Steamed pork bun with white gourd(dong gua xian rou bao )

Steamed pork bun with white gourd

Introduction:

"Recently, we have opened a lot of chain soup bag stores here, and the business is booming, but the taste is really good, the dough is chewy, and the meat is juicy! We, who love to do food research, definitely want to imitate and surpass! Wax gourd is a summer seasonal dish, which is usually fried or stewed. Today, we used it to make a wax gourd meat bun. In order to increase the soup of meat stuffing, we used the method of water beating stuffing, coupled with juicy wax gourd. As expected, the effect is very good, and it is also fresh and juicy. And by my mother's praise, said and steamed bun shop has a comparison! Hehe, my heart is full of joy! "

Production steps:

Step 1: mix the main ingredients in a large basin and stir them into flocs with chopsticks

Step 2: then knead it into a smooth dough, cover it with plastic film and ferment

Step 3: this time to do meat, white gourd skin cut small Ding, pork chopped into minced meat

Step 4: add all the seasonings into the minced pork and stir well with chopsticks!

Step 5: soak half a bowl of pepper water in advance and add it into the minced meat

Step 6: stir in one direction at a time until the meat absorbs all the water, then add the next time

Step 7: add in diced wax gourd

Step 8: mix well and the meat is ready!

Step 9: make the dough about twice the size

Step 10: take out and knead well, then divide into small dosage forms of 35g each

Step 11: roll each one into a round skin

Step 12: wrap it with wax gourd

Step 13: put each one on the whole, cover it and ferment again for 15 minutes

Step 14: after the hair is done, put cold water into the pot and steam over medium heat for about 15 minutes. Turn off the fire and remove the lid 3 minutes later!

Materials required:

Flour: 260g

Water: 130g

Yeast: 1 teaspoon

Sugar: 1 teaspoon

White gourd: 145g

Pork: 145g

Soy sauce: moderate

Soy sauce: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Salt: right amount

Ginger powder: right amount

Thirteen spices: appropriate amount

Starch: right amount

Note: 1. Stir a small bowl of pepper water into the meat stuffing to make it full of water. It will be more tender and juicy after steaming out! 2. Choose 3:7 lean and fat meat to make meat stuffing!

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Dong Gua Xian Rou Bao