As a steamed buns, in addition to the delicious fillings, the scent of the fragrant Q is also the focus of delicious. The production method of this party was inspired by the Japanese 551 big meat package.
Mix all materials evenly in the chef's machine for 2 minutes and 10 minutes
Covered with plastic wrap and fermented to 2 times larger
Remove the dough and simmer it into a strip and divide it into 40 g/piece of dough.
Squeeze the dough and spread it on the plastic wrap for 20 minutes.
30 grams of filling per dough
The buns are placed in a steamer at a certain distance for a second fermentation, 30-40 minutes.
Because the cooked stuffing is steamed in the cold water cage for 18 minutes after the fermentation is finished, turn off the fire for about 5 minutes and then open the pan or the bun will collapse.
Packed into the last three plum dried vegetables, braised pork stuffing, and temporarily used the leftover stinky bean curd mashed mashed as a filling to make three willow shapes to distinguish
The hot steamed plum dried braised pork buns are baked!
- 40 grams of dough buns are not big or small and are suitable for children to eat - usually the amount of this recipe is 27 cm steamer, each cage 6 a total of 18 - each half-half vegetarian dishes come to me Say you can put in the stuffing, such as this recipe of dried plum and braised pork and Laoganma minced meat, steamed stinky tofu