Chinese Food
[steamed pork bun with mushrooms]
(91650 views)![[steamed pork bun with mushrooms]](https://cp1.douguo.com/upload/caiku/7/f/1/yuan_7f4153126cf06ad51c3c94380ee4ac21.jpeg)
Another mother's day and father's day are coming. When I was a child, I loved eating meat buns made by my mother. There are several tastes. They are very delicious. We like to eat pasta and bread because mom can make a good pasta. My mother's hand is very handy. She can toss delicious food, pasta, car clothes, knitting sweaters, wool pants, planting flowers and so on. Everything is exquisite and beautiful. 100 likes. Mom is really smart. She can do anything. She can pick it up. Now we are growing older and older. It's time to toss more delicious food to honor our parents. Let them rest and enjoy more. Today, we toss a mushroom and meat stuffing. This time, we add autumn ear. The taste is richer. Specially made for the elderly. So choose the proportion of 9 lean meats and 1 fat meats. I'll send them to my parents later. I wish mom and dad a happy holiday. Health and longevity. The recipe about baozi has never been shared. I'll sort it out and share it with you by the way today. -
Cooking ingredients
Cooking Steps
Step1:Material collection drawin
Step2:Put all the ingredients of the dough into the liner of the bread machine in turn. First, choose to knead the dough once, and then choose the kneading fermentation function. The time is about one point four zero Hours.
Step3:When making dough, make stuffing. Peel the pork and cut it into 3cm cubes and put it into the glass minced meat bowl of Jiuyang baby stick. Start the quick key of the mixing stick and stop the mixing. Open the upper cover and use the spoon to move the meat outside to the middle knife head. Do this back and forth to evenly mix the meat to make the mince.
Step4:Wash the mushrooms and ears in advance and soak them in bubbles. Then remove the impurities and chop them into small pieces. Chop the celery, garlic and ginger into paste.
Step5:Put all the stuffing materials into a large bowl. Add peanut oil, salt, sugar, soy sauce, starch, cooking wine and mushroom water in one direction. Mix well and marinate for more than 30 minutes.
Step6:After the dough is fermented, take out the dough and exhaust the air. While kneading, add the dry flour. Knead to a smooth dough with moderate hardness. Divide into small dough with uniform size and place for 10 minutes on average.
Step7:Press the dough flat and pinch out the middle thick and double thin dough with both hands. Then put the stuffing in the middle of the dough. With both hands, fold it out and wrap it up.
Step8:Put a piece of oil paper or steamed cloth under the bun to prevent sticking. Put it in the steamer after 10 minutes. Cover the pot with cold water and air on a small fire, and then ferment it twice to more than 1 times of the size. Steam it in a medium high fire for 12 minutes, and then put it under pressure for 35 minutes. Then open the pot cover and take it out.
Step9:The fat, hot, rich and beautiful steamed buns will come out of the pot.
Step10:Finished product drawing
Step11:Finished product drawing
Step12:Finished product figure 3. Fragrant Q bullet....
Step13:Finished picture 4. Baifumei.
Step14:Finished product drawing. Dark syste
Step15:Finished picture 5. It's so beautiful. I can't help taking more pictures.
Cooking tips:When making dough, the dough will be soft and beautiful. When kneading and exhausting, add some dry powder to neutralize the dough's soft hardness. The dough should not be too soft. This kind of bread has elastic taste and plump taste; the proportion of lean meat with more fat meat and less fat. When mixing the filling, put more oil; if you want the meat filling to be sweet, tender and smooth, marinate it for more than 30 minutes in advance. There are skills in making delicious dishes.
