Chinese Food
Steamed bun with mushroom and soy sauce
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It's a good steamed bun. In fact, what we should pay attention to is that the first thing is to knead the dough. The proportion of water and flour should be just right. In addition, the dough should be kneaded evenly and then fermented. The fermentation temperature is about 30 degrees, which is better. It's about an hour. The second is the most important thing. That is to knead the dough again. When kneading, you should add some small ingredients into the dough to make it smooth. Then you can pack it. Then you can steam it after standing. Make sure that all the steamed buns are soft and successful. The third is the filling. It can't be all lean meat. How can it taste good if it tastes like firewood? If you want the filling to taste fresh and juicy, it's best to choose the meat with fat and skinny. You can put some water into the filling when you stir it. The filling with enough water will taste juicy. And my family's baozi. They all like to use soy sauce and meat. Then they add mushrooms as accessories. It's hard to eat such stuffing. It's really fragrant. No wonder
Cooking ingredients
Cooking Steps
Step1:Finished product drawin
Step2:Finished produc
Step3:Ingredients - 150g of old flour, 50g of corn flour, 120g of water, 15g of oil, 3G of yeast, 2G of baking powder. The first step is to make dough. All ingredients except baking powder are put into the basin. Water is slowly added and stirred to the broken cotton batt state. Then knead it to the state of three lights by hand, that is, basin light, hand light and flour light. Then cover the lid and ferment more than twice.
Step4:The dough that has been successfully fermented has a honeycomb shape when it is pulled open. Then we need to add baking powder. Then we need to continue to knead until the dough has no pores. Adding baking powder is the key to steaming the bun. No matter how you steam the bun, it won't collapse. It's very soft. Remember it. Then we need to knead it and divide it into small dosage forms.
Step5:After 10 minutes of relaxation, roll the dough into a middle thick edge bag, and then wrap a proper amount of filling. Press the skin with the thumb of your right hand. Then walk around and you will find the bun with pleats. I like to use soy sauce meat and diced mushroom as stuffing for steamed buns. It's fragrant and juicy.
Step6:Put the wrapped bun on the oiled steamer. Then put it in the pot and let it rest for about 15 minutes.
Step7:Then cool down the pot. Steam for about 15 minutes after steaming. Steam for 5 minutes after turning off the heat. Open the soft and delicious steamed buns. It's successful to follow my method. Zero failure. Learn quickly.
Step8:Let's see. Every success has no failur
Cooking tips:The specific way to make the minced pork with mushroom sauce is to cut the minced pork into small pieces. Then put a little oil in the pot and stir fry the minced pork. Add the powdered material, oyster sauce, soy sauce and sugar. Boil with proper amount of water and simmer for about 30 minutes. Refrigerate for half an hour after the juice is collected. Then add the dried minced mushroom and mix well. It's delicious. Delicious and successful steamed buns. Smooth kneading is the key. In addition, put some baking powder. The taste is more soft. All of them are successful. They will never collapse again. There are skills in making delicious dishes.
