by bowl inside bowl outside _cooking
Medium gluten flour 120 g
Minced pork 150 g
Crab meat
Fish roe
broccoli
Lentinula edodes
Salt 3 g
Chicken meal 2 g
White pepper 2 g
Rice wine 10ml
Onion to taste
1: 120g of gluten flour, 150g of pork filling, crab meat, fish roe, broccoli, shiitake mushrooms, green onion, 2g of white pepper, 3g of salt, 2g of chicken powder, 10ml of rice wine
2: Pour green onion, white pepper, salt, chicken powder and butter into the minced meat and stir well, marinate for 2 hours
3: Blanch the dough with boiling water, and evenly, spread it cold and knead until the surface of the dough is smooth
4: Knead long strips and cut into 2cm small dough
5. Roll out the skin
6. Diameter 3cm round thin skin
7: 20g minced meat into the rolled dough
8. Fold and pinch tightly
9. One of the sides is pinched in the middle
10. Pinch the adjacent edges together
11. Form four small squares
12. Pinch each corner of the grid
13: Place one different filling per compartment
14: Add four different fillings
15. Put the steamer into the Fangtai steaming box
16. Adjust the steaming box to the steamed bun mode, set 100 degrees, steam for 16 minutes and take it out
17. Delicious is done!
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