dark soy sauce
light soy sauce
Szechuan pepper water
five spices powder
|1 small spoon|
|1 small spoon|
monosodium glutamate (MSG)
(Beef big buns – succulent and juicy in one go) Directions
Melt the yeast with water, pour it into the flour and mix it into a homogeneous dough.
Add cooking oil to the dough and continue to mix into a smooth dough.
Cover with plastic wrap and place in a warm place to ferment.
Prepare the main ingredients for the meat mixture, beef mixture and shallots.
Bring the peppers to a boil, then turn off the heat and use when cool.
Finely chop the ginger and reserve the shallots.
Add the soy sauce, soy sauce and wine to the mince, stirring in one direction; then add the pepper water in batches.
Continue stirring constantly in one direction.
Add ginger, pepper, allspice and salt to the filling, stirring well. Finally, add the cooking oil and mix well, then cover with plastic wrap and refrigerate for 30 minutes.
Add the shallots, sesame oil and monosodium glutamate to the mixture.
Just mix well in one direction.
Ferment the dough until it doubles in size, then roll it out onto a mat, knead it until it is drained, then cut it into long strips.
Sprinkle some flour on the kneading board, take a small dose, press it down and roll it into a round.
Put in the filling.
Pinch out the folds to perfectly encase the filling in the middle of the pastry.
Wrap the buns in a pan of cold water and let them wake up for about 10-15 minutes.
Turn on the heat and steam on medium-high heat for 15 minutes, turn off the heat and let it steam for another 3 minutes, then open the lid.
Hot buns out of the pot, to try one, you can see the slow flow of soup yo, too fragrant.
The bun can not only be steamed, but also fried yo. Put a little oil in the pan, heat the buns, fry for 30 seconds, then put in a bowl of water, cover the pan and wait until the water is dried up. You are ready to serve.
2, the ratio of light soy sauce and dark soy sauce out of the transfer of the filling is able to transfer the color of soy sauce, do not like the color is too dark, more light soy sauce, less dark soy sauce on the good.
3, the meat must be stirred on the strength, no pepper water can be replaced with cold water, and then add some pepper to go fishy mention taste.
4, this method applies to the production of all mincemeat, do not like to eat beef can be replaced with lamb or pork and so on.
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