main ingredients
pork belly 5g jar beans 2g
flour 5g dry yeast 4g
baking powder 4g water
auxiliary materials
1 spoon oyster sauce
Jiang Mo pepper
1/2 spoon sugar and salt
. Dissolve dry yeast in warm water below 4℃ and let it stand for 2 minutes.
2.? Mix baking powder and flour evenly, add yeast solution and appropriate amount of water, and stir into snowflake shape (the amount of water added is better to stir until there is no dry powder).
3.? Knead into smooth dough (three-light principle of surface light, basin light and hand light), and put it in a warm place to ferment to twice the size.
4.? Pork belly is better to be three parts fat and seven parts thin. Pork is cut into small pieces and put into the cooking machine in two parts. One part is beaten for a few seconds into coarse granules, and the other part is beaten into fine paste. The two parts are mixed evenly, which makes the taste better.
5.? Add a spoonful of water and stir it clockwise. The purpose of stirring is to make the meat paste sticky and not loose. Add Jiang Mo, salt, sugar, pepper, soy sauce and oyster sauce and stir well, then add the minced beans and stir well.
6.? The point is: at this time, add 2 spoonfuls of lard refined by yourself (heat it in a microwave oven to melt it, and if you think lard is unhealthy, you can change it to the same amount of sesame oil), beat it in the same direction, then add 2 spoonfuls of sesame oil and finally beat it hard. This step cannot be omitted, because it is the key to make the meat stuffing taste better and the soup thick.
7.? When the meat is prepared, it must be fully stirred.
8.? Here, the method of refining lard is introduced: wash pig's plate oil and cut it into small pieces, add appropriate amount of water into the pot and cook until the lard melts and the water evaporates, remove the lard residue, cool it and seal it in cold storage, which can be stored for half a year.
9.? The fermented dough is vented and kneaded evenly. Rub it into long strips and divide it into uniform doses.
1.? Press the dough flat and roll it into a slightly thinner dough around and thicker in the middle.
11.? Put the dough in the left hand, transfer in the stuffing, hold the folds on the edge of the dough with the right hand, and lift the dough with the edge folded, and the left hand supports the dough to rotate accordingly, lifting it up and closing it.
12.? Another triangular bag shape: this is simpler than pinching pleats. Pinch the two sides of the dough into a corner in the middle, and pinch the dough bags opposite the corner together.
13.? The steamer is covered with wet gauze, and the wrapped buns are put in and covered for half an hour. Put cold water into the pot, steam for 2 minutes on high fire, and simmer for 5 minutes after turning off the fire.