Steamed stuffed bun with leek noodles

Steamed stuffed bun with leek noodles

Introduction:

"When I was a child, I had my own garden. I ate what I planted. I cut and grew leeks one after another. I fried eggs, cooked vegetables and wrapped buns. These were all my mother's good meals. At one time, I didn't like steamed stuffed bun stuffed with leek, because I ate too much when I was a child. Now it's more scientific to say that it's better to cook and eat leeks now than at night. But at that time, it's not the same as now. Steamed buns have to be eaten for several days. No wonder they are not delicious. Let's steam the steamed buns today, and eat them now. There's no problem of putting them for a long time. Mother's taste, often do a do, that is the taste of home

Production steps:

Step 1: melt the yeast in warm water, put the flour in the basin, add yeast water and flour flocs, and knead them into a ball. The surface water ratio is adjusted on the basis of two to one. It's hard to knead the dough until it's smooth. Don't worry. It's good to knead the dough after a little bit. Be sure to knead the dough before you find it. Put the dough in the basin and let it warm. Temperature above 20 degrees can be room temperature fermentation. Put it in the oven when it's too cold.

Step 2: pork stuffing with salt, oyster sauce and ginger sauce.

Step 3: mix well to get the best strength.

Step 4: soak the vermicelli in advance and cut it into pieces.

Step 5: wash the leeks, drench with water, chop them, add oil first, and then salt. The meat and vegetables should be mixed together after the noodles are made. Don't mix them too early. The meat and vegetables should be mixed evenly by hand.

Step 6: the face is ready.

Step 7: take out the dough, exhaust and divide it, round it, and roll it into large pieces.

Step 8: round one by one.

Step 9: make a bun according to your preference.

Step 10: I made a willow bag.

Step 11: brush the oil on the cage, put the steamed buns on it, put them in the pot for half an hour, then steam them over seven heats, boil the water and steam for 20 minutes.

Materials required:

Flour: right amount

Water: moderate

Yeast: right amount

Leeks: moderate

Pork: moderate

Vermicelli: right amount

Salt: right amount

Soy sauce: moderate

Oyster sauce: right amount

Thirteen spices: appropriate amount

Ginger juice: right amount

Note: 1, whether steamed bun or steamed bread, the gluten content of flour should not be too high, medium flour is OK, so the steamed bread is very noisy and soft, and there will be no retraction after the pot. 2. Don't steam steamed buns in a hurry. Steam them again after you wake up. This will make them more noisy and soft.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh