Breakfast - Wansheng three fresh bags of shrimp, chicken and steamed buns

Published Mar 30, 2022 at 20:02pm ET

I am an authentic southern girl who is not good at pasta, but since joining peas and fruits, I have been taught by a group of friends selflessly to make steamed buns with even hair and thin skin and juice. This stuffing is made of pomegranate chicken stuffing formula. The delicacy of mushroom ham, the smoothness of shrimp and winter bamboo shoots, fat meat and pork are added. Soup juice, Wansheng fresh meat bag and three fresh bags. This is about thirteen steamed buns. If you dont use up the filling, it means that the steamed buns arent thin enough to fill. Anything you dont understand in the production process can be noticed in the bean first, then add my micro-signal phoenix_xb, indicating the bean + your nickname in the bean. I will reply to your questions in time! My Sina blog: http: blog. sina. com. cnu2315798622

Food Material List

1 Facial material
2 flour 250g
3 water 135g
4 Sugar 10g
5 Salad oil 5ml
6 yeast 4G
7 Stuffing material
8 Chicken leg meat (chicken breast) 150g
9 Shrimp meat 75g
10 Winter bamboo shoots 75g
11 Fat pork 25g
12 Mushrooms Two large (three small)
13 Ham 20g
14 Pepper Appropriate amount
15 seed powder of Chinese prickly ash Appropriate amount
16 salt Appropriate amount
17 Sesame oil Appropriate amount
18 lard 20g

Operational steps

1 Put all the flour in a mixing bowl.
2 Give the cook the machine to mix the noodles for about six minutes.
3 Covered with fresh-keeping film, I fermented in an electric rice cooker, about 40 minutes to 2.5 times.
4 Cut chicken, shrimp, winter bamboo shoot, ham and mushroom into fine grains
5 Add salt, sugar, pepper, pepper powder, lard, sesame oil, ginger powder and oyster oil. Stir well. Put a little into the microwave oven and cook. Try salty.
6 Knead the fermented dough well, because the back of the rolling is equal to exhaust, so just knead for two or three minutes, and rub the dough into strips.
7 Divided into 30 g of each agent, normal can be divided into 13
8 Roll into a thin round skin on the thick edge of the middle.
9 Put wet steaming cloth in the steaming pot, put the wrapped buns in, leave enough space, because it will ferment for about 20 minutes, open a big fire, boil water and steam for 15 minutes. You cant boil water before putting it on the bun, which will make the bun not ferment.
10 Steamed steamed steamed steamed buns. Open a small crack in the cover to let the hot air run away. Do not open them all at once. This will cause the steamed buns to retract until the steam is gone. Open the cover to remove the steamed buns.
11 Eat while its hot

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