The "dyed poisoned steamed buns" on TV in the past two days has caused people to panic. Who dares to buy steamed buns and buns from supermarkets?
My son just likes to eat steamed buns, so as a mother, I can only force myself to make them!
No matter whether it is done well or not, at least you can eat it with peace of mind.
But life is really boring nowadays. Today's food is unacceptable, and tomorrow's will be polluted. In the long run, it is estimated that we will not only have to become chefs, but also change our profession to become farmers. We will raise chickens, ducks, fish and pigs. We will grow melons and vegetables. One day we have to get water and we will really be finished!
Hot noodles, fresh meat, big buns
Recipe Recommendations
- medium-gluten flour 400 grams
- Pork in front of pork 400 grams
- eggs of 2
- yeast 5 grams
- ginger 30 grams
- corn starch 30 grams
- salt 2 tsp
- chicken essence 1 teaspoon
- pepper 1/2 teaspoon
- soy sauce a small spoon
- oyster sauce 10 grams
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Hot noodles, fresh meat, big buns
1
Take 280 grams of flour and place it in a large basin, mix the yeast with 65 degrees of water, and pour it into the basin.
2
Use a chopstick, pour and stir while forming a uniform paste.
3
Sprinkle powder on the cutting board, scrape the dough in the basin onto the cutting board, gradually add the remaining 120 grams of flour and knead it into a smooth dough.
4
Cover with a damp cloth and place it in a warm place to ferment until it reaches twice the size (the temperature is higher these days, so I ferment at room temperature. When the weather is cold, it is best to place it in a large basin, wrap it with plastic wrap, and send it to the oven or fermentation box).
5
Drain the fermented dough, knead it again, and knead it into a long strip.
6
Divide into equal small doses, about 40 grams each.
7
Put the meat in front of the pig and chop it.
8
Place in a basin, add eggs, salt, chicken essence, pepper, minced ginger, corn starch, soy sauce, oyster sauce, and sesame oil.
9
Stir well to form steamed buns filling.
10
Stir well to form steamed buns filling.
11
Turn around and wrap in even folds, close your mouth, and wrap into steamed buns.
12
Put baking paper under the wrapped steamed buns and place them neatly on the steaming grid, leaving a certain gap between each steamed bun.
13
. Pour appropriate amount of water into the steamer. After the heat is brought to a boil, turn off the heat, place the steaming grid with the steamed buns in place into the pan, cover the lid, and let them awaken for about 40 minutes
14
When the steamed buns are about twice as big, open fire and steam for about 20 minutes over high heat, and the hot steamed buns are ready.Hot noodles, fresh meat, big buns Make Tips
1. Don't use too high temperature water to mix the yeast and dough. If the temperature exceeds 60 degrees, the yeast will be burned to death, and the dough may not grow;2. If you want the meat filling of the steamed buns to be fresher, you can add appropriate amount of jelly or stock jelly to the meat filling, so that the steamed buns will have soup after steaming;3. Don't lift the lid often to see if the steamed buns are fermented in the steamer. If you feel that the time is almost up, you want to see if the steamed buns have grown.