Chinese Food
Big meat bun with coarse grain skin
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They all like coarse food and are reluctant to give up meat. Let's have some meat buns wrapped in coarse food. Kill two birds with one stone. Of course. The steamed buns made from whole wheat flour are more fragrant. But it is undeniable that the elasticity is not as good as the steamed buns made from refined flour or as sweet and smooth as the steamed buns made from refined flour. It depends on personal likes. Or it is good to choose the mixture of refined flour and coarse flour. The proportion can depend on hobbies. There is not much difference in practice.
Cooking ingredients
Cooking Steps
Step1:Prepare all kinds of spices. And whole wheat flou
Step2:Put soy sauce, salt, five spices, black and white pepper and oil in the meat stuffing. Stir in the same direction. When it's dry, put some mushroom water in it. Let it eat a small amount at a time. Then put it into the water. Until the meat stuffing is like congee. Then put the mushroom powder
Step3:Dough is kneaded and fermente
Step4:Wrap into buns. Ferment for 20 minutes. Steam for 10 minutes. Turn off the heat for 10 minutes.
Cooking tips:The meat stuffing must be stirred in one direction. You can choose a narrower and deeper container. I especially like the stew pot used for water separation and stewing. In this way, it has skills to stir the meat stuffing in a small radius and make it easier to cook.
