Filling soup bag(guan tang bao )

Filling soup bag

Introduction:

Production steps:

Step 1: choose fat 3 thin 7 pork, wash, peel. Fine cutting: first cut the meat into small pieces. Rough chopping: because of the careful cutting, simple chopping is OK.

Step 2: water filling: first add a little cold water, stir along a direction; then add water, and then stir. Add at least 50% water. The main point is to add a small amount each time. Finally, the meat is sticky. Add minced ginger, salt, sugar, chicken powder, pepper and soy sauce to the meat.

Step 3: stir it well and refrigerate for more than 1 hour.

Step 4: take out the frozen minced meat and add chopped green onion.

Step 5: stir it evenly.

Step 6: add yeast powder to flour, add appropriate amount of water and flour spike. Knead it into smooth dough, cover it with plastic film, and let it grow for about 30 minutes. Half dough

Step 7: take a piece of dough and make it into a uniform dough.

Step 8: roll the dough into a thick middle and thin edge.

Step 9: take a piece of dough and put in the meat.

Step 10: turn and fold it into a bun shape. And wrap them in turn.

Step 11: Boil the water in the pan and put in the rough bun.

Step 12: steam for 8 minutes after SAIC. Turn off the fire and remove the cover in 3 minutes.

Step 13: take out the pot and put it on the plate.

Materials required:

Flour: 400g

Yeast powder: 1g

Pork: 400g

Salt: right amount

Sugar: right amount

Chicken powder: right amount

Pepper: right amount

Soy sauce: moderate

Scallion: right amount

Ginger: right amount

Note: there are three ways to fill soup: 1, water filling, soup by the water into the embodiment; 2, with meat frozen filling. 3. When wrapping, put a piece of jelly.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Guan Tang Bao