Steamed stuffed bun with willow leaves(liu ye bao zi )

Steamed stuffed bun with willow leaves

Introduction:

"Today, I saw the willow shaped bun on TV. It looks very beautiful and gives people an appetite. So I decided to try this shape bun on my own and make it for the first time. If there is anything unsatisfactory, I hope you can give me more advice ~"

Production steps:

Step 1: first, take 10 tablespoons of flour and kneading basin, then take a bowl of warm water, add a small amount of sugar, so as to make the dough taste sweet and increase the sweet taste of starch in the mouth. Add 1 teaspoon yeast and mix well. Put the yeast water into the flour and knead it into a smooth dough with moderate hardness.

Step 2: cover with plastic film and ferment. Generally, one hour is enough in summer, but if the weather is cold, it will take 2-3 hours or more. Here is a good way, you can put hot water on the baking tray, and then put it into the oven, and put the grill on the baking tray. You can preheat the oven to 170 degrees for 2-3 minutes, then put the bowl with dough on the grill, close the oven door, and ferment. In this way, the time of dough fermentation can be greatly shortened, generally about 40 minutes.

Step 3: ferment the dough in the oven. Check whether the fermentation is good, as long as the finger press down there is a small groove, do not pop up. At this time, the dough will also give off a charming sweet wine flavor.

Step 4: it's time to prepare the filling. Chop the cabbage, add a little salt, let it stand for a while, squeeze out the water, put it into the seasoning basin, then put in pork, onion, ginger, a little pepper, salt, monosodium glutamate, soy sauce, sesame oil and eggs, mix well. The egg is put here because it can make the stuffing more moist. After steaming, the stuffing will not disperse because it is too dry, which will affect the taste. (this step can also be carried out in advance during dough fermentation, which can save more time ~)

Step 5: put the fermented dough on the chopping board to exhaust, rub it into a cylinder, and then cut into the same amount of seasoning.

Step 6: then flatten the dumpling and make it into a skin that is slightly thin around and slightly thick in the middle. Note that the skin should not be too thin. It's not dumplings. The skin of steamed stuffed bun should be a little thick.

Step 7: ha ha, you can pack it next. I like this step best, because you can play it to your heart's content. You can make it any way you want. Ha, it's like playing with plasticine when you were a child. hey. But this time, it's still in order. Dig a large piece of stuffing and put it in the middle of the leather. Then squeeze one end tightly. Pull the leather on the left and pull the leather on the right. Then you can wrap it into willow leaf. Maybe I say that you don't know how to wrap it. You can watch the online video and search for it, because you may have to see the process with your own eyes and guess how to wrap it, but if you feel numb Trouble in accordance with their own like it, triangle, rectangular, rabbit like, and so on, like how to do.

Step 8: cover the semi-finished bun with plastic film and let it ferment again. The time is about 25-30 minutes. If the weather is cold, it can be extended appropriately.

Step 9: Boil the water in the pot, put it on the steaming rack, and remember to put gauze on it. Otherwise, it's difficult to take it off the steaming rack after steaming, and if you touch the gauze, please remember to dry it with water in advance. After the water is boiled, put the steamed buns in. When you put them in, remember that there is a certain gap between the steamed buns, so that during the steaming process, the steamed buns will not stick together.

Step 10: steam over high heat for 15 minutes, turn to medium and low heat, steam for 2 minutes, turn off the heat, and let it stay in the pot for 5 minutes, so as not to let the steamed stuffed bun retract once it comes into contact with cold air.

Step 11: it's exciting time. At this time, you can see the finished bun. The first time, it's not very good-looking. Please forgive me.

Materials required:

Yeast: right amount

Medium gluten flour: right amount

Water: moderate

Cabbage: moderate

Pork: moderate

Eggs: right amount

Scallion: right amount

Ginger: right amount

Sugar: right amount

Pepper: right amount

Salt: right amount

Sesame oil: appropriate amount

MSG: right amount

Soy sauce: right amount

Tips: if you like to eat burnt flavor food, you can also put a certain amount of oil in the pan, which can cover the whole bottom of the pan, not too much. Then put the steamed stuffed bun into the pot. After it makes a squeaking noise, put in water. The amount is basically no more than steamed stuffed bun, and then cover the pot. When the steamed stuffed bun becomes bigger and the water is absorbed, you can turn off the fire. Similarly, don't rush to open the pot cover. Let the steamed stuffed bun stay in the pot for a while to avoid shrinking. So you can make fried buns, roar.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Liu Ye Bao Zi