The autumn coat is already very thick, and the temperature difference between morning and night is already very clear.
Double-colored bun is really attractive, adults and children like, plus mushroom meat filling, the little mango said the aroma is amazing, the meat is tender! burst juice, mango grandmother said the most like this meat filling this morning sent a circle of friends face value circle a big wave of powder, asked to step, baozi The first one is the first one to be made in the morning and the second one is the first to be made in the evening. Usually left for up to 2 months to finish. The longer you leave it, the worse it tastes.
Beef shank or tenderloin
High or medium gluten flour
barley seedling meal
How to make red date germ rice batter
For breakfast today, I made fried asparagus, mushrooms, poached eggs…
Two-color Beef and Mushroom and Carrot Buns
There are also broken fool program sweet and smooth red date red bean germ rice paste, blood and nutritious
60g of raw or cooked red beans, 60g of germ rice, 6-8 pitted red dates and 600 ml of water. Rice paste function, about 28 minutes
The date germ rice paste feeling is smooth and thick sweet dates with the taste of rice. I use the wall breaker every day
Filling: Beef shank or tenderloin 400g carrot 80g dried mushroom 30g ginger to taste Egg one salt, cooking wine, pepper, pepper to taste
Prepare the mincemeat first. Soak and rinse the dried mushrooms beforehand, squeeze out the water and reserve. Cut the meat into pieces as much as possible. Mince a piece of ginger. Then, put all the ingredients of the meat mixture, except the carrots and mushrooms, into a meat breaker or meat grinder and puree. (I used a wall breaker with 5s mixing function)
Put the mushrooms and carrots into the breaker and start the blending function. Take out and mix it with the meat mixture. Refrigerate it if you don’t want to use it for a while.
Put all the ingredients except the yam and barley flour into the appliance and mix on low speed for 1 minute, then turn on for 3 minutes. Knead the dough for 10 minutes to make a smooth white dough. Divide the white dough into 4 equal portions, each portion weighing about 230g.
Knead the two 230g doughs with the purple potato flour and barley millets into a smooth purple and green dough using both hand and chef’s machine at the same time, or in turn using the chef’s machine, on 2nd gear for about 6 minutes.
Roll each of the 4 pieces of dough into thick strips about the size of a $1 coin in diameter, then white + purple and white + green contact surfaces with water to adhere to Gently knead the dough together a few times so that the two-coloured doughs stick together. Divide the two pieces of dough into 10 equal portions, making a total of 20 portions.
Roll out the dough with a rolling pin into a bun with a diameter of about 12 cm and a thickness in the middle and a thinness around the circumference, then take about 30 g of the meat mixture. Wrap into a bun. The bun I made is not very good, you can search the bun video in Baidu to learn how to make it. The buns are then placed on the steamer drawer.
Once all are wrapped, let the buns ferment in a warm place for 30 minutes (I used a bowl of boiling water in the oven to warm up the airtight space)
After fermentation, the bun will grow, so don’t over ferment it, because the bun will still grow during steaming.
Put the fermented buns in a steamer or steamer oven and steam for 20-25 minutes.
3, if you are handicapped as I am, you can also consider a different way to baozi, I also learned online, step-by-step pictures are not all shot Simple share it (Figure Flower 1 – Flower 4)
1) Put the filling in the middle of the bun crust and lift up the sides of the bun crust, pinch a bit.
Then lift up the two openings and squeeze them in the center, keeping the four openings from sticking.
③ It’s like making 4 steamed dumplings, arrange the 4 openings and make them bigger.
Then lift up the ends of each opening and glue them together towards the center, creating an eight-petal effect.
And then we’re going to tidy up each petal to make it look better.
One fat little guy at a time.
The crust is so soft.
filling is fragrant and tender
A different recipe will be updated every day!
2, this quantity is relatively large, you can choose a color or halved production
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