Fresh pork bun with radish and cabbage(luo bo bai cai xian rou bao )

Fresh pork bun with radish and cabbage

Introduction:

Production steps:

Step 1: turn the yeast into water at about 40 ℃ and let it stand for 10 minutes.

Step 2: mix flour, cornmeal, 1 teaspoon salt and 1 teaspoon sugar.

Step 3: pour the yeast water into the flour bowl and stir with chopsticks to make snow flakes.

Step 4: hand knead into a ball, knead to face light, basin light, hand light state. At this time, the dough surface is very rough.

Step 5: move to the chopping board and knead into a smooth dough.

Step 6: put the kneaded dough into a large bowl, cover it with plastic film, put it on the steaming grid, pour a bowl of boiling water under the steamer, and do not open fire. The temperature of water is used for the first fermentation. If it's summer, it can be fermented directly at room temperature.

Step 7: This is when we deal with the meat. Pork choose fat three thin seven pork is better, I seem to be a little fat.

Step 8: put pepper in a bowl, add boiling water and soak for 10 minutes.

Step 9: today's meat stuffing is chopped by myself, which is more chewy than the meat stuffing minced by machine. It feels better, too. When you chop the stuffing, add a piece of ginger and chop it into mud.

Step 10: cut the carrot into small pieces, blanch the cabbage with boiling water, pinch the water and cut into small pieces. I use small carrots from the local countryside, which taste more sweet.

Step 11: carrot, cabbage, egg, pepper water, salt, five spice powder, soy sauce, oil into the meat.

Step 12: mixed meat.

Step 13: the dough has been fermented for 1 hour, and it has grown two or three times.

Step 14: open the dough by hand, the internal pores are dense, there is a very beautiful wire drawing, so the dough is ready to use.

Step 15: take out the dough, knead the air, rub the long strips, and cut into suitable small dosage forms. Roll it into a bun skin with thick middle and thin edge. Remember not to roll the skin too thin. If it's too thin, it won't grow up. If it's steamed, it will become a dead end.

Step 16: put a large spoon of minced meat in the middle of the dough. What we eat at home is real, ha ha.

Step 17: turn the dough with the left hand and pinch out the fold with the right hand. You can't squeeze and clap a bag by yourself. In fact, the appearance is not particular about ha, I think, as long as there is skin and stuffing, it is steamed bun. What kind of package is also eating.

Step 18: is this bun real enough.

Step 19: the steaming mat is made of silica gel. It's not sticky at all. I think it's very useful.

Step 20: after all wrapped, pour two bowls of hot water under the steamer. It's better not to be hot. Put the steaming grid on, cover it and wake up for 25 minutes without firing.

Step 21: after 25 minutes of waking up, the bun is big again. Pour out the hot water in the pot and add cold water to steam again. I need to steam this kind of steamed bun for 25 minutes, and the small one will take about 20 minutes.

Step 22: don't open the lid after steaming. Cover for 5 minutes and then remove the lid, so the steamed buns won't retract.

Materials required:

Pork: 1000g

Cabbage: 250g

Carrot: 250g

Flour: 320G

Corn flour: 80g

Salt: right amount

Zanthoxylum: 20g

Egg: 1

Ginger: 1 yuan

Five spice powder: appropriate amount

Soy sauce: moderate

Oyster sauce: right amount

Yeast: 4 g

Sugar: right amount

Note: 1, steamed pure meat dumplings, meat is a tight mound, add vegetables after the meat is very loose, there will be a little soup, more refreshing. 2. Seasoning is added according to your own taste, which is similar to the seasoning for meatballs. 3. Now the temperature is relatively low. It takes a long time to make noodles at room temperature, and it's not good enough. It takes about an hour to make noodles with hot water.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Luo Bo Bai Cai Xian Rou Bao