It’s famous early, food is the season! Today is a good bag - fresh pine mushroom pork! We have a shop specializing in pine velvet buns here, and it tastes perfect. The boss is very bullish and only sells in the morning. A small bun of 3 yuan, I have never found a piece of formed pine mushroom in the stuffing. This is probably the secret of the boss! Well, the buns I made with 125 grams of pine mushrooms should be considered a great deal! If you think about it, you feel like you are floating...
Put the sugar and dry yeast into the noodle and stir them into half of the water. Sugar can accelerate fermentation. Stir with chopsticks and add the rest of the water while stirring (the flour has different water absorption). The dough is hard and not too soft. It is smooth. I am here at room temperature 30 degrees and ferment for two hours. Or observe the dough and make it as large as 2 times.
You can make a stuffing while waiting for the dough to ferment. Wash the pine mushrooms and cut into granules. The shallots are cut to the same size and placed in baking soda, which is simple and even, so that the steamed shallots remain green. The pork is smashed into small granules, and the taste is too small and the taste is worse.
Add cooking oil, heat six times, pour in the meat, add the cooking wine and stir-fry until spit. Although the pork is fat and thin in five or five cents, the current non-food pork oil-free pan will still stick to the pan.
After the meat is spit, add the pine granules and fry until the meat is slightly yellow, about two minutes. Add soy sauce and salt seasoning.
Stir-fried minced meat, add the chopped green onion and mix well. Note that the chopped green onion is not fried in the pan. Knock on the blackboard Tip: Be sure to let the meat mix well. Otherwise, the hot stuffing will burn the hair of the face. Caused the second failure! ! ! This is my tears lesson! ! It is best to put it in the refrigerator for half an hour.
After the face is good, add 1 gram of baking soda and mix well. According to the preference, it can be divided into large and small dosage agents, which are 0.2cm thick and bag. Knock on the blackboard: Don't dislike the accumulation of oil, stir the stuffing while wrapping, the oil and gas is the assist of the buns! I first divide the minced meat and the noodles separately, and then divide them, and then divide them. This will ensure that the fillings are used up. The topping amount of this formula can pack 22 medium steamed buns.
Heat the steamer to 50 ° and turn off the heat. Steamed the smeared oil and put on the steamed buns, which are twice as large as twice in the pot. It takes about 30 minutes. Originally only mangosteen is large and has pleats. Two hair fat potatoes! ????????
Open fire and steam directly. After the big fire was on the steam, it was changed to medium and small fire, 15 minutes, and the fire was turned off. Don't rush to uncover it, look at it in five minutes - white fat, so soft! Sit back! As soon as you go down, the fresh and meaty scent of Matsutake rushes to the tip of your tongue in the fluffy face... Hey, fresh fried!
When I first made this buns, the hair was too long overnight, and the stuffing that had just been fired did not cool down, and the second hair failed completely. The amount of a good dough plus baking soda is also judged according to the specific conditions of the face. The amount of one gram I give can be added or subtracted. 5 grams of dry yeast can be added without noodles. You can also make the noodles on the first day: 2 g of dry yeast, 50 g of flour, and add water to make a dry paste. When it is placed at room temperature for more than ten hours, it will become fat.