The Whole Process of Fresh Meat Buns
by Muyi Study Room
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Now the weather is a bit cold, the water should be heated to about 30 degrees on the fire, the fingers are not hot but warm.
2. Add 30 grams of sugar and mix until completely melted
3. Add the yeast and stir in one direction until it melts
4. Cover with plastic wrap and let it stand for 5 minutes. After 5 minutes, you will see blisters on the surface.
5. Mix flour and 15 grams of salt to make a vegetarian
6. Knead it into a smooth, non-sticky dough, cover it with plastic wrap and leave it for two hours. (I use a kneading machine so it’s very easy. Hand kneading takes a bit of effort.)
7. Add cooking wine, soy sauce, salt, pepper, green onions and two eggs to the minced meat and stir vigorously in one direction.
8. Put the cabbage in the pan in advance, stir-fry it half-cooked and let cool, add it to the minced meat and mix well.
9. If a hole is punched between the fermented dough and it does not retract, the fermentation will be successful.
10. Knead the dough gently to remove bubbles and cut into small pieces.
11. Roll out into a dough piece with thick and thin edges in the middle
12. Filling on the middle spoon
13. Use your thumb and index finger to pinch the folds and pull it clockwise to the right
14. In the end, there will be a small round depression, like a whirlpool? (It's the first time for me to pack. I didn't expect the effect to be so good, hehe!)
