This buns are highly recommended! Don't use ginger onion water to directly use the cabbage water to break into the meat! The sweet and succulent pork of the sauerkraut of the leek is combined with the oil and sweet scent. I don’t want to eat three kinds of buns to eat three.
Wash the leeks and the hard-boiled portion of the Chinese cabbage and let them dry in a ventilated place to make the surface of the vegetables less watery.
Cut the meat and cut the ginger onion. Chop the meat and ginger onions together. I am lazy and smashed directly with a meat grinder. This time, because there are leeks in the stuffing, it is a fragrant vegetable, and the cabbage is filled with water, so the ginger and green onions that are simmered are smashed with the meat.
Pour all the juice into the meat and mix well. I have done some steps to make the meat stuffing this time. This step is to mix the juice first and mix it evenly.
The portion of the hard boiled cabbage is chopped, and the chopped cabbage is easy to simmer.
The twisted cabbage juice is caught in a basin and used to water the meat.
Pour the meat stuffing into the cabbage juice, and add the meat filling clockwise every time you add the cabbage juice until the cabbage juice is completely absorbed and then add a small amount of cabbage juice to stir. If you don't feel too much water, don't add cabbage juice. Add cabbage and leeks to the back.
The meat is mixed with water. Wrap the plastic wrap in the refrigerator.
Prepare all the dough materials. 500 grams of ordinary flour, 6 grams of yeast, 50 grams of sugar (at least 10 grams or more), 250 grams of water. Water is the reference amount.
Pour the flour into white sugar, yeast, and add water in several portions. If it is said that the water can be poured all at once. Start behind. I feel more water and add some powder. I am too dry to add water. Adding too much water is definitely a disaster.
From the face to the three light, that is, hand light, basin light, and dough light are not enough. We are a fermented steamed buns. It is definitely a soft and delicious big meat buns for 12 minutes. Hand knead the dough. If it is left for a while, be sure to cover it with a semi-dry cloth or plastic wrap to prevent drying. After a while, the dough needs to be simmered for a while to remove the gas and then cut into the buns. It’s okay to take a look at it.
I used the Bosch 4405 small chef machine to knead the dough, from 1st to 2nd, for 15 minutes.
In the noodle time, we chopped the leek and cut the leek into my hand so it was just fine. Cut too much to affect the speed of the packet, too small to affect the taste.
Place the leeks on the side of the refrigerated meat, pour in 1.5 tablespoons of cooking oil, and mix the leeks with cooking oil to prevent juice.
Pour the cabbage into pieces. Pour 1 tablespoon of cooking oil.
Mix all the fillings evenly. Put it in the refrigerator for a while.
The dough is smashed and the condition is very good.
Roll the dough into a long strip and sprinkle a thin dry powder on the countertop to start cutting the long noodles into a dose. I cut 20 doses.
Start the tincture. Squeeze the agent, press it into an elliptical shape, turn the agent in the left hand, push the rolling pin in the right hand and push it from the edge to the middle. Push it in the middle to use the point force. If you move down, do not use force.擀 into a thick bun that is thick in the middle of the edge. Only the edge of the thin intermediate thick fermentation will not leak the filling. Everyone should pay attention to this. The video I shot before could not be found, let my son help to remake, I forgot that he was too short to shoot me rough hands, this Sunday to do the buns to let her daughter remake.
Pinch the buns and watch the video. The left hand holds the buns and turns the bun to make the right hand easy to pinch. The left hand is big to help stuff the stuffing and the right hand to pinch the pleats. Everyone first squeezed to find the feeling. Pinch buns must be made with more buns to be trained, except for the redemption.
The buns close. When close to the mouth, the pleats are pinched flat and folded at the other end, pinched together, and then screwed around the mouth to adjust the shape along the mouth.
The pinch is placed on the baking paper, or it can be the cleaned corn inner shell, the corn shell is softer, or the steamed mat can be coated with cooking oil. In short, it should be anti-adhesive to prevent steaming and pick up. Buns have the best soup. The buns that are not fermented on the pot for a while should be covered with dry cloth and blown dry.
A plate of buns is pinched on the pan, and the water in the pan is filled with steamed buns to cover the lid and start to ferment. Fermentation mainly depends on the state. The state is that the fermentation time is almost up. Look at the buns and the embryos are a little big, and it feels lighter when picked up. This is the fermentation in place, and you have to start steaming the buns. This should be paid attention to, the following summer and autumn and winter season fermentation time is only a reference for novices, see the state of fermentation is the most important way to judge the summer temperature is high, 30 degrees above the weather, cold water pot, fermentation 17 to 20 minutes to see the fermentation state When you are in place, you have to steam the buns. The temperature in autumn and winter is low, the temperature below 25 degrees, open a small fire to make the pot a little fever, turn off the fire, warm water (water temperature about 45 degrees) fermentation, 20 to 25 minutes or so to check the fermentation state, the state does not extend the fermentation time, 4 It will be checked again in minutes. The state is up to start steaming the buns.
Steamed the buns. On the fire, steam over medium heat for 15~18 minutes, turn off the heat, and simmer for 3 minutes. Quickly remove the lid and drain it onto the bun. The white fat buns are out of the pan.
The aroma of leeks, the sweet and juicy cabbage, the sweetness of pork, delicious!
1. Steamed buns are required for time. Kneading time, fermentation time, steaming buns time, and simmering time are all required to be in place. Novices must strictly follow the requirements of the prescription, and the masters are free to play, and the success is certain.