Teach you to make white fat and soft fresh meat buns, master the 3 points, fragrant and soft, meat filling is tender and juicy, the beginning of 2020 due to an epidemic, let our kitchen usually be like a decoration, force out a variety of "kitchen gods", all kinds of food in the sunburn circle, although there is inevitably a rollover scene, but taste the handmade food, bring a sense of achievement is pleasant.
Fawn at home, in addition to learning fritters, cold skin, but also learned to make pastry, of which fresh meat buns, quicksand buns are my favorite varieties, with filling points In addition to the importance of filling mixing taste, the outer skin of the bun can not be ignored.
This issue of the fawn teaches you to make white fat fluffy fresh meat buns, master the 3 points, fragrant and fluffy, meat filling is tender and juicy, before learning the fresh meat wrapping method, first master the three points of making fresh meat buns, so that everyone can easily make a delicious fresh meat bun with soft filling:
(1) And the dough as far as possible to use warm water, so that the yeast activation faster, fermentation is better, after all, yeast likes a warm environment.
(2) And dough, the added warm water can not be added at one time, easy to too much moisture, let the dough stick to the hand, a small amount of multiple additions.
(3) When mixing meat filling, onion and ginger water is the "finishing touch", which can make the meat filling taste fresher, which is completely the taste of the restaurant.
【Home-style fresh meat bun um】
【Material List】
Dough (250 g of regular flour / 20 g of sugar / warm water / 5 g of yeast)
Filling (150 g pork filling / fungus / horseshoe / shallot ginger water / soy sauce / oyster sauce / sesame oil / salt)
【Preparation steps】
1. First make the dough of the bun, put all the materials used in the recipe into the basin, add warm water in a small amount of times, first use chopsticks to stir into a flocculent, wait for the flour to slowly absorb the water and then knead into a three-light dough (disc, bare hand, glossy surface), after kneading, seal the plastic wrap fermentation and expansion 2 to 3 times, pour out and knead the exhaust for 8 to 10 minutes.
2. When the dough is fermented, you can make meat filling, chop the pork minced meat, chop the fungus foam hair and the horseshoe peeling, chop the green onion and ginger and soak it in a little water after chopping it, become the onion ginger water, and then put the fungus horseshoe into the minced meat, put all the spices of the "meat filling" together, stir out the meat in the direction, and then add 2 spoons of onion ginger water to continue stirring, so that the meat filling is oily and transparent texture, seal the plastic wrap, put it in the refrigerator, and wait until the dough is made.
3. After the dough is kneaded, first rub the long strips, then use a spatula to divide the small dough into small dough, use the rolling pin to roll out the small dough into thin slices, about the size of the palm, spoon the appropriate amount of meat filling in the middle of the dough, and then gently pull up around to form a bun shape, tighten the mouth, and pad a piece of oil paper under each fresh bag, so as not to stick to the table and steam, it is not easy to rip.
4. Add an appropriate amount of water to the steamer, and burn it into warm water that can be touched by hand, put the fresh meat bun embryo on the steaming plate, wake up the second time on the pot, about 30 to 40 minutes, the bun is 1.5 times larger, you can open the fire to steam, keep the high heat steamed for 10 to 12 minutes, turn off the heat after the point and simmer for 5 to 8 minutes, the fresh meat bun is steamed thoroughly, you can taste it out of the pot.
Teach you to make white fat fluffy fresh meat buns, master the 3 points, fragrant and fluffy, meat filling is tender and juicy, the above is the fresh meat bun production method shared in this issue, everyone in the home during this time, learned what usually less opportunity to make the food? Welcome to share and discuss together.
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