Filling soup bag(guan tang bao )

Filling soup bag

Introduction:

"It's really delicious to drink soup. I've been thinking about making it at home, but I'm afraid I can't do it well. After asking many experts and referring to other people's practice, I finally decided to have a try today. Although there are a lot of dissatisfaction, we have finally taken the first step. The lesson is that the skin is a little hard, the rolling is not thin enough, and the stuffing is less. The jelly in the stuffing had better not have meat skin

Production steps:

Step 1: mix the dough well, knead it into a smooth and even dough, cover it with a wet cloth and soak for 20-30 minutes

Step 2: add pork, eggs, cooking wine and a small amount of ginger slices into the cooking machine and beat them into meat paste

Step 3: cut up the skin.

Step 4: mix the mince and pork, add soy sauce, flour and salt, mix well.

Step 5: knead the dough into long strips, cut it into potions and roll it into thin dough. Put in the stuffing and make a bun.

Step 6: wrapped bun.

Step 7: add water to the pot, bring to a boil, put on the drawer cloth, put on the bun, steam over high heat for five minutes.

Step 8: out of the pot, steaming.

Step 9: clip one, dip it with ginger vinegar, delicious.

Materials required:

Medium gluten flour: 300g

Water: 160g

Salt: 2G

Lean pork: 300g

Egg: 1

Ginger: moderate

Cooking wine: 10g

Jelly: 300g

Soy sauce: 10 grams

Raw powder: 10g

Note: the dough should be rolled a little thin to have a crystal like feeling. It's better to take out the skin after the skin is frozen.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: Original

Chinese PinYin : Guan Tang Bao