Private milk meat bun(si fang nai xiang rou bao )

Private milk meat bun

Introduction:

Production steps:

Step 1: mix the milk with yeast.

Step 2: pour in flour and stir with chopsticks to form flocs.

Step 3: knead the dough by hand or bread maker, cover it with plastic wrap or cover it in a bowl, leave it for 10 minutes, and then continue kneading.

Step 4: smooth dough

Step 5: cover with wet cloth, wrap with plastic film and ferment to twice the size at room temperature.

Step 6: fermented dough

Step 7: chopped minced meat and raw materials.

Step 8: soak the hair of Auricularia auricula and cut it into shreds. Rub the carrots and chop them together.

Step 9: Chop minced meat with ginger and onion.

Step 10: after the stuffing is mixed, add all the seasonings and stir hard.

Step 11: the dough ferments well, put some dry flour on the panel, knead the dough until it is smooth. Cut a hole in the middle and divide it into blocks.

Step 12: cut evenly.

Step 13: cut evenly.

Step 14: roll it into a piece and press it by hand. It's better to be thick in the middle and thin on both sides.

Step 15: make Baozi and ferment at room temperature for 1 hour.

Step 16: boil water on the pot, steam for 20-25 minutes, and then open the lid after 5 minutes.

Step 17: get out of the pot.

Materials required:

Milk: 220g

Flour: 500g

Pork: 500g

Auricularia auricula: 50g

Carrot: one

Onion: one

Jiang: one piece

Angel dry yeast: 2G

Soy sauce: 1 tbsp

Soy sauce: half a teaspoon

Oyster sauce: 1 tbsp

Cooking wine: 2 teaspoons

Sugar: one teaspoon

Salt: two teaspoons

Pepper: 1.5 teaspoons

Five spice powder: half teaspoon

Chicken essence: half teaspoon

Cooking oil: 1 tbsp

Note: 1, steamed bun noodles than steamed bread fermentation a little bit longer, yeast half a gram. 2. When making steamed buns, the dough is easy to dry, so put the separated noodles in the fresh-keeping bag, take one from the other, or cover it with a big bowl, and the steamed buns will not dry at all. 3. Speed up baozi. Because noodles ferment very fast. It's very important to ferment steamed buns twice. It must be fermented well.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Si Fang Nai Xiang Rou Bao