Chinese Food
How to share the bun in detail
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I haven't used up the remaining part of the pumpkin. I finally handled it properly yesterday. All the pumpkins were steamed and mashed into mud. After cooling, they were packed in bags and put into the freezer. If you want to use them, you can take them out and mix them directly in the ingredients. This method is a experience shared by a friend. It's worth learning from. At that time, I was depressed after opening the pumpkin. The weight is so much. I can't eat it all for a while. If it's not well preserved, it's easy to go bad. I took this trick of my friend to solve the problem. I took advantage of this momentum to deal with the pumpkin and made two more buns. I was very satisfied with the product. The skin is soft, the mouth feels a little elastic, the texture and the filling are just well mixed. Compared with the steamed buns made in the past, I feel that I have made a lot of progress. I want to share with my friends every experience. Although I am not a professional, what I know will be selflessly shared with my relatives who visit my Douwo~
Cooking ingredients
Cooking Steps
Step1:Pumpkin slices. Put them in a steamer and steam them in water. Or put them in a microwave ove
Step2:Add a little sugar, salt and mash while hot. Cool to about 40 ℃ and add yeast powde
Step3:Pour in flour. Mix wel
Step4:Knead it into a smooth dough, cover it with plastic film or clean wet cloth, put it into the microwave oven, cover the door and let it ferment naturally (the water storage tank in the microwave oven should have water, keep the internal humid environment. Without the water storage tank, you can use a cup to hold a little water on the inside) or put it on the steamer without firing. Cover the pot cover and ferment naturally.
Step5:Prepare stuffing in the process of noodle making - Chop fat and thin pork. Prepare carrots, baby vegetables and dried onion
Step6:Add salt, oyster sauce, sauce, chicken powder, soy sauce, starch and sesame oil to minced mea
Step7:Stir evenly. Use chopsticks to stir in one direction. Marinate for a while
Step8:Wash and shred vegetables. Drain wate
Step9:Peel and chop the dried onion. Add it to the meat filling. Mix agai
Step10:Add shredded vegetables. Put on disposable gloves. Mix the stuffing well
Step11:After 2 hours, the dough is fermented to twice the siz
Step12:Sprinkle some dry flour on the chopping board. Take out the dough and knead it repeatedly. If it feels particularly wet during the process of kneading, it will stick to the chopping board. You can sprinkle some more dry flour. Squeeze out the bubbles in the dough. About 20 minutes. The dough for making steamed buns should not be too dry. Try to be soft. The steamed buns are soft and flexibl
Step13:Take out part of the dough and knead it into a thick dough stick. Put the rest of the dough into the basin. Cover it with a wet cloth to prevent it from cracking
Step14:Cut the same size of facial preparation
Step15:Roll it into a thin and moderate ski
Step16:Filling i
Step17:Wrap it up. Close it up (it's not beautiful. Studying hard ~
Step18:Put a layer of oil paper on the steaming rack. Put in the stuffed buns. Reserve space between each steamed stuffed buns. Prevent the steamed buns from deforming after being steamed. Cold water into the pot. Do not rush to open the fire. Cover the lid of the pot. Once again, wake up in the pot for 15 minutes. Turn on the small steam and steam the steam for 15 minutes.
Step19:After steamed bun, turn off the fire and simmer in the pot for about 10 minutes. Open the lid of the pot. The big plump bun appears in front of you. Success.
Step20:Finished produc
Step21:The meat is tender and juic
Step22:The skin is soft and the muscles are smoot
Cooking tips:When kneading the dough, try to knead it as soft as possible. The soft hand is a bit like chewed bubble gum. It also feels like the earlobe. The bun tastes good. When the temperature of pumpkin puree drops to 30-40 ℃, yeast powder can be added. If it is too hot, the active yeast will die. There are skills in making delicious dishes.
