Make steamed buns by yourself, clean, hygienic and delicious.
Fat and lean mince amount
Fresh ground mushrooms appropriate amount
Meat skin 200 grams
Cake flour 560 grams
7g yeast
Sugar 10g
A little cooking wine
Monosodium glutamate
Salt content
A dash of ginger
A dash of chives
First wash the chicken feet and skin, add water and ginger with a pressure cooker for 20 minutes, the water can not be more, nor less, after the pressure is good, take out the juice after filtration, leave to cool. Cool chicken skin juice with the method of beating water into the minced meat, ground mushrooms cut into the end put in, and then add an appropriate amount of salt, MSG, green onion, cooking wine, ginger, the stirred filling into the refrigerator cool room for use
Soup dough: 160g cake flour, 120g boiled water, boiled water into the flour stir well, wait until cool
Fermented dough: 400g cake flour, 240g water, 7g yeast, 10g sugar, mix well with one stirring method, cover with film until waking up for an hour.
After the soup dough is cool, knead it together with the fermented dough until the dough is smooth and relaxed for 10 minutes before shaping
Roll the dough into long strips and cut into small knots.
Roll the segments into pastry and cover with filling
The steamed bun is fermented for 25 minutes, put on the cage with cold water, and steam with medium heat for about 10 minutes after the water is boiled
The flour I'm using is the purple orchid bun powder.
No yeast can also be replaced with soda powder, wake up the appropriate time, observe the rise of the face on the line.