Traditional breakfast ~ fresh meat bun recipe-Chinese Food-best chinese food recipes-cooking food

Traditional breakfast ~ fresh meat bun

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I like eating meat buns. I always think the meat is not good or clean when I buy it outside. At first, the buns I made were ugly. Of course, the photos have been killed by my palace. Later, I made more of them, and they become more skillful. The essence of meat buns is good facial hair and good stuffing. The stuffing has been praised by someone as comparable to the hotel professionals. As for the sales phase, it should also be sold (* ^ o ^ *). Share it with the bean friends (⁎⁍̛̛̛𒋫‷⁍̛̛̛̛) PS - the amount of yeast in summer is 1% of the total amount of flour. 1.2% in spring and autumn. 1.5% in winter

Cooking ingredients

streaky meat:900g

medium gluten flour:1000g

yeast:10g15g

scallion:50g

raw:moderate amount

veteran:moderate amount

oyster sauce:one tablespoon

egg liquid:50g

scallion water:30ml

warm boiled water:450~500ml

ginger powder:appropriate amount (optional)

Cooking Steps

Step1:Weigh all ingredients. Pour 250 warm water (below 30 ℃) into yeast powder and stir wel

Step2:Yeast liquid is poured into flour and stirred. Due to the different water absorption of flour, the remaining warm water is poured in several times at the same time. See the dough state for details

Step3:As shown in the figure - knead into a basically non stick state. Put it in a warm place to ferment. It usually takes 3.5 to 4 hours in winter. In summer, it usually takes 40 minutes

Step4:Ferment to 2.5 times of the size, and the inner part is honeycomb like.

Step5:Mash the meat with various methods. As shown in the picture, it is sticky

Step6:Add in soy sauce, soy sauce (the salt is adjusted according to the taste of the parents) and ginger powder, oyster sauce, egg liquid, onion water in turn. Stir them clockwise while adding them. If you want the meat filling to be delicious, you need to be patient. This process is the key point

Step7:The dough is kneaded into a smooth and completely non stick state as shown in the figur

Step8:Divide the dosage into the size as shown in the figure. After kneading, it will be about the size of a large dumpling

Step9:The preparation is rolled into the middle thick, thin edge pastry. It is wrapped into the filling and then wrapped into a bun. Isn't it beautiful?

Step10:Wrap them in turn. Wake up for about ten minutes and then put them in the pot. Steam them for ten minutes after boiling. After steaming, wait for 3 minutes before boiling.