The buns made by this mother for her son are on fire, and her son: It's so fragrant that I don't change it for big fish and meat
A few days ago, I left a message for my son, saying that I would wait for him to come back and steam the buns. No, the unit is not busy, the eldest son came back with his girlfriend, and made a hearty dinner for our old couple. I thought I had to stay at home at night, but my son said that he had to get up early the next day. I hurriedly packed things for him, there was a jar of pickled radish, and I hurried to find a bag to fill the buns. Due to the preparation in advance, the buns were steamed in two large pots, and there were more than 30 of them, so I simply filled 30 for him, and left a few for the youngest son.
I told my son that after I went back, I would set aside the amount of buns to eat for two or three days, give some to my colleagues, and the rest would be frozen, so that I could eat them for a long time. As a result, the son said that he didn't give it, these are not enough to eat, hey, this is the strength of the door, and I don't know who to follow! The son said that this is not a door at all, this is the taste of the mother, and I don't change the big fish and meat, it's too fragrant!
In fact, the buns this time are really delicious, the skin is soft, the filling is full and juicy, and it looks like a big meatball when you break it open. My son likes to eat meat, so I rarely make vegetarian buns, and I add pork every time I mix the stuffing, which makes it more fragrant.
But eating meat alone is not healthy enough after all, so it is necessary to pair it with vegetables. This time, I also put cabbage and soaked some shiitake mushrooms, which made the taste more delicious, fragrant but not greasy, and I couldn't stop taking a bite at a time.
【Cabbage, pork, shiitake mushroom-stuffed buns】
Ingredients to be prepared: 1200 grams of high-gluten flour, 12 grams of dried yeast, 2 tablespoons of sugar, 400 grams of fatty and lean pork filling, more than half a cabbage, 15 dried shiitake mushrooms, minced green onion and ginger, thirteen spices, white pepper, cooking wine, soy sauce, salt, vegetable oil
Detailed instructions:
1. Note that the flour is made of high-gluten flour for Chinese pastries, not flour for bread, don't make a mistake. Scoop the flour into a large basin and mix with 2 tablespoons of sugar. Dry yeast is stirred with warm hand water, then mixed into flour, and then mixed with water to form a large dough flocculent
2. Knead into a smooth dough, cover and ferment until twice as large
3. Prepare the ingredients for filling, break the cabbage into pieces, soak in water and wash. Pour the dried shiitake mushrooms into a hot blister to soften, then wash and cut into small cubes for later use
4. Take out the cabbage to control the water, grind it into a filling with a stuffing machine, make it rough and not too broken, then add salt and mix well, and brake the water
5. Mix with minced meat. Put the minced meat into a bowl, stir in 1 small bowl of water until moist, add some chopped green onion and ginger, add cooking wine, soy sauce, thirteen spices, white pepper, salt and vegetable oil
6. Use chopsticks to stir in one direction until the meat filling is delicate and sticky
7. Put the cabbage stuffing into the basin, and then put the diced mushrooms into the basin
8. Stir well with chopsticks in one direction, and the fragrant and delicious cabbage, pork and mushroom filling will be ready
9. This is a well-made dough, which has grown to twice the size, and before it can be pulled up, you can already see a dense large honeycomb
10. Knead the dough to remove the large bubbles, then knead it into long strips, cut it into equal sections, press it flat and roll it into a thick dough that is slightly thin around and thick in the middle
11. Add enough water to a large steamer and smear vegetable oil on the drawer to prevent sticking. Wrap the dough in the filling, pinch the pleats and close the mouth. Wrap the buns while leaving a gap in the drawer, cover the pot after they are wrapped, and let them rise for 10 minutes at room temperature and in a pot of cold water
12, turn on the high heat to bring the pot to a boil, at this time start the timer, this bun is big, I steamed for 17 minutes. Don't be in a hurry to open the lid, turn off the heat and simmer for 3 minutes before opening, which can effectively prevent the buns from retracting
The soft and juicy buns are ready, and Bao Ma nagged a few more words:
1. When making dough, be sure to follow the ratio of 500 grams of flour to 5 grams of dry yeast. There is less yeast, and the dough does not rise or is very slow. If you put too much yeast, the steamed buns turn yellow.
2. To make the meat filling of the buns, you need to stir in some water, so that the filling of the buns is tender enough and juicy
3. The bun must be made twice, which is more soft and elastic
4. The steamed buns made with high-gluten flour are more elastic and whiter than ordinary flour.
Food is the taste of home, and love can make it better. I am Bao Ma Xiao Chef, thank you for your support and attention, and pots and pans for 30 years, with the simplest ingredients to make the most beautiful taste! I like to get together with three or five friends, tinker with some good dishes, and also share three meals at home, home cooking, banquet dishes, pastries, soups, solar terms and folk customs. If you like my articles, you can move your little hands to share them, welcome to come often, I'm waiting for you here. Original article, code words are not easy, theft is prohibited.
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