Food Material List
- 1 beef 300g
- 2 Carrot 150g
- 3 Mushrooms 150g
- 4 egg-white 1
- 5 Scallion 2 roots
- 6 Cooking wine 1 scoops
- 7 five-spice powder 5g
- 8 Oyster sauce 1 scoops
- 9 dough
- 10 Miscellaneous grain powder 200g
- 11 plain flour 300g
- 12 water 300g
- 13 Yeast powder 5g
- 1 In a bowl, pour in cooking wine
slices of ginger, soak in cooking wine for half an hour
and then pour out ginger slices
so that when eating steamed buns, there will be no ginger foam.
- 2 Wash mushrooms and carrots
- 3 Add beef, egg white, onion
My beef is leaner
more fat meat is actually better.
- 4 Whipping out tendons
- 5 Chop into small pieces and add to the beef foam.
- 6 Add 2 scoops oyster oil
salt thirteen fragrances
- 7 Add 2 scoops oyster oil
salt thirteen fragrance
or salt will make vegetables water
so it will not be easy to package.
- 8 Then add
300 grams of flour, 200 grams of cereal powder, 5 grams of salt
in a large bowl. This should be done before making meat fillings
because it is just the time to make the dough ferment.
- 9 In a small bowl, pour yeast and warm water, and 10 grams of sugar. Let it stand for 5-10 minutes
to put sugar in order to provide energy for yeast activity
water should not be too hot and will burn yeast to death.
- 10 Pour yeast water into flour and stir to flocculate.
- 11 Knead until the noodles are smooth, hand is light, pot light is OK
I spent about 15 minutes
If there is a bread machine, let the bread machine do it for me.
- 12 Then cover with wet cloth
warm place for two hours
- 13 After exhaust, it is divided into small groups of 25g each
covered with fresh-keeping film and then covered with wet cloth
warm place for two hours to prevent drying.
- 14 Roll into a thin wrapper
with 20 grams stuffing
- 15 After wrapping all the stuffed buns, send them back for 15 minutes
My first stuffed bun
the ugliness of the bag ()
- 16 Steam in a cold water pot. Steam in a hot water pot for 15 minutes after steaming.
Steam in medium-high heat for 15 minutes and then turn off the heat for 5 minutes to open. (If opened directly, the skin of steamed buns will shrink immediately if the temperature difference is too large.)
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