Chinese Food
Kwai Tai Bao,
(94246 views)
I want to eat steamed bun with noodles. I forgot to make noodles again. It doesn't matter. Follow my method. I'll make sure you can eat steamed bun quickly.
Cooking ingredients
Cooking Steps
Step1:Flour, lard and baking powder are mixed together. In addition, yeast and sugar are boiled with warm water and allowed to stand for 5 minutes. Then they are poured into flour. After mixing, they wake up for 5 minutes and then take it again. Cover the basin with fresh-keeping film. Make stuffing during the process of refreshing dough (do not put baking powder if you don't like it).
Step2:Pick and wash the celery. Blanch it with boiling water. Supercooled. Dry the water. Cut the celery into small pieces or use the vegetable grinder.
Step3:Put a little pepper water into the pork stuffing. Add ginger and salt. Mix in one direction. Add celery. Continue to mix in one direction. Finally, add salad oil and sesame oil. Mix well. (steamed bun. The filling should not be too thin. Otherwise, the steamed bun will be out of shape.)
Step4:After filling, take out the dough. At this time, the dough is awake. Remember that as long as the wake-up time is more than 10 minutes. It's better to send it within 1 time (again, it's better to send it within 1 time. Don't overdo it. Don't exceed 2 times. Otherwise, the steamed bun may have no wrinkles). Knead the dough until the bubbles are discharged. Knead it until the surface is smooth. Divide it into 14 dosage forms. Do not roll the skin too thin It's a little thicker. It's a big bun.
Step5:Warm water on the pot. Cover the lid. Wake up in the pot for 20 minutes. Turn on the medium and low heat. After the water is turned on, start timing. Steam for 15 minutes. Do not open the lid immediately after turning off the heat. Wait for 5 minutes, then open the lid. Open the food
Cooking tips:1. If you don't put foam powder, add 3G yeast. 2. If there are ready-made fillings, it's faster. You can omit the first fermentation time. Mix the noodles and wake up for 10 minutes, then knead them evenly and open the bag. After wrapping, put them into the pot and wake up for twice before steaming. 3. If the dough is kneaded in place without overdoing it, it's OK to open the lid of the pot immediately after turning off the heat. 4. My pot is a 32 cm double-layer drawer. The amount of flour on it is 14 steamed buns. Each drawer is steamed with 7. You can increase or decrease the amount according to the size of your pot. The water content of flour is different in different seasons. The dosage can be adjusted according to the water content of flour. That is to say, the dough can be combined into a soft and hard shape like an earlobe. The proportion of stuffing is not written. Because some people like more meat and some like more vegetables. It can be adjusted according to personal taste. I only list the types of stuffing. I think the pork and celery stuffing is the most fragrant. There are skills in making delicious dishes.
