Chinese Food
White fat meat bun
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In order to consume a lot of flour at home, and to challenge the technique of baozi wrapping, I began to struggle again.
Cooking ingredients
Cooking Steps
Step1:Flour weighin
Step2:Yeast to be heated and hydrated, open and standin
Step3:Add yeast, water, a pinch of salt and noodle
Step4:Knead into a smooth dough, cover with plastic wrap and fermen
Step5:Ready to chop stuffing (according to your taste
Step6:Add salt, soy sauce, oyster sauce and five spices. Season with sauce. Add a small amount of clear water several times. Grasp well every time. Steam out the meat stuffing like this.
Step7:When the dough is twice the size, there are honeycombs. Take out the exhaus
Step8:Honeycomb after hai
Step9:Exhaust and knead. Knead until you cut a piece. No air hole can be see
Step10:From the middle to the outer rin
Step11:Divide into small dosage form
Step12:Roll it into thin skin around and thick skin in the middl
Step13:Stuffin
Step14:Tighten the mout
Step15:Cover with plastic wrap and wake up for 15 minute
Step16:Steam in cold water. Steam in high heat for 20 minutes. Turn off the heat and cover for 5 minutes. (be sure to use cold water for cooking. If you use boiling water for cooking, the noodles will be burnt to death by high temperature.
Step17:And a pot of pan frie
Step18:It's white and fat. It's delicious.
Cooking tips:The yeast can be boiled with warm water, then it can stand still and bubble. The water is not weighed. Add it slowly. There are skills in making delicious dishes.
