Taro bag(xiang yu bao )

Taro bag

Introduction:

Production steps:

Step 1: 5 spoonfuls of sugar into about 100ml of warm water, stir to bring to a boil, then pour in 2G of angel active dry yeast, stir to bring to a boil and let stand for 10-15 minutes. (during standing, the water level of yeast water will rise) then take 500 grams of flour and set aside a little flour and flour for use

Step 2: pour warm water into the toaster

Step 3: pour in yeast water

Step 4: select the flour mixing function and start mixing the flour

Step 5: stir the dough until there is no dry powder

Step 6: stop stirring, pour in lard and start the machine to continue stirring

Step 7: mix until smooth, take it out and put it in a basin, cover it and ferment.

Step 8: peel and wash the taro, cut it into pieces and put it into an electric pressure cooker for a defined time of 8 minutes.

Step 9: mash the steamed taro.

Step 10: cook the sugar water in the pot, sugar can be a little more, if you don't like to eat too sweet can be reduced, but put less will not taste.

Step 11: after boiling the sugar water, pour in the mashed taro

Step 12: keep stirring when cooking the taro stuffing, otherwise it will stick to the bottom of the pot, which is easy to scorch, until you pick up the spatula and the taro will not fall down.

Step 13: take up the cooked taro stuffing and put it into a bowl.

Step 14: let the dough ferment to twice the size. Take out the fermented dough.

Step 15: Sprinkle dry powder on the table, divide it into equal small balls, roll it into skin (the skin should be thin at both ends and thick in the middle), and wrap it in taro.

Step 16: boil water over high heat and steam it in the pot. Change the medium heat when steaming. If you are worried about the steamed bun sticking to the bottom of the cage, put a carrot on the bottom of the bun to prevent it from sticking to the bottom. After steaming, don't open the lid of the pot immediately. First, close the lid for 2 minutes to prevent "ghost catching bun" in steamed stuffed buns.

Step 17: finished product

Step 18: finished product, the filling in the middle is delicious~

Materials required:

Common flour: 500g

Taro: 1

Active dry yeast: 2G

Warm water: moderate

Sugar: right amount

Note: [Note 1]: ① warm water yeast water = total water consumption, the total water consumption depends on the specific situation, the amount of water should not be too much, it will stick to the hands. ② When using the bread maker and noodle, we don't need to pay attention to the scheduled time of the function of the bread maker. We mainly observe the dough change control and noodle time. I suggest a total of 10-15 minutes. [Note 2]: dough fermentation can be one-step fermentation or two-step fermentation. ① One step fermentation: ferment the dough to twice the size, take out the dough and squeeze out the bubbles, and then directly shape the dough; ② two-step fermentation: ferment the dough to twice the size, take out the dough and squeeze out the bubbles, and then put it into the basin for fermentation for the second time, and then squeeze out the bubbles to shape the dough after twice the size. In this way, the sour taste of the dough will be strong after the second fermentation, and it can be heated Turn on baking soda, dip your hands in lye and noodles to remove the sour taste. [Note 3]: don't steam the steamed buns immediately. Let them stand for about 15 to 20 minutes. The skin of steamed buns will be smooth and tender, and the meat will taste better.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: sweet

Chinese PinYin : Xiang Yu Bao