Steamed pork bun with orchid mushroom(lan hua gu rou bao )

Steamed pork bun with orchid mushroom

Introduction:

"The two pigs ate bread for a week, and then cake for three or four days. Although father and daughter didn't protest to me, I think they were a little tired of eating. On Sunday afternoon, I asked them if they wanted to eat steamed buns? How do you know these two people say they want to eat! So he quickly mixed noodles and made about ten steamed buns with some materials at home to give them a change of taste! "

Production steps:

Step 1: dissolve a small spoon of yeast in warm water.

Step 2: pour the water into the flour and stir to form flocs.

Step 3: knead the dough into dough.

Step 4: put a plate of boiling water in the microwave oven, cover the bowl with dough, and ferment in the microwave oven.

Step 5: about two and a half hours, the dough fermentation is successful.

Step 6: when the dough is fermented, make the stuffing of steamed stuffed bun, wash the meat and cut it into diced meat.

Step 7: soak the orchid mushroom in warm water and wash it. Squeeze out the water and chop it into pieces.

Step 8: put corn oil in the pot, add ginger and onion, and saute until fragrant.

Step 9: put in diced meat, pour a little cooking wine and stir until discolored.

Step 10: stir fry the orchid mushroom with proper amount of boiling water, add sweet sauce, soy sauce, sugar and chicken essence, and then add the sauce.

Step 11: when the juice is almost collected, turn off the heat and scoop up a large spoon of lard.

Step 12: put it out to air and refrigerate.

Step 13: Sprinkle hand powder on the panel and knead the fermented dough thoroughly.

Step 14: poke a hole in the middle of the dough and stretch it into a ring by hand.

Step 15: cut into a dozen or so dough.

Step 16: take a noodle and press it with your hand, then roll it with a rolling pin to form a thick skin in the middle and thin skin around.

Step 17: put the stuffing in the skin and knead it into a green bun.

Step 18: wake up in the steamer for about 30 minutes.

Step 19: after waking up, steam the steamed bun in cold water for about 25 minutes, turn off the fire, and wait for another 3-5 minutes.

Materials required:

Flour: right amount

Boiled water: appropriate amount

Orchid mushroom: appropriate amount

Warm water: moderate

Pork: moderate

Yeast: right amount

Ginger: right amount

Scallion: right amount

Lard: right amount

Corn oil: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Sweet flour sauce: right amount

Old style: moderate

Sugar: right amount

Note: 1, my personal experience, the surface of baozi should be a bit hard, too soft, that fold is easy to disappear after steaming, it doesn't matter if the dough is not smooth, it's very smooth after fermentation. 2. During the fermentation in the microwave oven, the water cooled in the middle. You can take out the dough and heat the water to continue the fermentation. I heated it four times like this. 3. It's better to bring some fat meat to make the stuffing of steamed stuffed bun, so the stuffing will be more moist. I didn't prepare this meat for making steamed stuffed bun, so it's all lean meat. 4. Because orchid mushroom is more oil-absorbing, less oil is not delicious, and lean meat is used, so put a spoonful of lard, so that the soup can solidify after refrigeration, and it's better to wrap it. 5. I usually knead the fermented noodles for about 10 minutes, but I still don't know to what extent. 6. That day, the temperature was relatively low and the waking time was relatively long. After waking up, the bun was a little bigger than before.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: other

Chinese PinYin : Lan Hua Gu Rou Bao