Gourd Buns
1.
Put the clean water into the bottom of the bread bucket, then add the flour and yeast, and select the "quick mixing" program, about 20 minutes.
2.
After the flour is mixed, select the "fermentation" program, about 1 hour, until the dough is fermented to twice the original size, and the inside of the dough is honeycomb.
3.
Half a gourd and carrots can’t be shredded by PS knife. They can’t be cut so evenly and finely.
4.
Put the shredded cucurbits and carrots in a basin, and add a spoonful of salt to marinate for about 10 minutes
5.
Dice the lean meat and chop it into mashed meat, add salt, sugar, cooking wine, light soy sauce, dark soy sauce and water, mix thoroughly in one direction, marinate and sizing
6.
After the shredded cucurbits and carrots are drained, remove the excess water, then add them to the minced meat and mix well
7.
After the dough is finished, sprinkle a little dry powder on the cutting board to exhaust, then knead into a smooth dough and cut into 15 doses, each dose is about 40 grams or so
8.
Then roll each agent into a bun wrapper, or directly squeeze it into a bun wrapper with your hands, and add a spoonful of stuffing to wrap it. Complete all the buns in turn
9.
Then put warm water in the pot and put the buns on the steamer for 20 minutes. This step is best not to be omitted!
10.
Steamed for 15-18 minutes on a high fire, the hot buns are out. The PS is ugly and I made it. For the second time, please forgive me for the buns.
Tips:
1. To make steamed buns, the general ratio of flour to water is 2:1, and the ratio of yeast to flour is at least 1:10. Of course, one or two grams of yeast can be added appropriately.
2. I saw a lot of information saying that using warm water to wake up the yeast first, and then adding it to the noodles to reconcile, can speed up the process of dough development, but my mother didn't want me to try it because I failed the first time, huh, haha
3. The gourd has a lot of moisture, so it must be salted for a while to remove the excess moisture, otherwise the filling will have too much moisture and it will not be easy to pack
4. Regarding the second proofing, many people say that cold water should be placed in the pot, so that the skin is stronger. Mom must ask me to put hot water, and then put a wet cloth on the steamer for 15-20 proofing. minute
5. When steaming, the fire must be high, so at the beginning, the water in the pot must be enough, do not open the lid when steaming, turn off the fire after 18 minutes and simmer for about 2 minutes
