Steamed buns with fresh meat

Steamed buns with fresh meat

Introduction:

Production steps:

Step 1: prepare materials, chop pork, add salt, soy sauce, cooking wine, ginger powder, pepper, scallion, sugar, chicken essence, mix well, finally add a little sesame oil

Step 2: dissolve the yeast in a little warm water for 5 minutes

Step 3: mix the flour with a little salt and sugar, yeast water and the rest of the warm water, as shown in the picture

Step 4: knead hard for more than ten minutes to form smooth dough and cover with plastic film

Step 5: put a cup of warm water into the microwave oven for half a minute, put the dough in while it is hot, and close the door of the microwave oven

Step 6: about 40 minutes, twice the size of dough, take out, exhaust

Step 7: divide into N parts evenly and knead round

Step 8: flatten it and roll it into a bun skin with thin edge and thick middle

Step 9: put the right amount of meat stuffing, knead and fold it into a bun shape

Step 10: add cold water to the steamer, brush a little oil on the steaming frame, and stack the steamed buns in, leaving enough space

Step 11: wake up for 15 minutes, open fire to steam, steam for another 10 minutes, turn off the fire and wait for 3-5 minutes to boil

Step 12: delicious and hot steamed buns

Step 13: thin skin, big stuffing, delicious meat bun

Step 14: one more

Materials required:

Common flour: 500g

Pork forelegs: moderate

Warm water: 250g

Angel yeast: 5g

Chopped chives: right amount

Salt: right amount

Sugar: right amount

Old style: moderate

Soy sauce: moderate

Pepper: right amount

Ginger powder: right amount

Cooking wine: moderate

Sesame oil: appropriate amount

Chicken essence: appropriate amount

Vegetable oil: a little

Note: cold weather, pre heated microwave oven fermentation dough, time is better to grasp

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh