Pork bun with Scallion(da cong rou bao )

Pork bun with Scallion

Introduction:

"This is my first time to make steamed buns. Let's make a record. In March and April of last year, I was fascinated by making steamed buns. When I came home from work, I wanted to make noodles and steamed buns. The most positive thing is that I made 15 Jin of flour a week, steamed buns and steamed buns, packed and delivered everywhere. I like the process of kneading noodles and the feeling of being hot when I come out of the pot. "

Production steps:

Step 1: turn the sugar in warm water, pour in yeast and let it stand for a while.

Step 2: slowly pour the yeast water into the flour and stir it with chopsticks to form a powder free flocculent.

Step 3: soften the dough, cover it with plastic film or ferment.

Step 4: season the meat during fermentation.

Step 5: put in the scallion before packing, mix it gently (don't put the scallion too early)

Step 6: make a good dough. The finger sticky powder rubs a hole in the dough, does not retract, does not rebound, the dough will not collapse, the hole does not wrinkle, the dough is honeycomb.

Step 7: take out the fermented dough, exhaust on the panel sprinkled with a little dry powder, and divide it into six formulations.

Step 8: use a rolling pin or hand to form a thick steamed bun skin with thin sides in the middle, and then put on the onion stuffing.

Step 9: buns with stupid bags.

Step 10: put the steamed buns in the steamer with a thin layer of oil for secondary fermentation. Steam in cold water.

Step 11: it seems that the steamed buns are too big, so they are still squeezed together.

Step 12: don't open the steamed bun immediately, keep it stuffy for about 3-5 minutes, and then open it again. When opening the steamed bun, try not to let the water drop on the lid drop on the bun, so as not to cause collapse.

Materials required:

Flour: 300g

Yeast: 3 G

Scallion: right amount

Salt: right amount

Soy sauce: moderate

Ginger powder: appropriate amount

Sugar: right amount

Note: the water temperature for dissolving yeast is about 30 to 35 degrees, too high will scald the yeast.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: onion

Chinese PinYin : Da Cong Rou Bao