Goubuli stuffed bun

Goubuli stuffed bun

Introduction:

Production steps:

Step 1: warm water to knead the self-made flour into dough for fermentation.

Step 2: put the chopped green onion into a bowl, then marinate with a lot of sesame oil for 30 minutes

Step 3: put water into the meat filling and stir about a small bowl of water. Add egg salt, chicken essence and ginger. Stir well. Finally, put the pickled green onion and stir well.

Step 4: knead the dough well and divide it into six evenly. Knead each dough well.

Step 5: put the steamed bun on the board and wake up for 10 minutes, then put it into the steamer, and it will come out in 8 minutes.

Step 6: sprinkle a thin layer of flour on the panel, roll it into a middle thick and outer thin dough, put stuffing on it, support the dough with thumb, and start to fold the skin evenly with index finger (fold as close and even as possible)

Step 7: put the steamed stuffed bun on the board and wake up for 10 minutes. Brush a layer of oil on the grate (to prevent sticking) and then put it into the steamer. It will come out in 8 minutes.

Materials required:

Autogenous powder: appropriate amount

Meat stuffing: more fat and less lean

Minced green onion: 2

Raw egg: one

Scallion: right amount

Ginger powder: appropriate amount

Sesame oil: appropriate amount

Soy sauce: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: 1. Green onion must put sesame oil to soak, so as to make the meat flavor. If you don't like the flow of oil, you can choose thinner meat. If you like the flow of oil, you can be more fat and less thin. 2. Brush a layer of oil on the grate after steaming to prevent sticking.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: salty and fresh