Lotus root bun(lian ou da bao )

Lotus root bun

Introduction:

"I like pasta as much as northerners. I find that what I do is very different from what I buy outside. The color is light wheat yellow, not so white. "

Production steps:

Step 1: Boil the baking powder with warm water and pour it into the middle of the flour. Knead into a smooth dough and ferment in a sealed and warm place. The flour can be fermented to twice the size and covered with honeycomb on the surface. Prepare minced meat and lotus root.

Step 2: rub the lotus root and chop it.

Step 3: put the minced lotus root and minced meat together, salt and soy sauce.

Step 4: mix the filling evenly.

Step 5: knead the dough into long strips, pick small segments, roll out and put in the stuffing.

Step 6: fold the leather with stuffing, and finally pinch it together.

Step 7: put it into the steamer, cover it and let it stand for 30 minutes, then ferment twice.

Step 8: steam in boiling water for 30 minutes.

Step 9: steam and simmer for 5 minutes.

Materials required:

Lotus root: right amount

Minced meat: moderate

Flour: right amount

Baking powder: appropriate amount

Salt: right amount

Soy sauce: right amount

Note: don't open the lid immediately after steaming, let it simmer and it won't retract.

Production difficulty: simple

Process: firing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Lian Ou Da Bao