Pork and mustard bun(xian rou jie cai bao )

Pork and mustard bun

Introduction:

"I like pasta very much, such as steamed buns, steamed buns, dumplings, noodles, rolls and so on. It's easy to solve the problem of dumplings. If you buy ready-made dumpling skins on the street, you can make fillings by yourself. Noodles are also easy to handle. Only steamed buns have to pass the pass. I don't like to buy ready-made steamed buns from unfamiliar bakeries. The content and quality of the stuffing are my most picky, but I want to eat them again. I have no choice but to learn by myself. After making steamed buns for many times, I didn't succeed in the first or second time. After steaming, the skin is hard and the taste is not soft, but it doesn't affect me at all I want to learn how to make steamed buns. Maybe I like pasta and toss. In my life, as long as I meet friends who can make steamed buns and steamed buns, I will consult them. Combined with my usual experience, I can make delicious steamed buns by myself. I'm glad that my family didn't have any interest in steamed buns, but now they gradually like pasta like eating steamed buns

Production steps:

Step 1: dissolve the yeast in warm water and let it stand for about 5 minutes.

Step 2: put the flour in a large basin, pour down the yeast water, and stir it with chopsticks to form a snowflake.

Step 3: knead patiently into a smooth dough, kneading time about 15 minutes.

Step 4: cover it with a clean wet cloth, put it at room temperature and let it hair for about 20 minutes, take it out and rub it again, and continue to hair for about 2 hours (summer temperature)

Step 5: when making dough, you can make stuffing: Mince Pork, add soy sauce.

Step 6: add salt, chicken powder, pepper, raw meal, abalone juice, stir with chopsticks and marinate for a while.

Step 7: wash mustard and drain.

Step 8: chop and squeeze the mustard dry by hand.

Step 9: peel and chop the scallions, add them with mustard and stir well

Step 10: finally add sesame oil, continue to stir well, set aside.

Step 11: after 2 hours, the dough will be twice as big as before.

Step 12: sprinkle some dry flour on the worktable, take out the dough and continue to knead, squeezing out the small pores in the dough.

Step 13: roll out the noodles.

Step 14: cut small dough

Step 15: roll the dough with a rolling pin, which is a little thicker than the dumpling skin.

Step 16: put the dough in the palm of your hand and put in the filling.

Step 17: pull up the edge of the dough with your right hand and pinch the fold in one direction.

Step 18: after wrapping (as shown in the figure), apply some oil on the bottom to prevent sticking. (cover the lid or wet towel and let it shine again in a warm place for about 10 minutes)

Step 19: put water in the pot to heat. Steam the steamed buns on the steamer for about 15 minutes.

Step 20: steam and simmer for 15 minutes. Open the lid and take out the steamed stuffed bun. Steamed bun out of the pot that moment fat white so lovely!

Materials required:

Flour: 500g

Yeast powder: 2G, 5g

Local pork: 500g

Mustard: 300g

Dried scallions: 5

Salt: right amount

Oil: right amount

Soy sauce: 2 tbsp

Abalone juice: 2 tbsp

Starch: right amount

Pepper: a little

Chicken powder: a little

Sesame oil: 1 tbsp

Note: the fillings are adjusted according to the ingredients you like. All kinds of ingredients are likely to be delicious. Making noodles is a technical job, and the time of making noodles in summer and winter will also be different. The most practical method is to boil a pot of water in the pot, turn off the fire source and use the heat and steam to shorten the time of making noodles, but don't open fire, otherwise it will scald the dough, or put it in the microwave The furnace uses fermentation function to produce flour. Time is easy to grasp.

Production difficulty: Advanced

Craft: Skills

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Xian Rou Jie Cai Bao