Fresh Meat Buns
1.
For the meat bought from the vegetable farm, ask someone to prepare the minced meat, add all the ingredients except the water in the auxiliary materials, and stir clockwise evenly.
2.
Then slowly add about 15% of the minced meat with water, and stir while adding to allow the minced meat to absorb the moisture. Stir for five minutes. After stirring, cover with plastic wrap and put it in the refrigerator for 1-2 hours.
3.
Stir the meat and prepare what you need for the dough.
4.
Pour the granulated sugar in the main ingredient into the clean water for kneading, and use a manual whisk to beat until the sugar melts.
5.
Sprinkle the yeast evenly and let stand for 15 minutes. Activate the yeast, and gradually a layer of foam will form on the surface.
6.
Pour flour in the noodle bucket, slowly pour the activated yeast water into the flour, and stir with chopsticks while pouring.
7.
Stir it into a flocculent. Then, the chef machine began to make noodles.
8.
Knead the dough into a uniform dough for about 10 minutes at 1-2 gears, then take out the dough and continue to knead it on the kneading pad for a while to knead it into a smooth dough. Put it in a clean basin, cover with plastic wrap, put it in a warm place, and ferment at 25-28 degrees for about 1 hour. The sun is good, so let the dough bask in the sun directly.
9.
When it is doubled, take out the dough, knead the dough to exhaust air, and knead the dough smoothly again.
10.
Cut in half, put the other half in a fresh-keeping bag, and put it in the refrigerator to delay fermentation.
11.
Half of the dough, knead it, knead it into a strip of uniform thickness, and cut it into 35-40 grams each with a scraper. After making half of the dough, make the other half.
12.
Take an agent, dip it in flour, prevent sticking, press flat, hold the agent left and right, use a rolling pin with your right hand to push the edge of the agent, while pushing, turn the agent with your left hand, let the agent roll out all around, forming a middle thickness, around Thin, palm-sized dough.
13.
Put the meat on it. Novices can put a little less meat.
14.
Hold a corner of the dough with your right hand, similar to the way of wrapping willow-leaf dumplings. Lift a corner with your right hand, and then pinch the dough in the counterclockwise direction to the corner where you first lifted it in a Z-shape. , The folds will come out, pinch it to the end, be sure to pinch it tightly, the golden fish mouth bun, otherwise it will spread out when steaming.
15.
Cut the steamer with greased paper to fit the size. Put each steamed bun into one after wrapping it. Arrange the steamed buns and keep them at a distance to prevent them from sticking together. Put a small half pot of clean water in the steamer in advance, bring it to a half boil, about 50-60 degrees, and turn off the heat. Do not use too much water or too hot, otherwise the buns will be very wet during the second serving. Then put the steamer with the arranged buns on the steamer, cover the lid, and ferment for 15-20 minutes for the second time. I have a lot of volume, 3 layers, so at 15 minutes, the upper and lower steaming compartments were changed to the lower position, and it was sent again. 10 minutes. The steamed buns are obviously bigger. Turn on high heat. The steamer does not need to be moved. Keep the lid on. After the water in the pot is boiled, steam it for 15 minutes.
16.
When the time is up, turn off the heat, let it sit for 5 minutes, and then open the lid. When opening the lid, move the lid horizontally and quickly to prevent the steam from the lid from dripping onto the buns. All the steaming grids are moved well and can be eaten after a little cooling. When there is residual temperature after eating, put it in a fresh-keeping bag, refrigerate or freeze, and re-steam when you eat.
Tips:
1. Stir the minced meat clockwise and refrigerate it before steaming it out.
2. It's more ferocious, you can do it by half or 1/3.
3. Pinch the folds tightly, and the mouth must be tightened, so that there will be golden fish mouth buns.
4. After steaming, wait 3-5 minutes before opening the lid. Be sure to quickly move the lid horizontally to prevent dripping onto the bun skin.
