Chinese Food
Steamed bun with fresh meat
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Because I only put salt, oil, onion, soy sauce and egg white into the fresh meat stuffing for the kids. If you think it's light and tasteless, you can add other ingredients ~ -
Cooking ingredients
Cooking Steps
Step1:Add yeast to the milk and stir until it melts. Add it to the flour slowly (because the water absorption of flour is different, so add milk slowly. The dough is soft and hard, which you can control by yourself
Step2:Mixed dough cover fresh keeping film fermented to One point five Double big (pay attention to fermentation. It's not like making bread. The bun dough will be sour if it's over fermented
Step3:When the dough is fermented, it can be mixed with mince (I'm lazy. The supermarket buys the ready-made mince to taste by myself) only with oil, salt, onion, soy sauce, egg white and a little chicken powder
Step4:Now the room temperature is about 40 minutes in summer (depending on the weather
Step5:The fermented dough is divided into 12 small dough with uniform size and the plastic film is relaxed for 10 minutes. The loose dough is rolled into a round piece the size of a dumpling ski
Step6:Put some meat into it and make the pleats. Ha ha It's not good for the disable
Step7:Wrap and put the steamer in two rounds for about 20 minutes (extended time in winter) without firin
Step8:Steam for 15 minutes after the second engine is finished. Don't rush to take it out. After the fire is turned off, it needs to be stuffy for 35 minutes before cooking
Cooking tips:Steamed steamed buns of milk and noodles will be white and appetizing. You can also use water. If you use water, you need to reduce the amount by about 125g (it is also added slowly to prevent the dough from being too thin). You have skills in making delicious dishes.
