Ingredients: 300g pork, 0/50g pigskin jelly/kloc-0, 300g flour.
Accessories: shallot 1 root, ginger 1 small piece, cooking wine 1 teaspoon, 2 teaspoons of soy sauce, sugar 1 teaspoon, 5g of salt, 3g of yeast powder and 250g of water.
1. Add water, yeast, sugar and salt to flour and knead into dough with smooth surface.
2. Cover with a damp cloth and ferment to twice the size.
3. Chop pork and pigskin jelly, pour into a container, then add cooking wine and salt, mix well, and marinate for 10 minute.
4. Soak chopped green onion and Jiang Mo in100g of water for about10min to become onion Jiang Shui.
5. Stir the minced meat in one direction, and slowly add onion and Jiang Shui until the minced meat absorbs enough water.
6. After the dough is fermented, knead it into long strips and then cut into agents.
7. Take a pill, roll it into a small disc and wrap it with stuffing.
8. Wrap it up.
9. Cover the pan and ferment for about 15 minutes, then steam for 8 minutes. Don't open the lid before turning off the fire, just stew for 2 to 3 minutes.
Matters needing attention in making steamed stuffed bun
1, dough: Choosing high-gluten flour and dough can make the skin of steamed stuffed bun more elastic and tough. At the same time, in the process of dough mixing, appropriate amount of water should be added to avoid the dough being too hard or too soft.
2. Preparation of stuffing: The stuffing of steamed buns is generally pork stuffing. You can choose fat and thin meat, which can increase the taste and fragrance. In the process of chopping meat, we should pay attention to the uniformity and fineness of knife work to make the stuffing more delicate.
3. Seasoning of stuffing: In the process of chopping meat, you can add appropriate seasonings, such as salt, soy sauce, Jiang Mo and chopped green onion. , increase the flavor of the filling. The amount of seasoning can be adjusted according to personal taste.
4. Stuffing skills: After rolling the dough into a thin dumpling wrapper, put a proper amount of stuffing into the dumpling wrapper, then push it out from the middle with your fingers and wrap the dumpling wrapper around the stuffing. The wrapped steamed bread should be kept as uniform as possible to avoid cracking.
5. Cooking precautions: Before steaming steamed bread, spread a layer of lettuce leaves or steamed paper on the steaming plate in advance to prevent steamed bread from sticking to the steaming plate. When steaming steamed bread, it is necessary to control the temperature and time of the steamer to ensure that the steamed bread is cooked but not cooked.