How to make beef carrot filling buns

\”I like to use the old fat hair to steam the buns. The habits of the old law for decades are unchanged, especially in the summer. The speed of the old fat hair is not slower than the yeast. The steamed buns are large and fat. It is not hard to get cold. It ’s not bad to eat the mouth without hotness next time. It is matched with fresh, tender and fragrant beef and carrots. The children eat 4 big buns in one breath and do n’t eat enough. \”

The details of the ingredients
Main ingredients
  • High -gluten powder 500g
  • ] Beef
  • 500g

Auxiliary material
  • Oil A moderate amount ]
  • Salt Affairs
  • Wuxiang Powder Affairs
  • Carrot

  • 1 root
  • ] White Sugar Affairs
  • White pepper powder Affairs
  • Affairs
  • cooking wine

  • A moderate amount
  • Oyster sauce

  • A moderate amount
  • Lao Tang

Onion

  • Ginger

  • 1

Salted fresh flavor

steaming process

Time

    Ordinary difficulty

  • 牛肉胡萝卜馅包子的做法步骤:1

    The practice of beef and carrot stuffed buns

  • [ 123]
    1 牛肉胡萝卜馅包子的做法步骤:2 Put the fermented old fertilizer dough in warm water to fully dilute, then pour the flour and the appropriate amount of water and dough, knead until the cover of the plastic wrap is naturally fermented, [[[[[[[[[[[[ 123]

  • 2
    Poor filling during the fermentation of the dough; peel and wash the onion ginger, wash the carrots, peel and wash the wire; 牛肉胡萝卜馅包子的做法步骤:3

  • 3
    First adjust the beef filling: Add an appropriate amount of green onion ginger, sugar, white pepper, white pepper, Fragrant powder, raw soy sauce, cooking wine, oyster sauce, and salt are fully stirred in one direction; then add the old soup multiple times, continue to stir in one direction, and the old soup is completely integrated into the meat filling, so that the meat filling is suck the soup. I used a half and a halfThe old soup, finally add an appropriate amount of oil (can also add sesame oil) to continue stirring in one direction. The purpose of the final refueling is to lock the soup absorbed in the meat filling; 牛肉胡萝卜馅包子的做法步骤:4

  • ]
    牛肉胡萝卜馅包子的做法步骤:5

    4

    Then add carrot wire to stir well, put in the refrigerator to refrigerate;

  • 牛肉胡萝卜馅包子的做法步骤:6 5

    The fermented dough is taken out. After the soda 5 is dissolved in the temperature of the warm water, knead it into the dough and rub it repeatedly. This is very important. Cut, do not stick to both sides, just smell without sour taste, cover with plastic wrap or buckle pot for 10 minutes;

  • [ 123] 6
    Divide the good dough into several copies, roll it into cakes, fill the stuffing, and pinch the beautiful folds in the circle. 牛肉胡萝卜馅包子的做法步骤:7

    7

    Add an appropriate amount of water to the pot. After all the buns are made, the steamed drawer is thinly brushed. Leave a gap, cover the pot with a large heat for 20 minutes;

  • 牛肉胡萝卜馅包子的做法步骤:8
    8

    Open the lid, the bun grows a lot, the bun grows a lot, and the bun grows a lot. Oh, it is very simple, because there is a fermented head, the hair surface is also fast, the old method is steaming the buns. This bun is cool and not hard, and the taste is good;

  • 牛肉胡萝卜馅包子的做法步骤:9
    ]

    9

  • Put out of the pan.

Tips

1. The old method needs to use soda to remove the sour taste. My experience is that the proportion of flour and baking soda is 100: 1 It is more appropriate. If there is no weight when you send it, you must pay attention to watching and smelling when you baking soda. The rubbing dough is cut with a knife. 2. It is best to use the old soup to adjust the stuffing when regulating the stuffing. Without the old soup, you can use peppercorns. Soak it with hot water 2 hours in advance.

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