Spinach shell(bo cai bei ke bao )

Spinach shell

Introduction:

Production steps:

Step 1: wash the spinach, cut it into sections and press it into spinach juice. The yeast water is boiled with warm water for standby.

Step 2: add 3 grams of yeast water and about 20 grams of water to spinach juice, stir with chopsticks to form flocs.

Step 3: mix with hands to form a uniform spinach dough; mix white flour with 4 g yeast water and about 150 g water to form a white dough. After that, the two dough are covered with a semi wet kitchen cloth and fermented in a warm place.

Step 4: when the dough is fermented, make the stuffing. First cut the white radish, marinate it with 1 teaspoon salt for 5 minutes, then rinse it with clean water and squeeze out the water.

Step 5: add 2 teaspoons cooking wine, 1 teaspoon soy sauce, 1 / 2 teaspoon pepper, and appropriate amount of onion and ginger into the pork stuffing, and stir it up.

Step 6: after that, add the chopped white radish into the meat, add 1 tsp salt, 1 tsp sugar, 1 tsp sesame oil and proper amount of chicken essence. Mix well to make the stuffing.

Step 7: when the dough wakes up to twice the size of the original dough, and the inside is honeycomb, dip your fingers in flour to press the dough, and it will not shrink. Knead the dough evenly by hand, drain the gas in the dough, and set aside.

Step 8: roll the spinach dough and white dough into large rectangular pieces with a thickness of about 4 mm.

Step 9: fold the two kinds of dough together, put the white dough on the bottom, and roll it up from the long end to form a two-color dough roll.

Step 10: divide the dough roll into evenly sized dough pieces.

Step 11: erect the dough mixture and press it flat with the palm of your hand. Roll it into a bun skin with thick middle and thin edge.

Step 12: put the right amount of stuffing into the bun skin, fold it into a semicircle, pinch the semicircle tightly, and then pinch the lace with your thumb and index finger. (there are very detailed steps in my recipe "three color dumplings")

Step 13: cover the wrapped embryo with a wet cloth and wake up for 20 minutes. Put it into a cold water steamer. Bring to a boil over high heat. Turn the heat down and steam for 12 minutes. Then turn off the heat and simmer for another 5 minutes.

Step 14: finished product figure 1

Step 15: finished product figure 2

Materials required:

Spinach: 250g

Flour: 300g (spinach dough)

Yeast: 7g

Water: about 170 g

White radish: 400g

Pork stuffing: 200g

Cooking wine: 2 teaspoons

Soy sauce: 1 teaspoon

Pepper: 1 / 2 teaspoon

Scallion: right amount

Salt: 2 teaspoons

Sugar: 1 teaspoon

Sesame oil: 1 tbsp

Chicken essence: appropriate amount

Ginger powder: appropriate amount

Note: 1, yeast must be boiled with warm water, not hot water, otherwise it will burn the yeast; 2, when making dough, do not add enough water at a time; according to the hardness of the dough, add it bit by bit; in short, make the dough moderate. 3. The steamed buns must be steamed after a while. 4. Must be cold water on the pot, so that the bun can slowly expand to the maximum. 5. When steaming steamed buns, put a wet steaming cloth on the steamer. If not, put a layer of oil on the steamer. 6. Don't open the lid of the pot after steaming steamed buns. It's best to simmer for about 5 minutes, otherwise the steamed buns will collapse and look flat. 7. Try to make the dough soft and smooth, which will help to wrap the delicate folds and the final closure of the bun.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: light

Chinese PinYin : Bo Cai Bei Ke Bao