Autumn leaf bag(qiu ye bao )

Autumn leaf bag

Introduction:

"It's not difficult to make a bag of autumn leaves. What's more difficult is that the folds are well pinched and beautiful. After a little shaping, it becomes a leaf shape with a big tail and a sharp head. That's a beautiful one. Every time the steamed bag is not very satisfied, let's make do with it! Bao Bao has not been successful yet, comrades still need to work hard! "

Production steps:

Step 1: wash the kidney beans, blanch them in a pot, cool them in the air and cut them into pieces.

Step 2: Chop pork into meat, add water several times. Add minced ginger, salt, soy sauce, soy sauce, pepper powder, chicken essence, pepper powder and cooked oil. Finally, add minced green onion, mix well in one direction, and then add kidney beans before baozi.

Step 3: mix the flour and yeast, mix with water to form a smooth dough, and cover with plastic wrap. When the dough is honeycomb and has many small holes, the fermentation is completed. Wake up the good face knead, pull into small dosage.

Step 4: roll out the skin and pack in a lot of stuffing. Hold the dough with your left hand and squeeze the right dough into 2 cm with your right hand.

Step 5: knead a fold at the bottom and a fold at the top. Knead the patterns on both sides in turn until they reach the end. Twist them together by hand.

Step 6: put the green body into the pot and let it grow again in the warm place for about half an hour. Bring to a boil over high heat, change to medium heat and steam for 20 minutes.

Step 7: turn off the heat, hold for another 2 minutes, and then slowly lift the lid.

Materials required:

Flour: 500g

Kidney beans: 250g

Minced meat: 250g

Yeast: 4 g

Water: 250g

Salt: right amount

Soy sauce: moderate

Old style: moderate

Pepper: right amount

Chicken essence: appropriate amount

Pepper powder: right amount

Note: after kneading, the right hand can be gently pushed forward to make the dough wrinkle naturally. When kneading, pay attention to even.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Qiu Ye Bao