steamed.

skill

1. Don't mix yeast and flour with overheated water. If the temperature exceeds 65 degrees, the yeast will be burned to death, and the flour may not rise.

2. If you want to make the meat stuffing of steamed buns more tender and moist, you can add a proper amount of skin jelly or soup jelly to the meat stuffing, so that there will be soup after the steamed buns are cooked;

Don't always open the lid when the steamed bread is fermented in the steamer. If you think it's almost time and want to see if the steamed buns are cooked well, you can open a small crack in the pot to observe. Do not open the lid to cause steam loss in the pot and affect dough fermentation.