Steamed pork bun with wheat and celery(mai qin rou bao )

Steamed pork bun with wheat and celery

Introduction:

"Features: thin skin, white color, fresh and tender stuffing, strong celery flavor"

Production steps:

Step 1: prepare flour

Step 2: add proper amount of sugar to dry yeast and turn it to boil with warm water

Step 3: soak dry the moisture of yeast (containing sugar) and add it to flour for neutralization to form dough

Step 4: wash celery, shallot, ginger and peel

Step 5: big meat (pig foreleg)

Step 6: Chop parsley

Step 7: slice, shred and dice the meat.

Step 8: meat with a knife several times, into the bowl add cooking wine, onion ginger cut

Step 9: put five spice powder

Step 10: release

Step 11: add salt

Step 12: add onion and ginger

Step 13: put five spice powder

Step 14: stir and marinate

Step 15: add sesame oil to celery

Step 16: put the meat in the celery

Step 17: mix well

Step 18: make the dough 2.5 times bigger

Step 19: put the flour on the chopping board, put the dough on the chopping board and knead well

Step 20: knead the dough into a thick strip, and then cut it into evenly sized tablets

Step 21: flatten the preparation and roll it into a foreskin

Step 22: take a bun and put it into the meat

Step 23: knead the steamed bun with pattern by hand to form embryo.

Step 24: pack it all

Brush the hair in the drawer for 25 minutes

Step 26: put it into the steamer, turn the water to the medium heat and steam for about 18 minutes, turn off the heat and steam for two to three minutes

Step 27: steamed bun

Materials required:

Meat: 300g

Celery: 350g

Flour: 400g

Dry yeast: right amount

Sugar: right amount

Cooking wine: 10g

Soy sauce: 1 tbsp

Five spice powder: 3 G

Salt: right amount

Scallion: right amount

Sesame oil: 5g

Ginger: right amount

Note: 1. The celery I choose today has less water, so I directly mix sesame oil into the meat. 2. Celery is easy to get out of water. When filling, you can dry it with hand or gauze. 3. When the moisture content of the meat is low, add a teaspoon of water during the mixing process, and mix well to make the meat fresh and tender. I feel that steamed stuffed bun without water is better and easier to shape.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: spiced

Chinese PinYin : Mai Qin Rou Bao