Ingredient breakdown
Bun skin: flour (preferably high gluten flour) warm water, meat filling, broth, monosodium glutamate, chicken essence, soy sauce, dark soy sauce, cooking wine, sesame oil, sugar, salt, ginger
Practice steps
1: Pour an appropriate amount of flour into the basin. Preferably high gluten powder.
2, pour an appropriate amount of warm water (warm water in winter, cold water in summer, add a little salt).
3. Live into flocculent.
4. Continue to warm the water.
5. Repeat several times until the dough is dry and wet, and the basin is light, the hand light, and the face light.
6: Cover with a damp cloth and wake up the surface.
7. After waking up for 10 minutes, continue to meet the noodles.
8: Repeat several times until the dough is very smooth and ribbed.
9. Prepare the ingredients for filling. In general, the ratio of meat filling to broth is about 3:2.
10: Finely chopped ginger (ginger powder and sauce are also available).
11: Take a large basin, pour in the minced meat (about 500 grams), pour in a spoonful of ginger, a spoonful of salt, a spoonful of sugar, half a spoon of chicken essence, half a spoon of monosodium glutamate, two spoons of light soy sauce, a spoonful of dark soy sauce, three spoons of sesame oil. (The seasoning can be adjusted according to your own taste).
12. Grasp and press the meat filling and seasoning with your hands and turn in one direction.
13: Mix the minced meat and seasonings completely.
14, add the broth, use your hands to beat the strength (you can use chopsticks, but it does not feel good with your hands, but your hands must be cleaned)
15, add the broth, whisk the strength, then add the broth, whisk the strength, repeat several times.
16: Until the filling and the stock are completely fused, and the filling expands but condenses.
17: Take a piece of the noodles, knead them into long strips, cut them into a suitable size, and the size of the dumplings that are usually wrapped is about the same.
18. Roll out into the original piece after pressing the flat.
19: Wrap in filling.
20. Condense into 18-24 folds.
21, cute little bun is wrapped up.
22: Let it sit for 5 minutes after wrapping it all up.
23. Put it into the steamer basket, leaving a certain gap.
24: After steaming on high heat, put it into the steamer basket and steam for 8 minutes on high heat.