Meatloaf(rou bao )

Meatloaf

Introduction:

"The first time I learned to make steamed stuffed buns, I felt that it was a little difficult to make dough! Good taste, good taste! "

Production steps:

Step 1: 1. Put about 5-8g of dry yeast powder into a bowl, heat up the water, and then knead the flour and yeast water together to form a dough. After kneading the dough, let it stand for two hours.

Step 2: put a little sugar, salt, cooking wine, ginger and pepper into the meat stuffing, and then stir it! After mixing, add the watered vegetables (marinate the vegetables with a little salt and squeeze them dry)

Step 3: 3. When the dough is twice the original, the dough is ready. Continue to knead the dough. After kneading long strips, divide the dough into even ingredients. Then roll the dough into a round shape and wrap it in the meat. Fold your fingers along the edge of the dough and pinch it together at the end. Then steam it for 20 minutes. After 5 minutes, you can eat it!

Step 4: steamed buns on the pot ready to start steaming, to watch the time.

Step 5: steamed buns make your mouth open!

Materials required:

Flour: 1kg

Meat: moderate

Vegetables: moderate

Lentinus edodes: right amount

Ginger: right amount

Scallion: right amount

Sugar: right amount

Soy sauce: moderate

Wine: moderate

Pepper: right amount

Water, dry yeast powder: appropriate amount

Note: 1, face time at least not less than two hours! (spring and autumn season) 2, steamer water must be sufficient! Steamed buns with meat take longer to steam.

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Rou Bao