Pork bun with mushrooms(xiang gu rou bao )

Pork bun with mushrooms

Introduction:

Production steps:

Step 1: turn the yeast to 35 ℃ and let it stand for a while; slowly pour the yeast water into the flour and stir it into flocs with chopsticks.

Step 2: mix the flour into a smooth dough by hand, cover it with semi wet kitchen steamer cloth or wrap it with plastic wrap, and ferment it to twice the size. (poke a hole in the dough with your finger. If you don't retract, it's done.). Exhaust the air from the dough and continue to knead it into a smooth dough.

Step 3: during the dough fermentation, you can prepare the stuffing of steamed stuffed bun: wash and chop the meat stuffing, put in five spice powder, soy sauce and soy sauce, and stir them with chopsticks in one direction; then put in the onion and ginger powder, and continue to stir them in one direction until they are sticky and can pull out the filaments.

Step 4: wash the mushrooms, chop them with a chopper or cooking machine, and squeeze out the water.

Step 5: put the mushrooms into the meat, mix well. Taste the meat. If it's light, add some salt and stir well.

Step 6: evenly divide the dough into several small dosage forms.

Step 7: use a rolling pin to roll into a thick bun skin in the middle and thin on the edge.

Step 8: put the right amount of meat in the middle of the dough.

Step 9: knead along the edge of the dough. Note: the last fold should be glued together with the first fold, showing a bowl shape. Press down slightly with your thumb in the middle, and gently reshape the bun.

Step 10: This is a wrapped bun.

Step 11: put cold water into the pot. Place the steamed buns on the steamer one by one and wake up for about 15 minutes. Bring to a boil over high heat, steam over medium heat for 15 minutes, turn off the heat and simmer for about 5 minutes before opening the lid.

Step 12: This is steamed bun~

Materials required:

Pork stuffing: 250g

Mushroom: 250g

Flour: 500g

Yeast powder: 5g

Water: moderate

Five spice powder: appropriate amount

Scallion: 15g

Salt: right amount

Soy sauce: 1 teaspoon

Old style: 1 spoonful

Ginger powder: appropriate amount

Note: 1, yeast must be boiled with warm water, not hot water, otherwise it will burn the yeast; 2, when making dough, do not add enough water at a time; according to the hardness of the dough, add it bit by bit; in short, make the dough moderate. 3. The steamed buns must be steamed after a while. 4. Must be cold water on the pot, so that the bun can slowly expand to the maximum. 5. When steaming steamed buns, put a wet steaming cloth on the steamer. If not, put a layer of oil on the steamer. 6. Steamed meat buns are usually steamed for 15 minutes after boiling in the steamer. Don't open the lid of the steamed bun after steaming. It's best to simmer for about 5 minutes, otherwise the steamed bun will collapse and look flat. 7. Try to make the dough soft and smooth, which will help to wrap the delicate folds and the final closure of the bun. 8. For the first time, it is recommended to pack less stuffing for easy operation.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: spiced

Chinese PinYin : Xiang Gu Rou Bao