Steamed bun with mushroom and fresh meat(xiang gu xian rou zheng bao )

Steamed bun with mushroom and fresh meat

Introduction:

"Beginners, in the process of groping, record the details of their own cooking, the successful ones and the unsuccessful ones, and share with you the little experience. Welcome your valuable opinions and food experience. I've always wanted to buy an oven, but at the last moment I stopped! First of all, Chinese pasta is almost done. Consider baking! Steamed bread with mushroom and fresh meat

Production steps:

Step 1: mix noodles: < br > < br > 1. Turn on yeast powder at 37 ℃ for 5 minutes. It's not too hot.

2. Mix the flour and sugar evenly, sprinkle the water of yeast powder into the flour evenly, and stir with chopsticks.

3. Knead the flour into a smooth dough and wake up for about an hour. Hair to twice the size, pull a piece, appear honeycomb is good hair. Or stick with chopsticks, can be very dry out, the hole will not be adhesive is good.

Step 2: 4, again and face, this process is exhaust. It takes about ten minutes to wake up. < br > < br > 5. Divide it into several large pieces, take one of them, knead it into long strips, and divide it into small dosage forms, which are slightly larger than those for making dumplings. Roll it into a thick disc in the middle and thin around

Step 3: mix the stuffing: < br > < br > 1. Wash the mushrooms and soak the hair. Don't throw away the water for soaking mushrooms < br > < br > 2. After soaking mushrooms, cut them into small pieces and reduce the size of corn. Green onion, ginger, chopped.

Step 4: 3 mushroom water take the part without impurities on it, put a few Chinese prickly ash into it, boil it into Chinese prickly ash water < br > < br > 4. Put the meat stuffing into Chinese prickly ash water, stir it along one direction, the stuffing is slightly viscous. Add oil, cooking wine, steamed fish, soy sauce, chicken juice and salt, and continue to stir. Finally, add sesame oil.

Step 5: baozi: < br > < br > 1. Take a piece of stuffing and wrap it in the middle of the skin, then close it along the edge of the skin to make baozi.

2. Stick a little dry flour on the bottom. Put the steamed bun on the chopping board, cover it with both hands and rotate it on both sides to make it grow high, otherwise the steamed bun will be very flat. Make all the steamed buns that can be put into the steamer. If there are too many steamed buns, you can't steam them in one pot. You can make the rest later. Avoid dry prepuce.

3. Steam drawer put wet cloth, buns stack neatly, leaving a gap in the middle

Step 6: cool the pot under water, steam for half an hour, then stop the fire and cover it in the pot for 5 minutes. It would be better to have bamboo steamers.

The ratio is 21 steamed buns. I can steam 14 in two steamers. There are still seven steamed buns left when the first pot is coming out. The first pot out of the pot into, because the water has been boiling, only 25 minutes to steam

Step 7: cool the pot under water, steam for half an hour, then stop the fire and cover it in the pot for 5 minutes. It would be better to have bamboo steamers.

The ratio is 21 steamed buns. I can steam 14 in two steamers. There are still seven steamed buns left when the first pot is coming out. The first pot out of the pot into, because the water has been boiling, only 25 minutes to steam

Materials required:

Medium gluten flour: 600g

Minced meat: 400g

Dried mushroom: 25g

Yeast powder: 6g

Warm water: About 250g

Scallion: 35g

Ginger: 30g

Sugar: 5g

Chinese prickly ash: how many

Oyster sauce: right amount

Cooking wine: moderate

Steamed fish soy sauce: right amount

Sesame oil: appropriate amount

Salt: right amount

Chicken juice: right amount

Note: 1. When fermenting flour, the purpose of putting sugar is to make the flour grow faster. This amount will not be sweet. 2. If you like to eat meat as much as I do, the stuffing must be diluted with water, otherwise the finished product will be a very hard and dead meat pimple! 3. This amount, I steamed 21, still feel a little big! You can try steaming it down. But that might leave the stuffing. You can try to put more flour in. Or the rest of the stuffing, use it to make pie! It's delicious, too! O(∩_ O ~ 6, more noodles steamed into steamed bread, more stuffing made into pie ha! 7. Special reminder, special reminder!! If you can't finish steaming in one pot like me, continue steaming in the second pot, in addition to reducing the time, you must pay attention to adding more water! I forgot to add water, so that the water finally dried up and the bottom of the pot was black. Amount····

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Xiang Gu Xian Rou Zheng Bao