Spicy meat bag making:

Spicy meat buns are very popular with the people. Today, I will update the making method of spicy meat buns that I trained in the laboratory a few days ago. It tastes delicious and there is nothing to say. Let's watch it together.

material

Ingredients: 800g lean meat, 700g fat and 200g ice water.

Accessories: pork stuffing paste 5.8g, yeast fresh aftertaste powder 5.8g, Chili powder 1 6g, pepper powder 6g, rattan pepper oil1g, salt 24g, sugar16g, monosodium glutamate10g, chicken essence 6g and oyster sauce 60g.

step

1, stuffing: cut the pork into pieces, freeze it at low temperature (0-4℃), and put it in a meat grinder to grind it into minced meat.

2. Add pork stuffing paste, yeast fresh aftertaste powder, salt, sugar, chicken essence, monosodium glutamate, oyster sauce, soy sauce, thirteen spices powder, pepper powder, scallion oil, Chili powder and other seasonings in turn to the meat stuffing, and then add onion, jelly, ginger powder, scallion powder and garlic powder in turn.

3. Add fat and ice water and stir while adding water to make the filling soft.

4. Flour mixing: flour (medium gluten flour)1000g, Angel Yeast10g, warm water (not hot) 520-560g, dough improver12g, baking powder10g, and sugar 20-25g. Add sugar, dough improver and baking powder to the flour, melt10g dry yeast with high activity with warm water, pour into the flour, slowly add warm water (about 30 degrees) and lard, stir well, put the dough in a container, coat it with plastic wrap, and let it stand for 20 minutes. Rub the dough into strips and pull it into a small dough of about 20 grams (the size can be controlled by yourself).

5, rolling skin: roll the skin into a thick middle and thin edges.

6. Steaming: wrap a proper amount of meat stuffing, shape it, put it in a steamer for 20 minutes, and steam it on high fire for about 15 minutes.

1, production of skin jelly: pork skin is cut into thin strips, boiled with appropriate amount of water for 30 minutes, and frozen into blocks at low temperature.

2, onion oil production: add the right amount of oil into the pot, add the right amount of onion, green onion, ginger, garlic, fry and remove the dregs, that is, into onion oil.

3. When mixing the stuffing, it should always be stirred in one direction, which is conducive to the absorption of water into the stuffing and makes the stuffing soft.

4. The temperature of the added water should be low, or it can be put in the refrigerator for a little freezing, which will be easier when filling.

5. Pork can be replaced with beef to make spicy beef buns.

Fresh meat package making

I have improved the formula of my old fresh meat package again. It tastes delicious. Let's have a look.

material

Ingredients: 500g lean meat and 500g fat.

Accessories: jelly 1 00g, salt12g, sugar 8g, chicken essence 5g, monosodium glutamate 5g, I+g 0g, soy sauce 30g, oyster sauce 30g, onion powder 80g, white pepper 2g, fennel powder1g, and yeast fresh aftertaste powder.

step

1/mince meat: cut pork into pieces, freeze at low temperature (0-4℃), and put it in a meat grinder to mince meat.

2/Add salt, sugar, chicken essence, monosodium glutamate, I+G, oyster sauce and soy sauce to the meat stuffing in turn and stir well.

3/Add onion powder, white pepper powder, fennel powder, thirteen spices powder, yeast fresh aftertaste powder, pork stuffing paste, yeast fresh fragrance powder and skin jelly, and stir well.

4/Flour mixing: flour (medium gluten flour)1000g, Angel dry yeast10g, warm water (not hot) 520-560g, dough improver12g, baking powder10g, and sugar 20-25g. Add sugar, dough improver and baking powder to the flour, melt10g dry yeast with high activity with warm water, pour into the flour, slowly add warm water (about 30 degrees) and lard, stir well, put the dough in a container, coat it with plastic wrap, and let it stand for 20 minutes. Rub the dough into strips and pull it into a small dough of about 20 grams (the size can be controlled by yourself).

5/skin rolling: roll the skin into a thick middle and thin edges.

6/Steaming: wrap a proper amount of meat stuffing, shape it, put it in a steamer for 20 minutes (temperature 34-36℃, humidity 65%-75%), and steam it on high fire 15 minutes.