Xiangnan fresh meat bun

Xiangnan fresh meat bun

Introduction:

"It's very easy and successful to ferment with bread machine and flour."

Production steps:

Step 1: first put 160ml water into the bread machine barrel, then put 250g flour, 85g high gluten flour and 4G yeast in turn, and set the flour mixing function.

Step 2: prepare the stuffing, shred the pumpkin, cut into small pieces, marinate and drain the water.

Step 3: add onion foam, ginger foam and mushroom shreds into the pork foam, sprinkle with salt, then add the pumpkin shreds, sugar, thirteen spices, sesame oil and soy sauce after water, mix well.

Step 4: after 40 minutes, the dough is mixed and the fermentation function is changed.

Step 5: after about 45 minutes, it will expand to twice the size, and the poke hole will not retract, even if the face is good.

Step 6: divide the large dough into 18 even small ones and roll them into a round bun skin larger than the dumpling skin.

Step 7: put the stuffing into the steamer and let it stand for the second fermentation.

Step 8: after 20 minutes, the bun will expand slightly, and you can fire.

Step 9: steam with high heat until the steam is up, then turn to medium heat for 10 minutes, turn off the heat and wait for 5 minutes.

Step 10: out of the pot, the white and fat bun is so cute.

Materials required:

Flour: 250g

Water: 160ml

Mushroom: two

Scallion: Half Root

Yeast: 4 g

Sugar: right amount

Sesame oil: appropriate amount

GAOJIN powder: 85g

Minced pork: 250g

Tender pumpkin: one

Ginger: a small piece

Salt: right amount

Old style: moderate

Thirteen spices: a small spoon

Note: the ratio of yeast to flour is generally 1:100. If you want to have some, put more. In addition, 1 / 4 of the flour is high gluten flour, and 3 / 4 of the flour is ordinary flour, which can make the steamed stuffed bun softer and taste better.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh