Fluffy Big Buns and Meat Dragon
1.
Ingredients: self-raising powder, water, pork stuffing, cabbage, carrots, mushrooms, eggs, green onions, ginger, salt, sesame oil.
2.
Pour 500 grams of self-raising powder into the basin, pour 250 to 300 grams of water in several times, stir quickly with chopsticks while pouring the water, and mix the noodles into a smooth dough.
Tips: If you don't use self-raising powder, how can you successfully ferment with yeast?
Put an appropriate amount of yeast in warm water at about 30 degrees to melt, and let it stand for 3-5 minutes. That is to say, 500g flour is added with no less than 250ml of warm water (the ratio is about 2:1), the water temperature is best controlled at 28-30 degrees, and the optimal temperature during fermentation is 30-35 degrees, and the fermentation is 1-2 times larger.
3.
Cover with plastic wrap or damp gauze and leave it in a warm place indoors to ferment for about 40 minutes. If the indoor temperature is low, you can also put the dough in a microwave or oven, add a cup of boiling water, and close the door. No electricity is needed, but a humid environment is needed.
4.
Use the time for raising the dough, put the minced meat in a large bowl, add a little salt, pour in the water several times, stir the minced meat in the same direction until the minced meat absorbs all the water, add the egg liquid and continue to stir. Add a little sesame oil, and finally add green onions and ginger and mix well.
5.
Cabbage and shiitake mushrooms are blanched separately and chopped. Carrots are shredded and chopped for later use.
6.
Mix the minced meat and chopped vegetables well.
7.
After the dough is finished, put it on the chopping board to squeeze out the air in the dough, knead the dough well, divide it into several pieces, take one piece and knead it into a long strip, and then cut it into equal-sized dough.
8.
Squeeze the noodles with your hands and roll them into a round bun skin with a rolling pin.
9.
Put the bun wrapper on your hand, use chopsticks to place the filling in the middle of the bun wrapper, turn the bun wrapper with your left hand and pinch the fold with your right hand to wrap the stuffing completely and pinch the upper dough wrapper to seal.
10.
Pour water into the steamer, spread the wet cloth on the steamer, place the steamed buns on the steamer, cover the pot, and let the steamed buns continue to ferment in the pot for 15 minutes.
11.
Turn on the fire. After the water is boiled, continue to steam for 15 minutes and turn off the heat. After simmering for 5 minutes, open the lid and take out the buns so that the buns will not shrink.
12.
If you think it is troublesome to make buns, let me teach you a simple way to make meat dragons.
13.
Roll a portion of dough into 5 mm thick, 30 cm long, and 20 cm wide dough pieces, and cover with meat filling.
14.
Lift up one end of the dough sheet, fold the dough sheet, and pinch both ends tightly.
15.
Pour clean water into the steamer, spread the wet cloth on the basket, place the dragon on the basket, cover the pot, and let the dragon continue to ferment in the pot for 15 minutes.
Turn on the fire. After the water is boiled, continue to steam for 15 minutes. Turn off the heat. After simmering for 5 minutes, open the lid and take it out so that it will not shrink.
16.
The meat dragon is steamed and cut into pieces.
Tips:
1. Don't pour all the water in at one time when making noodles. Due to the difference in water absorption of the flour and the season, the amount of water will be different. It is easier to control by adding water a little bit;
2. The stuffing of steamed buns can be played at will, beef, lamb, cabbage, green pepper, onion, squash and so on.
