Steamed bread with diced meat
Introduction:
"It's soft, hot, and full of delicious meat. The taste is delicate and soft, and the filling is rich in sauce. Let you fall in love with it
Production steps:
Step 1: prepare all the ingredients.
Step 2: add warm water to yeast and let it stand for a while.
Step 3: add a little water to the flour to make a smooth dough.
Step 4: wrap the dough with plastic wrap and ferment it twice in a warm place.
Step 5: when the dough is fermented, it can be used as stuffing. Wash and cut the scallion.
Step 6: wash pork, separate fat and lean.
Step 7: dice the fat.
Step 8: put the diced fat meat into the non stick pot to squeeze out the fat oil, then turn the fat meat into yellow and serve.
Step 9: cut the lean meat into small pieces, and all the ingredients are ready.
Step 10: put the diced lean meat into a large bowl, add the sweet sauce, salt, sugar, ginger powder, pepper powder, soy sauce, soy sauce, chicken essence.
Step 11: stir well, then put the scallion and oil residue into the mixture.
Step 12: add sesame oil and stir well.
Step 13: dip the fermented dough with a little alkaline water and knead evenly.
Step 14: add a little sugar and continue to knead well.
Step 15: knead repeatedly to make a smooth dough.
Step 16: cut the dough into small pieces.
Step 17: continue to knead each small dough evenly and round.
Step 18: take a portion of rolled round skin and put it into the stuffing.
Step 19: wrap the seal like a bun.
Step 20: then seal down to shape.
Step 21: put them into the steamer in turn and continue to ferment for 15 minutes.
Step 22: put cold water into the pot and steam over high heat for 20 minutes. Turn off the heat and simmer for 5 minutes.
Materials required:
Flour: three cups
Yeast: 4 g
Alkali water: a little
Sugar: a little
Pork: 400g
Scallion: 3
Salt: 3 G
Sugar: 3 G
Cooking wine: a spoonful
Sweet flour sauce: 1 spoonful
Old style: half a spoonful
Raw soy sauce: a spoonful
Ginger powder: 2G
Pepper: 2G
Sesame oil: 1 teaspoon
Chicken essence: a little
Note: the ratio of flour to water is about 2:1. The dough must be kneaded more for a while, kneaded well and thoroughly to make a smooth dough. Because there is a lot of meat stuffing, it can be put into the pot with cold water and cooked slowly from the inside, so that the steamed bread is delicious.
Production difficulty: ordinary
Process: steaming
Production time: several hours
Taste: Maotai flavor
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