Chinese Food
Meat bun
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Cooking ingredients
Cooking Steps
Step1:Put the medium gluten flour, pure milk, egg and yeast into the mixing barrel. Start the chef and knead until the dough is smoot
Step2:Cover the dough with plastic wrap and ferment it to twice the size
Step3:In fermentation, we make meat stuffing. Chop the streaky pork and ginger slices together. Add in the raw soy sauce, old soy sauce, sugar, salt, sesame oil, corn oil, oyster oil, starch and water
Step4:Finally, add the onion. Stir it with the chef or chopsticks
Step5:The fermented dough is gently patted to exhaust. It is divided into 14 small dough. Round it
Step6:Take a small dough and roll it into a piece of dough with the thickness of the middle and the thickness of the four sides. Put in some meat filling
Step7:Wrap the buns and fold them until the dough is finished
Step8:Put a piece of oil paper under the bun to prevent sticking. Put it on the grate for the second fermentation. Ferment to twice the size. Steam in cold water for 25 minutes. Turn off the fire and simmer for three minutes before opening the lid.
Step9:Finished product drawin
Cooking tips:1. I can't eat all the steamed buns. After they are cooled, they are wrapped in fresh-keeping bags and placed in the freezer. When they are eaten, they are taken out for steaming. 2. When they are rolled flat, they can be sprinkled with a little powder. 3. The steamed buns must be padded with oil paper or painted with oil on the grate. 4. The chef I use is ACA North America electric dc850. It is powerful and convenient to operate. There are skills in making delicious dishes.
