Pork bun with mushrooms(xiang gu rou bao )

Pork bun with mushrooms

Introduction:

"During this period of time, the meat in the meat bag has clenbuterol, which makes me afraid to eat. So I let my colleagues teach me how to make the meat bag, and I made it myself."

Production steps:

Step 1: first put the milk powder and rock sugar into the middle bowl, and add the right amount of boiling water. Stir until the rock sugar dissolves.

Step 2: take a larger bowl, pour in flour, add baking powder, and stir clockwise.

Step 3: wait until the temperature of the milk drops to about 40 ℃ (scoop a drop of milk on your hand, which is about the same as your body temperature)

Step 4: add the milk water into the flour, and stir the flour clockwise until the flour is almost stuck together, then knead the flour into pieces by hand.

Step 5: knead the dough clockwise until the dough is smooth.

Step 6: put the dough in the basin, stick the plastic film on it, and then ferment to twice the size.

Step 7: chop the tenderloin, dice the mushrooms, add salt, chicken essence, sesame oil and sweet sauce into the bowl. Stir to make it mixed evenly.

Step 8: knead the fermented dough until there is no honeycomb on the cut surface. Then knead the dough into strips and divide it into 12 equal parts.

Step 9: take a portion of it and make it into a circle (a little thicker in the middle and a little thinner on the side) with the stick surface, add the stuffing and wrap it into buns.

Step 10: put enough cold water in the steamer first, then put the steamer cloth, and then put the steamed buns into the pot. (apply a little blend oil on the bottom of the bun to avoid sticking to the cloth)

Step 11: steam with high heat, wait about 20 minutes after steam, turn off the fire. 5-10 minutes.

Step 12: ready to eat!

Materials required:

Flour: 500g

Baking powder: 5g

Milk powder: 2 teaspoons

Rock sugar: 2 teaspoons

Mushroom: 50g

Tenderloin: 300g

Salt: a little

Chicken essence: a little

Sesame oil: a little

Sweet sauce: a little

Note: 1) the milk water must be cooled to about 40 ℃ before powdering. 2) Rock sugar and milk can be added according to their own taste. 3) It must be stuffy for about 5 minutes.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: Maotai flavor

Chinese PinYin : Xiang Gu Rou Bao