Steamed buns with white gourd and fresh meat(dong gua xian rou bao zi )

Steamed buns with white gourd and fresh meat

Introduction:

"I was really surprised to get this trial opportunity for a long time. Bread has been made for several times, but it's the first time to make steamed buns with dough. It's also very useful. Let's taste my big bag of wax gourd."

Production steps:

Step 1: first add 210ml water, then add 350g flour, then press a small pit and add 1g yeast powder.

Step 2: first add 210 ml of water, then add 350 grams of flour, and then press a small pit, add 1 gram of yeast powder, the bread machine itself and the dough..

Step 3: the dough is ready to ferment.

Step 4: meat, onion, ginger, wax gourd peeled spare.

Step 5: add soy sauce, salt and chicken essence to the meat stuffing, stir well, and add peanut oil.

Step 6: add onion and ginger powder and stir well.

Step 7: cut the wax gourd into small cubes, add some salt to remove the excess water.

Step 8: add to the meat.

Step 9: stir well and the stuffing will be fine.

Step 10: knead the dough.

Step 11: pull it into a powder, press it flat and roll it into skin.

Step 12: pack in the filling and close the mouth.

Step 13: wrap the bun and wake up for another 15 minutes.

Step 14: drain the steamer, oil the drawer, put the steamed buns in, and leave some space.

Step 15: after boiling for 20 minutes, the steamed buns are ripe.

Step 16: delicious steamed stuffed bun with wax gourd....

Materials required:

Flour: right amount

Wax gourd: moderate

Meat stuffing: right amount

Yeast powder: right amount

Scallion: right amount

Chicken essence: appropriate amount

Old style: moderate

Ginger: right amount

Salt: right amount

Peanut oil: right amount

Note: 1, wax gourd water content is high, must use salt to remove excess water, otherwise filling will become wax gourd soup. 2. Smearing oil on the cage drawer is to prevent the steamed buns from sticking to the cage drawer. You can also use drawer cloth. 3. To wake up after making steamed bun is to make steamed bun skin softer.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Dong Gua Xian Rou Bao Zi