Baozi, the traditional Chinese pastry, the most common figure in the breakfast in the north and south of the Yangtze River, the filling is also colorful, meat, vegetarian, seafood, sweet, salty, all-inclusive.

Ingredients

Medium gluten flour 500g dry yeast 5g water 250g white radish 750g gluten 120g shrimp 10g scallion 1 small green onion 30g scallion 1 handful of garlic 5 cloves ginger 1 piece of salt 8g flavorful fresh soy sauce 10ml

Steps

1, prepare the materials, radish wash and peel, shrimp soak for 5 minutes to control the water, green onion wash

1, the radish, wash and remove, shrimp 5 minutes to control water, wash

1, the radish, wash and remove, the water, the water, the water, the water, the water, the water, the water. /p>

2, radish wipe wire knife into a small section

3, radish with salt marinade for 5 minutes, squeeze out the water, gluten grain, garlic and ginger puree, scallions cut scallion

4, hot pan oil, garlic and ginger hot sauce, stir-frying red oil over a low flame

5, pour in the treatment of radish, stir-frying until the water is basically dry

6, add gluten, shrimp and stir-fry

7, topped with the radish, stir-fry

7, shrimp and soaking

8, the water is not the only thing that can make you feel the heat of the day. p>

7: Drizzle in the soy sauce, add salt and stir-fry well

8: Put the radish filling into a large bowl and let it cool

9: Put 500g of flour, 5g of yeast and 250g of water into the mixing bowl of a chef machine and knead the dough in 2 speeds for 5 minutes. Knead the dough as hard as you can with the roots of your palms, and try to make it as smooth and delicate as possible

10: Take out the dough and knead it by hand for a few more minutes, then knead it round and roll it out

11: Divide it into equal portions of about 40 grams, and cover it with a piece of plastic wrap or a plastic bag to prevent it from drying out

12: Add the green onion to the cooled radish filling and mix it well

13: Flatten the dough into a flat surface, and roll it out to a thin sheet of dough, thick at the center and thin at the edges

14: Take one dough ball, and roll it into a thin sheet of dough, thick in the center and thin on the edges. The edge of the thin crust

14, crust spread left palm

15, into the filling

16, left thumb to press the filling, index finger with the right hand clockwise push the crust, right thumb and index finger to pull the edge of the crust in a counterclockwise direction to play a small pleat

17, wrapped the bun

18, wrapped the bun placed in the wake-up for 1 hour, it is obvious that the size of the bun is getting bigger, and the bun will be more difficult to be wrapped, so it will be more difficult for you to see. Around, the bun is obviously bigger, gently press down with your finger, feel soft and rebound flat, that the fermentation is appropriate, the pot of boiling water on medium heat steaming for 15 minutes, turn off the heat and simmer for 2 minutes, out of the pot

19, white and chubby

20, a gas can eat three

21, a large pot of steaming, Ziploc bags packed with refrigerator freezer, take out the pot directly back to the steaming heat without defrosting, the fast hand breakfast! Reserve food

Tips

tips: 1, according to the absorbency of their own flour appropriate increase or decrease in the amount of water 2, the flour should be fully kneaded through, smooth and delicate, steamed bun skin will be delicate 3, filling and pasta basic equal amount, that is to say, 40 grams of pasta rolled into the skin of 40 or so of the stuffing, so that buns skin thin stuffing large 4, cooked stuffing, steaming for 12-15 minutes on the crust is ripe!