Steamed bread with diced meat

Steamed bread with diced meat

Introduction:

"It's soft, hot, and full of delicious meat. The taste is delicate and soft, and the filling is rich in sauce. Let you fall in love with it

Production steps:

Step 1: prepare all the ingredients.

Step 2: add warm water to yeast and let it stand for a while.

Step 3: add a little water to the flour to make a smooth dough.

Step 4: wrap the dough with plastic wrap and ferment it twice in a warm place.

Step 5: when the dough is fermented, it can be used as stuffing. Wash and cut the scallion.

Step 6: wash pork, separate fat and lean.

Step 7: dice the fat.

Step 8: put the diced fat meat into the non stick pot to squeeze out the fat oil, then turn the fat meat into yellow and serve.

Step 9: cut the lean meat into small pieces, and all the ingredients are ready.

Step 10: put the diced lean meat into a large bowl, add the sweet sauce, salt, sugar, ginger powder, pepper powder, soy sauce, soy sauce, chicken essence.

Step 11: stir well, then put the scallion and oil residue into the mixture.

Step 12: add sesame oil and stir well.

Step 13: dip the fermented dough with a little alkaline water and knead evenly.

Step 14: add a little sugar and continue to knead well.

Step 15: knead repeatedly to make a smooth dough.

Step 16: cut the dough into small pieces.

Step 17: continue to knead each small dough evenly and round.

Step 18: take a portion of rolled round skin and put it into the stuffing.

Step 19: wrap the seal like a bun.

Step 20: then seal down to shape.

Step 21: put them into the steamer in turn and continue to ferment for 15 minutes.

Step 22: put cold water into the pot and steam over high heat for 20 minutes. Turn off the heat and simmer for 5 minutes.

Materials required:

Flour: three cups

Yeast: 4 g

Alkali water: a little

Sugar: a little

Pork: 400g

Scallion: 3

Salt: 3 G

Sugar: 3 G

Cooking wine: a spoonful

Sweet flour sauce: 1 spoonful

Old style: half a spoonful

Raw soy sauce: a spoonful

Ginger powder: 2G

Pepper: 2G

Sesame oil: 1 teaspoon

Chicken essence: a little

Note: the ratio of flour to water is about 2:1. The dough must be kneaded more for a while, kneaded well and thoroughly to make a smooth dough. Because there is a lot of meat stuffing, it can be put into the pot with cold water and cooked slowly from the inside, so that the steamed bread is delicious.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: Maotai flavor