Beef bun

Beef bun

Introduction:

Production steps:

Step 1: put 4 grams of yeast (two small spoons of seasoning spoon) into 400 grams of warm water and boil it. Pour the warm water into 400 grams of white flour and make it flocculent.

Step 2: further knead well, the hardness is similar to the earlobe.

Step 3: mix the stuffing while waiting. Wash and chop the beef, add onion, minced ginger, 1 tbsp salt, 2 tbsp soy sauce, 1 tbsp pepper noodles, 1 tbsp chicken essence, mix well, then gradually add warm water to stir, add a bowl of water to 400g beef stuffing, add a little bit, stir again and again, until it is all stirred into the stuffing, hear the stuffing sound of "Hua Hua Hua", and keep still for two minutes without any water seepage Add 5 tbsp salad oil and mix well. Refrigerate.

Step 4: put the white dough into the pot, cover it and wait for fermentation.

Step 5: the room temperature was 24 degrees and the humidity was 33 degrees.

Step 6: wake up for an hour and a half, see that the dough is twice the size of the original, stretch out the pores, smell the sour smell.

Step 7: take out the noodles, put them on the chopping board, knead them well and let out the gas.

Step 8: knead the growing dumpling, which is thicker than the dumpling stick.

Step 9: pluck it to the size of an egg. If you can't pluck it, cut it with a knife.

Step 10: roll the round cake with a rolling pin into a round cake that is thick in the middle and thin around. Put the stuffing on the left hand.

Step 11: press the edge of the skin with the thumb of the right hand, bring the surface back with the index finger, pinch it onto the surface with the thumb, and so on

Step 12: until all the noodles are kneaded back to form a bun.

Step 13: wrapped bun

Step 14: put water in the pot and bring to a boil. Put steamed buns on the drawer. Steam over high heat for twenty minutes.

Step 15: after 20 minutes, turn off the heat, simmer for 3 minutes, and then clip out the bun to prevent the dough from retracting.

Materials required:

White flour: 400g

Beef: 400g

Yeast: 4 g

Warm water: 400g

Salt: right amount

Chinese prickly ash noodles: right amount

Soy sauce: right amount

Salad oil: right amount

Scallion: right amount

Ginger powder: appropriate amount

Note: 1. Put the yeast in the same warm water (about 36 ℃) as the body temperature and boil it, then use yeast water and noodles. 2. The dough is soft and almost as hard as the earlobe. 3. To add water to the stuffing is to make the stuffing watery. Warm water should be added, and it should be added a little bit. While stirring, listen to the sound. If there is a "Hua Hua" sound, just stop for a while, the water will not seep out. If you are not familiar with it, you'd better add a little less, rather than more, until you are more proficient. Then put it into the refrigerator for refrigeration, which is conducive to the absorption of water.

Production difficulty: unknown

Process: steaming

Production time: several hours

Taste: salty and fresh