Steamed pork bun with preserved vegetables and dried bamboo shoots(mei cai sun gan da rou bao )

Steamed pork bun with preserved vegetables and dried bamboo shoots

Introduction:

Production steps:

Step 1: raw material drawing.

Step 2: add onion and ginger powder into the meat foam, add eggs, stir, pour cooking wine to remove fishiness.

Step 3: add lard and mix well.

Step 4: soak the dried bamboo shoots, wash and dice them, then put them into the meat stuffing.

Step 5: dice the dried vegetables and mix well.

Step 6: add salt and sugar to taste, color old soy sauce, extract fresh raw soy sauce, pour in a small amount of water and stir in one direction.

Step 7: make dry yeast water with warm water.

Step 8: add 5g sugar and 1g salt into the flour and put into the bread maker.

Step 9: pour in the yeast water, add the water slowly, don't add it all at once, and don't touch the salt, otherwise the yeast activity will be reduced and the fermentation will not be possible. Take out the bread machine and noodles in 20 minutes.

Step 10: knead the dough.

Step 11: cover with wet cloth for fermentation to prevent water loss.

Step 12: ferment to 2-2.5 times, press in the middle and do not collapse or rebound, that is, ferment completely.

Step 13: take out the fermented dough, exhaust and knead it again. Ferment for 15 minutes.

Step 14: divide the dough into evenly sized tablets, roll them into round slices, and put in the prepared filling.

Step 15: wrap it into a bun shape, press it slightly and reshape it.

Step 16: brush oil or pad anti sticking paper in the steamer, then put the steamed buns into the steamer, and finally ferment to twice the size. Steam over high heat for 15 minutes. Do not open the lid after steaming. Wait for 3-5 minutes.

Step 17: the rest of the steamed buns are not put into the steamer. Because the bottom of the steamed buns is sticky after fermentation, it is difficult to take them out, so it is necessary to sprinkle flour on the bottom.

Step 18: due to the soup, the bottom of steamed bun is easy to break, so take it out after a little cooling.

Materials required:

Dried plum vegetables: four (small)

Minced pork: 500g

Dried bamboo shoots: appropriate amount (foam hair)

Egg: one

Medium gluten flour: 300g

Dry yeast: 3G

Water: moderate

Warm water: moderate

Shallot: moderate

Ginger: moderate

Lard: right amount

Sugar: 5g (added to flour)

Salt: right amount

Cooking wine: moderate

Sugar: right amount

Soy sauce: moderate

Old style: moderate

Note: 1, no lard can be replaced by edible oil. 2. The purpose of adding oil and water in the process of beating the meat foam is to make the stuffing soup thick and juicy. 3. The salt in the dough material can also be omitted. 4. The amount of water added to the dough depends on the water absorption of the flour. Remember to add slowly, do not add all at once, in order to avoid excessive water, resulting in soft dough rotten. 5. When yeast meets with salt, the activity of yeast will be reduced, leading to fermentation failure, and sugar is added to make fermentation easier. 6. Steaming should be cold water on the pot, and pad anti stick cloth or brush layer of oil to prevent sticking. 7. Generally, the time is 3-5 minutes for a medium steamed bun. It depends on the size of the steamed bun. Do not open the pot immediately after steaming. Turn off the heat and open the pot 3-5 minutes later. The steamed bun is big and soft.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Mei Cai Sun Gan Da Rou Bao