Ingredients ?

Medium gluten flour 500g

Yeast 5g

Water 250g

Lard 5g

Flour (kneading puffs)

Sugar 130g

Meat (fat 7 lean 3) 350g

Curds milk juice (filling seasoning) two spoons

Sugar (filling)

White wine (filling flavor) half spoon

Cooked Bean Curd Pork Buns ?

Pentaphyllum washed, peeled, pentaphyllum to choose the fat thick this kind of, do curd meat generally use pure white meat, but we do our own stuffing is more sufficient, so the basic white and thin 50-50 can be, remember that the meat filling is too skinny taste is not good

Pentaphyllum sliced, change the knife to cut the strips and then cut the granule

Basically, this is the proportion, in fact, can be a little more fat, mainly I do to the children and the old man to eat

Basically, I do to the children and the elderly.

I have not actually weighed the amount I used, with this kind of tile spoon measurements

Put into the red preserved milk juice and sugar mix well, I only put the juice, the color is more beautiful, you can also specifically buy red preserved milk juice, some of them are sold

One spoon of rice wine, I this time with soy sauce-type white wine, put half a spoon just

Mix well, sealed with plastic wrap in the refrigerator and chilled Overnight

Smoothly knead the dough, the dough feel good, cover with plastic wrap to wake up 10 minutes, ready to steamer and steamer paper, filling and so on, ready to pack the buns

Knead a uniform beautiful folds, one by one after the package, placed in the steamer to ferment for half an hour

The heat, water boiled steam for fifteen minutes, and then turn off the fire to the minimum, open the lid, good-looking and delicious buns on the steam, and so on, and so forth.

The surface is soft and sweet filling, the gravy penetrates into the bun embryo that unique curd flavor is very delicious!