Steamed buns with pork and lentils(zhu rou bian dou bao zi )

Steamed buns with pork and lentils

Introduction:

"My father loves steamed buns. He always says," Qingfeng, Chongqing xiaolongbao... "... The steamed buns are not as delicious as my old daughter's. Father's Day is coming, I use this bun with [love] to give me white hair, simple and natural. Dear dad, I wish you a happy holiday and good health forever. "

Production steps:

Step 1: first, dissolve the yeast in warm water and mix the noodles with yeast water. Cover with wet cloth for fermentation.

Step 2: put cold water in the pan, add salt and oil, add lentils.

Step 3: keep boiling for 5 minutes.

Step 4: take it out and let it cool.

Step 5: at this time, you can marinate the meat. Add all the accessories to the meat.

Step 6: mix well and beat until stiff.

Step 7: chop the dried lentils.

Step 8: add to the cured meat.

Step 9: mix well.

Step 10: by this time, the noodles have been fermented.

Step 11: divide the fermented dough into ingredients.

Step 12: divide one portion into small dough evenly.

Step 13: flatten a small dough.

Step 14: roll into a thin dough on the middle thick edge.

Step 15: put the filling in the middle.

Step 16: wrap it up and squeeze it tightly.

Step 17: wake up for 10 minutes.

Step 18: stack the steamed buns evenly in a cold water pot.

Step 19: steam for 15 minutes after boiling water. Don't open the lid of the pot after turning off the fire, and then open it after degassing, so that the bun won't collapse.

Materials required:

Pork stuffing: right amount

Lentils: moderate

Flour: right amount

Yeast: right amount

Onion and ginger: right amount

Soy sauce: right amount

Salad oil: right amount

Five spice powder: appropriate amount

Sesame oil: appropriate amount

Salt: right amount

Cooking wine: moderate

Note: if you want to steam out the steamed buns without breaking skin, sticking to the bottom and falling skin, you should pay attention to: 1. The dough should be fermented successfully. 2. The skin should be thick in the middle and thin on the edge. Three bags to wake up. Don't rush to open the lid after steaming.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Zhu Rou Bian Dou Bao Zi