Ingredients for making Goubuli steamed buns:

Main ingredients: 600 grams of wheat flour, 500 grams of pork (fat and lean)

Seasoning: 15 grams of green onions, MSG 3 grams, 6 grams of cooking wine, 25 grams of soy sauce, 1 gram of alkali, 25 grams of sesame oil, 3 grams of salt, 15 grams of yeast. How to make Goubuli steamed buns:

1. Peel the green onions, wash them and cut them into small pieces. Set aside for later use; wash the pork, chop into minced meat, and set aside for later use.

2. Put the pork into a basin, add soy sauce, refined salt, cooking wine, minced green onion, monosodium glutamate, and sesame oil and stir, then slowly pour in the meat and bone soup, stirring in the same direction while pouring, and stir until Sticky filling.

3. Mix the flour and yeast together, mix with warm water, and knead evenly. When the dough rises, add an appropriate amount of alkali and knead thoroughly. Divide the dough into evenly sized dough and roll it into a round shape. Put the filling into the middle of the round skin, pinch the edges tightly, and form more than 16 pleats to form a raw bun.

4. Place the raw buns in a drawer, steam them with boiling water over high heat, and then you can eat them.

Answer’s Supplement 2009-04-24 08:56 Ingredients: (1) 1 pound of flour, 10 grams of dry yeast, appropriate amount of baking powder, 15 grams of sugar, and 240 grams of water. (2) Pork belly stuffing, green onions, ginger, pepper water, soy sauce, cooking wine, salt, monosodium glutamate, chicken powder, pepper oil, sesame oil.

Preparation method: 1. Mix the ingredients in ingredient 1 into a neutral puffy dough. ２． Process the ingredients in raw material 2 into meat fillings according to the filling method "water filling method". 3. After the dough has fermented, knead it evenly, cut it into pieces of about 10 grams, and roll it into bun wrappers. 4. Put the mixed stuffing on the skin (half skin and half stuffing), and use the shaping technique "lifting and kneading method" to knead it into a lace-like green body. 5. Place the kneaded dough into a steamer and steam for 20 minutes before eating.

Features: white color, beautiful shape, soft skin and mellow filling. Supplement from the respondent 2009-04-24 08:57 Ingredients: 750 grams of flour, 500 grams of clean pork, 5 grams of ginger, 125 grams of soy sauce, 422 ml of clean green onions, 62.5 grams of sesame oil, 60 grams of sesame oil.

Preparation method: 1. Fatty pork Match according to 3:7. Remove the cartilage and bone residue from the meat, and use a large-eye grate to mash or chop the meat into dices of varying sizes. During the process of stirring the meat, add an appropriate amount of ginger water and then add soy sauce. The purpose of adding soy sauce is to taste it (to adjust the saltiness), and the amount of soy sauce should be flexibly controlled. When applying the soy sauce, add it a little at a time so that the soy sauce is completely incorporated into the meat. Wait for a while after adding the soy sauce. It is better to put it in the refrigerator for a while. If you have a stuffing mixer to mix the stuffing, you don’t need to stop after applying the soy sauce to the meat, just add the water immediately. The water should also be added a little at a time, otherwise the filling will easily become soupy. Finally add MSG, sesame oil and minced green onions and stir evenly.

2. When kneading noodles, the ratio of noodles to water is 2:1, which is proportional to the ratio of old fertilizer and alkali. Generally speaking, 25 kilograms of flour, about 20 kilograms of old fertilizer and 190 grams of alkaline noodles are used in winter. In spring and autumn, about 10 kilograms of old fertilizer and 135 grams of alkali noodles are used. In summer, use about 7.5 kilograms of old fertilizer and 130 grams of alkaline noodles. After kneading the dough, knead it evenly to avoid the phenomenon of alkalinity. When adding the ingredients, knead them into a smooth surface. 40 ingredients will come out of 750 grams of water, each weighing 18.75 grams.

3. Roll the dough evenly and round, press the rolling pin with both hands and push it flatly, push it to the beginning and pull it to the end, use even force, roll it out into a uniform thickness, appropriate size, with a diameter of 8.5 Centimeter round leather.

4. Hold the skin with your left hand, add 15 grams of filling with your right hand, and pinch 15 to 16 pleats. When pinching the bun, move your thumb forward, and twist the pleats with your thumb and index finger at the same time. When closing the bun, press it tightly without opening or pushing the top. There should be no lumps on the mouth of the bun.

5. Steam the buns in a drawer. It usually takes 4 to 5 minutes to use boiler hard gas; 5 minutes to use bituminous coal to steam the stove; to use household briquette fire, the fire is strong and the water is boiling when the drawer is put on, and it takes 6 minutes to fully steam. If it is over-steamed, it will become full and deflated, and it will leak oil. It looks good but doesn’t taste good; if it’s not heated enough, it will become sticky and cannot be eaten.

This pastry is filled with water and half-risen. Tender and fragrant