[Qinxiang carrot meat bun] steamed bun with meat and vegetable(qin xiang hu luo bo rou bao hun su da pei de bao zi )

[Qinxiang carrot meat bun] steamed bun with meat and vegetable

Introduction:

"I haven't made pasta for a long time. I made steamed bread once a while ago, and it's a bit addictive. I made steamed buns again these days. The sun is very good and the face is very successful. It seems that every time I call my mother and say that I've made steamed buns, she always asks me how my face is. The size of the steamed buns I make is not very big, about the size of my fist. I can finish it in two or three bites, but the shape is still fat and attractive. Invited a roommate to eat, also called a good friend, two girls eat together very satisfied, finally also ate my last ice cream, cooking the biggest sense of achievement is that others say eat ~ and noodles with milk, so the taste of steamed stuffed bun skin is fragrant soft, our side of steamed stuffed bun like steamed bun belt a little sweet, add sugar, don't like can not add. The stuffing of this steamed bun is the stuffing I often use for bacon, with diced celery and diced carrots. I have many friends who don't like these two kinds of vegetables, but they can accept them when mixed with meat stuffing. It's also a good way to eat more vegetables. You don't need to make steamed buns. It's delicious to eat with other dishes. "

Production steps:

Step 1: prepare materials.

Step 2: mix flour, yeast and sugar.

Step 3: pour in warm flocculent milk.

Step 4: knead into smooth dough, cover with plastic film and ferment.

Step 5: fermented dough.

Step 6: Mince Pork.

Step 7: dice celery and carrot.

Step 8: mix diced vegetables with pork, add seasoning, and stir in one direction.

Step 9: let the dough out of the air and cut into equal portions with a knife.

Step 10: cut face up, make a little circle with your hand and press it with your palm.

Step 11: hold the edge in your hand and roll it into a thin skin on the middle thick edge with a rolling pin.

Step 12: take a piece of skin and put the meat on it.

Step 13: slowly knead the pleats along a circle.

Step 14: wrap a circle and close the mouth. You can seal it directly or leave a small hole like this.

Step 15: wrap the steamed buns, cover them with plastic film and ferment them for the second time.

Step 16: Fermented steamed buns are lighter than before.

Step 17: steam steamed buns in cold water for 8-10 minutes. Cover and simmer for 3 minutes before opening.

Materials required:

Flour: 500g

Yeast: 4G

Sugar: right amount

Milk: moderate

Minced pork: 250g

Carrot: 1

Celery: 1

Corn kernels: right amount

Salt: right amount

Black pepper: right amount

Cooking wine: moderate

Soy sauce: moderate

Old style: moderate

Note: do not pour out the flour at the beginning, pour in a large part first, and add it slowly according to the water absorption when mixing the flour. During the second fermentation, the steamed buns will become bigger, so there should be enough space between them. Don't open the lid of steamed buns immediately to avoid skin collapse.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Qin Xiang Hu Luo Bo Rou Bao Hun Su Da Pei De Bao Zi