Steamed Bun Stuffed with Juicy Pork(tang bao )

Steamed Bun Stuffed with Juicy Pork

Introduction:

"The soup bag soaked in vinegar has thin skin and fresh soup"

Production steps:

Step 1: mix the dough, rub it, rub it for a while, cover it with wet cloth and wake up for about 20 minutes

Step 2: cut the wake-up dough into small pieces and knead it round

Step 3: roll out soup foreskin (thick in the middle and thin at the edge, like dumpling skin, but thinner than dumpling skin)

Step 4: package soup bag, pay attention to fold more, this type is good-looking

Step 5: pinch with one hand and put with the other

Step 6: look at the pinched one

Step 7: put in the tray

Step 8: steam for 8 minutes

Step 9: put some vinegar and eat it

Materials required:

Pork puree: right amount

Flour: right amount

Ginger powder: appropriate amount

Onion powder: appropriate amount

Salt: right amount

Pepper: right amount

Soy sauce: moderate

Note: 1. Flour with high-precision flour, soup foreskin effect is better. 2. When steaming, like steamed buns, when the time comes, don't rush to boil, and then raise for a while, so that soup full, good-looking

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Tang Bao