Steamed buns with fresh meat(xian rou bao zi )

Steamed buns with fresh meat

Introduction:

Production steps:

Step 1: turn the yeast to 35 ℃ and let it fully activate

Step 2: add white sugar into flour and stir well (white sugar is helpful for fermentation)

Step 3: pour the yeast water into the flour and stir well

Step 4: add warm water to the flour, little by little, and stir while adding, until it is snowflake like

Step 5: knead the dough until smooth (about 15-20 minutes)

Step 6: cover with plastic film and put the basin in a warm place for fermentation

Step 7: while waking up, prepare the stuffing, chop the meat into stuffing, add ginger, cooking wine, soy sauce, vinegar, salt, sugar, chicken essence, pepper and sesame oil to make it taste good, then add appropriate amount of water into it and stir in one direction

Step 8: the face hair is twice as big as the original volume, and there is a lot of honeycomb tissue inside, so the face hair is good

Step 9: take out the dough and knead it into long strips

Step 10: lower the dough into a uniform small dosage form

Step 11: roll the dough preparation into a thick dough in the middle and thin around

Step 12: pack in the right amount of meat

Step 13: knead out the fold and close the mouth (the meat is easy to be cooked in this way)

Step 14: put the steamed bun in the steamer for 20 minutes, put it on the pot with boiling water and steam it for 20 minutes

Materials required:

Flour: 1000g

Yeast: 15g

Sugar: 30g

Aluminum free baking powder: 10g

Pork: 750g

Shallot: a little

Ginger: right amount

Soy sauce: 3, 4 spoons

Salt: 1 tbsp

Sugar: 1, 2 tbsp

Chicken essence: a little

Pepper: a little

Sesame oil: a little

Cooking wine: a little

Vinegar: 1 teaspoon

Note: 1. The ratio of yeast consumption and flour is 1:100, that is, about 5g yeast is used for 500g flour. Now the weather is cold, I put more yeast, and the consumption can be reduced in summer. 2. The yeast should be boiled with warm water, and the temperature is about 35 degrees, which is the most conducive to yeast activation. 3. Sugar is to help fermentation, and there is no need to eat sweetness. 4. Baking powder is also helpful for hair If you consider the health factors, you should choose baking powder without aluminum foam as far as possible, Although I don't know if it's absolutely safe, it's better. 5. Warm water and noodles should be used in winter, and the temperature is about 35 degrees. It can ferment faster. 6. The dough must be kneaded very smoothly, so that the steamed buns are beautiful and taste better. 7. The dough should be put in a warm place and fermented to twice the original volume. The temperature now takes about three hours 8. The steamed buns need to be fermented twice, so that the steamed buns will be more noisy and soft, without the feeling of dead face. 9. Don't open the cover immediately after steamed buns are steamed. Be sure to steam for 2 or 3 minutes. Once steamed, the cover will be opened, and the steamed buns will retract immediately, but if the steaming time is too long, the steamed buns will stick to the bottom. 10. If you like, you can add some big ingredients or pepper water when mixing stuffing, It's more fragrant and rich

Production difficulty: Advanced

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Xian Rou Bao Zi