Chinese Food
Steamed bun with fresh meat
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Mom called me to say I want to eat steamed buns. Sweet or salty? Sweet teeth can't stand it. Then eat fresh meat. It's just the next day off. Let someone buy meat in the morning. Mix the meat. It's been refrigerated for several hours. It's brine. Haha. There are still some pleats in the oven. There are still some. I'm serious about the pleats. The recipe can make about 35 buns. -
Cooking ingredients
Cooking Steps
Step1:Meat bought in the market. Please prepare the minced meat. Add all ingredients except water in the auxiliary ingredients. Stir clockwise evenly.
Step2:Slowly add about 15% water to the minced meat. Stir while adding. Let the minced meat absorb water. Stir for five minutes. Mix well. Cover with plastic wrap. Refrigerate for 12 hours.
Step3:Stir the mince. Prepare what the dough needs.
Step4:Put the sugar in the main ingredients into the kneading water. Use the hand beater to beat until the sugar melts.
Step5:Sprinkle yeast evenly. Let stand for 15 minutes. Activate the yeast. Slowly it will form a layer of foam.
Step6:Beat in the flour bucket. Pour in the flour. Slowly pour the activated yeast water into the flour. Mix with chopsticks one side down.
Step7:Stir into flocs. Then the cook machine starts to make noodles.
Step8:Beat the dough evenly for about 10 minutes in the 12th gear. Then take out the dough. Continue to knead on the kneading pad for a while. Knead the dough with smooth surface. Put it in a clean basin. Cover with plastic film. Put it in a warm place. 2528 degrees. Ferment for about 1 hour. The sun is good in winter. Let the dough bask in the sun. It doesn't take so long in summer. Pay attention in summer. Room temperature is OK. Time is shorter.
Step9:It's twice as big. Take out the dough. Knead the dough and exhaust the air. Knead the dough again.
Step10:Cut in half. Put the other half in a fresh-keeping bag. Put it in cold storage to delay fermentation.
Step11:Half of the dough. Rub it into long strips of uniform thickness. Use a scraper to cut it into 3540 grams of dosage. Finish half of the dough and make the other half.
Step12:Take a dose, dip it in flour, prevent sticking, press flat, take the dose left and right. Use a rolling pin to push the edge of the dose with your right hand, while pushing. Turn the dose with your left hand, and roll it all around to form a middle thick, thin and palm sized face.
Step13:Put on the meat. Novices can put less meat.
Step14:Hold the corner of the dough with your right hand. It's similar to the way of wrapping willow leaf dumplings. Lift the corner with your right hand, then turn it anticlockwise. It's similar to Z-shape. Pinch the corner of the dough in the anticlockwise direction to the first one. Pinch it at one side. Turn it around for help. As shown in the figure. The fold will come out. Pinch it to the end. Be sure to pinch it tightly. Goldfish mouth bun. Otherwise, it will spread when steaming.
Step15:Steame
Step16:
Step17:
Cooking tips:1. Stir the meat stuffing clockwise and refrigerate it. Steam it out for juice. 2. It's more ferocious. You can do it in half or 1 / 3. 3. The pleats should be squeezed tightly. The mouth must be tightened before there is a goldfish mouth bun. 4. Steam well. Wait 35 minutes before opening the lid. Be sure to move the lid horizontally and quickly to prevent water from dripping onto the skin of the bun. There are skills in making delicious dishes.
