The recipe has been in the draft box for more than two months, and editing is already spring! In the winter of 17 years, I often created radish celery stuffed buns and dumplings, so I created this recipe, but due to work, there is always not enough time to edit. Once dragged, it dragged to the spring... But no matter what season, as long as you like to eat white radish, you can do it, but the white radish in winter is the best to eat, do the buns, dumplings and pies in Chinese noodles. OK! There are a lot of people who say that they are wrapped in buns. When they are hot, they are still soft. If they are cold, they will be hard. ???? According to my ratio and the method of kneading, the buns are cool or soft~
Add the dough material to the chef's machine.
In winter, the fermentation is placed in the oven and opened at a low temperature of about 36 degrees. (If the air is dry, put the oven with the water in the baking tray and put the lowest layer). Fermentation in summer can be done at room temperature.
First, rub the white radish, then boil the water in the pot. After the water is opened, pour the white radish into it and boil it a little.
Then prepare a basin of water and soak the white radish that has been simmered in water (there is no fixed number of minutes in time. The first step in preparing the filling is to treat the radish first, and other ingredients are ready, and the radish is soaked)
Wash the chopped parsley, add two tablespoons of salt, and wait for the salt inside to soak the water out.
Chopped pork with chopped green onions and ginger
Join Wang Shouyi thirteen incense, oyster sauce, soy sauce, chicken essence, peanut oil
Stir in one direction, and stir quickly to make the pork strong, so that the meat can be evenly flavored.
Celery uses gauze to filter out excess water and add it to the meat.
Also put the white radish in the soaked water, use gauze to filter out the excess water, and then put it on the chopping board for a little bit.
Add the meat and stir well, add salt and chicken essence, and then pour in the appropriate amount of peanut oil.
Fermented dough state
First weigh 100 grams of flour and prepare to vent (this step is very important, please follow the steps carefully). Sprinkle a layer of dry flour first, follow the tricks in the video, rub your hands repeatedly, and then pour in a layer until you get 100 grams of flour into it.
Divided into small pieces of similar size
Sprinkle a little flour and flatten the dough
I will read it again without learning.
The third time (remember! After the dough is applied, the speed of the buns should not be too slow, and the dough placed on the side is still in continuous fermentation)
The wrapped buns enter the second stage. If the dough is selected to be fermented with fresh yeast, the second is about 15 minutes. If the dough is selected to be fermented with dry yeast, it will take about 20 minutes. The above two times are for reference only. The specific temperature depends on the temperature of the room temperature. The summer heat will shorten the time relatively, but the temperature difference between the north and south of the room will be large and the time will be different. The buns are not professional, please cover them a lot.
The cold water is steamed, and after steaming (water-opening), steam for 15 minutes, and the fire is maintained throughout the whole process.
One of the buns stuffing that I personally like very much, and the taste of the dough is also very good. I want to feel that the kitchen friend 'Xiao Zhu' licks her recommended Wudeli Qixing flour, and the steamed buns and steamed buns are so delicious.
White and fat buns
Novice Xiaobai please take care of the recipes carefully, there will be gains. The amount of fresh yeast: generally 2 to 2.5% of the amount of flour. The dosage is adjusted with the temperature, the temperature is high, and the dosage is small. However, due to the short shelf life of fresh yeast, the relative amount is 4 to 5 times that of dry yeast. As the storage time is extended, the amount should be increased accordingly. The amount of dry yeast: generally 0.8 to 1% of flour, can be put a little more in winter. It is recommended to choose high-yeast dry yeast