Ingredients to be prepared: A lot of raw pork (preferably pork shoulder) will taste better. ), 1 root shallot, 1 slice of ginger, 2 slices of old crystal sugar, and a tin of beer to make medium gluten flour, baking powder, baking powder and edible soda ash of Baiji steamed bread. Specific production steps:
The first step is to stew bacon with low fire and soak it overnight, so it's best to go to cook the meat one day in advance. A whole piece of meat is soaked in water for 3 hours in advance, and the amount of water is less than that of the whole piece of meat. Doing so can remove the blood from the meat, so that it is not easy to smell when cooking.
Step 2, make an appropriate amount of star anise, cinnamon, Amomum villosum, Amomum villosum, Bibo, Lilac, Zanthoxylum bungeanum, Poria, Amomum villosum and Paeonia lactiflora into small packets, and tie them tightly in tea. Slice shallots, but mash ginger.
The third step is to replace the soaked meat with a pot of cold water, and heat it with medium heat to skim off the foam until all the foam is neat.
Step 4, put the old rock sugar into a clean pot, add half a glass of water and cook it over medium heat until it is completely melted. When the old rock candy is reddish brown, add a bowl of boiling water. Be very careful in this step, because the sugar liquid will splash out. After boiling, add 2 bowls of water. If you have bone soup at home, you'd better add 2 bowls of bone soup to the pot.
After the fifth step, add seasoning packets, onions, ginger, a few teaspoons of salt and a can of beer to the soup. The marinated soup with beer not only becomes fragrant, but also makes the meat softer. At this time, put the cooked meat into the pot. Boil on high fire for ten minutes and then simmer on low fire for three hours. Don't lift the lid after the fire, just put it in the hot pot for the night, and it tastes better the next day.
Step six, make Baiji steamed buns. It is best to eat boiled steamed buns with meat, and directly melt 100mL of normal temperature water 10 g of yeast. (the proportion is not so harsh, just give a reference data information, as long as the difference is not too big. )
Step 7: 250g of medium gluten flour, 1g baking powder and 1g edible soda ash are mixed evenly, and yeast water is added at the same time, and chopsticks are stirred quickly. Then put a spoonful of oil in the basin to see the state of wheat flour in the basin. If there is not enough water, add a little water slowly. Rub the dough to this extent. Cover the fresh-keeping bag and ferment for more than 1 hour.
Step 8: After the dough is mellow, knead the dough until there is no big honeycomb structure, and then knead it into several small doughs. Each dough should be kneaded into a ball independently, then kneaded into strips, rolled vertically on the slate, and rolled into a tube from top to bottom. Press into small cakes, and roll them into cakes with a thickness of about 1 cm. When rolling the cake blank, try to roll it into a slightly upturned shape. If not, roll it into a cake shape and fold it by hand.
Step 9: Bake Baiji steamed buns first, and then bake them. Don't add any oil to the pot. The wok is hot, turn to slow fire. Bake the crust in a wok for 20 seconds, and beautiful branding marks will easily appear at the bottom. When baking, turn it over and flatten it. After baking for a little while, you can put the cake blank in the baking tray and get ready for baking in advance.
Step 10: the electric oven should be heated to 185 degrees with upper and lower fire, and the cake blank should be baked on the middle and high floors for 10 minutes. When baking steamed bread, you can also reheat the bacon, take it down and chop it properly. Fat and thin can be matched at will according to their own needs. Just out of the pot, Baiji steamed bread was cut from the middle while it was hot, with steaming bacon in it, and it was crisp and fragrant, which made people very satisfied.