Steamed stuffed bun of green pepper ham is a kind of cate that a lot of people love to eat very much now, some people can walk technically to very authentic place to buy, basically be to sample the fresh pork inside tastes, nevertheless people also is OK actually oneself are learning make inside the home, actually this is not so difficult, if knead good side, the comparison that makes face skin is loose possible, the steamed stuffed bun that such doing come out is more delicious.
Flour 750 grams, clean pork 500 grams, unripe
1000 beautiful nets of Shanghai Ginger 5 grams, soy 125 grams, water 422 milliliter, only green 625 grams, balm 60 grams, gourmet powder a few, alkaline right amount.
1. presses pork fertilizer thin 3: 7 match. Reach fleshy cartilage broken bits get rid of clean, chop, make the flesh becomes the diced meat that size differs. Want to add right amount ginger water in agitate flesh process, go up next soy. The purpose of soy is to adjust on salty weak, soy dosage wants to master neatly. On second a few should be divided to add when soy into, with making soy complete mix into arrives in the flesh, finish soy to wait a little while a bit, it is better to if can be inside freezer,be put a little while, back-to-back move sails upstream can. Sail upstream to also want to divide second a few to add, otherwise stuffing gives soup easily. Put tasty essence, balm and onion powder agitate finally even. (Onion powder is wiped with balm ahead of schedule on) .
After 2. makes good side skin, the agent that breaks up 20 grams child.
Shanghai Long Feng forum the agent child roll divide evenly with the face, roll is become thin thick even, the round skin with proper size.
4. left hand is held in the palm
Love Shanghai is opposite with the city touch Skin, the right hand dials stuffing, clutch plait 18-22. The big toe when clutch is wrapped goes forth, big toe and forefinger twist plait at the same time, should have pressed when binding off, want on mouth of steamed stuffed bun Love Shanghai is opposite with the city touch
Face a knot in one’s heart.
4~5 of evaporate of the drawer on 5. steamed stuffed bun minute become namely.
The stuffing inside sauce flesh steamed stuffed bun
Forum of Shanghai noble baby Material:
Foam of 1. delicacy flesh (also can thoroughly cook lean lean dissect man a little)
2. Huang Cong cuts man 3, sweet sauce 4, gallinaceous essence, candy, salt each right amount
1, next oil in boiler, waiting for oily Wen Qicheng to heat up is to issue fleshy foam to fry medicinal powder, put next sweet sauce, white sugar, little salt and essence of a few chicken break up fry a little while, put Huang Cong to be fried a little next fill piece reserve;
2, take out the dough that has fermented eduction air, (Had made the process that make see steamed twisted roll makes) in detail about doughy, rub becomes a small dough that is distributed into each
Sh1f of Shanghai Long Feng forum ;
3, the bag after becoming dough roll face skin is entered inside stuffing, binding off hind puts a pot for steaming food, evaporate of medium baking temperature turns 10 minutes to be able to give boiler after the drawer on cold water opens conflagration evaporate to water.
Broken crisp steamed stuffed bun this is the characteristic noodle of Yunnan. Make defeat crisp, because,be of finished product cortical have statified, mouth, one layer upon layer like crisp skin. Basically be leaven dough process some are different, and stuffing makings is OK make it is sweet salty perhaps.
Material: Cortical part: Flour (wrap dumpling, steamed stuffed bun commonly go) , fermented rice (connecting Mi Heshang water) , lardy (lard) stuffing makings: Flesh of fat thin hind leg, Xianggu mushroom, green, soy, white sugar, salt.
Cortical: Basically be to use leaven dough to do, need not yeasty, do with fermented rice, the leather belt outside such finished product has flour of very natural sweet smell; to need not be mixed enough, can have fermented first one fraction dough, when redo needs barmy noodle after, can do ” old range ” use