Main Ingredients
Pork Filling
500g
Flour
500g (for dough)
Supplementary Ingredients
Chicken Bone Rack
1pc
Onion
Amount
Ginger
Moment
Warm Water
Warm Water
Warm Oil
Moment
Soy Sauce
220g (for dough)Oil
Amount
Soy sauce
Amount
Salt
Amount
Five Spice Powder
Amount
Monosodium glutamate
Amount
Chicken Bouillon
Amount
Leaven
10g (for dough)
Baking powder
6g (for dough)
Sugar
10g (for dough)
Steps
1. Mix the flour with lukewarm water and yeast, and form a smooth arrangement, and let it ferment in a warm place.
2. Wash the chicken bones, blanch them in a pot to remove blood impurities, then skim off the froth and fish them out.
3. Put it into a pressure cooker, put ginger and green onion into it, and put in water that doesn't cover the chicken skeleton.
4. Pressure, exhaust, remove the chicken and onion and ginger, leaving only the broth
5. Pork stuffing and minced onion and ginger mixed.
6. Add the fried cooking oil, soy sauce, refined salt, monosodium glutamate, five-spice powder and chicken essence, and mix well.
7. Add the chicken broth into the meat mixture a little bit, add a little bit of chicken broth into the meat mixture vigorously stirring, until you feel the appropriate level.
8. At this point the dough will almost double in size, remove it and knead it well.
9. Divide the dough into portions, roll out into long strips, divide into equal sized dosages, and roll out into a dough sheet.
10. Wrap the filling.
11. Shape the buns and pinch them tightly.
12. Cold water on the drawer, 5 minutes after the steam steam can be 20 minutes. Turn off the heat and smother for 5 minutes before lifting the lid.
Tips
1?In the winter in the northeast flour is not easy to hair, so I added more than usual yeast and baking powder.
2?Pork filling with three fat and seven lean is best.
3?Put a little more green onion in the filling.
4?Don't change the soy sauce to dark soy sauce, the color will be too heavy, and the sauce flavor will cover the flavor of the chicken broth.
5?Steam the buns, cold water on the drawer, 5 minutes after the steam steam can be 20 minutes. Turn off the heat and smother for 5 minutes before lifting the lid.
6?When you beat the soup into the filling, stir it vigorously in one direction and wrap it immediately after stirring.