Steamed buns with mushrooms and pork

Steamed buns with mushrooms and pork

Introduction:

"In fact, this is the first time in my life in 24 years that I've made a mess of baozi by taking advantage of the world's cuisine. Although it's not very successful, it still tastes good. I'm here to make a fool of myself."

Production steps:

Step 1: 1. After boiling a spoonful of sugar with warm water, put in dry yeast, and the amount of yeast is regarded as covering the water surface. < br > 2. Knead the dough, and then put it in a warm place for fermentation for 45-55 minutes. < br > (in this step, I use boiling water to turn sugar, and then add yeast to kill the activity of yeast, so that the dough doesn't grow up

Step 2: wash mushrooms and carrots and chop them

Step 3: marinate pork with 2 teaspoons cooking wine and a little salt for 10 minutes, then add mushrooms and carrots

Step 4: after the dough is fermented, take a small amount of dough and rub it into long strips, then cut the small portion about 2cm with a knife; < br > round the small portion and flatten it with hands, and then use the thick skin on the middle and thin skin on the four sides

Step 5: I steam it in an electric rice cooker, boil the water and steam the steamed buns for 8-10 minutes.
Remember to turn off the fire and rest for 5 minutes, otherwise the steamed buns will shrivel and retract

Materials required:

Flour: 1 jin

Pork: 1 jin

Mushroom: half a catty

Carrot: 1

Cooking wine: moderate

Sugar: right amount

Salt: moderate

MSG: right amount

Dry yeast: right amount

Note: this dough is not good enough, keep working hard

Production difficulty: Advanced

Process: steaming

Production time: 10 minutes

Taste: Original