Pork bun with potato and scallion(tu dou cong rou bao )

Pork bun with potato and scallion

Introduction:

"This is the fifth time to make steamed buns. It's also the worst one so far. The mistake has been clearly pointed out by my friends: the self-made powder has yeast in it. With boiling water, the yeast is dead, so the face doesn't grow. Upload to the menu, is to provide with my similar wood experienced children's shoes reference. Also hope to continue to get the direction of pastry experts. "

Production steps:

Step 1: peel the potatoes, remove the roots of scallions and wash

Step 2: remove the skin and bone of the meat (about half of the stuffing is used in the back)

Step 3: peel: 3 small bowls of baking powder

Step 4: knead the dough with warm water, cover it with plastic wrap and let it grow quietly. I made this mistake this time: I poured the boiled water into the bowl without adding cold water. After a while, I began to mix noodles. The result is no skin hair.

Step 5: dip the potato into the water

Step 6: finely chop the green onion

Step 7: cut the meat first and then chop it into puree. Add 1 teaspoon cooking wine and 1 teaspoon salt while chopping. Add a little soy sauce and chop well. Half of the mashed meat is used in this package.

Step 8: mix the mashed meat into the potatoes and scallions, put two spoonfuls of garlic chili sauce and one spoonful of vegetable oil, chop well and set aside

Step 9: after about an hour, the dough is ready. It's divided into different parts

Step 10: roll with a rolling pin into a thick skin in the middle and thin skin around,

Step 11: add a spoonful of stuffing,

Step 12: make a bun

Step 13: put it on the steamer shelf for a while. (wet gauze has been padded.)

Step 14: steam on the steaming rack with boiling water. It will be cooked in ten minutes, and the gas will come back to the pot.

Step 15: it's the fifth time I've made steamed stuffed buns. Although I've made progress and made a mistake, I've learned the common sense of making steamed buns from the messages of my warm-hearted friends. The heart is always grateful.

Materials required:

Self made powder: three bowls

Pork strips: a strip of peeled pork

Potatoes: two

Scallion: right amount

Garlic chili sauce: 2 teaspoons

Cooking wine: moderate

Soy sauce: moderate

Vegetable oil: 1 teaspoon

Note: 1, self-made powder, can not be mixed with heating water! Only ordinary powder can be mixed with hot water to make hot steamed buns. 2. It's better to mix the mashed meat, potatoes and scallions later. When the skin is rolled out, mix the stuffing well to avoid excessive water.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Tu Dou Cong Rou Bao