Ingredients: 500g flour, 290g dough water, 4g yeast (dry), aluminum-free double-effect baking powder 1g, salad oil or lard 10g, 300g front leg meat, 40g barbecued pork sauce, oil consumption 10g, and soy sauce 10g.
Accessories: cooking wine, ginger, garlic, corn starch 1 tbsp, water 5 tbsp.
Steps:
1, 2 fat 8 lean front leg meat washed, cut into peanuts, pour less oil into the pan to moisten the pan (non-stick pan can not be poured), pour diced meat and stir fry after the oil is hot.
2. Stir-fry until dehydration begins to produce oil, add ginger slices and garlic slices and stir-fry until fragrant, and pour a proper amount of cooking wine into the pot.
3. Pour in the prepared sauce and shake well. Sauce: barbecued pork sauce, oil consumption, soy sauce and honey.
4. Pour in water that has not been slightly fleshed. After boiling, turn to low heat and simmer until the soup is obviously less. Add water starch and stir until the starch is cooked. Be careful not to collect the soup too dry and thick. This is for some soup. Water-starch ratio: 1 tablespoon starch, 5 tablespoons water.
5. Put it in the cold storage or freeze to let the broth solidify and wrap. If it is ground by a meat grinder, it can be stewed with less water, and the ground meat is easy to ripen. Do not knead the dough until the meat is frozen. When preparing the set meal, stir and mix the meat stuffing with chopsticks. Put it in the refrigerator in time when it is not packed in summer.
6. Add water, yeast and aluminum-free baking powder to the flour (if you have confidence in your own pastry, you can keep it and add it to be soft), and stir it into a floccule with chopsticks.
7. Knead the dough into coarse flour, then seal and proofe it for 5 minutes (winter 10~ 15 minutes), knead it again, proofe it again, and repeat it until the dough is smooth.
8. Knead the dough directly into strips the thickness of a rolling pin.
9. Cut into uniform doses.
10, the incision is fine and nonporous, and the dough is almost in place.
1 1. Roll up the cut on both sides with flour and flatten it with the palm of your hand.
12. Roll into a thick disk with a thin middle edge. The steamed bread skin should not be rolled too thin, otherwise the dough will not stretch and the steamed bread skin will look like a dead face. . Pack a spoonful of meat, not too much, it will be steamed. Try to wrap the steamed buns as high as possible so that they won't collapse when steaming.
13, this formula is suitable for making 14 steamed buns.
14. Put the wrapped steamed bread directly on the steamer covered with oil paper or cage cloth. This kind of oiled paper is very easy to use and does not stick to steamed bread. Fermentation to 1.5 times the size, about 20~30 minutes in summer, low room temperature in winter.
15. When the hair is done, steam it in cold water, boil the water for 15 minutes, turn off the fire and stew for 5 minutes, and then take it out immediately.