Beginners, groping... Record every bit of your cooking, success and failure, and share your little experience with you. Welcome everyone's valuable opinions and delicious food experience. I have always wanted to buy an oven, but I still stopped at the last moment! Let's make almost all the pasta in China first, and consider baking it!
No. 1 pasta preparation: steamed buns with mushrooms and fresh meat
Steamed buns with mushrooms and fresh meat
Recipe Recommendations
- medium-gluten flour 600g
- meat 400g
- dried mushrooms 25g
- yeast powder 6g
- warm water 大概250g
- green onions 35g
- Jiang 30g
- sugar 5g
- pepper few grains
- oyster sauce appropriate amount
- cooking wine appropriate amount
- steamed fish oyster sauce appropriate amount
- sesame oil appropriate amount
- salt appropriate amount
- chicken sauce appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Steamed buns with mushrooms and fresh meat
1
Mix dough: 1. Dissolve the yeast powder in warm water at no more than 37 degrees Celsius and leave for 5 minutes. As long as it's not hot. 2. Mix the flour and sugar well, sprinkle the water from the yeast powder evenly into the flour and stir evenly with chopsticks. 3. Knead the flour into a smooth dough and wake for about an hour. Hair it twice as big, pull a piece, and it appears in a honeycomb shape. Or use chopsticks to tie it and it can be extracted dry and the small holes will no longer adhere.2
4. Mix the dough again. This process is exhaust. Wake up for about ten minutes. 5. Divide into several large pieces, take one of them, knead it into a long strip, and divide it into small doses, slightly larger than the ones for making dumplings. Roll it into a thick round sheet in the middle and thin round
3
Mixing stuffing: 1. Wash the mushrooms and soak them. Don't throw away the water used to soak the mushrooms. 2. After soaking the mushrooms, dice them to the size of corn kernels. Shallots and ginger, minced.
4
3 Take the mushroom water without impurities, add a few pepper grains in it, and boil it into pepper water. 4. Put the pepper water into the meat filling, and stir in one direction until the filling is slightly sticky. Add oil, cooking wine, steamed fish soy sauce, chicken sauce, and salt, and continue to stir. Finally add sesame oil.
5
Making steamed buns: 1. Take a piece of stuffing and wrap it in the middle of the steamed bun skin, close the mouth along the extreme edge of the skin and knead it into a steamed bun. 2. Stick a little dry flour to the bottom. Put the steamed buns on the chopping board, cover both sides of the steamed buns with both hands and turn them around, the purpose is to make it taller, otherwise the steamed buns will be very flat. Make all the steamed buns that can be put into the steaming drawer. If there are too many steamed buns, you can't steam them in one pot, and make the rest later. Avoid making steamed buns that are too dry. 3. Put a damp cloth on the steaming drawer, and stack the steamed buns neatly, leaving a gap in the middle.
6
Put cold water into the pan, steam for half an hour, then cease fire and cover in the pan for 5 minutes. It would be better if there were bamboo steaming drawers. This ratio is the amount of 21 steamed buns. I can steam a total of 14 steamers with two steaming drawers. There are still seven buns left that were made when the first pot was about to be cooked. Put it in after the first pot was taken out of the pot. Because the water was already boiling, it took only 25 minutes to steam.
7
Put cold water into the pan, steam for half an hour, then cease fire and cover in the pan for 5 minutes. It would be better if there were bamboo steaming drawers. This ratio is the amount of 21 steamed buns. I can steam a total of 14 steamers with two steaming drawers. There are still seven buns left that were made when the first pot was about to be cooked. Put it in after the first pot was taken out of the pot. Because the water was already boiling, it took only 25 minutes to steam.Steamed buns with mushrooms and fresh meat Make Tips
1. The purpose of adding sugar when fermenting flour is to make the flour grow faster. This amount will not have sweetness. 2. If you like to eat too much meat as I do, the filling must be diluted with water, otherwise the finished product will be a very hard and dead meat lump! 3. I steamed 21 of this amount, but it still feels a bit big! You can try steaming smaller. However, this may leave the stuffing. You can try putting more flour in. Or the leftover filling, use it to make pies! It's also very delicious! O(④_④)O~6. Steam it into steamed buns if you have too much dough, and make pies if you have too much stuffing! 7. Special reminder, special reminder!! If you can't finish steaming in one pot like me, continue steaming for the second pot. In addition to reducing the time, you must pay attention to adding more water! I forgot to add more water, so that the water finally boiled dry and the bottom of the pot turned black. Uh...