Pork Sauerkraut Bun
1.
Put part of the dough ingredients into the cook machine, the liquid is on top, the rest of the ingredients are on top, and the sugar and yeast are placed separately
2.
Mix well in the first gear and knead the dough in the third gear
3.
Knead until the surface of the dough is smooth
4.
Take out the round and put it in a large basin, cover the lid and put it in a 25-28 degree environment for a fermentation
5.
Start preparing the sauerkraut filling, boil the pepper and star anise in boiling water for 5 minutes, and filter the water for use after cooling.
6.
Cut half a green onion into mince, peel and mince ginger
7.
Half a piece of sauerkraut, cut into the end, squeeze out the water in cold water
8.
500 grams of pork filling, add appropriate amount of soy sauce and cooking wine and stir well with three chopsticks, add the ingredients water and stir evenly. Add scallion, ginger, salt, monosodium glutamate, chicken essence, thirteen incense, oyster sauce and continue to stir evenly
9.
After mixing, add sauerkraut, continue to mix well, taste the salty taste, if not enough, add some salt, the filling is ready
10.
The dough is fermented to 2-3 times larger, and you can see the honeycomb holes
11.
Sprinkle dry powder on the kneading pad, pour the cooked dough on top, knead repeatedly until the surface is slightly smooth, divide into about 80 grams of agent, and cover with plastic wrap
12.
Take a face lotion with the incision upwards, squeeze it directly and roll it into thin and thick sun skin around the middle. The skin of the bun should not be rolled too thin or thicker, otherwise it will not be easy to send.
13.
Pack the stuffing, leaving a finger-wide edge
14.
Pinch it into a bun shape, pinch the frills and lift it up, close the mouth and pinch it twice with three fingers, so that the wrapped bun will not be thick and thin. The wrapped buns are placed directly in the cage, and the silicone cloth is placed underneath
15.
Put cold water in the pot and turn on the fire for two to three minutes to heat the water to about 30 degrees and turn off the heat. Put the basket on, cover the lid, until the steamed buns are fermented to double their size, steam on high heat, and start timing for 20 minutes after SAIC. Turn off the heat for two minutes and then slowly open the lid, and then open the lid after five minutes when the room temperature is low, so as to prevent the temperature difference between the inside and outside of the pot from being too large and the buns will shrink.
Tips:
1. The time for stirring the meat filling is about ten minutes, and this step must be done in place, so that the mixed filling will clump together, not out of soup, and taste elastic. You can use an electric whisk instead of chopsticks to stir
2. Don't put too much water in the pot, so as to avoid too much steam, the bun will collapse at the bottom
3. When multiple layers are steamed together, wrap it up
