How to make celery meat stuffing buns

\u0026 nbsp; 2 pictures

\”Originally planned to wrap the mushroom meat filling, and later saw it. The celery is very tender, so I switched to the celery meat filling!

Today’s buns still feel more successful! My mother holds the bun, and has not raised it for the first time. I have done it, so there are always many defects!

Summarize today’s bun
1. There is no rupture at the bottom of the bun, it is better to close the mouth, there is no soup
2. All all All of the buns are successfully fermented
3. The degree of softness and hardness of the surface is better
4. The only place that feels inadequate. It feels that the second fermentation time is a bit long, causing the folds of the buns to be a bit clear, and the next time it is corrected. \”

The details of the ingredients

1000 grams [

123]

Auxiliary materials

Fresh yeast

A moderate amount

]

Pork Affairs
Ginger Affairs
Starch A moderate amount
[ [ [

[

123]

ingredients

white sugar 30 grams
A moderate amount

]

Swear Affairs
Chicken Essence Affairs

Search Oil

Affairs

Wuxiang Powder [ 123] A moderate amount

Essence

A moderate amount

Salted fresh flavor

steaming process [ 123]

One hour takes time

Ordinary difficulty
The practice of celery meat filling buns

]

Put the flour into the container, put it in sugar and mix well.

Put fresh yeast in a small bowl.

Take the temperature of 150 ml of warm water at about 30 ° C to open the yeast.

Dig a pit in the middle of the flour, pour the yeast water into the pit, and then add 410 ml of warm water to the flour (Remember not to add all the water to the flour at a time, add it according to the actual situation.

5

Fully stir the flour to fully stir up the flour fully Uniform, until there is no loose flour at the bottom of the container.

6

knead the wet flour into a smooth dough.

123]

7

Prepare a large water in the steamer, 60-70 ° C hot water, put the container with dough in the steamer In the steamer. Cover the lid to ferment the dough. The picture above shows a good state of the dough.
8

Take out the fermented dough, you can see that the air holes inside the dough are rich and uniform.
9

The dough will be the dough. Spot on the chopping board for 10-15 minutes.
10 The dry dough is rubbed and rubbed again, put in input, put it in In the basin, at the room temperature, enter the second fermentation stage.
11
The second fermentation dough is full and the dough is full of full fermentation dough. In the basin.

The second fermented dough is taken out of the pot and kneaded into a smooth dough again. [123 ]

13

Cut the dough and cut into a suitable dough with a suitable size.

[ 123]

14

filling.
15

Press the noodles into the rear film, roll the original film into a large round sheet in the middle of the middle, hold the original film in the left hand, put the filling in the middle of the original film, pick up the side, push the edge of the original film inward, and push the original film. The thumb and index finger pinch a fold, pinch it in order, turn it in time with the left hand, and finally tighten the germ embryo. BaoziAfter the raw embryo is done, it should be stood at the room temperature for 15 minutes.
16

Add water to the pot, put a humid drawer cloth on the cage drawer, place the buns raw embryo on it, coverCover the pot, boil the fire, and change the heat for 25 minutes.
17

steamed buns.