Frozen skin 150g, appropriate amount of Jiang Shui, flour 1 10g, cold water 52g, minced meat (the front sandwich is better) 150g, salt1/4t (2-3g)14t.

Second, the practice of buns?

1, fresh meat+seasoning+Jiang Shui is the best. How much Jiang Shui should I put? Put it until it doesn't fit. Because water can also be turned into soup. Add seasoning first, stir well and then add Jiang Shui. Put a little, don't pour a lot at once Finally, add sesame oil.

2. Chop the pork leg into a pot, add soy sauce and salt, mix well, chop the frozen skin into the meat, add soft sugar, monosodium glutamate and minced onion and ginger, and mix into stuffing.

3. Add 325 grams of flour to the basin, make snowflake noodles with 140 grams of 80℃ hot water (warm water in summer), add yeast shreds and alkaline water, and knead until smooth, soft and tough.

4, knead into a group, remember to rub more until smooth, three lights know how to cut, face light, basin light, hand light.

Then cover the dough with plastic wrap or something, let it stand 10- 15 minutes, and wake up. Because gluten needs to be relaxed, otherwise the next operation will be more difficult.

5. Knead into strips. How thick is this tape? It is almost as thick as a finger.

6. Knead the dough into long strips, choose 40 pieces of flour with the same size, flatten them one by one, roll them into round skins (about 5 cm in diameter) with a rolling pin, wrap 25 grams of stuffing, and knead them into 15-20 wrinkled black bodies.

7. Put some powder and squash it. 7 grams per dose. Oh, 8g at most, otherwise the skin thickness is not to my taste.

8. It is appropriate to roll into leather with a diameter of about 7cm. Double knives are used here, but later it was found that it is better to roll it in a single roll, because it should be made thick in the middle and thin around.

9. Divide the loose dough into 30 portions on average and roll it into a dough sheet, the thickness of which is similar to that of dumpling skin. Put the stuffing on a dough, drag the dough with your left hand, and wrap the stuffing with your right hand by pulling, pushing and pinching.

10, this is difficult to package, and more than 15 fold is qualified. The tips of the pleats should be small, or you will eat the top noodles of many steamed buns.

1 1. Take a small steamer, put 10 green body in it, and steam it in a boiling pot for about 5 minutes. Prepare rose balsamic vinegar and shredded ginger when eating.

12, big fire, steaming on boiling water, 7 minutes.

The popular way to eat is to drink soup first. This concept is correct. The essence of steamed stuffed bun lies in soup. The way to ensure the delicious taste of steamed stuffed bun is to send the whole soup into the mouth after the soup is slightly cold, so that the soup can completely wrap the steamed stuffed bun in the mouth and seal the delicious taste without loss. Pay attention to soup when eating steamed stuffed buns. When cooking, concentrate the soup into transparent solid gum, chop it up and mix it in. As soon as the hot air steamed, it turned into soup. Good steamed bread is as thin as paper, and it won't break when you take it with you. )

Carefully take it out, put it in a vinegar bowl (according to your own needs), aim at it and take a sip, and the delicious soup will enter your stomach. But don't worry, otherwise it will burn, and then enjoy it slowly.

Reference fee source Baidu Encyclopedia steamed buns