Pork, Chinese cabbage and steamed stuffed bun-You Are Foodie

By Xaviera
13

Pork, Chinese cabbage and steamed stuffed bun

In fact, the leaders would like to make steamed buns for a long time, but they are not sure whether they can succeed. They first made steamed buns to refine their hands. Just after watching the TV series marry a husband to live, Cai Ming said that steamed buns should be made three times and three times wake up. Therefore, I used the dough function file of the dough mixer to reverse the dough mixing three times. It's really useful. The noodles are soft enough. OK, it's time to make steamed buns. He said it's great. There are so many fillings in them. He likes them so much. He always asked me to make them. If I had more meat, I would understand what he meant. Ha ha.

1、 It's best to put some chopped ginger in the stuffing of steamed stuffed buns to remove the fishy smell of meat and make them fresh;2、 After washing the vegetable stuffing, it is better to repeatedly dry the water for 2-3 times;3、 Baking parchment paper is better for backing paper;4、 After steamed, do not open the cover immediately. After turning off the fire, let the steamed buns stay in the steamer for 10 minutes. The steamed buns will not shrink immediately.

Step 1 . First, let the toaster have 1 cup of warm water, 1 cup of water, 1/8 teaspoon of salt, 1 teaspoon of sugar, and 2/3 teaspoon of yeast. Stir well and let stand for 10-15 minutes;

Step 2 . Pour 2.25 cups of flour, turn on the machine, through the top of the cover, you can see that the flour is basically mixed into a ball, add 2 tablespoons of vegetable oil, and continue to let the bread machine work at 1:20. After the work, repeat the operation twice. At this time, the dough toughness is very good;

Step 3 . When the toaster is working, we free up our hands to make the stuffing, wash the vegetables, absorb the water with a towel, cut them into grains, add 1 tablespoon of salt first, stir them by hand, let the salt brake the vegetables out of the water, pour out the water, then add 1 tablespoon of salt, stir them, and let them stand for about 15 minutes, so that the water in the vegetables can be secreted in full time, pour in the vegetable water, and rinse the vegetables with clean water;

Step 4 . Connect the water and slag into the leaky screen, grab the water by hand, put it into the leaky screen, and then grab the water by hand for 2-3 times;

Step 5 . After drying the water, put it on a large plate, add 1 tablespoon of chopped ginger and 1/4 teaspoon of seasoning salt, 1 tablespoon of raw soy sauce, 1/2 teaspoon of sugar, 1/2 teaspoon of pepper, 2 tablespoons of corn starch, 1/2 tablespoon of sesame oil, and mix well by hand;

Step 6 . After the dough is reconciled, put it on the chopping board and knead it for a few times to remove bubbles, then divide it into 12 equal parts, cover the dough with a cover to avoid losing water, and let it stand for about 15 minutes;

Step 7 . Press one of the small dough into a round block, which is ideally a little thicker in the middle and a little thinner next to it;

Step 8 . Put stuffing in the middle;

Step 9 . Hold it in your hands and fold it along the edge;

Step 10 . After folding, round the bun with both hands, as shown in the figure;

Step 11 . Put water in the steamer, fire until you feel the water temperature, and turn off the fire. It is used to wake up the steamed bun skin for the last time. The steamer has two compartments, just enough for 12 steamed buns. Use parchment as the bottom paper and put it on the steamer. Put the prepared steamed bun on the paper and cover it for about 30 minutes. Wake up the steamed bun skin for the last time. Turn on the high fire and steam it for about 25 minutes after the time is up. If the steamed bun can be steamed for a long time, don't lift the cover after steaming, turn off the fire and let it stand for about 15 minutes, You can open the lid and enjoy the steamed stuffed bun.

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