Baked Chinese chive bun(kao jiu cai bao )

Baked Chinese chive bun

Introduction:

Production steps:

Step 1: add appropriate amount of yeast into flour, and then slowly add milk;

Step 2: knead into a smooth dough, cover it with plastic film and wake up at room temperature;

Step 3: add minced ginger, pepper, five spice powder, cornmeal, cooking wine and soy sauce to the meat stuffing, stir in one direction and marinate it;

Step 4: add chopped leek, salt, pepper and sesame oil, and stir in the same direction;

Step 5: knead the dough and divide it into the same size;

Step 6: roll the preparation into a round piece and wrap it in the stuffing;

Step 7: hold it with your left hand, lift it with your right hand and pinch it together to form a natural fold;

Step 8: put the steamed buns on the baking tray with oil on the bottom and let them stand for 10 minutes;

Step 9: put it in the preheated oven, middle and lower layers, 10 minutes; then take it out and put it in the middle layer, 5 minutes, so that the surface of the steamed buns will be yellow, and the hot steamed buns will be out of the oven.

Materials required:

Minced meat: 100g

Leek: 200g

Flour: 150g

Milk: moderate

Yeast: right amount

Ginger: right amount

Cooking wine: moderate

Soy sauce: moderate

Salt: right amount

Five spice powder: appropriate amount

Pepper: right amount

Sesame oil: appropriate amount

Note: 1. Milk and noodles are more nutritious, if you don't have them at home, you can use them directly; I usually put them in the refrigerator for cold storage and fermentation, so that they are suitable for the next morning; 2. Meat stuffing should be salted with seasonings, then add vegetables, add some salt and oil after vegetables, and seal the water of vegetables; pay attention to the direction of mixing when mixing; 3 After packing the stuffing, the left hand slightly nest, so that more stuffing can be put in; the right hand side up, while pinching forward, forming a natural fold; 4. Another quarter of an hour, put into the oil brush baking plate, 200 degrees, first in the middle and lower layer for 10 minutes; then in the middle layer for 5 minutes; so that the surface can be baked golden skin, if you don't like, directly in the middle and lower layer.

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Kao Jiu Cai Bao