Today we will share a mushroom pork stuffed bun method, it is very tempting, eat delicious and delicious, once fell in love, the family are rushing to eat! In order to make the production process more time-saving and fast, we can also use the one-time fermentation method to make buns. First and the noodles, make the filling, the filling does not need to wait for the noodles to be completed, directly wrapped into buns, the steamer fermentation is completed, the worry is very much, follow the steps to do, I believe that the novice can also easily get it Oh!
By Dish Little Chef Notes
1 set of Liren cutting filling machine
Medium gluten flour 500 g
1 tsp of sugar
Yeast powder in half a sachet
Pork (fat and lean) 500g
Shiitake mushrooms 200g 200g
Warm water 250 250g
2 green onions
Peppercorns, star anise 1 handful
Ginger Half a piece
Sesame oil, cooked oil, oyster sauce, chicken essence to taste
Soy sauce, soy sauce, salt, thirteen spices to taste
1: Prepare all the ingredients you want to use + 1 Liren chopper
2: Soak the peppercorns, star anise and green onion in warm boiled water to make peppercorn water and set aside.
3: Stir the yeast powder, a spoonful of sugar and water to make blended water.
4: After pouring the flour into the basin, add a small amount of blended water several times until it becomes a dough and ferment with plastic wrap.
5: Twist the pork into a filling with a Liren chopper.
6: Wash the shiitake mushrooms, pour water and twist them into fillings with a Liren chopper.
7: Spin the chives and ginger into the filling with a liren chopper.
8, make the finished filling mixed together, add an appropriate amount of soy sauce, dark soy sauce, oyster sauce, chicken essence, sesame oil, cooked oil, use the prepared pepper water to remove the waste, pour a small amount of pepper water many times, stir evenly clockwise.
9, the good dough group accumulation becomes larger, and the inside is rich in brushed honeycombs
10, move it to the board, knead the exhaust, and then rub the long strip, and then divide into equal size of the dough, the agent is not too big. Take a portion of the dough, press it flat, and roll out a rolling pin into a round dough sheet, thinner.
11, wrapped in an appropriate amount of meat filling, and then wrap it on the seal, the wrapping method depends on which method the individual is skilled in, and the sealing does not show the filling.
12: Put all the steaming drawers, cover and serve again for 15 minutes. The fresh blank that wakes up well can be seen to become white and fat, and it is light and fluttery to pick up, indicating that the awakening is in place. Cover and steam on high heat for 15 minutes
13. When the time comes, simmer for 3 minutes and then open the lid, a delicious mushroom pork stuffed bun will come out of the pot!
14, out of the pot, first take one to taste, bite down, stuffing large skin thin very chewy, full of juice
15, finished products, out of the pot, plate, bun delicious and delicious, stuffing large skin thin is very chewy
16, finished products, out of the pot, plate, bun delicious and delicious, filling large skin thin is very chewy
17, finished products, out of the pot, plate, bun delicious and delicious, filling large skin thin is very chewy
18, finished product picture, out of the pot, plate, bun delicious and delicious, filling large skin thin is very chewy
Tips: 1, Li ren cutting filling machine, all filling machine to get it, can automatically simulate hand chopping filling, all kinds of vegetables, seafood, meat, easy to get, filling into grains into mud, better taste. During the filling process, the ingredients are put and the filling is produced, that is, it is sent out, which is convenient for hygiene. 2. The purchase link https://detail.tmall.com/item.htm?spm=a212k0.12153887.0.0.4d7c687dwUrzCr&id=657403274539
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