Mei Cai Rou Bao Zi

Name: Mei Cai Rou Bao Zi
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 360g Flour; 3g Dry yeast; 180g water; 280g Mei Cai Mince

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

Baozi is a technical job. Other people's buns are always beautiful and surprisingly beautiful, and their own buns either disappear or are uneven. I often look far away carefully and dare not approach easily. Withered grass grows in my heart, it itches people.
Finally, cruelly weeding. Yeast. No longer just love one or two small buns, in fact, big buns are also good, one can do two, which is quite trouble-free.
I still feel clumsy when pinching the pleats, but the pinched buns still look good. The steamed buns still retain the pleats, which is a real improvement. . .
It's steaming, and the sense of accomplishment is full. . . .

Ingredients

Mei Cai Rou Bao Zi

1. Dough: 360 grams of flour, 180 grams of water, 3 grams of dry yeast Filling: 280 grams of meat stuffed with plums

2. Pour the dough into the bread machine,

3. Stir it into a smooth dough, seal it, and leave it in a warm place to ferment.

4. The dough has doubled its size and has a honeycomb shape inside.

5. Take out, vent, and knead well.

6. Rub into a long strip,

7. Divide into 10 equal parts.

8. Press flat and wrap the stuffing.

9. Pinch out the pleats and close the mouth.

10. Put in the steamer, close the lid, and let it stand for about 40 minutes.

11. Hot pot on cold water, steam for 15-20 minutes after SAIC.

12. Cook thoroughly, turn off the heat, and out of the pot.

13. Serve hot.

Tips:
Fermentation and final proofing time should be determined according to the temperature conditions.
When steaming, you need to use strong fire and enough air.
Steamed buns should be taken out of the pot in time to avoid being wetted by water vapor.