How to make sauce meat bags_What how to make nine sauce pork bags in nutritional breakfast on weekends

周末营养早餐之九 酱肉大包的做法

\u0026 nbsp; 2 pictures

I dare not buy it. Every family has begun to make steamed buns at home.
Mom, I was originally a master who did not like to knead the noodles, and now I also joined the army of handmade steamed buns, and it seems that it is out of control. This week, I sent a total of four times and made six buns. My mother said, I am back for half a month, and I eat buns here, but you can change the trick. It ’s not for the breakfast for the fart. I still do n’t want to spend that God. You can ask me to do it before you rest, I may not be willing to do it!\”

The details of the ingredients

Main material

  • 420 grams
  • dry yeast

  • 8 grams
  • Cold water

  • 220 grams
  • salt

  • Half a spoon

Auxiliary material

Pork

    300g

ingredients

[ 123] Ginger

30 grams
    Botanical

  • 20 grams Douban sauce
  • 15 grams

  • Sweet noodle sauce [ 123] 15 grams
  • Water 15 grams
  • sauce flavor

  • steaming Craft One hour time consumption

Practice

    Step of the big sauce bag

1

The pork is chopped into a small diced. Be careful not to chop it into the end. I choose the forefront of Fat Sanliqi, which is used to make stuffing, because I do n’t like to eat fat, and I feel that this kind of filling is more suitable for my taste.

  • 周末营养早餐之九 酱肉大包的做法步骤:1

    2

    Ginger cut into the end.

  • 周末营养早餐之九 酱肉大包的做法步骤:2 3

    Pour a small amountWhen 80 % of the heat, put on the ginger and meat diced to break.

  • 周末营养早餐之九 酱肉大包的做法步骤:3 4

    Change the low heat, add Douban sauce and sweet noodle sauce, add a small amount of water, stir -fry and simmer for about 10 minutes. When the water is dried, put it in the bowl, put it in the bowl, and put it in the refrigerator to refrigerate until the oil solidification.

  • 周末营养早餐之九 酱肉大包的做法步骤:4 5

    . The flour is sieved in a large pot, the yeast is mixed with cold water, poured in from the center, and poured it while pouring in the center. , Stir with a chopstick until flour shape.

  • 周末营养早餐之九 酱肉大包的做法步骤:5 6

    . Pour the flocculent flour on the cutting board, knead and form a evenly smooth dough (dough at the dough (dough You don’t have to knead until the full stage, just knead until the expansion phase).

  • 周末营养早餐之九 酱肉大包的做法步骤:6 7

    Place it in a large pot, wrap the plastic wrap in the fermentation box for 40-60 minutes, for 40-60 minutes, Or put in the refrigerator’s refrigerated room for a low temperature of more than 10 hours, and the dough is fermented to twice as large.

  • 周末营养早餐之九 酱肉大包的做法步骤:7 8

    Take out the dough out and exhaust, cover the round, cover the wet cloth, wake up the room temperature, loose 20- 20- 25 minutes.

  • 周末营养早餐之九 酱肉大包的做法步骤:8 9

    Grow the dough.

  • 周末营养早餐之九 酱肉大包的做法步骤:9 10

    Divided into a small agent of about 40 grams.

  • 周末营养早餐之九 酱肉大包的做法步骤:10 11

    Take a small dose and press flat, press it into a round skin, put the right amount of sauce meat filling in the middle Essence

  • 周末营养早餐之九 酱肉大包的做法步骤:11 12

    Rotate the circle to form the shape of the bun.

  • 周末营养早餐之九 酱肉大包的做法步骤:12 13

    Put the wrapped buns with roasted paper and place it evenly on the steamer. Each bun Leave a certain gap between them.

  • 周末营养早餐之九 酱肉大包的做法步骤:13 14

    Inject water in the steamer, boil the fire, turn off the fire, put the buns into the steamer, cover Covered on the pot and finally fermented for 30-40 minutes.

  • 周末营养早餐之九 酱肉大包的做法步骤:14 15

    Lifting a small seam to observe the buns, if it is fermented to twice the original billet to twice the original billet If you are about the big, you can turn off the lid and re -fireEssence

  • 周末营养早餐之九 酱肉大包的做法步骤:15 16

    After the high heat is steamed for about 20 minutes, the hot buns are steaming.

  • Tips

  • The craftsmanship of cooking pasta is very average. Intersection 周末营养早餐之九 酱肉大包的做法步骤:16

    Later, I summed up. First, is it because I knead the noodles with the machine, so the dough is not smooth enough? Secondly, is it because when the last package is flat, it is flattened by hand, not rolled with a rolling pin. There are many bubbles in the dough, so the epidermis is not smooth enough?

    About the first article, the bread machine of the family has been on the road. It is estimated that it will be available in two days. At that time, to see if the smoothness of the dough in the machine will improve. As for the second article, because the first few buns were wrapped in my mother, I asked her to roll her skin and she died. She said that she could take shape by pressing it. Why should she roll it? Try it, if this kind of pimple, I have to consider whether it is a problem of flour or surface ratio.

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