Pork mushroom bag

Published Oct 12, 2022 at 19:38pm ET

Pork mushroom bag

Food Material List

1 Streaky pork
2 Mushrooms 4

Operational steps

1 First, add the pork with soy sauce, mushroom, sesame oil, ginger powder, pepper, oyster oil, sand tea and marinate for 2 hours.
2 Now you can make dough! First add yeast to flour and mix well.
3 White sugar is dissolved in water. When the water temperature drops to 25 - 30 degrees, water is added to the flour to neutralize the noodles and slowly knead into dough.
4 Dough fermentation, in a room above 28 degrees room temperature, takes about four or five centimeters (put the dough in a basin, covered with wet cloth) to check whether the dough is fermented well. The standard is: doubling the volume, gripping the dough into a honeycomb shape, remember not to overdo it, the overdone dough will be sour.
5 The more powerful the steamed bread is, the better it tastes. The dough that has been kneaded can be cut without obvious honeycomb shape.
6 Divide the dough into several parts, knead it into balls and flatten it to form a face, thick in the middle and thin in the periphery, add the cured meat filling, and extrude the folds with the skin as the center.
7 Put the wrapped buns in the steamer and wake up for a second time, about 10 minutes. Cover them to prevent the skin from drying out.
8 Steam the pot for 20 minutes, turn off the fire and stifle for 2 minutes. Start the lid of the pot quickly. Avoid dropping water on the bread!
9 Fragrant steamed buns give you a sense of accomplishment

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