Weekend nutritious breakfast No.9 sauce meat big bag(zhou mo ying yang zao can zhi jiu jiang rou da bao )

Weekend nutritious breakfast No.9 sauce meat big bag

Introduction:

"Recently, I was annoyed by the poisonous steamed bread. I didn't dare to buy the steamed bread in the supermarket. Every family began to make steamed bread and steamed buns at home. Tuo Ma, I used to be the one who didn't like to knead dough. Now I've joined the army of hand-made steamed buns, and it seems that I can't control it. This week, I've made six kinds of steamed buns and four times of dough. My mother said, I've been eating steamed stuffed buns with you for half a month since I came back. You'd better change it. I said you'd make do with it. It's not for breakfast. I don't want to bother you. Before you put it off, you asked me to do it. I'm not even willing to do it! "

Production steps:

Step 1: Mince Pork into small cubes, pay attention not to mince them. It's best to choose pork with Chinese style sauce. But I don't happen to have pork with Chinese style sauce at home, so I choose the front meat with fat, thin and seven, which can be used to make stuffing, because I don't like fat meat very much. I feel this kind of stuffing is more suitable for my taste.

Step 2: cut ginger into small pieces.

Step 3: pour a small amount of oil into the frying pan and heat it to 80% heat. Add in the minced ginger and diced pork until it is cut off.

Step 4: reduce the heat, add bean paste and sweet flour paste, add a small amount of water, stir well and simmer for about 10 minutes. When the water is dry, put it into a bowl and refrigerate until the oil solidifies.

Step 5: sift the flour and put it in a large bowl. Mix the yeast with cold water and pour it from the center. Pour on one side and stir with a chopstick until the flour is flocculent.

Step 6: pour the flocculent flour on the chopping board and knead by hand to form a smooth and even dough (the dough does not need to knead to the complete stage, but knead to the expansion stage).

Step 7: put it in a large pot, wrap it with plastic film, and ferment in the fermentation box for 40-60 minutes, or put it in the refrigerator for more than 10 hours until the dough is twice as large.

Step 8: take out the dough to exhaust, knead it round again, cover it with wet cloth, wake up at room temperature and relax for 20-25 minutes.

Step 9: rub the dough into long strips.

Step 10: cut into about 40 grams of small dosage.

Step 11: take a small dosage, press it flat, press it into a round dough, and put a proper amount of meat paste in the middle.

Step 12: turn to close the mouth, and make the bun shape.

Step 13: put baking paper on the bottom of the steamed buns and place them evenly on the steaming grid, leaving a certain gap between each steamed buns.

Step 14: add water to the steamer, bring to a boil over high heat, turn off the heat, put the green bun into the steamer, cover it, and ferment for 30-40 minutes.

Step 15: open the lid of the pot and observe the steamed buns. If the steamed buns have been fermented to twice the size of the original green body, close the lid and fire again.

Step 16: steam the steamed buns over high heat for about 20 minutes.

Materials required:

High gluten flour: 420g

Dry yeast: 8g

Cold water: 220g

Salt: half a teaspoon

Pork: 300g

Ginger: 30g

Vegetable oil: 20g

Bean paste: 15g

Sweet flour sauce: 15g

Water: 15g

Note: I do pasta technology is very general, has been very depressed, why buy the bun skin so smooth, my family are pimples? Then I summed it up. First, is it because I knead the dough by hand, not by machine, so the dough is not smooth enough? Second, is it because my dough is flattened by hand, not rolled with a rolling pin, and there are many bubbles in the dough, so the skin is not smooth enough? As for the first one, my bread maker is already on the road. It is estimated that it will arrive in two days. At that time, we will see if the smoothness of the dough stirred by the machine can be improved. As for the second one, because my mother made all the steamed buns several times ago, I asked her to roll them. She said that they could be formed by pressing them with her hand. Why do you want to roll them? I'm very helpless. I'll try rolling them myself next time. If it's still such a pimple, I'll have to consider whether it's the proportion of flour or water.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: Maotai flavor

Chinese PinYin : Zhou Mo Ying Yang Zao Can Zhi Jiu Jiang Rou Da Bao