Chinese Food
Baby meat and dragon baby supplementary food recipe
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It's much easier to make than baozi. It's very suitable for the junior players who want to make baozi, but can't make pleats. Just roll the hair into a big pie, put a layer of mince on it, roll it up, steam it and cut it into pieces. When eating, give the baby a bowl of porridge. It's delicious. The gravy overflows. It's thick but not greasy. Whether it's breakfast or dinner, it's very suitable.
Cooking ingredients
Cooking Steps
Step1:Reference age - more than 12 months (non allergic ingredients) ingredients preparation - medium gluten flour 150g, pork filling 80g, carrot 16g, yeast 2G, shallot 4G, ginger 2G cooking time - 60 minutes difficulty analysis - Primar
Step2:Pour the flour into the bowl. Add yeast.
Step3:Pour in 75g water. Mix with chopsticks to form floccules. Knead into smooth dough. Do not pour water into the flour at one time. Because the water absorption of flour is different from that of seasons, the water quantity will be different. A little water is easier to control.
Step4:Cover with plastic wrap.
Step5:Set the oven to ferment for 50 minutes.
Step6:The dough is fermented in the oven. The hemp of the bread machine has been started. The process of dough fermentation can be directly handed over to the bread machine to free hands. I'm mixing noodles by hand today. The oven ferments at 40 ℃ for 50 minutes. You can also ferment in a warm place until the dough is twice the size.
Step7:Cut the chives. Take advantage of the gap between the fermented dough. Start cutting and processing meat.
Step8:Cut the carrots.
Step9:Add corn oil and a proper amount of soy sauce to the meat filling.
Step10:Add a little salt.
Step11:Add chopped green onion and ginger.
Step12:Add the carrot powder.
Step13:Stir well. Marinate the meat for about 20 minutes.
Step14:The dough is twice as big. Take it out of the oven. The tissue is in a dense honeycomb.
Step15:Put some dry flour on the silica gel pad. Gently exhaust the dough and roll it out Zero point five Cm thick rectangular sheet.
Step16:Evenly spread the pork stuffing. Leave a distance of about 1cm around the four sides.
Step17:Slowly roll it up from one end. After rolling it up, close both ends. Don't let the meat leak out. Squeeze the joint tightly. The bottom seal is also pressed tightly. Then roll it gently. Make the meat dragon even. Don't roll too tight when rolling, or the meat will be squeezed out easily.
Step18:The joint is facing down. Pour water into the steamer. Spread the drawer cloth. Put the meat dragon in. This step is the second hair. The steamed meat dragon will be particularly soft. Otherwise, it will not get up or hair will be bad.
Step19:Cover doesn't fire. Wake up for 20 minutes.
Step20:Steam for 20 minutes after waking up.
Step21:The fat little meat dragon finished. Don't rush to take it out. Simmer for 23 minutes before you get out of the pot. Let's steam the steamed bread, the flower rolls and other fermented past
Step22:
Cooking tips:It's much easier to make than baozi. It's very suitable for the junior players who want to make baozi, but can't make pleats. Just roll the hair into a big pie, put a layer of mince on it, roll it up, steam it and cut it into pieces. There are skills in making delicious dishes.
