Chinese Food
Pork and scallion buns with one drop of oil and one basket of oil
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Since I said cooking in the summer, I'll continue to steam today. What's the steam? Steamed bun. I just had the roast wheat with beef filling. This time I made the steamed bun with pork filling. But my family all like the onion filling. So this time I made a pork and onion filling. Steamed bun mainly grasps the proportion of flour and water. The amount of water is half of the amount of flour. The amount of water is too much and the flour is not good. Then there is the proportion of yeast and flour. The general yeast control is 1% of the amount of flour. Then some students will ask whether to use high sugar resistant yeast or ordinary yeast. As long as it is not to make sweet bread, ordinary yeast powder is OK. How to master the total sum of sum? Generally speaking, the total amount of dough is about 350 grams, which is the amount of one person. In this way, you can calculate how many noodles you need to prepare to pack several people at a time. Take my family as an example, I pack five people's bags at a time. The total weight of the dough I prepared and prepared is 3.5 Jin. I may also have more noodles
Cooking ingredients
Cooking Steps
Step1:Let's pat the ginger first. It'll be ready for use after about 300g of normal temperature water is put into it and soake
Step2:Pork is a kind of meat with the front leg close to the neck of the pig. It's fat and thin. The meat stuffing is mixed with salt and sugar, and then it's whipped in one direction by hand. After the initial whipping, add the old and the raw. The purpose of adding the old and the raw is to improve the freshness and color. Stir evenly and add ginger water in several times. Continue to stir in one direction (so that the meat will produce a kind of colloid. The meat stuffing will be soft and tender). After the meat stuffing is stirred, grab it and beat it for several times, so that the meat stuffing has a better sense of Q elasticity.
Step3:Wash and cut scallion into pieces. Don't cry when cutting scallion. Ha ha ha. Pour the chopped green onion into the meat filling. Use your hands to grasp it in one directio
Step4:The meat filling is very gelatinous. The prepared fillings can be refrigerated and served well.
Step5:Yeast can be self digested by pouring into water first (Chang Wenshui can. In winter, it is better to use 2530 water to dissolve yeast
Step6:Pour the self dissolving yeast water into the flour tank of the chef's machine. Then pour in the flour. Start the low-speed mixing until there is no dry powder. Then beat for 2 minutes at a medium speed
Step7:And make a smooth doug
Step8:Cover the surface of the noodle jar with plastic wrap and ferment it to twice the size at room temperature of 25.
Step9:Sprinkle dry powder on the surface of the panel. Take out the dough. Exhaust and knead evenly to divide the facial preparation
Step10:Split into about 3540 grams of a facial preparatio
Step11:Beat fla
Step12:Roll it with a rolling pin. The middle thick circle is about 10cm in diameter
Step13:Then take a proper amount of pork and onion stuffing, put it in the middle of the pastry. Hold the pastry and stuffing with one hand in a nest. Lift the edge of the pastry with the other hand. Wrap more than 18 folds anticlockwise and close slowly
Step14:After wrapping, cover the surface of the bun with a damp cloth. At room temperature of 30 ℃, carry out the final wake-up hair for 1520 minutes. If the temperature is not high enough, try to find a way. Otherwise, the wake-up hair will take at least 1 hour. Wake up to the surface of the dough to relax the q-bomb. It is OK to have obvious swelling. Put the steamed buns on the steaming drawer at intervals. Steam for 15 minutes after boiling in cold water. Don't open the cover immediately after turning off the fire. The cover will shrink and fold. Cover the cover and simmer for 5 minute
Step15:
Step16:
Cooking tips:The students who pay attention to the stuffing I mixed will find that a drop of oil is not put in. But when eating, they should be careful to scald it to the mouth, because the stuffing will come out with a bite of oil. This is my recipe for stuffing. You can't afford to buy a bag. You can't buy the bag. Ha ha ha. Have you ever wrapped a bun? How do you mix the stuffing? How do you make dough? The students who use my method to do baozi hand in their homework. Welcome to exchange comments in the message area. Share every meal I make for my family every day. Like you who share my food. Don't forget to share and collect my recipe. More welcome to pay attention to me. I will continue to share my food production to you. There are skills in making delicious dishes.
