Bun point is always an indispensable pasta class in our daily life, not only because of convenience, but also because of the variety of fillings of buns, a change of taste can make people taste fresh, this year Xiaolu also tasted some of the more special buns, such as Kaifeng soup buns, Xinjiang roast buns, crab yellow buns, etc., than the usual daily eating of char siu buns, quicksand buns taste more attractive, there is also a kind of bun that makes me taste endlessly - sauce meat buns.
Sauce meat bun to eat up the taste, than the char siu bun, raw meat bun more energetic, the unique thing is that the sauce of the filling is rich in flavor, tender and mellow meat, such as eating braised meat, marinated meat-like taste, bite a mouthful of meat aroma, sauce taste long, although the price is expensive, an average of 5 yuan a, but the real material, let me feel that it is worth the money.
Make sauce meat buns, the most important thing is the sauce meat filling mixing, the rest such as dough kneading, bun embryo production are no different from making meat buns, after learning the blending of sauce meat filling, make sauce meat buns at home, the amount is enough, the cost is low, eat more enjoyable, the following fawn shares [sauce meat bun] production method to everyone, do sauce meat buns, sauce meat stuffing mixing keep in mind "3 stir-fried 2 mix 1 freeze", sauce thick meat tender, full of mouth fragrance, master the sauce meat stuffing mixing "3 steps", sauce meat bun is not far from success, interested friends, See how to make it.
◇ "Sauce Meat Bun &Material List":
Dough: 5 g yeast powder, 1 scoop of sugar, 500 g of medium gluten flour, 250 g of warm water
Sauce meat filling: 200 grams of pork belly, 300 grams of seven minutes of lean three minutes of fatty minced meat, 1 spoon of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of sugar, 2 spoons of cooking wine, 1 spoon of sweet noodle sauce, a little white pepper, minced ginger, green onion
◇ "Production Process":
Step 1| put the yeast into 50 g of warm water, stir to dissolve, and leave for 5 minutes to stimulate the yeast activity.
Pour the mixed yeast water into the flour, add sugar and the rest of the warm water, first use chopsticks to mix into a dry flour flour flocculent, and then knead the dough by hand, knead for about 10 to 15 minutes, to achieve a three-light dough (dough, pot, hand).
Knead and place in the middle of the pot, seal the plastic wrap, and ferment at room temperature to 2 times the size.
Step 2| After kneading the dough, start making the filling of the sauce meat bun, prepare the ingredients first, cut the pork and pork belly into small pieces of seven minutes and three points fat, and then chop the green onion and ginger.
◇ Sauce meat stuffing 3 steps: 3 stir-fry 2 mix 1 jelly
▲ 3 stir-fry: hot pan hot oil, first put the pork belly into the pot, sauté on low heat for about 3 minutes, force the grease out, shrink to the original 1/2, and then pour the minced meat into the pot to mix and stir-fry, until the water is dry, the remaining lard, and then pour in the ginger and stir-fry evenly;
▲2 mix: add light soy sauce, dark soy sauce, cooking wine, sugar, white pepper, stir-fry over medium heat until the sauce is dry, add sweet noodle sauce and stir-fry evenly, you can turn off the heat;
▲1 freeze: Put it in the refrigerator after cooling, until you need to wrap the bun, take it out, pour in the green onion and mix well, and the sauce meat filling can be used.
Step 4| the fermented dough for exhaustion, and then split into a single dough seed weighing about 35 to 40 grams, roll out into a thin round dough, spoon the appropriate amount of sauce meat filling, put it in the middle of the dough, fold the dough around the perimeter, and wrap it into the shape of a meat bun embryo.
Step 5| the prepared meat bun embryo, put hot water into the steamer for secondary fermentation, the second fermentation to 1.5 times larger than the original, lightly press the rebound texture, indicating that the fermentation has been completed, open the fire to boil the water in the steamer, keep the heat steaming for 10 to 13 minutes, turn off the heat after the point, let the sauce meat wrapped in the pot for 3 minutes, before the pot can be out of the pot, the sauce meat package is done, the skin is thin and thick, bite a bite, the skin is soft, the filling is full of meat aroma, and the sauce meat is satisfied.
——Fawn said——
Make sauce meat buns, sauce meat filling mixing keep in mind "3 stir-fried 2 mix 1 freeze", sauce thick meat tender, full of mouth to stay fragrant, make sauce meat buns, filling is the most critical, in addition to remembering the mixing steps, the production of sauce meat filling to use two kinds of meat mixing, the use of pork belly and with seven points of lean meat pieces together to make the filling, can ensure that the production of sauce meat stuffing will not be hard, more oily, more delicious.
Many friends reflect that the dough fermentation is slow, it is difficult to initiate, a large reason is "with the wrong water", the water is too cold, the yeast can not stimulate the activity, the water is too hot will burn the yeast to death, with 30 ~ 40 ° C warm water is the best, first stir the yeast to stimulate the activity, and then pour into the flour to knead the dough, add sugar to assist, so that the dough can be easily fermented, so that it is soft and fluffy.
After the meat bun is steamed, do not immediately come out of the pot, continue to simmer with hot water in the pot for three minutes, let the bun consolidate to adapt to the falling temperature, and prevent the epidermis from collapsing due to thermal expansion and contraction after the pot.
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