1. Weigh 250 grams of flour, put it in a larger container, add 2 grams of salt and mix well; divide 130 grams of warm water into two portions, put the yeast powder in a small amount of warm water, stir well, and let it stand for a few minutes to melt completely. Slowly pour the yeast water into the flour, then pour into the remaining warm water depending on the situation
2. Stir it into cotton wool with chopsticks
3. Then grab it with your hands and knead it into a ball, and then repeatedly knead it into a smooth dough, then cover it with a lid or wet gauze, and place it in a warm place to ferment the dough.
4. Wash the fennel during the dough fermentation process and dry the water for later use
5. When the dough has been fermented to twice its size and the internal structure is honeycomb-like (to check whether the dough is successfully fermented: dip your fingers in flour and poke it down. If it does not shrink or collapse, it means that the dough has been fermented)
6. Sprinkle a little cornstarch on the silicone mat, take out the fermented dough and place it on the silicone mat, knead it fully for 20 minutes to vent the dough. After venting, knead the dough again into a smooth surface, then put it back into the basin and cover it with a lid. Let stand and relax for about 15 minutes
7. Use the space of the dough to stand for 15 minutes to process the fennel mince: wash the ginger and chop the pork separately and then chop them into mince.
8. Put the chopped meat filling into a bowl, add oyster sauce, sesame oil, light soy sauce, soy sauce, cooking wine, black pepper powder, five-spice powder, chicken powder, salt 1g, and mix the filling and meat filling with your hands.
9. Then chop the fennel and mix well with the meat
10. Take out the dough and knead it into a long strip, use a spatula to cut into about 30-weight dough (the dough should be covered with wet gauze to prevent the surface from drying out), and then round the dough
11. Roll the rounded dough into a thick dough with a thin edge in the middle (the dough on the side contacting the silicone pad should be covered with dry powder to ensure that the wrinkles of the wrapped bun will not disappear), and put in an appropriate amount of fennel meat filling
12. Start to pinch out the folds from one end, and then continue to pinch the folds in one direction until the edge of the dough is pinched, and the mouth is closed to form a raw bun (you can also pinch it directly on the table if you don’t hold it in your hand)
13. Place the raw buns evenly in a greased flat-bottomed non-stick pan and cover the pan, let it rest for 15 minutes again, and then fry on medium and low heat until the bottom is slightly crispy for 3-5 minutes
14. Add a small bowl of water to 1/3 of the steamed buns, put in the water, cover the pot, and simmer
15. Fry for about five minutes, fry until the water is dry, then turn off the heat and get out of the pan
1. When making noodles, the water temperature of the dough should not be hot, and the water temperature should not be too high. If the water temperature is too high, the yeast powder will lose activity and the dough will fail to ferment;
2. When kneading the dough, it feels too hard and you can continue to knead it with your hands in water
3. The length of time required for fermentation has a great relationship with the outside temperature. The higher the temperature, the shorter the time required for fermentation, and vice versa. In summer, the temperature is high, and the dough can be fermented at room temperature. In winter, keep the dough in a warm place. For example, in the north, you can place the container with the dough next to the heater, and in the south, you can use a pot to boil a pot of warm water, soak the container with the dough in the warm water, and then cover the pot to shorten the fermentation time. Those with oven and fermentation function can be fermented directly in the oven (about 1.5 hours in winter and 45 minutes in summer), which is convenient and quick.
4. The simple way to judge whether the dough is fermented is: dip your fingers in flour and insert it into the dough. After the fingers are pulled out, the dough around the fingerprints does not rebound or sink, indicating that the fermentation is just right. If the dough around the fingerprints rebounds quickly, it means that the dough is still fermented. Not enough, if the dough around the fingerprint sinks quickly, then the dough is over-fermented. Generally speaking, when the volume of the dough is twice as large and the dough is covered with honeycomb-shaped holes, it indicates that the dough has been fermented.
5. The amount of flour and liquid for making buns is 2:1, and the amount of liquid cannot exceed 60% of the flour;
6. Check whether the buns are fried well: First, you can see whether the water has completely disappeared, and second, you can gently flip up the buns until the bottom is browned.
7. Shengjianbao is expanded and matured by the evaporation of water in the pan, so the amount of water should be appropriate. A pot of Shengjianbao needs about 150 grams of water.