Steamed buns with fresh mushrooms and meat(xian xiang gu rou bao zi )

Steamed buns with fresh mushrooms and meat

Introduction:

Production steps:

Step 1: 1. Mix warm water (about 30 degrees) with yeast.

Step 2: 2. Pour yeast water into the bowl with flour and sugar (the bowl with flour should be clean).

Step 3: 3. Blend into a smooth dough.

Step 4: 4. Chop shallots, mushrooms and pork into mud. Add the right amount of salt and sesame oil, stir well, and the stuffing is ready.

Step 5: 5. Ferment in a warm place for 2 hours in winter. Honeycomb is the best condition.

Step 6: 6. After fermentation, sprinkle flour on the table and knead it into a smooth dough. Rub long strips.

Step 7: cut into evenly sized tablets. Sprinkle a small amount of flour on the preparation, flatten it with the palm of your hand, and roll it into a disc with a slightly thicker center and a slightly thinner edge.

Step 8: 8. Put the mushroom meat stuffing into the dough.

Step 9: 9. Make a bun.

Step 10: 10. Ferment in a warm place for half an hour, drain into the drawer smeared with oil, steam in the steamer in cold water for 20 minutes, and then simmer for 3 minutes.

Step 11: 11. Delicious.

Materials required:

Yeast: 5g

Sugar: 15g

Warm water: moderate

Flour: 500g

Streaky pork: moderate

Scallion: right amount

Fresh mushrooms: appropriate amount

Note: 1 steamed buns before fermentation for a while will be more soft. 2. Turn off the heat and keep it dry for another 3 minutes. Open the lid. 3 flour 1 jin: half Jin made meat bun, half Jin made nut bun. 4 in winter, the room temperature is low, cover it with a basin, put 2 hot water bags beside the basin to keep warm, and wrap it with a quilt. It will ferment in 2 hours.

Production difficulty: simple

Process: firing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Xian Xiang Gu Rou Bao Zi