Beef bun with Scallion(da cong niu rou bao )

Beef bun with Scallion

Introduction:

"My family like to eat pure meat steamed buns, free to package a pot of beef, thin skin, big stuffing, a good fragrance."

Production steps:

Step 1: mix yeast powder with water, add flour and dough, and ferment for 2 hours to form honeycomb.

Step 2: mix the beef stuffing with pepper water, and add in several times. Then add salt and sauce.

Step 3: cut the scallion and ginger into minced beef.

Step 4: add peanut oil and stir well. The stuffing is ready.

Step 5: knead the fermented dough and pull it into a small dosage form.

Step 6: press flat and roll it into a round skin.

Step 7: add the beef stuffing.

Step 8: pinch along the edge.

Step 9: the bun is ready.

Step 10: cover the steamed buns with fresh-keeping film or wet gauze and ferment them for about 30 minutes (the time depends on the indoor temperature).

Step 11: put water in the pot, add cold water to the pot, boil the water and steam for 10-15 minutes. Steamed buns will be fine.

Materials required:

Flour: right amount

Yeast powder: right amount

Beef stuffing: right amount

Scallion: right amount

Ginger: right amount

Old style: moderate

Salt: right amount

Pepper water: right amount

Peanut oil: right amount

Note: beef tenderloin stuffing best, add pepper water clockwise stirring, so that the package out of the bun stuffing is delicious.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Da Cong Niu Rou Bao