Shengjian Bao is a very famous traditional snack in Shanghai, also called Shengjian Steamed Buns. The south is called raw fried, the north is called water fried. In fact, they are all the same, it is the practice of putting the wrapped buns in a pot and frying them. Shengjianbao is the favorite of many people, it is not only the aroma of people, the nutritional value is also not expensive, so how to do home cooking Shengjianbao?

Tools/ingredients:

280 grams of pork front folder meat, 350 grams of medium gluten flour, 12 grams of cornstarch, 10 grams of salt, 6 grams of chicken essence, 15 grams of oyster sauce, 3 grams of pepper, 15 grams of cooking wine, 12 grams of soy sauce, 1 portion of chicken juice jelly, 8 grams of dry yeast, 260 grams of cold water, a little bit of minced ginger and chopped scallions.

Steps/Methods:

1: Place the flour in a large bowl, make a nest in the center, add the yeast and water, and stir with chopsticks to form a wadding;

2: Knead the dough into a smooth, even ball, cover with plastic wrap, and place in a warm, humid place to ferment until doubled in size;

3: Remove and re-knead the dough, cover with a damp cloth, and let it rest for 20 minutes;

4, Roll into a long strip, cut out small doses, rounded and pressed flat, rolled into a round dough;

5, pork grated into minced pork, cornstarch, put salt, soy sauce, oyster sauce, five-spice powder, pepper, onion and ginger water in one direction stir;

6, the chicken juice jelly chopped, mixed into the meat, meat well;

7, wrapped in the meat, pleating, wrapped into the package, packaged and let it rest for 20 minutes;

7, the meat, pleats, packaged in a bun, packaged;

7, the meat, the meat, the meat, the meat, the meat, the meat, the meat and the dough, and the dough.

8, will be wrapped up on the bottom of the buns brush with water, put in the sesame bowl, the bottom of the sesame seeds;

9, the pan into the appropriate amount of oil, will be dipped in sesame seeds of the baozi billet neatly yards in the pan, frying for two minutes;

10, add the water, the amount of water to just missed the buns appropriate;

11, cover the pot lid, high heat to medium heat, and then turn

Method two:

Ingredients: flour 600g

Simplified practice is as follows:

1. Minced meat in a bowl with the appropriate amount of cooking wine, soy sauce, pepper, salt and mix well, add egg white, sesame oil, scallions and mix well.

2. Bowl into the flour with the right amount of baking powder yeast mix well, add warm water, mix well again, again add water.

3. Knead the dough and let it ferment for 20 minutes, knead out the air in the dough, roll the dough into a long strip and cut the dosage.

4. Then flatten and roll it out into a round shape. Wrap the rolled out dough sheet with the meat filling and put it into a pan for frying.

5. Sprinkle black sesame seeds according to your judgment, simmer on low heat for 15 minutes, and sprinkle scallions on the pan when it comes out.

Shengjianbao practice points:

To fermented noodles do successful, the dough fermentation is good or bad, directly determine success or failure. The fermentation of Chinese pastry is relatively easier than that of Western bread, and the requirements for temperature and humidity are not so high.

Tips:

1, you can let the dough ferment fully, and then adjusted with edible alkali, but the amount of alkali can only be based on experience, the general fully fermented dough has a sour taste, add a little alkali, kneaded evenly, the sour taste will disappear. On the other hand, if you add too much alkali, the dough with alkali flavor, you can also let the dough continue to ferment, that can also be neutralized. However, newcomers should not use this method, the amount can not be mastered, it is more likely to fail, if the kneading is not in place, the alkali is not completely kneaded evenly, the finished product will have yellow spots on the surface, the taste is not good. The first thing you need to do is to insert your fingers into the dough with flour, and then leave a fingerprint on the dough to indicate that the fermentation is complete.

2, shengjianbao fermented dough to be kneaded smooth, you can cut the dough to see, cut surface without air holes, it can be, if there is still to continue to knead. No kneading inverted position, the finished product will also have different sizes of holes.

3, shengjianbao filling seasoning is very important, the trick is to add a little sugar to the last flavor.

4, shengjianbao cooking method is to use half-frying half-steaming way to make the buns cooked, in the frying of the buns dripping is to use water vapor to accelerate the speed of cooking, and to ensure that cooked through.

5, the purpose of adding water to the meat filling is to make a good bun filling is relatively soft, there is soup, you can also add the meat jelly chopped meat filling, the effect and add water is the same.