Steamed buns with Scallion(jing cong rou bao zi )

Steamed buns with Scallion

Introduction:

"Jingcong, whether it's fried dishes or side dishes, is delicious, and the stuffing is excellent. Like onion flavor can try. Ingredients: 600g flour, 550G minced pork, 180g jingcong, 310G warm water ingredients: 3G yeast powder, 3G baking powder, 5g minced ginger, 2tsp Lake powder, 1tsp oyster sauce, 1tsp cooking wine, 2tsp soy sauce, 1tsp salt and proper amount of edible oil

Production steps:

Step 1: take a small amount of warm water from the main material, mix the yeast with water, and let it stand for 5 minutes.

Step 2: add baking powder to the flour, add yeast water and the rest of the water, and stir to form flocs.

Step 3: mix to form dough, cover with wet cloth or plastic wrap, and ferment in warm place.

Step 4: Chop scallion, add 1 tsp vegetable oil and mix well.

Step 5: chop the meat paste, add ginger powder, soy sauce, cooking wine, oyster sauce, salt and mix well.

Step 6: add scallion and mix well, then refrigerate until the meat is set.

Step 7: ferment the dough to 1.5 or 2 times the size.

Step 8: take out the dough and knead it into smooth dough.

Step 9: rub the strip, divide the dosage and roll it into thin edge and thick middle.

Step 10: put the meat in the middle.

Step 11: follow one direction and close up.

Step 12: make a good bun.

Step 13: do it in turn and let it stand for about 25 minutes.

Step 14: cook in cold water. When the steam comes up, steam for about 15 minutes and simmer for 5 minutes.

Step 15: lift the lid. First lift the small seam, then lift the whole seam.

Step 16: start eating.

Materials required:

Flour: 600g

Beijing onion: 180g

Yeast: 3 G

Ginger: 5g

Oyster sauce: 1 tsp

Salt: 1 teaspoon

Minced pork: 550G

Warm water: 310G

Starch: 2 tbsp

Cooking wine: 1 teaspoon

Soy sauce: 2 teaspoons

Edible oil: right amount

Note: 1, the amount of water absorption of flour is different, add water to leave a little, if the dough is too hard, you can use hand sticky water and then knead. 2. Add water and starch to the meat to make it tender, or add egg white or bone soup. 1 teaspoon starch mixed with about 2 tbsp water, Beijing onion has water, so less mixed some. 3. You can also add some vermicelli or Sanzi to absorb the soup, or after mixing, it is suitable to freeze in the refrigerator, so that the bag is easy to operate, but not hard to ice. 4. When steaming, simmer for another 5 minutes, depending on the size of the bun.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: onion

Chinese PinYin : Jing Cong Rou Bao Zi