Materials

Main ingredients: flour, lamb, turnip tassel, filling seasoning: five-spice powder, oil, salt, sugar, soy sauce, minced green onion, minced ginger in moderation

Methods

1. blanch turnip tassel after washing and squeezing, squeeze out of the water, do not discard, and into the filling.

2. and stuffing: first of all, the mutton stuffing seasoning. Put all kinds of seasonings into the meat filling and mix well. Then put in the radish tassels and mix well.

3. This time, my mom made the noodles with the same old flour. Mom is not accustomed to using yeast, if you always do steamed buns buns a kind of food she went to the steamed bread store to buy a steamed buns did not steam back to do flour fertilizer flour. Fortunately, the flour should be put into the appropriate amount of baking soda repeatedly kneaded, to knead the baking soda, or steamed out of the color does not look good. And the amount of baking soda to find a good, put more, it is yellow, put less, steamed buns or buns will have a sour taste. So I still use yeast. Convenient.

4. kneading the surface pulling agent, rolling the skin

5. package package steamed for fifteen minutes

Tips

(package package best molasses on a few minutes and then on the pot to steam, so that the steamed buns fluffy. Do not remove the lid immediately after turning off the heat, or the buns will collapse and harden when exposed to cold air.)

Practice 2,

Materials

Main ingredients: white radish, radish tassel, pork, 500g of gluten flour, yeast 5g

Seasoning: soy sauce, thirteen spices, chicken essence, sugar, sesame oil, five spice powder, salt, vegetable oil, green onion and ginger

Practice

1, pork chopped into a fine mush.

2, white radish washed and peeled, inserted with a vegetable board into a thin wire, let go of the water blanch for 5 minutes to remove the spicy flavor of radish.

3, add all the seasonings to the meat mixture, add a little water, and use chopsticks in one direction to mix vigorously, so that it tastes good.

4, put the blanched shredded radish in the meat mixture and mix well together into the filling.

5. Add 500g of flour, 5g of yeast and 250ml of water to 500g of flour and knead together to ferment naturally. The length of time depends on the temperature.

6. Put the fermented flour on the board, knead into a ball, and relax for 5-10 minutes.

7: Roll out the dough into a long strip, pull it into a dessert that is bigger than the dumpling skin, and roll it out into a round circle with a thicker center.

8. Put the skin of the bun in your hand, put the filling inside, and pinch in one direction with your right hand to form folds and gather them together, that is to say, to become a bun.

9, wrapped buns on a water-soaked drawer cloth, buns in the middle of the gap, cold water and steam on high heat for 15 minutes.

Tips

1, radish inserted into the fine silk should be blanched with water for 5-8 minutes, open the lid blanching can be excluded from the radish in the flavor.

2, the flour should be and softer, so that the steamed buns are noisy and delicious.

3, cold water in the pot over medium-high heat and steam for 15 minutes.