Beef and Carrot Stuffed Buns
1.
Put the fermented old fat dough into warm water to fully dilute, then pour in flour and appropriate amount of water to form a dough, knead until it is smooth, covered with plastic wrap, and naturally fermented in a warm place;
2.
Adjust the filling during the dough fermentation; peel the green onion and ginger, wash and chop, peel the carrot, wash and shred;
3.
First adjust the beef filling: add the appropriate amount of chopped green onion, ginger, white sugar, white pepper, five-spice powder, light soy sauce, cooking wine, oyster sauce, salt in one direction and stir well in one direction; then add the old soup in several times, and continue along one direction. Stir vigorously in the direction until the old soup is completely melted into the meat filling, so that the meat filling is filled with the soup. For these meat fillings, I used a bowl and a half of the old soup, and finally add an appropriate amount of oil (you can also add sesame oil) and continue to stir in one direction. The purpose of the final refueling is to lock the soup absorbed in the meat filling;
4.
Then add the carrot shreds and stir evenly, put it in the refrigerator;
5.
Take out the fermented dough. After the baking soda 5 is dissolved in warm water, knead it into the dough. It is important to knead evenly. The steamed buns will have yellow spots after kneading. After kneading, use a knife to cut them on both sides. Butt joints are not sticky, just smell there is no sour taste, cover with plastic wrap or buckle the basin for 10 minutes;
6.
Divide the good dough into several portions evenly, roll it into a cake, wrap it with stuffing, and make a beautiful fold in a circle. Everyone can wrap the simplest buns;
7.
Add appropriate amount of water to the pot. After all the steamed buns are made, apply a thin layer of oil on the steamer, put the steamed buns into the buns, leave a gap between the buns, cover the pot and steam on high heat for 20 minutes;
8.
Open the lid, the steamed buns grow very big, it’s very simple, because the yeasted noodles are also very fast. Steam steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed buns in the old method.
9.
Take out the pan and serve.
Tips:
1. In the old method, baking soda needs to be used to comprehensively remove the sourness. My experience is that the ratio of flour to baking soda is 100:1. If the dough is not weighed, you must pay attention to it when mixing baking soda. The kneaded dough is cut with a knife, the two sides are not sticky, and it smells sour.
2. When adjusting meat filling, it is best to use old soup for filling. If there is no old soup, you can use pepper water. Soak it in hot water 2 hours in advance to remove fishy and mutton.
