steamed stuffed bun(bao zi )

steamed stuffed bun

Introduction:

"The so-called practice leads to true knowledge, and only with investigation can we have the right to speak. Today, I successfully made a delicious cabbage meat bun (the following picture). Let me explain to you one by one

Production steps:

Step 1: 1. Take about 5g of yeast and soak it in 30 ℃ warm water for 5 minutes. Pour about 1 jin flour, sugar and soda into the bowl. Pour in the yeast water slowly and stir with chopsticks. Knead the dough well by hand. Cover with a damp cloth and let ferment for 1 hour.

Note: when the dough is twice as big, the surface is honeycomb and has the feeling of air bubbles. There are many holes after tearing. Knead the dough for the second time to squeeze out the air inside. Cover and ferment for about half an hour until it is twice the size.

Step 2: two, mix and sink < br > the so-called radish and vegetables have their own love, I mix cabbage and pork stuffing. Take advantage of the time to cut the soft vegetables. Pour both into a bowl and stir. Add salt, sugar, soy sauce, peanut oil, sesame oil, chicken essence, stuffing of steamed stuffed bun, scallion, minced ginger and dried shrimps.

Note: the leaves can be scalded in hot water for a few seconds to keep their color. Then add some salt to submerge the water.
Put cooking wine and ginger in the meat to remove the fishy smell.
Seasoning can be put later, in order to prevent the vegetable from pouring nutrients out of the water.

Step 3: Pack < br > take the fermented noodles to the panel, then sprinkle with flour and knead for a while to make them not so soft (the noodles are too soft and hard to break, and the vegetables are very ugly). Knead it into thick strips, cut it into small sections with a knife, roll it into a circle with a rolling pin, pay attention to the thickness in the middle and the thinness around. Ladle the vegetables into the skin with a small spoon, and then wrap them into a ball or a ingot shape according to your favorite style. (same as making dumplings) < br > note: steamed dumplings should be put into the pot to wake up for about 10 minutes before steaming.

Step 4: steam < br > add cold water, cover the steaming tray, and arrange the steamed buns (no need to sprinkle flour at the bottom). Steam about 25-30 minutes. Turn off the fire and keep it stuffy for 5-10 minutes.
Note: different from boiling dumplings, it is necessary to steam them in cold water, so that they are hot enough and have enough time.
If you want to steam a perfect bun, you must leave a distance between them when you put them, because they will swell when they are steamed

Step 5: 5. Enjoy < br > with your dearest!
Note: if you can't finish eating, you can put it in the refrigerator and keep it for tomorrow. Don't rush to wash the pots and bowls first, because people who taste your delicious steamed buns will take the initiative to brush the bowls and clean everything~~

Materials required:

Yeast: 5g

Flour: 1kg

Cabbage: moderate

Pork: moderate

Scallion: right amount

Ginger: right amount

Salt: small amount

Soy sauce: right amount

Sesame oil: appropriate amount

Chicken essence: appropriate amount

Cooking wine: moderate

Peanut oil: right amount

Sugar: right amount

Note: late food can be put out of the water again. 2. Just put the steamed stuffed buns into the pot to wake up for about 10 minutes before steaming. Different from boiling dumplings, you must steam them in cold water so that they are hot enough and have enough time.

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Bao Zi