Chinese Food
Steamed bun with shredded radish
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When it comes to Yangzhou's delicious food, it's estimated that everyone can say skin water in the morning and skin water in the evening . Yangzhou's morning tea culture, even for the most critical people, can make you satisfied with your food. The most important thing in the morning tea is Yangzhou Baozi. All of them are exquisite products of connotation. Although the appearance is not fancy, there are many wrinkles that hide the firmness and reserve of Yangzhou craftsmen from generation to generation. The fragrant stuffing heart, chewing in the mouth, keeping the fragrance in the teeth, and everywhere you go, you can bring silk thoughts. -
Cooking ingredients
Cooking Steps
Step1:First use a little warm water to turn the yeast into flour. Then add the warm water into flour slowly. Stir into floccules. Leave 20 grams of water. Add again according to the state.
Step2:And into a smooth dough. The face follows three lights - face light, hand light and basin light. Cover with plastic wrap for fermentation. About an hour and a half.
Step3:During the dough fermentation, we began to peel the shredded radish. Put in half a spoon of salt to marinate the water.
Step4:The dough fermentation is completed. The hole can be poked without retraction.
Step5:Divide the dough into 40 grams. Cover with plastic wrap and wake up for about 15 minutes.
Step6:When you wake up, start making stuffing. Heat the pot and pour in a little oil. Stir fry the onion and let it off the fire.
Step7:Put in half a spoon of salt.
Step8:Put in a spoonful of sugar.
Step9:Pour in the soy sauce and color it.
Step10:Stir well with chopsticks.
Step11:Use a rolling pin to roll the dough into a thin skin around and a thick one in the middle.
Step12:Put a proper amount of filling into the dough, as shown in the figure.
Step13:For the first time, Baozi was wrapped. The pleats were less and thicker. But it can be seen that it was baozi ha
Step14:Sprinkle a little flour on the bottom of the wrapped bun to prevent it from sticking.
Step15:Put it into the fermentation tank for 38 degrees and wake up for 15 minutes.
Step16:When the water boils, put the steamed buns on the steaming drawer and steam for about 15 minutes.
Step17:It's finished. I have enough stuffing for my own bun.
Step18:
Cooking tips:1. If you think radish has a raw taste, you can blanch it with hot water to get rid of the raw taste. 2. If you want to have a good-looking bun fold, I think you need to practice more. I also did it for the first time, so I'm still in the process of practice. I'll tell you later that there are skills to make delicious dishes.
