When you say it, the first thing is to make dough. Add 5 grams of yeast to 500 grams of medium-gluten flour, and then add 10 grams of white sugar. This white sugar can be added or not. Adding it just makes the dough ferment better. Make a smooth dough with about 300 grams of water and cover it for fermentation. The dough is fermenting, so let's make stuffing.
Take a bag of frozen pork stuffing out of the refrigerator and thaw it. Wash the pumpkin, peel it, remove the pulp and rub it into shredded pumpkin. Add some edible salt to the shredded pumpkin and stir it evenly. Marinate it for about five minutes and squeeze it out of pumpkin juice (pumpkin juice can continue to eat it if he doesn't want to throw it away) for later use. Cut all the remaining leeks and put them in. Then prepare some chopped green onions and ginger. After thawing, put the pork stuffing in a basin. Add light soy sauce, oyster sauce, cooking wine, pepper, pepper powder and a little salt, stir in one direction until all seasonings are absorbed, then add green onion and ginger and stir well, then add a proper amount of cooked edible oil and stir well, then add leek and stir well, add pumpkin shreds of squeezed juice after stirring well, and add sesame oil or cooked edible oil and stir well to make the stuffing.
When the stuffing is prepared, the dough is fermented (just ferment it to twice the size of the original dough). Put the fermented dough on a chopping board sprinkled with dry powder, knead it to exhaust the air inside, then roll it into small doses, roll it into steamed buns, and finally wrap it with stuffing. Put the wrapped steamed buns in the pot for secondary fermentation for about 20 minutes, fire and start counting after the water boils./kloc-0 Below I will give you a detailed introduction to my production method.
Raw materials required: steamed stuffed bun skin: 500g of medium gluten flour, 5g of yeast, 0g of sugar10g, and 300g of clear water. Stuffing: pumpkin, pork, leek, green onion, ginger, oyster sauce, soy sauce, cooking wine, cooking oil, salt, pepper and pepper powder.
First, peel the pumpkin after washing, wipe the silk after removing the pulp, and add a spoonful of salt to the cleaned silk and stir well. After a few minutes, squeeze out the soup for use.
Secondly, the flour is mixed with yeast and white sugar, and then it is made into smooth dough, and covered for fermentation.
Third, in the process of fermentation, chopped green onions, chopped ginger and chopped leeks for later use.
Fourth, add pepper, pepper powder, cooking wine, oyster sauce, soy sauce and salt into the meat stuffing and mix well.
Fifth, after the meat stuffing is stirred evenly, add the green onion and ginger and stir evenly, then add the cooked edible oil and stir evenly.
Sixth, add leek, shredded pumpkin and cooked cooking oil and stir well, and the filling is ready.
Seventh, when the dough is fermented to twice its original size, it will be fermented, and the fermented dough will be exhausted on the chopping board.
Eighth, the well-ventilated dough is divided into the size you like, and then rolled into buns.
Ninth, put the steamed stuffed bun skin in your hand, put the stuffing in it, and wrap it up.
Tenth, put the wrapped steamed buns in the steamer for secondary fermentation for about 20 minutes, fire, start counting after the water boils, and turn off the fire in about 20 minutes. After turning off the fire, wait for three or five minutes to uncover the pot.