First, steamed stuffed bun
Ingredients: 400g pork, 600g flour, 600g wax gourd, 2 bell peppers and 2 celery.
Accessories: onion 1 2 section, Wang Shouyi steamed stuffed bun seasoning, oyster sauce 1 spoon, yeast powder 6g, warm water 320g, 2 tablespoons of soy sauce, 2 tablespoons of sesame oil, chicken essence 1 spoon, salt 1 spoon, cooking wine 1 spoon.
Steps:
1, Pork is cut into meat stuffing, and mixed with onion, ginger, garlic, Wang Shouyi steamed stuffed bun seasoning, oyster sauce, soy sauce, sesame oil, chicken essence, salt, cooking wine and soybean oil to make dumpling stuffing.
2. Chop wax gourd, green pepper and celery and marinate with salt.
3, dough mixing: 600 grams of flour into 320 grams of warm water, 6 grams of Angel yeast powder and dough.
4. Put it on the curtain with warm water below and ferment for about 30 minutes.
5. After the wax gourd is dehydrated, put it into the meat stuffing and stir well.
6. Put the fermented dough on the panel, add a pinch of baking soda powder, knead it evenly, make 24 pills with uniform size, roll the bag, wrap it and put it in the pot to wake up 15 minutes.
7, fire, cold water on the drawer, steam after boiling 15 minutes, wait for 5 minutes after turning off the fire, and then open the pot, full of a pot of big buns.
Second, steamed bread
Ingredients: Arowana multipurpose buckwheat wheat flour 220g, milk and dry yeast 3g.
Accessories: corn oil10g.
Steps:
1, weigh the flour. I cook a pot of 7 at a time, 220 grams of flour, and 200 grams of flour if I make steamed buns.
2. Add yeast to the flour and mix well, then pour in the oil. While pouring the milk, use chopsticks to circle and stir it into flour wadding.
3. Then knead into a smooth dough and cover it for fermentation.
4. The dough is fermented to 2-2.5 times larger and loose honeycomb.
5. Sprinkle a little dry powder on the chopping board, take out the fermented dough, and repeatedly fold and press to exhaust.
6, cut a group to see, no obvious pores.
7. Divide the dough into several portions, cover and let stand for 10 minute. I usually cook seven in one pot.
8. Take a small dough and fold it repeatedly with the palm of your hand. I knead it 100, so that the steamed bread has no bubbles and a smooth surface.
9. The kneaded dough is rounded and shaped, and covered for a while.
10, wake-up to 1.5 times larger. Then boil water, steam for 15 minutes, turn off the fire and simmer for 3 minutes before opening the lid.