Chinese Food
Steamed stuffed bun with shredded radish
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Baozi, traditional Chinese pastry, the most common figure of breakfast in the north and the south of the river, and the filling is also colorful, meat, vegetable, seafood, sweet, salty and all inclusive.
Cooking ingredients
Cooking Steps
Step1:Prepare food materials. Wash radish and peel. Soak shrimp skin in water for 5 minutes. Control dry water. Wash onio
Step2:Wipe the radish with silk and change the knife into a small sectio
Step3:Marinate the shredded radish with salt for 5 minutes. Squeeze out the water. Dice the gluten. Mash the garlic and ginger. Cut the shallot into the scallion
Step4:Add oil in a hot pot. Put in the garlic and ginger sauce. Stir fry with small heat to produce red oil
Step5:Pour in the processed shredded radish. Stir fry until the water is almost dr
Step6:Add the gluten. Stir fry the shrimp ski
Step7:Pour in the delicious soy sauce and stir fry evenly with sal
Step8:Put the fried radish fillings into a large bowl and let it coo
Step9:500g of medium gluten flour, 5g of yeast, 250g of water in the mixing basin of the chef. Knead for 5min in the second gear. Knead the root of the hand vigorously. Knead more. Try to knead the dough smooth and delicat
Step10:Take out the dough and knead it a few times. Round and lon
Step11:Divide into about 40g dosage forms. Cover with safety film or preservation bag to prevent air dryin
Step12:Mix the cold radish fillings with onio
Step13:Flatten a dough. Roll it into a middle thick and thin skin
Step14:Face on left pal
Step15:Fillin
Step16:Press the filling in with the left thumb. Push the dough clockwise with the index finger and the right hand. Fold the edge of the dough anticlockwise with the right thumb and index finger
Step17:Wrapped bu
Step18:Put the wrapped bun for about 1 hour to wake up. The bun is obviously bigger. Press it down gently with your fingers. It feels soft and springback. It indicates that the fermentation is appropriate. Steam it in a boiling pot for 15 minutes. Turn off the heat and simmer for 2 minutes. Out of the pot
Step19:White and fa
Step20:Three at a tim
Step21:Kwai a large pot. Sealed bags, refrigerators. Freeze. Remove without direct thawing. Steaming hot. Quick breakfast storage grain
Cooking tips:Tips-1. Increase or decrease the water amount properly according to the water absorption of your own flour. 2. The flour should be fully kneaded, smooth and delicate. The steamed bun skin will be delicate. 3. The filling and flour agent are basically the same amount. That is to say, 40 grams of flour agent roll skin into 40 or so of the filling. This kind of bun skin thin filling is big. 4. Mature filling. After 1215 minutes of steaming, the flour skin will be ready for cooking.
