Pickles buns ~ porridge, good friends, friends, pickles, special incense
Pour 10 grams of white sugar into 550 grams of warm water. After the sugar is melted, add 2 tablespoons of yeast. Stir. After the yeast has melted, leave it for about 10 minutes. Observe that there is foam on the surface of the water.
1000g of flour Add to the yeast solution After mixing well, knead until the dough is smooth. Do not add the yeast water once. Because the water absorption of different flours is not the same, so add the side and add the side to the right.
Knead the dough and ferment in a warm place for about 2 hours (about 25 degrees or so, preferably with an oven, hot water, electric blankets, etc.)
Send it to 2 times larger, take out the exhaust, and let it stand for a while.
Dough dough~ Press with your finger to check the degree of fermentation (I often use low-temperature fermentation. Even the dough is put into the refrigerator and refrigerated the next day)
Pickles, dried tofu, mushrooms, cut into small dices
Forget mince ginger pickle shot pepper, chopped garlic, finely chopped spare millet
Do not put oil in the pot, stir-fried pickles, add millet pepper, mushrooms, tofu, stir fry for about 3-5 minutes, go to the steam of pickles, spare the pot.
Hot pot pouring oil about 100 grams, next to ginger, add the pork filling after the incense
Stir-fried pork stuffing, a little yellow wine, old pumping
After frying the meat, add the pickles, add the sugar, continue to stir fry for a while.
After frying the pickles, turn off the heat, add fresh garlic and mix well.
Spread the powder on the chopping board and divide the dough into small doses. Flatten the middle thickness.
Wrapped in pickles
The wrapped steamed buns need 2 times of fermentation for about 20 minutes (at room temperature of 20 degrees or more) and then steamed into the steamer. I am steaming with cold water and steaming for 15 minutes. Don't open the lid immediately after the cage is closed. Open the cover and remember
Flour with ordinary flour, flour, flour, high-yield powder can be used if you use spontaneous powder, please omit the yeast step directly with water, I use French yeast ~ pickles are very salty, so no longer add salt, if it is light pickles, please add as appropriate Salt, no pickles with snow, salt, simmered in Shanghai or Chaozhou pickles, ingredients are also like what to add, such as bamboo shoots ham silk ~ orange does not eat MSG love to eat 哒 add