Sanding bun is a delicious snack in Yangzhou, Jiangsu Province, and is also the traditional name of Yangzhou's century-old restaurant Fuchun Tea Society, known for its flour as white as snow and delicate and delicious filling.
The filling of the three-diced bun is made of diced chicken, diced meat and diced bamboo shoots, which are sweet in the middle and oily but not greasy. The bun skin absorbs the fluffy and delicious marinade in the filling. Well the production process is as follows:
Put 1 chicken thigh in a pot, add some water, 1 tablespoon of cooking wine and sliced ginger, bring to a boil over high heat, cook until chopsticks can penetrate the chicken, remove and let cool.
2 Put the pork in the soup pot where the chicken thighs are boiled, bring to a boil, skim off the foam, cook until eight ripe, remove and let cool.
3 winter shoots diced, blanched in a pot of boiling water for 2 minutes, drained.
4 chicken thighs after deboning and cut into cubes 0 pork is also cut.
Bring 250 grams of boiled meat broth to a boil in 5 steel, add the foamed sea rice, and then add the white rice.
6 then add the soy sauce pepper, 1 tablespoon cooking wine and salt.
7 Bring to a boil, add diced pork, diced chicken and diced winter shoots and cook for 2-3 minutes.
8 dry starch with a little water to mix well, pour into the pot and stir-fry evenly,
The soup is wrapped in the filling and let cool.
9 fresh yeast into the main ingredient of the water soaked for 3 minutes stir into yeast water. Pour the yeast water into the flour several times. Mix the flour and knead into a homogeneous dough, cover and wake the dough to twice its original volume.
10 Knead the fermented dough until completely vented, roll into strips, divide into ten of the same size, and roll the dough round.
11 doses are rolled out into a round bun skin with a diameter of about 12 cm.
12 bun skins are placed in the hand, fingers are bent to form a nest, and filling is placed in the middle of the bun skin.
13 Knead 32 buns by hand and form a raw bun in the shape of a fish's mouth. The bun is also placed on the curtain, covered and dried damp cloth, and allowed to rise for 20 minutes. Bring the steamer to a boil, put in a wet drawer cloth, put the bun blanks at intervals, cover it, bring to a boil on high heat and turn to medium-low heat and steam for 15 minutes.
Old Xiao tips:
1. The three kinds of dice of the filling should be cut evenly in size, not too large or not eaten with tea.
2. In the packaging process, the palm is slightly concave, the filling should be compacted, and the thumb and index finger of the hand are pinched out in turn to pinch out 32 folds, each time the folds are pinched, the thumb and middle finger are together, do not separate, and the mouth of the fish mouth is not too large.
3. When steaming the buns, turn off the heat for 3 minutes before opening the lid and removing the buns.