by Xiaocai Cuisine Academy 【Official Certified Master of Bean Fruit Cuisine】
Minced meat 500g
Low gluten flour 400g
1/2 teaspoon yeast
1/2 teaspoon baking powder
Onion ginger water 100g
1 tablespoon salt
1 teaspoon sugar
1 pinch of pepper
MSG 1/4 teaspoon
1/2 teaspoon dark soy sauce
1 teaspoon light soy sauce
1 tablespoon corn starch
1 tablespoon sesame oil
Sugar (and noodles) 15g
Warm water (and noodles) 200g
1: Spring onion, ginger and water to beat into green onion ginger water, set aside. (for defishing)
2: Put the minced meat into the mixing basin, add salt, and stir well in one direction.
3: Add onion and ginger water and stir well, stir in corn starch to continue stirring, add all the remaining seasonings except sesame oil.
4: Stir the minced meat and pour evenly into the sesame oil.
5: Wrap the flour into a "nest", pour yeast and sugar into the flour "nest", sprinkle the baking powder on the edge of the flour, add warm water and mix the flour by hand.
6: Make a "snowflake-like" shape, add a little water and knead into a soft and hard dough.
7: Pick the dough into a 55 g blank agent.
8: Roll out the skin of a round bun with a rolling pin and wrap in 35g of minced meat.
9. Knead into a wrinkled pattern, that is, into a fresh meat bun.
10, put the wrapped bun into the steamer, room temperature to wake up in the summer for 20 minutes in the winter 40 minutes, after the bun wakes up, the water is boiled in the steamer for 10 minutes.
11. Done.
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