Hot pot, pour the sesame oil and peanut oil in the A material, then put the onion, onion and ginger into the pot to saute to golden yellow
Pour 100 grams of water and other materials into the A material and cook for about 3 minutes, separating the onion residue, etc.
Quickly pour B material into the pot
Continue to cook until the juice is thick
Slice the pork into a nail-sized piece
Mix the sauce and the pork and mix well.
Mix 40 grams of old noodles with 150 grams of water
Pour 300 grams of low-gluten flour into the mixing tank of the chef's machine
Mix the flour and water with a rubber spatula
Turn on the 2nd stirring of the chef machine
Stir until the dough is agglomerated
Fermentation at room temperature of 28-35 degrees for about 10 hours
Add 150 grams of fine granulated sugar to the fermented noodles
First use a squeegee to mix the sugar and the noodles, then turn on the 2nd gear of the chef to stir the sugar.
Add the stinky powder, continue to stir, add 20 grams of lard and mix well.
Add 150 grams of low-gluten flour and 15 grams of baking powder and continue to stir
Stir into a smooth dough
Divide the dough into 25 small doughs of about 33 grams
Take a small piece of dough and pry it into a circle in the middle of the thick book.
Put a proper amount of filling in the middle of the dough
The right index finger and thumb ring around the edge of the dough to gather inward
Always gather until it is completely closed, do not let the stuffed buns be exposed
Put the cooked pork into the steamer of the oiled paper, boil the water in the pot, put the steamer on it, cover it and steam it.
Always keep the fire for 6-7 minutes, the sweet barbecued pork is out.
1. The first impression of the pork-boiled bag is the smiling face. If you want the steamed pork to be "flowering", you must use high-quality low-gluten flour and use the noodles in the noodles. Also add certain baking powder, white sugar and stinky powder. The stinky powder is edible ammonium bicarbonate, which will evaporate during the steaming process. 2, the surface can not be over-fermented, usually 10 hours in summer, 12 hours in winter, if the fermentation is excessive, it will not be able to be steamed. 3, when the suede, do not use too much force, so that the skin retains elasticity and a certain thickness, so that the packaged pork roast is more likely to bloom during the steaming process. And when the packaged pork is baked, it is necessary to close the opening, not to expose the filling, otherwise it will affect the flowering effect. 4, if you make a barbecued pork, if it is a sticky tooth, it is a failure. Adding lard can make the steamed pork roast bag taste no sticky. 5. When blending the barbecued pork, the concentration of the mash is very important. Because different starches are used, the concentration of the mash will be different, so you can not pour the water starch into the pot at one time, but stir it. Add water starch slowly, if it is too thick, add a small amount of hot water to adjust and vice versa. Then add water starch. 6, if the packaged barbecued pork can not be eaten at a time, you can steam and put it in the cold and put it frozen. If you want to eat it, you don't need to freeze it. After the steamer is on the atmosphere, put it into the steamer and steam it directly.