Steamed bread with diced meat(rou ding man tou )

Steamed bread with diced meat

Introduction:

"Beijing flavor food, rouding steamed bread, is actually a disguised" meat bun "with noodles as skin and pork as stuffing. It was originally a staple food of Shandong cuisine. After going north to the capital, it was made into a beautiful shape and printed with patterns. It looks much more exquisite and beautiful than" steamed bread ". Do at home, no mold, non Festival printed on the pattern does not seem to be necessary. "Shouzhuo" is better than "Shouzhuo". It's made into a steamed bun with white and soft complexion, rich sauce flavor and delicious taste

Production steps:

Step 1: the pork is frozen to a little hard, sliced, shredded and finely diced;

Step 2: add soy sauce, cooking wine and sesame oil, stir evenly in one direction, and let stand for 30 minutes;

Step 3: finely chop ginger into powder;

Step 4: add sweet flour paste, sesame paste and soy sauce to the meat stuffing, and stir evenly in the original direction;

Step 5: add ginger powder and five spice powder, and stir evenly along the original direction;

Step 6: put it into a sealed container and smooth the surface;

Step 7: add sesame oil (except the amount), and cover the surface of meat stuffing thinly;

Step 8: cover the container and refrigerate for more than 4 hours.

Step 9: take out the meat stuffing from the refrigerator and warm it up before use;

Step 10: add salt, chicken essence and soy sauce, and a little sugar, still in the original direction, stir well;

Step 11: wash shallots and cut them into small pieces;

Step 12: put into a large bowl, add a little oil and stir well;

Step 13: put it into the meat stuffing;

Step 14: before using, mix the scallion and minced meat in the same direction.

Step 15: heat the milk in the microwave oven until slightly warm, and add yeast powder;

Step 16: stir evenly;

Step 17: put two cups of flour into a large bowl, stir with chopsticks and pour in milk yeast;

Step 18: stir into a uniform thick paste;

Step 19: cover with plastic film and ferment at room temperature until the batter is full of bubbles;

Step 20: add a small amount of flour to another cup several times;

Step 21: knead into a smooth dough. The dough is softer than ordinary steamed bread dough. You can increase or decrease the flour according to the situation;

Step 22: put it on the table, cover it with plastic film and cover it for 20 minutes;

Step 23: after 20 minutes, knead the dough into long strips;

Step 24: apply the agent and control the size by yourself;

Step 25: roll out the skin and make it thicker. What we do is steamed bread, not steamed buns;

Step 26: pack in the meat, not too much. This is steamed bread, not steamed buns;

Step 27: close your mouth like a bun;

Step 28: fold it down and make it into a steamed bread; after wrapping, cover it with plastic wrap and let it stand for 30 minutes;

Step 29: after steaming the steamer, put it into the steamer (oil the steaming pan or use steamer cloth), steam for 15 minutes, turn off the fire, and steam for 3 minutes;

Materials required:

Flour: 3 cups (600ml)

Instant yeast powder: 1 teaspoon

Milk: 250ml

Pork: 250g

Cooking wine: 1 teaspoon

Raw soy sauce: 1 teaspoon

Old style: 1 teaspoon

Sesame oil: 1 tablespoon

Sweet flour sauce: 1 tablespoon

Sesame paste: 1 teaspoon

Five spice powder: 1 / 2 teaspoon

Scallion: 150g

Ginger: 1 tablespoon

Salt: 1 / 2 teaspoon

Chicken essence: 1 teaspoon

Precautions: 1. Meat stuffing tastes better after long time marinating; 2. Don't mix the scallion well in advance, mix well before wrapping, otherwise the scallion will come out of the water;

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Rou Ding Man Tou