The required ingredients are beef, chopped green onion, onion and Jiang Shui, soy sauce, soy sauce, salt, cooking wine, edible oil, 400g flour and 3g yeast powder.
Production steps
1. Chop minced meat, add chopped green onion, soy sauce, soy sauce, salt and cooking wine, heat some hot oil and pour it on chopped green onion, and stir well.
2. If you think the meat stuffing is dry, you can soak some onions and Jiang Shui, put them in and stir, which will remove the fishy smell and make the meat stuffing more tender. Marinate 15 minutes to make the meat stuffing tasty.
3. The most important thing of steamed stuffed bun is dough mixing. If the dough is not good, no matter how correct the steps are. The ratio of flour to water in steamed bread is 2: 1. Mix the dough with warm water, and test the water temperature with the back of your hand to maximize yeast activity and make the dough grow faster. Knead it, cover it, and wake it up to twice its size. If the dough is not fully cooked, don't make steamed buns in a hurry. Be sure to wake it up to the honeycomb holes in the middle of the dough.
4. When making the dough, you must knead the air until it reaches the size, and knead all the air holes on the dough, so that after the second proofing, the air holes on the skin are uniform in size, and the skin is more delicate and smooth, so that the phenomenon of dead skin of pita skin will not occur.
The wrapping paper should not be rolled too thin, so leave some space for the wrapping paper to wake up. Don't worry about pleating, just practice a few more times.
6. Be sure to wake it up twice after the bag is finished. The current temperature needs at least 10 minutes, and then steam it when it is complete. If there is no second hair, or the hair is not in place, it is almost like a dead bag. Use a cold water steamer. If there is no air hole in your pot cover, put a toothpick to let the steam escape, otherwise the skin will easily die. After boiling, steam for 15 minutes, turn off the fire and simmer for 5 minutes, and then take out the pot. The most important thing is to clean the water in the pot cover before steaming the bag, otherwise the water will burn your skin if it falls on the bag.
7. After turning off the fire, simmer for 5 minutes to let the hot air in the pot dissipate naturally, otherwise it may shrink when it suddenly cools down. This steamed white is full.