This is a square that I often use, share it with everyone, and make the bun soft and fluffy filling, which tastes very good. In the choice of meat, I choose normal pork belly, and you can also choose plum head meat. Meat pieces as small as possible, convenient to stew buns themselves do not need too large pieces of meat, stew time must be long, try to stew out the gelatinous inside the meat, with char siu sauce, simply delicious. Try it too!
By Little Chef Lady
<h2>Royalties</h2>
Char siu sauce 50 g
Plum head meat 300 g
Honey 13 g
Soy sauce (1 tablespoon) 5 g
Fuel consumption 10 g
Ginger 3 tablets
3 breaks garlic
Salt to taste
Rice wine to taste
Starch to taste
Flour (skin) 800 g
Sugar 100 g
Yeast 8 g
Milk about 400 g
<h2>Practice steps</h2>
1, put a little cooking oil in the pot, cut the meat into small meat cubes under the pot, the side grows out of the surface of the brown yellow oil, the process with medium-low heat and constantly stir-frying, until the oil is sautéed, the oil can be oiled, so put the cooking oil in advance. After the meat comes out of the oil, do not change the pot, directly put the ginger slices and the garlic cloves, and continue to sauté to create the aroma.
2, add rice wine, (rice wine is appropriate more does not matter, because in the process of stewing, alcohol will slowly be volatilized, will not retain more added rice wine, the process of stewing is also convenient sauce into the meat quickly, the meat sauce flavor is stronger, more pure, better taste). Stir-fry for a while and let the alcohol evaporate slowly during the process of stir-frying. Then add char siu sauce, soy sauce, oyster sauce, honey for coloring and seasoning, because the char siu sauce and soy sauce consume salt inside, so there is no need to add additional salt.
3, heating water is not more than the quality of meat water, cover the lid, usually there will be a small hole in the lid of the frying pan, so there is no need to leave a gap alone. If you are using a cast iron pot, there is no small hole in the lid, and you need to leave a small gap. Because the simmering time is relatively long, simmer for an hour on low heat, stew until the gravy is soft and rotten until the glue is overflowing (the meat is stewed for a long time, it will be glued, and the glued meat is very delicious). If you have a casserole, in this case, you can bring water to pour meat into the casserole dish and simmer slowly for an hour with the casserole dish. Before starting the pot, the bell is poured with starch water during the process of collecting the juice on high heat, and the water is drizzled while stirring, paying attention not to collect too dry and affecting the taste. After serving, let cool, cover with plastic wrap, put in the refrigerator for an hour and completely solidify together, so that it is convenient to wrap the filling.
4: Take out the appropriate soft pressure to exhaust the noodles after waking up, and then cut into equal amounts of small agents. Roll out the small dough into a pie shape and fill it. There is a pinch little by little folding rotation... (See picture) When closing, squeeze inward with the tiger's mouth and tighten it, tightening while rotating.
5: Place the bun on the cage drawer for 15 minutes, and the surface of the bun is fluffy. When placing, the spacing should be appropriately left larger to avoid sticking in the process of evaporation.
6, the second awakening of the bun steamed for 15 minutes, in three minutes can be removed to take out the lid to eat, while hot to eat when it is cold and then heated to eat. The buns eaten while hot tasted very good.
7. Perfect. The noodles must be loose and awake in place to be fluffy and soft. Many of the noodles in the square are only recommended to wake up once, in fact, there is not enough time, the taste of the noodles is worse when eating, in addition, the bun is very hard after it is cold.
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
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