Chinese Food
The soft and elastic meat buns
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I'm sure you're not new to baozi. Ordinary people often eat it. But if you buy it outside, you won't feel relieved. It's easy to make it at home. As long as you master the methods and skills, it's definitely better than the outside. And you can feel relieved.
Cooking ingredients
Cooking Steps
Step1:The flour is added with the old yeast white sugar lard to form a smooth dough. The noodles must be rubbed smooth. This is the basis of making a good bun. Put it in a warm place and ferment. Make it twice as big. Form a honeycomb in the middle. Chop pork and add seasoning to make dumpling stuffing. Refrigerate.
Step2:Put soda powder and a little flour on the chopping board and mix well. Add the dough. Rub it through. If it's a little sticky, add some dry flour.
Step3:The dough is divided into 26 grams of dough. It's round. Wake up a little. It's good for rolling.
Step4:Roll the dough into a thin skin with a thick edge in the middle. Pack the stuffing. Knead it into the shape you like. Put it into the steamer and wake up for 20 minutes. Steam for 10 minutes after boiling in hot water. Steam for 5 minutes after turning off the fire. Open the lid and open the food.
Cooking tips:If you want to make a soft and elastic bun, you still need to have methods and skills. First, you need to rub the dough hard until the dough is firm and smooth. Adding a small amount of soda can neutralize the sour taste after fermentation. Then soda can make the bun more elastic. Adding lard can make the bun whiter and smoother. And the steamed bun must wake up again. There are skills in making delicious dishes.
