The delicious fresh meat is out of the oven(hao chi de xian rou da bao chu lu la )

The delicious fresh meat is out of the oven

Introduction:

"I haven't had a big bag of fresh meat for a long time. My daughter has been muttering in my ear that she wants to eat fresh meat steamed bread. After asking a friend, I bought the fermented powder, so I started my first experience of making steamed stuffed buns. Ha ha ha! I didn't expect it to be quite like that. After a quick bite out of the pot, the juice will flow out, and the taste of the long-time farewell package of fresh meat will come back. "

Production steps:

Step 1: dissolve the yeast in 220 grams of warm water, stir well and let stand for a while. (warm water should not exceed 40 degrees. Try it with your hands. It's a little colder than your hands.)

Step 2: pour the water with yeast into the flour, then stir it into flakes with chopsticks.

Step 3: sprinkle some flour on the chopping board and knead the batter for 15-20 minutes until the dough is smooth. Then put the dough into a bowl, cover with a damp cloth and ferment.

Step 4: when the dough is fermented, make the stuffing. Put the minced meat into a large bowl, then cut the scallion into powder, put it into the minced meat, then put cooking wine, soy sauce, salad oil, salt and a small amount of water in turn, and then stir the minced meat in circles with chopsticks until it doesn't stir and the minced meat is starched.

Step 5: at 25 ℃ for about 1 hour, when the dough is fermented to twice the original size, continue to knead it on the chopping board, let the air out, and then knead it for 15 minutes.

Step 6: after kneading the dough again, knead the long strips, cut out the dough one by one, and roll the dough into a round skin with a rolling pin.

Step 7: put meat in the dough and fold it in circles.

Step 8: after wrapping into buns, you can put them into the plate one by one. (it's better to put it on a steaming rack. I don't have a steaming rack at home in Germany, so I can only steam it on a plate)

Step 9: put cold water in the pot, then put the plate with steamed stuffed buns into the pot, bring it to a boil over high heat, steam it over medium heat for 15-20 minutes, and the delicious fresh meat can come out of the oven.

Materials required:

Minced meat: 500g

Medium gluten flour: 500g

Scallion: 1

Yeast: 5g

Soy sauce: 2 tbsp

Cooking wine: 2 tbsp

Salad oil: 1 tbsp

Salt: right amount

Note: 1. When kneading flour, add a little water, don't add too much at a time, otherwise the flour will be too thin and sticky. 2. I ferment the flour by the heater, so the fermentation is finished in 40 minutes. To see if the flour fermentation is completed, you can also poke a hole in the dough. If the hole does not retract, it means that the flour fermentation is completed. 3. When steaming, there should be more space between steamed buns, because in the process of steaming, the steamed buns will ferment again and become bigger. Because I left too little space, the skin between the two buns stuck to everything.

Production difficulty: ordinary

Process: steaming

Production time: 10 minutes

Taste: bitter

Chinese PinYin : Hao Chi De Xian Rou Da Bao Chu Lu La