Steamed stuffed bun with mushroom and pork
Actually, this is the first time in my life in 24 yearsWith the help of the recipes in the gourmet worldNot very successful, but it tastes goodMake a fool of yourself hereThe dough is not good enough this time. Keep trying
Step 1 . 1. After saccharifying a spoonful of warm water, put in dry yeast. The amount of yeast can be regarded as covering the water< br /> 2. Knead the dough, and then put it in a warm place to ferment for 45-55 minutes< br /> (In this step, I use boiling water to melt sugar, and then add yeast to kill the activity of yeast, so that the face does not rise, sad.)
Step 2 . Rinse and chop mushrooms and carrots
Step 3 . Marinate pork with 2 tablespoons cooking wine and a little salt for 10 minutes, then add mushrooms and carrots
Step 4 . After the dough is fermented, take a few long strips and cut about 2cm small portions with a knife& lt; br /> Round the small portion and flatten it by hand. The thick skin in the middle and the thin skin on the four sides can be used
Step 5 . I steamed it in an electric rice cooker. After the water boils, add the steamed buns and steam for 8-10 minutes& lt; br /> Remember to turn off the fire and rest for 5 minutes, or the steamed bun will shrink
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