Ingredients ?
Bun-making ingredients:
High-gluten flour 1500g
Salt 6g
Baking soda 4.5g
Pure water 680g
Lard
Moderate amount of lard
Marinated meat:
Pork shank 750g
Ginger 50g
Dried chili pepper 20g
Flower pepper 20g
Corrosive leaf 5g
Cinnamon bark 3g 20g
Pepper 20g
Aroma leaves 5g
Cinnamon 3g
Anise 3g
Soy sauce 100g
Lao Soy Sauce 50g
Oyster Sauce 30g
Chicken Essence 30g
Ice Sugar 50g
White Sugar 100g
Huadiao wine 50g
Salt moderate
Old Tongguan Meat Buns recipe ?
High-gluten flour 1500g
Salt 6g
Edible baking soda 4.5g
Mix the above ingredients well and add 680g of warm water to start mixing the noodles.
Knead the dough until the surface is smooth and not sticky. Put it into a plastic bag and leave it to rise for about 30 minutes.
Mix the lard with flour to form a shortening and set aside for 30 minutes.
PS: The ratio of shortening: flour 1:lard 3.
The shortening can be sealed in the refrigerator and kept for a long time as long as it is not exposed to water.
The dough should be kneaded for 7~8 minutes to break up the gluten in the flour. The effect of the kneaded dough:Smooth surface, soft and non-sticky feel, toughness and strength.
Then divide the dough into 2 halves; take one half and divide it into 4 smaller parts.
PS: Each portion makes 2 buns. Total **** will make 16 buns.
PS: Through the comments, I found that many students were confused whether to use high gluten flour or regular flour. A lot of students responded that if you use high gluten flour, you can't roll out the dough. I think they probably overlooked the importance of this step.
Take a small portion of the dough and roll it out to a long, even thickness, about 14 to 16 centimeters wide and 120 centimeters long. (Use a pasta press if you have one).
Then brush a layer of shortening on the pastry and roll it up from one end (when rolling, stretch and tug while rolling). Leave the end ? about the length of the pastry and evenly score it into thin shreds.
PS:
1. Brush the dough with shortening, then brush a section and roll a section.
2. Rolling the pastry first tightly on one side of the flush, while stretching the roll, while stretching the roll, while stretching the roll (the meaning of saying three times, you know ...), so that the other side of the formation of a layer by layer. The other side of the roll is formed into a tapered cylinder, one layer at a time.
3. After rolling 5 to 6 layers, the length of the tube is about 1.5 times the width of the dough, so start rolling in the opposite direction, toward the other end of the tube, and roll 5 to 6 layers until the other side is flush.
Repeat this until you have a spindle-shaped tube with a thick center and two thin ends.
Scoring.
Roll diagonally to form a spindle shape, threaded and tightened at both ends.
With forefinger and thumb, pinch and twist into equal bisections.
Stand the dough on a sheet pan and, with the palm of your hand, rotate it in the direction of the threads and press it down to form a loaf.
Use a rolling pin to roll out the bun into a cake of uniform thickness and size, with a diameter of about 12cm.
Roll out the bun and make it into an embryo.
Brush oil on both sides of the bun, put it into a pan and cook it until the surface is browned, mainly for color. Cooking time: about 1 minute per side.
Cooked cake embryo, into the oven, oven temperature control between 220 ℃ ~ 240 ℃. Bake for 3~4 minutes according to the heat level, turn over and bake for another 3~4 minutes before removing from the oven.
PS:
1. The temperature of the oven must be reached before putting the pie embryo to bake.
2. Bake time control accurately.
Otherwise, the baked bun will be dry, flat and hard.
The appearance of the baked bun.
The effect of cutting the bun after baking.
Ginger, dried pepper, pepper, coriander, cinnamon, star anise, according to the proportion of good.
PS: ? For marinade ratio, there may be a misunderstanding: think the more types, the better the effect.
My personal viewpoint is that the more streamlined the better, the more in line with the current concept of healthy eating, under the premise of achieving the required results.
The basic requirements of marinated meat: the main flavor is prominent, the color is bright red, the aroma of marinated flavor, fat and not greasy, thin and not firewood.
Suggestions: According to personal taste or habit, the type of marinade and ratios, appropriate additions or reductions, are possible.
The ginger and spices in the previous step are packed with ingredients and tied tightly to make a marinade packet. Soak in water for about 20 minutes to get rid of the medicinal fishy flavor of the marinade.
Mix the soy sauce, soy sauce, Huadiao wine, oyster sauce and chicken essence according to the ratio and set aside.
Salt should not be added first, but after the brine is fragrant, as a seasoning supplement, add as appropriate.
The icing sugar, white sugar according to the proportion of good, ready to fry sugar color.
Wash and dry the frying pan and spatula, no water. Turn on the stove on low heat, cold pan cold oil (a small amount of oil, oil and sugar ratio of 1:10), under the icing sugar, stirring constantly.
Iced sugar stir-fried to soybean grain size, under the sugar continue to stir fry, stir-fried into caramel-colored syrup, and fine bubbles when added to the same amount of boiling water, stirring quickly, the syrup mixed with water can be turned off the fire melting.
Special reminder: When the syrup bubbles and water is added, there will be a process of splashing, be careful at this time, people try to stay away from the pot to avoid burns. The temperature of the syrup is higher than the temperature of the oil.
Fried sugar color effect.
The color is red in bright sauce red, taste is sweet with a little bit of slightly burnt bitter. Between sweet and bitter, I guess.
If it is only sweet, it means that it is tender; if it is only bitter, it means that it is old. Remember: old sugar color is not to be used.
PS: If you really can't grasp it, just keep the principle of "rather tender than old". However, if it is too tender, it may be too sweet, so be careful with the amount you use.
Use fresh pork leg that is three parts fat and seven parts lean, and cut it into small pieces of about 200g.
Blanch the meat in a pot of cold water over high heat for 5 minutes to get rid of the blood and fishy odor. Fish out into a bowl of cold water, rinse and drain.
Wash the brine pot, put the marinade package, meat, add cold water, the amount of water is just over the meat and can float the meat, so that the meat does not stick to the bottom of the pot can be; and then pour in the fried sugar color.
After boiling over high heat, the seasonings will be matched and poured into the brine pot, change to medium heat, to be brined to the flavor, taste the brine soup salty, add the appropriate amount of salt as appropriate. Brine 30 ~ 40 minutes until the meat cooked off the fire (available chopsticks from the pork skin once through the meat, that is, cooked).
PS: At this point of the marinated meat, immediately fish out, is suitable for home cooking: small fried back to the pot of meat. But we are going to make meat loaf, so also need to continue the next step yo...
Turn off the heat and cover. Let the meat continue to soak in the marinade and simmer for 1~2 hours, until tender in the mouth. Fish out that is ready.
This is the end of the marinade.
Tip: If the meat is less, the brine is also less, then the meat in the last off the fire, soaking brine may not achieve the effect of soft and flavorful. So, we have to brine in the medium heat for 30 minutes, change to micro-fire continue to brine for 40 minutes. Until the meat is tender and flavorful.
Done!
Pinch the meat and serve with lettuce and one of your favorite hot sauce! Feast on it and get cracking...
Caiwan says: There's no breakfast that can't be solved with a meat loaf. If a