Chicken Bun with celery(xi qin ji rou da bao zi )

Chicken Bun with celery

Introduction:

Production steps:

Step 1: mix the flour, yeast and sugar, and use water to synthesize the dough.

Step 2: ferment to twice the size.

Step 3: knead the fermented dough and set aside.

Step 4: first cut the celery into thin strips with a knife to prepare the filling. Do not use the cooking machine to make the filling. It is not delicious and does not have the crispness of each piece.

Step 5: cut the celery into thin strips, and then cut it into pieces with a knife.

Step 6: slice the chicken breast with a knife.

Step 7: slice the chicken into pieces, then cut it into shreds, and then chop it with a knife.

Step 8: take the shape of minced meat for reserve.

Step 9: put the mushroom and Agaricus bisporus into the microwave oven to cook.

Step 10: cool and cut into pieces.

Step 11: add chopped green onion and ginger into the chicken stuffing.

Step 12: oyster sauce, yellow sauce, yellow rice wine, salt, chicken powder, pepper, five spice powder, sesame oil and other seasonings.

Step 13: add a little water to the chicken stuffing, stir with chopsticks, marinate for 15 minutes.

Step 14: put celery and mushroom together and pour in olive oil.

Step 15: mix celery and mushrooms with a spoon.

Step 16: then pour in the marinated chicken stuffing and stir well.

Step 17: turn the dough into a potion.

Step 18: roll the stuffing with a rolling pin.

Step 19: Boil the steamed buns in the steamer, steam them over high heat for 12-15 minutes, steam them for 8-10 minutes, I'm too big, ha ha!

Materials required:

Flour: 500g

Dry yeast: 3 G

Sugar: 15g

Water: 280ml

Chicken: right amount

Celery: moderate

Mushroom: right amount

Olive oil: 20g

Salt: 5g

Oyster sauce: 20g

Chicken powder: 3 G

Pepper: 2G

Five spice powder: 2G

Liubiju soy sauce: 5g

Yellow rice wine: 3 G

Sesame oil: 5g

Scallion: 30g

Ginger powder: 10g

Note: 1, the face is too soft, knead not in place. 2. The standard is 15-18 folds. 3. When the lid is lifted too fast, the skin appears pockmarked by the cool wind.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: salty and sweet

Chinese PinYin : Xi Qin Ji Rou Da Bao Zi