Chinese Food
Steamed bun with shepherd's purse
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The shepherd's purse that I was thinking about finally arrived. I still remember the buns with all kinds of fillings from my mother when I was a child. Among them, the one with shepherd's purse fillings is also my favorite. -
Cooking ingredients
Cooking Steps
Step1:Start mixing the flour. Soak the yeast powder in the warm water of about 30 degrees and pour in the right amount of flour. You can also use the chef's machine and the flour. Remember not to have too much water. Don't be too soft.
Step2:It's done. Soon. Ferment in the warm place
Step3:Wash and blanch for 2 minutes.
Step4:Chopped shallot
Step5:Many spices are poured into the minced meat. I minced them myself. I can't accept it without washing and mincing outside.
Step6:It takes about 10 minutes to add a small amount of water in several times during the mixing along one direction. It is an individual activity.
Step7:Put Sophora into the meat stuffing and stir evenl
Step8:It will not come out with flour when you put your fingers in it. The dough will not rebound or slightly rebound. It should be twice as big.
Step9:All honeycomb
Step10:Start kneading
Step11:You can knead it until it's cut without honeycomb. My daughter says it's individual.
Step12:Divide it into small Jizi and roll out a circle with thick middle and thin side
Step13:Pour in the filling. Knead the pleats with your right hand. 6 stops. Knead 1824 pleats
Step14:Pinche
Step15:Brush the castor with oil or put the cloth on the castor. Wake up for 2030 minutes. Close the cover
Step16:Steam on high heat for about 15 minute
Cooking tips:You can put the condiments if you like. There are skills in making delicious dishes.
