Ingredients to be prepared: a lot of raw pork (preferably pig shoulder meat, it will taste better. ), 1 root shallot, 1 slice of ginger, 2 pieces of old rock sugar, and a can of beer to make Baekje steamed bread with medium-gluten flour, baking powder, baking powder and edible soda ash. Specific production steps:
The first step is to stew bacon with low fire and soak it overnight, so it's best to go to cook the meat one day in advance. A whole piece of meat is soaked in water for 3 hours in advance, and the amount of water is less than that of the whole piece of meat. Doing so can remove the blood from the meat, so that it is not easy to smell when cooking.
The second step is to make small packets with proper amount of star anise, cinnamon, Amomum villosum, Amomum villosum, Bibo, clove, pepper, Poria, Amomum villosum and Paeonia lactiflora, and tie them tightly in tea. Slice the shallots, but the ginger breaks up.
The third step is to replace the soaked meat with a pot of cold water, and at the same time heat it with medium heat to skim off the foam until all the foam is neat.
The fourth step is to put the old rock sugar into a clean pot, add half a cup of water and cook it over medium heat until it is completely melted. When the old rock candy is reddish brown, add a bowl of boiling water. Be especially careful in this step, because the sugar liquid will splash. After boiling, add 2 bowls of water. If you have bone soup at home, you'd better add 2 bowls of bone soup to the pot.
After the fifth step, add spice bag, onion, ginger, a few teaspoons of salt and a can of beer to the soup. The marinated soup sprinkled with beer not only makes it fragrant, but also makes the meat softer. At this time, put the cooked meat into the pot. Boil for ten minutes, then stew for three hours. Don't lift the lid after the fire, just put it in the hot pot for the night and eat it the next day.
Step six, make Baiji steamed buns. It is best to eat boiled steamed buns with meat, and directly melt 100 ml of normal temperature water 10 g of yeast. (The proportion is not so harsh, just give a reference data information, as long as the difference is not too big. )
Step 7: 250g of medium gluten flour, 1 g of baking powder and 1 g of edible soda ash are evenly stirred, meanwhile, yeast water is added, and chopsticks are quickly stirred. After that, put a spoonful of oil in the washbasin to see the state of wheat flour in the basin. If there is not enough water, add a little water slowly. Knead the dough to this extent. Cover the fresh-keeping bag and let it ferment for more than 1 hour.
Step 8: After the dough is mellow, knead the dough until there is no big honeycomb structure, and then knead it into several small doughs. Each dough should be kneaded separately, then kneaded into strips, rolled vertically on the slate, and rolled down from the top into a cylinder. Press into small cakes and roll into a cake crust with a thickness of about 1 cm. When rolling the cake blank, try to roll it into a slightly upturned shape. If it is not possible, roll it into a cake shape and fold it manually.
Step 9: Bake Baiji steamed buns first, and then bake them. Don't add oil to the pot. When the pot is hot, turn to slow fire. Bake the crust in a wok for 20 seconds, and beautiful branding marks will easily appear at the bottom. When baking, turn it over and flatten it, and then bake it for a little while, so that you can put the cake blank in the baking tray and prepare it for baking in advance.
Step 10: The electric oven must be heated to 185 degrees, and the cake blank can be baked on the middle and high floors for 10 minutes. When baking steamed bread, you can also reheat the bacon and cut it up properly after taking it off. Fat and thin can be matched at will according to their own needs. Just out of the pot, Baiji steamed bread was cut from the middle while it was hot, and the steaming bacon was caught in the middle. It was crisp and fragrant, which made people very satisfied.