We take a spoonful of white wheat flour, add a proper amount of baking powder, add a proper amount of warm water, and stir to synthesize a batter.
Cover the fresh-keeping bag and wake it 15~20 minutes.
Then we make stuffing. We can take a carrot and rub it into filaments with a brush. Then boil the carrot with water to remove the bitter taste of the carrot. Let's drain the carrots in Longshan Spring water and chop them up.
Prepare a sweet potato vermicelli soaked in advance. Cut it into pieces first, and then put it in a bowl with carrots. Add a spoonful of oil consumption, a spoonful of salt, a little monosodium glutamate, a little soy sauce and a little sesame oil and mix well.
There will be many pores in the batter. We sprinkle some dry wheat flour on the control panel, knead it twice, and vent the steam from the batter.
Cut into batter of equal size, roll it into thin slices and wrap it with stuffing.
Steam in cold water, steam steamed bread 10~ 15 minutes. When the time is up, you can take the pot and serve. This soft and delicious dish will make meat buns well.
Novices make steamed buns.
Mode 2
Material: roll the dough; A spoonful (5g) of medium gluten powder 500g yeast powder; A spoonful of sugar; Cold water 270g pork 350g ginger paste 1 spoon; Onion segments 1 spoon; 1 spoon of soy sauce; Salt 1/8 tablespoons; Sugar 1/4 tablespoons; 1 spoonful of sesame oil; 1 spoon of rice wine; A small amount of soy sauce; 2 tablespoons mung bean starch; 2 tablespoons of sesame oil; Appropriate amount of black pepper; Cold water 100ml.
Method for making fresh pork steamed stuffed bun
1, knead the dough first, add a spoonful of sugar in 270g cold water, stir to melt, and then sprinkle yeast powder on the river.
2. After standing for 15 minutes, gradually pour the yeast water into the wheat flour while stirring.
3. Stir wheat flour and yeast water evenly, and then synthesize batter.
4. Knead until the batter surface is smooth.
Novices make steamed buns.
5. Put it in a bowl, cover it with a fresh-keeping bag and put it in a warm place 1-2 hours.
6. Add all the seasonings to the pork and stir until it is thick.
7. Add 100ml cold water into the dumpling stuffing three times. After each time, be sure to fully stir in one direction until the cold water is completely digested and absorbed by the dumpling stuffing, and then add the next cold water.
8. When the batter is twice as big, stir the dough for the second time, exhaust gas, and knead the batter until it is smooth again.
9. Divide into two parts, and one part is wrapped in a fresh-keeping bag for later use.
10, the other part is kneaded into symmetrical strips, cut into 6 equal parts, and each part is rounded and flattened into dough.
1 1. Take a flour dough and roll it with a rolling pin into a dough sheet with a thick middle and a thin periphery, which is slightly larger than the palm of your hand.
12, add appropriate dumpling stuffing and wrap it into steamed buns.
13. Put the wrapped steamed bread in a tin-foil steamer. Pour a proper amount of boiling water into the cauldron, put it in the steamer, cover it, and make wine for the second time 10- 15 minutes.
14. When the volume of steamed buns increases obviously, turn on the fire to heat, boil the water and steam for 15 minutes.
15, wait 2-3 minutes after the flameout before opening the meter cover.