Follow http://weibo.com/yanyanfoodtube for more updates on Weibo and follow our more interesting food tour! ! The meat package is a traditional Chinese cuisine, especially in the northern part of China. I don't need to describe how good it is. Many people like meat packs but don't know how to make them. Below I will take you step by step to complete the process of making this delicious meat package. With this foundation and more practice, you can freely pack what kind of buns you want in the future. Steamed Dumplings are a traditional Chinese food especially in the North of China. I don't need to tell you how delicious they are, you already know, but many people don't know how to make them. I will hold your hand and take You through each step to make these delicious dumplings. Once you have this skill you can make any kind of dumpling you like in the future, so have a try.
The sugar and yeast powder in the bun skin ingredients are poured into warm water for preliminary fermentation until a layer of yeast froth appears on the water surface.
Pour the yeast water into the flour and knead it into a smooth dough, then cover it in a large bowl or start the fermentation at room temperature for about 1-1.5 hours.
The stuffing stuffing material is poured into the meat in the order of vegetable oil, sesame oil, soy sauce and ginger foam. Stir well, then add the green onions and onions and pour in the meat. Stir well. Add the appropriate amount of salt and mix well. After the filling is adjusted, cover or put the plastic wrap in the refrigerator.
When the dough is twice as large, it is taken out and placed on the panel and divided into three parts. One of the sticks is grown into a strip, cut into a dose and then kneaded into a bun. Wrap the wrapped meat bag on the tweezers and cover the tea towel for 40-50 minutes.
When the buns are ready to wake up, boil the water in advance. When the buns wake up until the volume becomes larger, they are steamed in the steamer for 20 minutes. The steamed buns are taken out of the pot immediately.
1. The water temperature should be between 37-40 degrees to activate the yeast. The water temperature is low and the yeast will not activate. When the water temperature is high, the yeast will be burnt. 2. The buns must not be too thin, otherwise the water in the sauce or the steam in the pot will soak the bun, and the steamed meat will not be fluffy. The wrapped buns must be proofed at room temperature for a second time, so that the steamed buns will be more fluffy. 4. Steamed meat packs should be taken out of the pot as soon as possible. Do not squat in the pot, otherwise the steam will turn into water vapor and will soak the bun.