Homemade small meat bun(zi zhi jia chang xiao rou bao )

Homemade small meat bun

Introduction:

"It's not so greasy. The most important thing is that you can eat it freely, because you don't add any additives. Because of this, the prepuce of your own meat is a little yellow, but it's a little sweet to chew. It's the original juice and the original taste."

Production steps:

Step 1: knead the dough, pour proper amount of flour into the basin, slowly add warm water, add water while kneading, and knead the dough until it doesn't stick to the basin. Cut the dough into several pieces and ferment for 30 ~ 50 minutes in a humid environment at about 35 ℃. (I just boil some warm water in the pan, then put the dough into the pan, cover it and ferment it.) The dough is fermented and cut like a honeycomb. The following picture shows the fermented dough.

Step 2: during the flour fermentation, prepare the stuffing of the meat package, and prepare the materials and seasoning according to personal taste. I think the meat will be greasy, add mushrooms and dried bamboo shoots, smell very fragrant~~~

Step 3: soften the fermented dough together again, add dry flour according to the viscosity, knead well again, and knead out the air in the fermented dough. Knead the dough into long strips and cut into pieces. The size can be adjusted according to personal preference. Roll the small dough into a round shape (I don't have a rolling pin at home, so I have to roll it with a water cup, hee hee). Put in the meat stuffing and knead it into a meat bun shape. As for how to knead, I really don't know how to describe it. Hehe, referring to the practice of Sansha dumpling, after thinking, the meat dumpling I kneaded is quite similar (*^__ ^*(hee hee

Step 4: knead the small meat bag

Step 5: put the prepared meat bun in the pot, steam it with cold water until the water boils, steam it with low heat for 10-15 minutes, and then simmer for 2-3 minutes.

Step 6: Steamed Pork Bun

Step 7: whole single, cut, close up! ~

Materials required:

Spontaneous wheat flour: appropriate amount

Streaky pork: moderate

Scallion: right amount

Salt: right amount

Sugar: right amount

Soy sauce: right amount

Five spice powder: appropriate amount

Note: the steps are very simple to say, but it may not be so simple to do. If you want to try it, you'd better try it yourself. The production process needs love and patience~

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Zi Zhi Jia Chang Xiao Rou Bao