Raw materials recipe:

Pasta: flour 1000 grams of Angel low sugar yeast 5 grams of edible alkali 4 grams of water 480 milliliters (depending on the amount of water absorbed by the flour)

Stuffing: 500 grams of net pork, 5 grams of ginger, 125 grams of soy sauce, 62.5 grams of net onion, 60 grams of sesame oil

Production:

Methods:

1.1.pork, fat and thin according to 3:7 match. >1. Pork fat and lean according to 3:7 match. The meat cartilage and bone residue pick clean, with a large eye grate stirred or chopped, so that the meat into the size of the meat. In the process of stirring the meat to add the right amount of ginger water, and then on the soy sauce. The purpose of soy sauce is to find the mouth (adjust the saltiness), the amount of soy sauce to be flexible. The soy sauce should be added in small portions so that the soy sauce is completely mixed into the meat

After the soy sauce is applied, stop for a while, such as in the refrigerator for a while is even better. If you have a mixing machine to stir the stuffing, you don't need to stop the meat after the soy sauce is applied, and then apply the water immediately afterward. The water should be added in small amounts, otherwise the filling will be easy to come out of the soup. Finally, add in the monosodium glutamate, sesame oil and chopped green onion and mix well.

2. Make a good crust, divided into 20 grams of agent

3. The agent with the noodles rolled, rolled round, both hands according to the rolling pin flat push flat pull, push to the head, pull to the end of the force evenly, evenly rolled into a thin, thick and appropriate size, diameter of 8.5 centimeters of the round skin.

4. The left hand to support the skin, the right hand dial into the filling 15 grams, pinch pleats 15 to 16. Pinch package when the thumb forward, thumb and forefinger at the same time the fold twist open, close the mouth should be pressed, not open, not crowded tops, buns on the mouth of no dough lumps.

5. Buns on the drawer steam. With the boiler hard gas generally need 4 to 5 minutes; with anthracite steaming stove needs 5 minutes; with the family briquette fire, on the drawer when the fire is strong, the water is open, the steam needs to be 6 minutes, such as steaming fire, full of deflated, flowing oil, not good-looking, not delicious; lack of fire, then sticky, can not be eaten.

This pastry uses water to beat the filling, half-fat noodles. It is tender and flavorful. The skin is thin and the filling is fragrant, famous in China and abroad, and the mouth is full of oil when you take a bite

Special process 02

1. The consistency of the finished filling, the sense of taste, and the color ratio are moderate and free of impurities. The finished filling shall not be used for more than 12 hours.

2. The softness, tenderness, acidity and alkalinity of the bun dough is moderate bun dough must be kneaded with a kneading machine not less than 30 times before the strip.

3. The weight of each package is 17.5 grams, plus or minus not more than 5 grams. Each crust is basically round, uniform thickness, skin diameter is not less than 8.5 centimeters, not more than 9 centimeters.

4. Each bun filling (pork) weight 15 grams, plus or minus not more than 2.5 grams. (Sanshen) weight of 17.25 grams, plus or minus not more than 2.5 grams. (Other) weight of 20 grams, plus or minus not more than 2.5 grams.

5. Bun molding each bun folds 18-20.

6. Steaming buns must be appropriate fire

How to do the authentic Tianjin dog indifferent buns 03

Tianjin dog indifferent buns production process Tianjin dog indifferent buns have a history of 100 years, the selection of materials, thin skin stuffing large, mellow flavor, tender mouthfeel, fat, but not greasy, has become one of the best in the city of Tianjin. The main ingredients used are (make 100): 1750g of wheat flour, 500g of leaven, 800g of pork (fat three lean seven), the auxiliary ingredients used are: 100g of minced green onion, 25g of minced ginger, 150g of soy sauce, 100g of sesame oil, the right amount of soup, a little monosodium glutamate, the right amount of alkaline flour. Production, the pork clean, remove the bone residue and cartilage, stranded or chopped into mush, into the filling pot, add ginger and mix well, while pouring soy sauce while stirring; placed for a few moments, followed by Xu Xu added broth, continue to stir until viscous, soft and hard to the right degree, into the minced green onions, monosodium glutamate, sesame oil, stirred into the stuffing. Fine flour and flour leaven with water and noodles, covered with a damp cloth fermentation, see a flour flower arch, fermentation moderate, into the appropriate amount of alkali and knead, stop for a few moments and then knead on the case of the surface, knead the long strip, according to the 50g of flour pulled 4 doses of flour, **** 100 or so. After rolling, filling, each package 15g meat filling, closing pinch folds about 15-16 folds, steaming can be.

The soup must choose a good chicken, it is the foundation. Use more than 4 pounds of old hen, of course, to the ground chicken - you may not choose, please get in touch with the chicken dealer, cut the chicken into large pieces and then fried in an iron pot until the water is dry. In a pot - that is, a tall, bulging casserole dish - place the chicken over high heat and skim off any floating bits. Prepare half a catty of Xuanwei ham or Jinhua ham, cut into 1cm thick slices, 1 catty of spring bamboo shoots also cut into thin slices, and 2 bones from the pig's tube into the chicken broth, and bring to a boil over high heat, again skimming off the floating powder. Switch to low heat and simmer for 5 hours. Time to pick off all the solid things.

With gauze - which can be replaced by removing the mask - strain the soup twice, add a small glass of wine, a small piece of ginger and absolutely no salt. Boil for another 10 minutes and change to medium heat. Put the prepared lean meat half a catty cut into small pieces, put it into the soup while stirring (please stir slowly) after 5 minutes and strain again, your soup is ready.

The process of making the soup:

Put the old chicken, ham, lean pork, chicken feet and so on into the boiling water soup bucket, with a gentle fire for 8 hours, can be.

This kind of soup can not be used up at one time, because it is too fresh and beautiful, put it into the refrigerator, take as much as you need.

This soup can't be used up at once, because it is too fresh and beautiful.