Double color steamed stuffed bun (stuffed with pork, pickles and dried bamboo shoots)(shuang se bao zi zhu rou pao cai sun gan xian er )

Double color steamed stuffed bun (stuffed with pork, pickles and dried bamboo shoots)

Introduction:

"I used to make steamed buns with self-made flour. This year, I started to make steamed buns with yeast. This time I read flyer's diary and learned how to do it. Thank you for the wonderful contribution of this website and friends of gourmet world. "

Production steps:

Step 1: measure a bowl of medium flour in a small bowl

Step 2: mix Angel yeast powder and yeast companion with warm water

Step 3: pour the blended water into the flour slowly

Step 4: draw the flour into flocs

Step 5: knead, fall, repeatedly knead, knead into a smooth dough, seems to do the best this time: basin light, hand light, face light. Cover the dough with plastic wrap and let it grow for more than two hours at room temperature

Step 6: another portion of dough: similarly, measure a small bowl of medium flour, add black sesame powder, add another portion of blended yeast water, cut into flocculent and knead into smooth dough, cover it with plastic film to make hair, all of which are omitted

Step 7: prepare the stuffing: wash the pork,

Step 8: take out the pickles and rinse them,

Step 9: chop the pork into mud,

Step 10: cut pickles into small pieces,

Step 11: take out the diced wild bamboo shoots in the refrigerator

Step 12: add the diced pickles and dried wild bamboo shoots into the mashed meat, salt, cooking wine and vegetable oil, and stir evenly.

Step 13: check that the dough is ready,

Step 14: add some dry powder and knead it for a few minutes. After exhausting, knead it into long strips. The two-color noodles are closed,

Step 15: divide the ingredients into small pieces, roll them into small pieces and fill them with stuffing,

Step 16: wrap the steamed buns one by one, put them into the oiled steamer and continue to stir for a few minutes

Step 17: but when I checked later, I found that the skin of the steamed bun had sunk in from the small eye of the steaming rack, so I put the vegetable leaves on it again. Cover and steam in cold water for 20 minutes,

Step 18: when the steam falls back naturally, dip your hand in cold water and take out the steamed stuffed bun.

Materials required:

Flour: two small bowls

Black sesame powder: small half bowl

Pork leg: moderate

Kimchi: Three

Angel yeast powder: about two teaspoons

Angel yeast Companion: about a teaspoon

Dried wild bamboo shoots: a little

Table salt: two teaspoons

Soy sauce: moderate

Vegetable oil: 1 teaspoon

Cooking wine: moderate

Note: 1, about how to prevent sticking in the steamer, I tried a variety of methods, at present, I think it is the best vegetable leaf. Gauze is still easy to adhere to steamed stuffed bun; Zongye needs to be cleaned, and it's a pity to throw it after use; if you brush oil, the skin will sink from the small hole in the steamer. Further exploration is needed to improve the skills. 2. Steamed buns in cold water or hot water? I decided to steam in cold water after Baidu. Reason from Baidu know: traditional hair hot water pot, so you can avoid hot gas smoked soft couch steamed stuffed buns. When the yeast dough is cooked in cold water, the texture of the yeast dough is relatively hard, not afraid of fumigation collapse, and it can be further fermented in the process of gradually rising water temperature.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Shuang Se Bao Zi Zhu Rou Pao Cai Sun Gan Xian Er