Specific production steps:
1. Pour two kinds of flour into the bread bucket, and then put the yeast and sugar into the bucket. Cold water is used in hot weather and warm water in winter. The amount of water is about 55-60% of the amount of flour, which can also be adjusted according to your own preferences. .
2. Put the bread bucket into the bread maker and start the "kneading dough" program 10 minute. The dough is shaped without dry powder, and it is a little stronger. After completion, continue to put it into the barrel, cover it and carry out basic fermentation; .
Third, when the dough is fermented, the stuffing is treated: the wild amaranth is washed with salt water and blanched. Cool, dry, and cut into fine powder.
Fourth, pork stuffing is fat and thin, but it can be a little fatter, because wild vegetables eat too much oil and too little oil is dry and not delicious.
5. Pour the right amount of oil into the wok, stir-fry the minced onion and ginger until it is slightly yellow, then stir-fry the minced meat, pour the right amount of soy sauce to deodorize, add the right amount of salt, and count the amount of vegetables.
Sixth, the amaranth and the meat stuffing are fully and evenly mixed.
Seven, the dough is fermented to twice its original size, and the hand gently slaps the dough with a bang, and the finger dips in the flour and pokes a hole at the top of the dough, so that the fermentation is successful.
Eight, take out the dough and put it on the kneading mat, sprinkle a little flour and knead it a few times.
Nine, called equal parts, the size can be as you like.
Ten, the ball is rolled into a round skin with a slightly thicker middle and a slightly thinner periphery.
Eleven, take the right amount of stuffing in the middle of the round skin.
Twelve, according to their own methods, wrapped into buns.
Thirteen, put the steamed bread on a steamer with a steaming pad and push it into the steamer for secondary fermentation; You can use an ordinary steamer without one.
14. When the size of raw steamed buns is 1.5 times of the original size and becomes round, the temperature of the steamer is adjusted to 1 10 degrees without preheating for 25 minutes;
15. After the time is up, stew for 5- 10 minutes before serving, which can prevent the surface of steamed buns from shrinking due to quenching.