Classification: Steaming
Author: Flying snow without frost
Created: 2012-07-11 18:46:33
Flour 300 g
Water 150 g
Yeast 3 g
Pork 150 g
Onion ginger water 120 g
Salt 5 g
Sugar 5 g
Pepper a little
Dark soy sauce 5 g
0. Place the minced meat (30% fat and 70% lean) into the container
1. Add the water of green onion and ginger to the meat filling several times (10 grams of green onion, 5 grams of ginger, chop and add 105 grams of water and stir well with a blender)
2. Pour in the other spices and 5g chopped shallots
3. Stir well (stir the minced meat and refrigerate)
4. Flour, water and yeast (sugar) kneaded into a dough and fermented until twice as large
5. Divide into 12 servings
6. Press the small agent flat (thicker in the middle and thinner on the edges)
7. Wrap in the pork filling
8. Wrap the pork filling well
9. Place in an oiled steamer basket at 30 degrees Celsius (or silicone paper underneath) and let rise for about 30 minutes. Put cold water on the pot, steam for about 18 minutes, turn off the heat and open the lid for three minutes
Tips:
1, the bun of the dough can be softer. It will be soft when steaming. 2, after adding water to the pork, put it in the refrigerator to refrigerate, and it will be good to wrap up.