The sauce bun is filled with a mixture of pork, sweet sauce and soybean sauce, and then wrapped in dough and steamed. A variety of sauces are added to give the buns a strong sauce flavor. Of all the buns, the miso meat bun is one of the most popular noodles in my family, steaming a large pot at a time and eating them for several days without getting tired.
Sauce meat bun to make delicious, sauce is the key, a single sauce can not make a rich taste, need to use two or three sauces mixed, made out of the bun sauce flavor is rich and delicious. What sauce do you need to use? What should I do to make the bun shop soft taste? Let's take a look at the detailed methods, after reading it, I believe you can also make a rich sauce meat bun.
【Preparation ingredients】 Pork, sweet noodle sauce, soybean sauce, bean paste, ginger, onion, spring onion, chicken essence, soy sauce, oyster sauce, sugar, white wine, flour 250 grams, yeast 2 grams, aluminum-free baking powder 2 grams
【Production process】1, two fat and eight lean front leg meat is crushed with a meat grinder, or chopped with a knife. Because the bun is made of pure meat, it is recommended not to use too fat pork, otherwise the steamed bun is too oily and affects the taste.
2, the ginger and onion chopped, if you do not like the ginger with granules, you can use ginger slices instead, and so on the filling after frying out the ginger slices and then wrap, the taste is the same.
3, 1 kg of meat put 1 spoonful of sweet noodle sauce, 1 spoonful of soybean sauce, 1 spoonful of onion companion watercress sauce, onion companion bean paste is not spicy, if you like slightly spicy, use Pixian watercress sauce.
3: Heat the oil in a hot pan, add minced meat and stir-fry, fry dry water, stir-fry out the aroma.
4: Then drizzle a little white wine along the side of the pot to remove the fish, and then add the minced ginger and onion and sauté until fragrant.
5, then put in three kinds of sauce to fry out the sauce aroma, pay attention to turn the low heat to stir-fry, avoid the sauce stir-fry paste.
6, after frying the minced meat is very dry, at this time you need to add a small half bowl of water, one is to fuse the sauce flavor, the other is to make the minced meat become soft and fragrant after absorbing the juice.
Add water and bring to a boil, then add 1 spoonful of soy sauce, 1/2 spoonful of oyster sauce, a little sugar and chicken essence, taste the taste, not salty enough, add the right amount of salt, then turn to low heat and cook for 2 minutes, and finally turn on the high heat to collect the juice, the juice does not have to be too dry, leaving a little taste will be better.
7, after the fried meat filling is cooled, it needs to be refrigerated for 1 hour, after refrigeration, the oil and soup solidify on the surface, you need to mix well again, and then put the green onion together and mix well for later.
8, 250 grams of flour put 2 grams of aluminum-free baking powder, 2 grams of white sugar mixed, and then melt 2 grams of yeast with warm water, pour a small amount into the flour many times, stir into a flocculent shape, and then knead into a smooth dough.
9: Roll the kneaded dough into long strips and divide into 8 equal-sized doughs.
10: Knead well again, cover with plastic wrap, and wake up for 10 minutes, which can make the dough softer.
11: Roll out into a thin crust with thick edges in the middle and wrap in 35g of minced meat.
12, then close to the middle, while pinching and retracting, pinch out the flower folds.
13, after doing a good job, put into the steamer basket to separate, steamer boiling warm water, not hot hands, put into the steamer, wake up for 40 minutes to 1 hour.
After 14 or 40 minutes, observe the volume of the bun blank become larger, take a lifetime blank to sweep it, obviously feel that the raw billet becomes lighter, so that it is good. According to past experience, with warm water to make noodles, it only takes 40 minutes to make good, not to ferment excessively, otherwise the steamed buns are easy to collapse and retract.
15: Then bring to a boil over high heat, steam for 12 minutes, turn off the heat and simmer for 5 minutes, and the meat bun will be ready. The sauce meat wrapped in white fat and soft made by the one-time noodle method also saves the time of fermentation and exhaust, and it is also very convenient to do.
16, the strong sauce aroma, a meal to eat 3 can not be relieved, have to eat 5 to do, like to eat sauce meat bun must try this method.
The addition of aluminum-free baking powder to the flour can speed up the fermentation, and the steamed buns are softer and tastier, and they are not hard when they are cooled. Of course, you can also not put it, if you do not put baking powder, the bun will be relatively hard, and 250 grams of flour when fermenting needs to put 3 grams of yeast.
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