I, filling materials
1, filling: 200 grams of beef stuffing, 100 grams of pork, celery moderate
2, filling seasoning materials: pepper water moderate, soy sauce 20, soy sauce 20, pepper moderate, 25 grams of minced green onion, 25 grams of minced ginger, 10 grams of sesame oil, peanut oil moderate, moderate amount of salt
Two, the crust material
400 grams of plain flour, 4 grams of dry yeast, 80 grams of warm water (melted yeast), moderate amount of water
Beef and celery buns practice:
1, ready to beef stuffing, pork, peppercorn water, celery washed.
2, yeast with warm water melted open, pour into the basin and stir, try to add water to knead into a smooth surface dough, put to a warm place for fermentation.
3, chopped pork and beef stuffing together, pour into the soaked pepper water and stir well.
4, add soy sauce, soy sauce, pepper and stir well, cover the flavor for one hour.
5, add chopped green onion and ginger, sesame oil and stir well.
6, chopped celery into the meat mixture, add salt, peanut oil seasoning and stir well.
7: Ferment dough until double in size.
8: Transfer the dough to a lightly floured board and knead well. Roll the dough into a long strip, then pull it into about 45 grams of dough, and roll it out into a sheet with slightly thinner edges and a slightly thicker center. Pinch the edges of the dough with your thumb and forefinger and fold in a circle until the edges are closed and the dough is pinched shut.
9: Line a steamer basket with a damp cloth, place the buns at regular intervals, and cover with a lid for the second time.
10, see the bun billet obviously fluffy, cold water on the pot, medium heat until bubbling, steam for 12 minutes.
The finished picture:
Beef and celery steamed buns tips:
1, do steamed buns of dough to be slightly softer than the steamed buns of the surface.
2, parsley stems are relatively thin, directly chopped without clutching water.
3, peppercorns soaked in water a day in advance, the ratio of peppercorns to water: about 10 grams of peppercorns with 100 grams of water.
4, beef plus the right amount of pork pork, can make the bun filling soft and tender without firewood.
I am used to the processed beef filling, add the right amount of pork. Then use the deodorized pepper water modulation, add soy soy sauce to increase the aroma had color, add soy sauce, onion and ginger had flavor, add pepper to deodorize to strengthen the taste, do not need to add too much seasoning.