The sisters of the food group know that I am picking up the steamed buns every Saturday. The neighbors of this white radish vermicelli pork bun are basically all praise. Now sort it out and give it to the sisters. The taste can be adjusted according to your own habits.
Make ginger onion first. Ginger onion and shredded, put 80 grams of water.
Grab, rub, and pinch with your hands, try to let the ginger onions come out. You have a cooking machine that is more convenient, with water and minced. Ginger onion is soaked for more than 20 minutes to precipitate.
The white radish is rubbed with a silking board.
Put 4 grams of salted white radish to kill water. This step missed the picture. Make up the next time you do this.
Boil the sweet potato vermicelli in boiling water for 3 minutes.
The cooked noodles are removed and placed in a basin for cold. Let the cold water basin cool.
The pork is cut into pieces and ground in a meat grinder. It should not be too broken. Too broken will affect the taste.
There is no meat grinder, and the meat is more fragrant.
Put the pepper. I did not replace the white pepper with black pepper.
Put the oil on.
Release the pumping.
I have scallion oil, then put two spoonfuls of scallion oil to make it more fragrant.
No onion oil can be used with ginger onion water. The ginger onion was filtered off to obtain 80 g of ginger onion water. It is best not to put the onion in the filling, it is easy to produce the onion flavor.
Pour the ginger onion water in portions and stir until the meat is completely absorbed.
The plastic-filled plastic wrap is wrapped in a refrigerator for more than 20 minutes.
Weigh out the materials needed for the dough. 500 grams of flour, 250 grams of water, 50 grams of sugar, 6 grams of yeast.
Pour sugar into the flour.
Pour in the yeast.
Pour the water into portions, stir well, and knead into a rough dough.
Hand kneading noodles for 10 minutes.
I used the second step of the Bosch 4405 Chef's Machine for 15 minutes.
During the noodles, we squeezed the marinated white radish. Squeeze too much will affect the taste, just fine.
Drain the cold powder into small pieces. My small section is a bit long and will affect the speed of the bag. Half the length is just right. Too short a cut will affect the taste.
Pork, white radish, and vermicelli are mixed together.
Pour chicken powder.
Pour in the pepper.
Pour in the salt.
Pour in cooking oil.
Pour in the pepper. It is more fragrant with Laoganma bean paste or chili sauce. I am cheap with a pepper.
Pour in sesame oil (sesame oil) and mix well. I am a photo of the order made to the neighbors. Everyone is doing the recipe, and the amount of meat is definitely more than this picture.
The dough is smashed and cut into 20 doses.
A portion of the agent is placed on top of a plastic wrap or a semi-dry towel. Prevent drying.
Apply the flattening agent to the dough. (There is a video below, you can take a look later.)
Start filling the pleats. (After the video.)
Wrapped buns. (After the attached pinch pleats close the video).
Let the pot ferment for 25 minutes. If the temperature is low in winter, it should be fermented in warm water (not more than 45 degrees) to prolong the fermentation time.
Get angry on the fire and steam for 15 minutes.焖 Open the lid after 3 minutes. Be sure to turn to a small fire after getting angry, or the steam in the pot will drop onto the steamed buns.
The beautiful buns are out of the pan.
good to eat! Do you want to come here?
Press the flattening agent and push the rolling pin from the bottom to the middle with a little force. When the rolling pin is moved down, you can't use any more force. The other hand moves the agent to facilitate the opening of each angle to the middle. The middle is thin and thick, and the bottom will not leak.
The thumb is inside the dough, and the middle finger is pinching the outside. The other hand turns the dough and the thumb helps stuff the stuffing.
When you close your mouth, pull up the close-faced dough and pinch the pleats. The pleats in the handles are pinched, and the nearest dough is pinched together, and then kneaded and pinched along all the openings. This practice is not difficult.
1. The ratio of dry flour to water is about 2:1; 2. The flour is added with no more than 10% white sugar; 3. The proportion of yeast accounts for more than 1% of flour, and more than 1 to 3 grams.