Bite a bite to see the shrimp buns called the three fresh buns! The skin of the steamed buns is fermented once, and the dough is directly packaged, then placed in the oven for fermentation, steamed for 10 minutes, without rubbing, the pot will not collapse directly. The stuffing does not add wine, oyster sauce, etc., retaining the taste of the ingredients.
Prickly ash is brewed with boiling water and allowed to cool. Ginger is ground into ginger with ginger and ginger. Ginger and pepper are placed in the pork filling, whipped up, and the eggs are added to continue to whipped. Mix well with oil and sesame oil, add white pepper, mix with salt and soy sauce, chop the mushrooms with fungus, add the meat and mix well, put in the refrigerator for storage, and cut the shell to remove the shrimp line.
Add sugar and yeast to the flour and mix well. Add water a little bit, stir it with chopsticks and then put it into a dough. It will definitely be smooth and not slick. Don’t worry, cover it with plastic wrap for 5 minutes.
After 5 minutes, the dough is obviously softened and softened. After repeated three or four times, the dough is very smooth. Only the dough is specially smooth, the gluten is good enough, and the gluten is good, so that it will not let The broth of the stuffing penetrates into the surface to cause dead noodles, and the gluten is good, so that the stomata can not be collapsed in the later steaming, so the glutinous surface is the most critical step for success.
After smashing, divide the dough into 40 grams and sleet for 10 minutes. Here I use the method of making bread. After slackening, the dough is flattened into a bun, so don't worry about the too thin dough that can't be made because Fully fermented later
Put the refrigerated stuffing and a whole shrimp into a steamed buns, put them on the fermented cloth and put them in the middle layer of the oven, place the baking tray on the lower layer, put hot water in the baking tray, and turn on the fermentation mode of the oven, 35 degrees, 90 minutes. Check it by hand, poke the bun, and slowly rebound, you can steam on the pan.
Be sure to wait for the water to open and then steam on the fire. The whole fire will be fired. After 10 minutes, turn off the fire and expose the pot. Don't worry, don't collapse.
1. I used to whipped the meat stuffing by hand, which made it easier to get on the strength, and I could fully feel the spirituality of the food by touching the ingredients. 2. The cooking wine only volatilized before it can take away the suffocating gas, so When the stuffing is used, the wine is a misunderstanding. The ginger can be fresh or can be simmered. The pepper and the white pepper can also be added to the glutinous rice, so there is no need to add wine to the snake. 3. It must be more than 面, 揉In place, it is particularly smooth! 4. Fermentation I put it on the fermented cloth, and then it will not stick when it is moved to the steamer. 5. I don’t have the drawer cloth, the oil is directly brushed.