Share the practice of a steamed stuffed bun. The steamed stuffed bun that such doing come out is cortical and smooth, do not answer shrink not cave in, assuring each is for nothing old fat person. My meeting explains in detail the particular procedure that make and how the stuffing of steamed stuffed bun with fresh and tender and juicily v, if everybody has what problem to be able to leave a message communication, thank everybody!
[with expect]
Flour: 500 grams
Yeasty: 5 grams
White sugar: 5 grams
Wen Shui: 260 milliliter
Pork stuffing: 1 jin
Shallot: 2
Carrot: 1
Jiang Mo: 3
Often smoke: 2 spoon
Unripe smoke: 1 spoon
Bad news oil: 1 spoon
Balm: A few
Vegetable oil: A few
Salt: 1 spoon
Gallinaceous pink: Half spoon
Pepper: Half spoon
White sugar: A few
[measure]
Yeast and white sugar are joined in 1. flour, cent second join Wen Shui, edge border agitate. After agitate becomes garrulous state, the helper is kneaded slant glossily soft dough lasts on the lid film wakes hair to 2 times perhaps put freezer cold storage to ferment greatly one evening.
2. pork stuffing chooses 7 minutes as far as possible thin of 3 share out ill-gotten gains, divide in meat stuffing second add plain boiled water, join water to be able to make meat stuffing fresh and tender and juicily, mouthfeel not bavin. Add water must a few join for many times, join every time want when after water is absorbed entirely by meat stuffing rejoin the next time, must agitate is absorbed entirely to meat stuffing, cross meat stuffing a little while to be able to spit water otherwise, the water that we can see meat stuffing has a lot of came out.
3. is joined unripe smoke, often smoke, pink of oil of bad news oil, balm, vegetable, salt, chicken, pepper, a few white sugar carries delicacy, toward energetically of agitate of a direction. Cooking wine need not be added when moving chopped meat, cooking wine goes the principle of raw meat or fish is high temperature volatilizes take away fishy smell, we wrap steamed stuffed bun to include chopped meat in the cooking wine in face skin to volatilize not to go out, because this also rises less than going to the action of raw meat or fish.
The chopped meat with 4. good agitate appears in the meeting side the bowl ropy white material, rock bowl meat stuffing can shake, the meat stuffing of such v will be exceedingly fresh and tender. Join Jiang Mo, chopped green onion, carrot man. Again mix is even, put freezer cold storage, it is good to make meat stuffing becomes a group a little while operation.
5. ferments good dough takes out exhaust, dough must be discharged clean the air inside, much knead a little while, ability meets the appearance of steamed stuffed bun that such doing come out to shine again solely again.
6. scatters some of dry flour on face plate, the dough knead that discharges good energy of life becomes strip, cent becomes the face agent with even size. Knead every face agent the circle becomes circular face skin by flat roll. Take out skin of a face, put the chopped meat of mix up, hold at the same time push ahead at the same time, rise meat stuffing bag. Heal place is held close.
Oil is wiped on 7. evaporate shade, put the green compact that has made, lid of the boiler on the lid wakes 20 minutes. It is OK that the face that presses steamed stuffed bun is pressed after 20 minutes slow spring back can firing evaporate steamed stuffed bun.
8. first big baked wheaten cake leaves turn evaporate of medium baking temperature involves fire 18 minutes again stew opens a lid 5 minutes, the big flesh steamed stuffed bun with fresh and tender and juicily, fleeciness soft soft has been done. It is OK that the word evaporate of element steamed stuffed bun is controlled 15 minutes.
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