Practice kneading the bun folds.
Recently groped for some experience, want to make a good bun smooth and shiny: one is to knead the surface until the cut surface without air holes, just like rubbing clothes back and forth. Knead. Secondly, put a small spoonful of lard (or corn oil) in with the noodles, and the steamed buns must be smooth and oily.
Low gluten flour.
The lard (or corn oil)
Three kinds of stuffed leeks
|5 [free-range eggs]|
|One [50 grams]|
Minced meat: 400g pork
shiitake (Lentinus edodes), an edible mushroom
How to make smooth buns
Melt the yeast powder in warm water, add it to the flour and stir it into the flour, add the lard.
knead into a smooth dough
Cover with plastic wrap and let it ferment in a warm place.
Prepare the filling:
Add soy sauce, oyster sauce, white pepper, salt, 13 spices, chicken broth, starch, eggs…
Add the ginger and spring onion powder in two batches and continue stirring.
Stir in the mince.
The leeks are picked and drained, chopped, and drizzled with a little oil to cover the water.
Soften the powder in boiling water, run it through cold water, squeeze the water out and chop it up.
Beat the eggs.
The oil in the hot pan is twice as much as the oil in the frying pan.
Pour in the egg mixture and quickly flick it into egg crumbles.
When warm, add the vermicelli with the chives
The dough has risen to twice its size
Wow ∀⊙! It’s all honeycombed inside the plastic wrap.
When you lift the dough, it’s all honeycombed at the bottom.
Knead the dough like a shirt, back and forth until it’s smooth.
Divide the dough into equal portions, knead them one by one, and roll them out into rounds.
I’ll start wrapping it.
Ugly, I’m doing the best I can.
Put on the steaming castor and let it stand for 10-15 minutes in warm water.
Direct fire. Steam for 15 minutes.
[steam on high, then turn on medium]
3 minutes to uncover.
Okay, just one
Two rounds of time is not hard, mainly depends on the state, lightly press the billet can slowly rebound, pick up lightly, you can fire! steamed