How to make green onion meat bags

葱香肉包的做法

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\”The meat bag in my house is the most popular Chinese surface Click, so I will do it once every three differences. I still remember that there was a year of baking group gathering, and bakeders rolled noodles together. At that time, I would not roll the skin or pinch the folds. I did it, and later I did it a few more times at home, and I became more and more proficient. It just confirmed the phrase \”cooked can make coincidence.\” The pork used is fat and thin, and the onion is four seasons onions. Therefore, the good buns are good and strong. \”

ingredients details

Main ingredients

    Ginger juice

  • 1 small spoon
  • Middle tendon powder

  • 500 grams
  • Sheng

  • 2 big spoon
  • fine sugar

  • 1/2 small spoon
  • Yeast

  • 5 grams White pepper powder [ 123] 1/2 small spoon
  • Water 6 spoons
  • Oyster sauce 2 spoons
  • Pork [ 123] 400 grams
  • sesame oil 2 big spoons
  • salt
  • cooking wine

  • 1 small spoon
  • Onion

  • 250 grams
  • Accessories

Middle tendon Powder (for hand powder)

A little

  • Onion flavor steaming process

Numbers Consumption of hours

Ordinary difficulty

  • The method of the onion fragrant meat bag

  • 葱香肉包的做法步骤:1 ]
    1

    Wash and drain the pork, cut into pieces, and then chop into mud.

  • 葱香肉包的做法步骤:2
    2

    Wash and drain the water, and then chop it.

  • 葱香肉包的做法步骤:3
    3

    Add the salt to the meat filling and stir well, then the water is in small amountAdd it to the meat filling multiple times, and use the chopsticks to stir in the direction of the clockwise direction until the water is completely absorbed by the meat filling. Then add raw soy sauce, oyster sauce, cooking wine, ginger juice, pepper and fine sugar to stir well, and finally add sesame oil to stir well.

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    4

    The chopped shallots are added to the meat filling and mixed well.

  • 葱香肉包的做法步骤:5
    5

    Mix water, flour and yeast, rub with both hands or bread machines into smooth dough.

  • 葱香肉包的做法步骤:6
    6

    The dough was relaxed at room temperature for 5 minutes, and the dough was rolled to grow square, and then the two sides were folded in the middle to the middle. Then overlap, roll it out with the actions in front with a rolling pin, and then fold it. This step is more than six consecutive times. Finally, the edge of the dough began to roll tightly, roll it into a cylindrical body, and gently rub it from the center of the dough to the two sides into the two sides to gently rub it into the two sides into the two sides. Long strips with uniform thickness.

  • 葱香肉包的做法步骤:7
    7

    Cut the dough into 20 parts with a scraper.

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    8

    Take a little flour on your hand, press the flat surface from the cut surface to form a round cake.

  • 葱香肉包的做法步骤:9
    9

    Roll it into a thin skin on the middle thickness of the middle.

  • 葱香肉包的做法步骤:10
    10

    Remove the refrigerated filling, fill the filling in the buns, press the left thumb and press the filling of the filling , Pin the fold in the right hand, stick to the circle, and return to the original point into a small opening. After the filling is completed, put it in a steamer with a silicone steamer and cover the steamer cover for the final fermentation.

  • 葱香肉包的做法步骤:11
    11

    Usually 15-20 minutes can be steamed in cage.

  • 葱香肉包的做法步骤:12
    12

    Cold water pot, after boiling, steam it with medium heat for about 15 minutes, 3 minutes after the fire is turned off, 3 minutes out of the stuffy 3 minutes. pot.

  • 葱香肉包的做法步骤:13

    13

    Placed before the cooling bag, first let’s sideware

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  • Let’s open the front map again, is it beautiful? 3

Tips

1. The flour brand is different, and the water absorption rate is different.
2, decide to steam the time according to the size of the bun.

3, the fillings wrapped in the bun must not be more or less, otherwise the taste will not be easily adhered.

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