Hangzhou steamed buns are a kind of steamed buns with special flavor, which are made of flour, lean pork and frozen skin. It is characterized by white and thin skin, full and tender stuffing, salty, sweet, delicious and juicy.

Ingredients:

500g of flour, 350g of lean pork, 200g of skin jelly, 20g of Jiang Mo, 8g of chopped green onion 1 0g, 8g of Shaoxing wine, 0g of soy sauce15g, 3g of refined salt, 2g of monosodium glutamate, 0g of sugar12g, and 20g of pepper1g.

Practice:

1. Put the flour into a container, add yeast and mix well, then add 250g warm water and mix well.

Dough, static 1 hour.

2. Wash the lean pork, drain the water, chop it into powder, put it in a container, and take part in Shaoxing wine, soy sauce,

Mix salt, monosodium glutamate, sugar and pepper, add water150g and stir well, then add minced pork skin jelly, Jiang Mo and chopped green onion and mix well to make stuffing.

3. Rub the dough into strips, pull it into 60 pieces, flatten it one by one, roll it into a thin round skin, put the stuffing, fold it up and pinch it into a small steamed bun, and put it into a steamer. After all of them are made, put them into a steamer and steam them with strong fire until they are cooked. Take them out and serve.

Tip: The steamed bun skin should be rolled to a slightly thicker center. Boil water into the pot and steam for 10 minute.

Steamed buns must be cooked, steamed and eaten. The guest ordered a small cage, and the panel maker kneaded the kneaded dough several times, and the cutting agent was rolled, wrapped and steamed. You can't steam for more than one minute or less. One minute less sticky teeth, one minute more air leakage, and one minute cooler to be thin.