I originally planned to make it with mushroom meat filling, but later I saw that the celery was very tender and tender, so I changed to make celery meat filling!
Today's steamed buns feel quite successful! My mother held the steamed buns and didn't object for the first time. She had done it before, but she had never done it seriously, so there were always many flaws!
Summarize today's steamed buns
1. There is no crack at the bottom of the steamed buns. It is better to close them and no soup flows out.
2. All steamed buns have been fermented successfully
3. The hardness of the face is relatively good
4. The only thing I feel is that the secondary fermentation time is a bit long, which causes some of the folds of the steamed buns to be unclear. Correct it next time.
Celery meat stuffed buns
By ReinholdRice
Recipe Recommendations
- flour 1000 grams
- celery appropriate amount
- pork appropriate amount
- Jiang appropriate amount
- starch appropriate amount
- white sugar 30 grams
- soy sauce appropriate amount
- chicken essence appropriate amount
- sesame oil appropriate amount
- spiced powder appropriate amount
- refined salt appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Celery meat stuffed buns
1
Put the flour into a container, add the sugar and mix well.
2
Put fresh yeast in a small bowl.
3
Take 150 ml of warm water at about 30℃ to melt the yeast.
4
Make a hole in the middle of the flour, pour the yeast water into the hole, and then add 410 ml of warm water to the flour (remember not to add all the water to the flour at once, add it according to actual conditions.
5
Stir the flour well until there is no loose flour on the bottom of the container.
6
Knead the wet flour into a smooth dough.
7
Prepare a large pot, fill the steamer with hot water at 60~70℃, and place the container containing the dough into the steamer. Cover the pot and allow the dough to ferment. The picture above shows the dough when it has been fermented.
8
Remove the fermented dough from the container and you can see that the pores inside the dough are rich and even.
9
Spread the dough on a chopping board and let it dry for 10 to 15 minutes.
10
The dried dough is kneaded repeatedly until smooth, placed in a basin, placed at room temperature, and entered the secondary fermentation stage.
11
The secondary-fermented dough fills the basin.
12
Remove the secondary-leavened dough from the basin and knead it again into a smooth dough.
13
Roll the dough into long strips and cut into the appropriate size dough.
14
Filling.
15
Press the dough into the original sheet, roll the original sheet into a large round sheet with a thick middle and thin four sides. Hold the original sheet with your left hand, place the stuffing in the middle of the original sheet, lift the edge, and push the edge of the original sheet inwards with the middle finger of your right hand. Squeeze tightly with your thumb and index finger to create a fold, squeeze it down in turn, and rotate it in time. Finally, tighten the mouth to form a raw embryo. After the raw steamed buns are prepared, let stand at room temperature for 15 minutes.
16
Add water to the pot, place a damp drawer cloth on the steamer, place the raw steamed buns on top, cover the lid, bring to a boil over high heat, and steam over medium heat for 25 minutes.
17
Steamed buns.