Beef bun with Scallion(yuan cong niu rou bao )

Beef bun with Scallion

Introduction:

"Stuffed bun with meat is an irresistible delicacy of every" carnivore ". When I was young, I ate my mother's meat bun with a bowl of fragrant millet porridge, which was full of vitality all day. Now that I am a mother, I will prepare a delicious breakfast for my baby to make him energetic and grow up quickly

Production steps:

Step 1: prepare beef and pork 1:1, add soy sauce and salt to marinate for a while

Step 2: warm water (about 50 ℃) add baking powder to dissolve, add flour in 4-5 times, stir with chopsticks until there is no dry flour on the bottom of the bowl, knead it into a slightly hand touching dough by hand, wake up for half an hour, knead it twice, add the lid to ferment.

Step 3: continue to process the filling during waking up. Chop onion and ginger, add meat, stir well, marinate for 15 minutes, then add pepper oil.

Step 4: the stuffing can be put into the refrigerator to keep the food fresh. Wait for the dough to ferment.

Step 5: when the dough is twice as large, mix baking soda and proper amount of dry flour on the chopping board, and knead the fermented dough until the dry powder is completely mixed with it, so as to remove the sour taste of fermentation. Divide the dough into equal sized ingredients to form a slightly thick round skin in the middle.

Step 6: add appropriate amount of stuffing and fold (beginners should put less stuffing)

Step 7: put the finished product into the steamer and wake up for about 20 minutes (cover the lid to wake up). Turn on the medium and low heat and start the steamer for 15 minutes.

Step 8: the fragrant meat bun out of the pot, the action should be fast, immediately loaded plate, otherwise it will adhesion oh.

Step 9: it tastes better with garlic sauce

Materials required:

Beef: 300g

Pork: 300g

Onion: 1 / 2

Flour: 500g

Minced ginger: 30g

Soy sauce: 60g

Zanthoxylum oil: 60g

Salt: 2 teaspoons

Baking powder: 5g

Baking soda: 5g

Note: 1. It's easier to wrap the soft point of noodles. 2. Steamed buns should be taken out of the pot immediately after steaming. Before placing the buns in the drawer cloth, you should first use water to prevent adhesion. You can also wipe less edible oil. 3. The skin of steamed bun can't be too thin.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Yuan Cong Niu Rou Bao