Chinese Food
Meat bun
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As the saying goes, meat buns beat dogs. They never return. Although I haven't done this, I can also see the delicious meat bun. The bun is the first-class traditional pasta in our country. It's now more famous, including Tianjin Goubuli bun, Shanghai Nanxiang xiaolongbao, Kaifeng guantangbao, Beijing Qingfeng bun and so on. But it's more famous for its meat filling. The procedure of this meat bun is clear and you can try it at home.
Cooking ingredients
Cooking Steps
Step1:Stir minced meat with seasoning and marinat
Step2:Yeast in warm mil
Step3:After mixing the sugar and flour, slowly pour the yeast milk into the flour, stir it into floccules, knead it into a smooth dough, and ferment it to twice the siz
Step4:Knead the air. Knead the strip. Cut it into dosage form
Step5:Roll it into a thin skin with a thick middle edg
Step6:Pack in the stuffing. Wake up for 15 minutes. Steam over high heat for 15 minutes
Step7:Steam for 2 minute
Cooking tips:1. About the seasoning of meat stuffing - you can adjust the meat stuffing according to your own preferences, take a little and heat it in the microwave oven, taste it first, taste it slightly heavier, and match it with the bun skin just right. 2. About flour - steamed bun with stuffing, I like to use high gluten flour, taste more soft, and use common flour instead. 3. About the sugar in flour - I prefer the sweet taste of the broad-style bun skin if you don't like it If you can eat sweet dumpling skin, please reduce the dosage a little. 4. Please adjust the water amount according to the water absorption of flour. Don't put all the water in a little bit at a time for adjustment. 5. The most important thing is that the fermentation after plastic surgery is not difficult to master. The main thing is to observe that the time is not fixed and the cooking is delicious.
