Chinese Food
The bun looks good. It's all folded - pork bun
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As the saying goes - steamed buns are delicious. They are not folded. But they want to say - the bun is beautiful. It's all on the fold. Baozi fold. It's the biggest headache for both of them. Because I'm not good at it. I've seen a lot of videos. I found that it's easy for people to knead and operate by themselves. Therefore, I can only comfort myself in this way - the steamed bun is delicious, not folded. Today, I'd like to introduce a super simple, but delicious pork stuffing method. Children's shoes with bad pleats must come and see if they can move back to face. It's up to them. There are children's shoes that say my bag looks good. In fact, I chose the most beautiful one and put it in the open. Today's stuffed bun is made of pure meatballs without any other vegetables. A lot of food needs to use meat filling. To make meat filling more delicious, you need not only skillful seasoning. The most important thing is the mixing of ingredients and water. Today 's stuffed bun is filled with meat. Both of them stir in the water soaked with green onion, ginger, pepper. It can not only lift the fresh taste and remove the peculiar smell, but also the pig
Cooking ingredients
Cooking Steps
Step1:Heat the yeast powder. Put in the flour. Stir to form a ball. Standing fermentation.
Step2:I'll buy the pork stuffing and chop it into mud with a knife. (pork filling is used to save time. It's better to use pork personally.
Step3:Minced meat. Put it in the basin. Add salt, soy sauce, white pepper and a little sugar (to improve the taste).
Step4:Spring onion, ginger and prickly ash are fragrant with hot water. They are dried and filtered out. Slowly stir the ingredients into the pork filling.
Step5:When mixing, make sure to stir in one direction. Stir in the feed water in several times until the meat paste is sticky. (my chef's machine. For the sake of convenience) the pork stuffing is very sticky and soft.
Step6:Take out the dough and knead it into a smooth dough.
Step7:Pull it to the right size. Press.
Step8:Roll them out to form a thick and thin foreskin.
Step9:Take a bun and fill it with meat.
Step10:The right thumb and index finger hold the bun skin. One fold and one fold are piled up to press. While pinching, the face skin is pulled. Knead in turn. Finally, close up.
Step11:Wrap it in turn. Let it stand for 15 minutes.
Step12:Put enough water in the steamer. Steam the castor with oil or put the steaming cloth soaked in water. Put the steamed bun into the steamer. Reserve enough space. Place the fermented buns and stick them together. Fire. Steam for 1015 minutes according to the size of the bun. Turn off the fire and simmer for 5 minutes. Open the lid.
Cooking tips:1. Baozi dough can be softer than steamed bread dough. It's easy to lift the pleats. 2. Buy pork stuffing and chop it off the shelf. It can save time. 3. Stir fried green onion, ginger and pepper in hot water. It can make the fragrance quickly. 4. In the process of mixing the feed water, always follow the same direction, keep stirring, and stir it in several times. Make sure to keep the viscosity of the pork filling. 5. If you stir enough water into the stuffing, the taste will be softer and tender. However, you should pay attention to the soft stuffing. It's not good. Don't fill too much stuffing at one time. 6. If there is no fermentation space, the fermentation effect will be affected. There are skills in making delicious dishes.
