Chinese Food
White, fat and de cowpea meat bun
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I want to make a white and fat bag. I want to raise you. I don't want to raise you. Hahaha. I want to go to the wall crookedly. Everyone is chubby and cute. Please read the tips carefully before you start.
Cooking ingredients
Cooking Steps
Step1:Weigh 250g of water, add sugar, yeast and let stand for 10 minutes. Why not just 270g water in place? Because the water absorption of flour is different. It is flexible to leave 20g for adjustment.
Step2:Mix the flour and the liquid. Knead until it becomes a smooth dough. This dough should be a little harder. Don't be too soft. Otherwise, the bun will collapse when it is sent out. Then put it in a warm place and ferment to 1.52 times. Now it's cold. I put a bowl of water in the oven like fermented bread.
Step3:Prepare the stuffing while waiting for fermentation. Cut ginger.
Step4:After boiling, cut the beans.
Step5:Then put the minced ginger, the diced bean and the minced meat into the chef's machine. If there is no cook machine, put it in the bowl.
Step6:Add some cooking wine, soy sauce, salt, sugar, monosodium glutamate and salad oil.
Step7:Mix well.
Step8:That's how the dough ends. It's fat and round.
Step9:Look at the organization.
Step10:After exhausting, continue to knead. Use dry powder if you want to stick. Knead again into a smooth round dough and ferment.
Step11:This time, it'll be twice as big.
Step12:Because of the large quantity, one is two. Take one of them and rub them into strips. Cut them into small dosage forms. Cover the other part of the film or it will dry out. This step determines whether nemeng wants to make a small bun or a big one.
Step13:Flatten the small dosage and roll it into a circle.
Step14:A pile of stuffing. Ni Meng likes to eat other fillings, such as leek bag, big meat bag, vermicelli bag, tofu bag and fresh shrimp bag.
Step15:Lift the right hand and start to pleat. Lift the right hand as you do.
Step16:At the same time, press the filling with your left hand to help close the mouth.
Step17:At last, just squeeze it and turn it for half a turn. Don't learn if the bag looks better than me. This is a self-developed hahaha.
Step18:In order to facilitate the transfer of steamed buns and non stick the bottom, I put oil paper under each steamed buns. Grease with mud or steam cloth. I'd better put them in the oven to wake up.
Step19:Look. On the left is a steamed bun ready to be steamed. On the right is a small steamed bun just wrapped. It's very swollen. Kaisen.
Step20:Steam for 12 minutes. Don't rush to open after steaming. Stew for 12 minutes and then uncover. When uncovering, pay attention not to drop water vapo
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Cooking tips:* I use the method of secondary fermentation. Then I search other methods of making steamed buns. There is also a method of fermentation or even non fermentation. So this is not the only successful way for me. All roads lead to Rome. *I've just made 35 steamed buns. The dough and stuffing have just been used up. The size of the steamed buns is about a circle smaller than that of the Ganqi food. It's not as big as the southern big bag. *It's too hasty to think of finishing a big meal with two steamed buns. It's just a proper meal to eat a few more with a few small dishes. Mud sprout adjusts its size according to its needs. *The appearance of steamed buns is not stable. Some of them are good-looking. Hahaha. Please don't be too disgusted by the northern partners who are born with pasta. There are skills in making delicious dishes.
