I don't like to buy meat sandwich buns made outside, and when I'm empty, I still like to do it myself and cook the steamed bun and the casserole boiled meat The house is filled with the sweet smell of flour fermentation The steaming meat aroma coming out of the casserole Enjoy the cooking process
By Hearing Time Fly 93/4
<h2>Royalties</h2>
Flour 300 g
Yeast 5 g
Milk 50 ml
Front shoulder meat 500 g
1 green pepper
Ginger a piece
1/2 shallot
3 scoops of cooking wine
1 scoop of white vinegar
1 scoop of light soy sauce
1 scoop of dark soy sauce
Salt to taste
20 peppercorns
2 octagons
1 incense leaf
1 piece of cinnamon
1 red pepper
Hawthorn 2 pcs
<h2>Practice steps</h2>
1. Add the yeast to warm water and stir well
2. Add flour
3: Stir with chopsticks to form a flocculent
4: Add water, knead the milk into a smooth dough, cover with plastic wrap and ferment in a warm place.
5: Add the meat to the cooking wine ginger slices and marinate for 10 minutes.
6: Wash the meat into a casserole dish, add water and cold water to the meat, bring to a boil, skim off the floating mince, pour in 2 spoonfuls of cooking wine, add ginger slices, green onion, peppercorns, star anise, cinnamon, fragrant leaves, red pepper, simmer over low heat for half an hour.
7: Wash and pit the hawthorn and put it into the pot, add a spoonful of white vinegar, a spoonful of dark soy sauce, a spoonful of raw soy sauce, an appropriate amount of salt, and continue to simmer for half an hour on low heat.
8, use a fork to prick the meat to try the degree of fluffiness, the taste can be controlled by yourself, fish out the control of the soup.
9, the fermented dough group accumulates a lot larger and softer
10: Divide the dough into portions, control the size and roll out into a round cake.
11: Heat the pan on low heat without oil, heat the bottom of the pan slightly, put in the steamed buns, and bake on both sides until slightly yellow.
12, the cooked meat and green pepper slightly cut, do not cut very fine, add two spoons of boiled meat soup to mix well, do not like spicy can be added as much as you like.
13. Cut the steamed bun from the side with a knife, do not cut it all to leave some connected parts.
14, use a spoon to lay the meat flat into the steamed buns, delicious meat sandwich buns will be ready!
<h2>Tips</h2>
Front shoulder meat plum blossom meat is more tender and lean, you can also use pork belly fat and thin, if you are afraid of noodle trouble, steamed buns can also buy that kind of dry cake from the supermarket, when used to put a pan to fry on the line.
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