Steamed buns with shredded radish(rou wei luo bo si bao zi )

Steamed buns with shredded radish

Introduction:

"The reason why we call it meat flavored steamed stuffed bun with shredded radish is that it doesn't have much meat, only 110g. However, with this little minced meat, it's really good to mix with these shredded radish. Therefore, this steamed bun with shredded radish has always been my daughter's great love. Hee hee. (expand)

Production steps:

Step 1: prepare the ingredients.

Step 2: make noodles first. Mix the baking powder in the flour, or mix it with a little water.

Step 3: stir to form flocs.

Step 4: mix and make dough. Cover with plastic film or wet cloth and put in a warm place for fermentation.

Step 5: next, make stuffed bun. Wash the radish and rub it.

Step 6: prepare some ginger and onion.

Step 7: blanch the shredded radish in the water. Wait for the water to boil again for a few seconds. Then take out the supercooled water and squeeze out the water.

Step 8: add oil into the pot, add ginger and scallion to stir fry until fragrant, and then add minced meat to stir fry.

Step 9: stir fry until discolored, add cooking wine, vinegar, sugar, soy sauce, continue to stir fry.

Step 10: add the ingredients, stir fry the meat with a small torch, and then add the prepared shredded radish.

Step 11: add salt and stir well. If you like chicken essence, you can put it.

Step 12: then pack it and make steamed buns when it's cold.

Step 13: ferment the dough to twice the size, insert your fingers, and the hole will not retract immediately.

Step 14: exhaust the air to the dough. After a little kneading, you can knead it in two parts without effort. Rub the strips and cut the dosage.

Step 15: take the preparation, flatten it, and roll out the edge slightly.

Step 16: add the right amount of stuffing.

Step 17: tuck in. If you want a round bun, tuck it down.

Step 18: the wrapped bun can stand for 15 minutes.

Step 19: put oil on the steaming tray and boil in cold water.

Step 20: bring to a boil over low heat, steam over medium heat for 10 minutes and simmer for 2 minutes.

Materials required:

Flour: 580g

Water: 145g

Milk: 110g

Yeast: 3 G

Radish: 580g

Ginger: moderate

Chives: moderate

Cooking wine: moderate

Soy sauce: moderate

Vinegar: right amount

Sugar: right amount

Salt: right amount

Oil: right amount

Note: warm water and yeast can be used in winter. Cold water on the pot can be a small fire boiling water, let steamed stuffed bun slowly heated.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: light

Chinese PinYin : Rou Wei Luo Bo Si Bao Zi