Plumbs dry meat buns
By VicentaLakin
Recipe Recommendations
- plum dried vegetables four
- minced pork 500G
- dried bamboo shoots appropriate amount
- eggs a
- medium-gluten flour 300g
- dry yeast 3g
- qingshui appropriate amount
- warm water appropriate amount
- shallots appropriate amount
- ginger appropriate amount
- lard appropriate amount
- white sugar 5g
- salt appropriate amount
- cooking wine appropriate amount
- sugar appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Plumbs dry meat buns
1
Raw materials。
2
Onions of ginger paste put it in the smudge, mixed with eggs, pouring wine。
3
Add a proper amount of pig oil。
4
Dried bubble hair and rinsed cuttin into the mixed meat pie。
5
Put the cedin in the mix。
6
The salt, the sugar, the color, the fresh, the small amount of fresh water to stir up in one direction。
7
Dry yeasts are converted to yeast with warm water。
8
flour is added to 5 g white sugar and 1 g salt is placed in the bakery。
9
Inverted yeast water, the water slowly joins, not once, the yeast does not touch salt, otherwise the yeast is less active and unfermented. The bread machine and face will be removed in 20 minutes。
10
Nice noodles。
11
The sheet is fermented to prevent erosion。
12
The fermentation is 2-2.5 times larger, and the middle presses do not collapse or bounce and the fermentation is complete。
13
The fermented pasta takes out the exhaust and rubs it again. 15 minutes fermentation。
14
Splits the dough into a flat-sized agent, tumbles into a round thin piece, and puts it into a fine-tuned material。
15
(c) Wrap it in a bun and then press and shape it。
16
Paint oil or coating of sticky paper in the steam pan, and then fermentation of the bag into the steam pan to a factor of two. Cold-water pan, fire evaporates for 15 minutes, and when it's ready, don't open the cover for 3-5 minutes。
17
The remaining bags that were not placed in the steam pan were required to pollute the bottom because they were not easily adhesive to the bottom of the fermentation。
18
Steamed buns are easily broken at the bottom because of the soup juice and are therefore to be released after a little drying。Plumbs dry meat buns Make Tips
1. If you don't have lard, you can substitute it with cooking oil.
2. The purpose of adding oil and water while stirring the minced meat is to make the bun filling's broth thick and juicy.
3. The salt in the dough ingredients can be omitted.
4. The amount of water added to the dough should be determined based on the water absorption of the flour. Remember to add it slowly and not all at once to avoid excess water, which would result in a dough that is too soft and mushy.
5. Salt reduces yeast activity and leads to fermentation failure, whereas sugar is added to facilitate fermentation.
6. When steaming, start with cold water, and line the steamer with a non-stick cloth or brush with a layer of oil to prevent sticking.
7. The steaming time is generally 3-5 minutes for a medium-sized bun; adjust according to the size and quantity of the buns. Do not open the lid immediately after steaming; wait 3-5 minutes after turning off the heat before opening it. This will result in buns that are big and soft.