Materials

"Meat stuffing materials - pork 500g", "dried beans 250g", "chopped green onion 100g", "ginger paste 50g", "Meat stuffing seasoning - cooking wine 50g", "soy sauce 50g", "spicy bean paste 50g", "dark soy sauce 25g", "soya sauce 25g", "cornflour 20g", "water 20g", "dough material - medium flour 500g", "warm water 250g", "water", "dough material - medium flour 500g", "warm water 250g", "water", "water", "water", "water", "water", "water", "water", "water", "water", "water", "water", "water", "water", "water", "water", "water", "water", "water", "water", "water", "water", "water", "water", "water", "water", "water", "water", "water", "water", "water". 20g", "Dough Ingredients - Gluten Free Flour 500g", "Warm Water 250g", "Sugar 10g", "Yeast 5g"

Methods

1: I. Prepare the filling ingredients;

2. Prepare the stuffing ingredients;

2: Make the meat stuffing: put some oil in a pan, when the oil is hot, put in the ginger paste and stir fry;

3: Then add the pork,

4: dried beans, seasoning sauce and chopped green onions;

5: Stir fry and cover the pan with a lid to cook until the ingredients are soft and tasty, then pour in the cornstarch water (20 grams of cornstarch + 20 grams of water) thickening, remove from the heat. Remove from heat and set aside to cool.

6: ii. Prepare the white dough ingredients.

7: To make the white dough and buns: pour the yeast and sugar into warm water and stir with chopsticks until all is dissolved;

8: Pour the yeast water into a flour bowl and mix with the flour;

9: Roughly mix the flour with chopsticks to make a floury dough;

10: Knead the flour by hand to make a smooth dough, cover with a damp cloth or plastic wrap, and start the first fermentation;

11: Knead the flour into a smooth dough, and then put it on a damp cloth or plastic wrap.

11: After a period of time, the dough should have doubled or tripled in size;

12: Knead the dough for a few minutes to push out the air; divide the dough into 30/15 equal portions of about 25g/50g each;

13: Roll out the small portions of the dough;

14: Pour in 30g/60g of the meat mixture;

15: Pour the meat mixture into the buns and spread on the surface. Put the wrapped buns on baking paper and put them in a steamer, or brush the pan with oil and put the buns directly on it and wait for twenty minutes; Fill the pan with cold water and bring it to a boil over high heat. After the water boils, turn to medium-low heat, *** steam for twelve to fifteen minutes; off the heat, do not rush to open the lid, let the buns stay in the pot for a while, so as not to suddenly meet the cold to make the fluffy skin wrinkled skin retraction.

Sauce meat package practice two,

Materials

cornmeal: white flour 1:1, yeast, sugar, water, braised pork 1 portion, gluten

practice

1. and the method of the noodles will not repeat. You can see the old article (veggie buns). Once the noodles are ready, in this weather, just let them rise for 1 hour at room temperature until they double in size.

2. Use this effort to make the filling. Dice the leftover braised pork from the previous meal and set aside. Tear the gluten into strips and cut into small dices similar to the meat. Put them into a clean pot with the roast pork dices, add the roast pork juice and cook for 5 minutes, then use water starch to drain the juice.

3. Wrap the meat mixture in the skin and pinch it well. Let it rest for 20 seconds, then steam it in a cage drawer for 12 minutes. Do not lift the lid, simmer for 5 minutes.

Tips

1, and cornmeal, some people like to use hot water, that cornmeal after pouring hot, viscosity increased, easy to form a ball. My experience is that cold water is fine. I never use cold water to make cornmeal. Only, cornmeal does not absorb water, so add water slowly to prevent adding too much water at once. 2, cornmeal buns crust, my experience is to pronounce a little softer more delicious. So, I often so solve this problem: First, the noodle and not too hard, but also not soft as an earlobe, just a little soft a little bit only. Just a little bit softer, just a little bit softer. You can experience this degree yourself. Second, the molasses should be as fluffy as possible, that is to say, the noodles should be fully developed before wrapping. Third, the skin should be slightly thicker. For those who read my blog often, you may notice that when I make white bread, the skin is usually thinner. But for cornmeal buns, if the skin is too thin, the steamed buns will taste like dead flour. Therefore, the skin can be rolled thicker, or directly with the hands to organize the skin, and the final molasses can be slightly longer, so that the buns hair up before steaming. 3、If you don't have ready-made braised pork, you may have to do more than one process - brining pork. That would be too much trouble. I often have ready-made braised pork, only when the buns with this filling. It's also a great way to fix leftover braised pork. 4, with braised pork with side dishes, I like to use gluten, absorb oil, flavor. It is not recommended to use lettuce, it may taste better with raw meat filling. If you really want to use it, it's best to cook it with braised pork and then use it.