This Steamed Bun Can be Made without Having to Leave The Dough, and The Skin is Thin and Smooth.
1.
First of all, prepare the ingredients. I stir and freeze the pork stuffing by myself. Every time I use it, I must remove the shrimp if it has shrimp thread. The shrimp I use is an open-backed shrimp without any shrimp thread. It’s quite easy. !
2.
In a large bowl, add 3 grams of salt to 300 grams of flour and mix well. The purpose of adding salt is to make the finished skin more smooth and smooth.
3.
Then add 150 grams of water in small amounts to mix the flour into a dough, knead more and knead as smooth as possible.
4.
Knead the smooth dough and put it in a bowl covered with a damp cloth to wake up for half an hour, if it is winter, then wake up for an hour.
5.
When we wake up the dough, we wash and mince the leeks, mince the ginger, chop the soaked fungus, and dice the shrimp.
6.
Add 20 grams of sesame oil and 25 grams of light soy sauce with 1 gram of salt to the meat filling, mix well and marinate for a while. When the dough wakes up, you can add other ingredients and stir.
7.
When the dough wakes up, add minced chives, chopped fungus and diced shrimp to the meat filling and mix well.
8.
After the dough wakes up, pour it on the chopping board and rub a long strip of cutting agent to flatten it, and then use a rolling pin to roll it into a thin round dough.
9.
After the dough is rolled, add 3 grams of salt and mix well. The reason why the salt is added after the dough is rolled is to prevent the stuffing from being out of the soup for a while.
10.
Wrap every piece of dough into a bun. My bag is not good-looking, so I have to continue practicing!
11.
Put a piece of steaming paper under the wrapped buns and place them in the folding electric steamer. If there is no steaming paper, you can brush oil on the grate or use a drawer cloth. After placing it, cover the lid and wake up for 10 minutes before turning on the power. Timing for 15 minutes is enough, because the pot will produce steam in ten seconds, so I will set it for 15 minutes. If you use an ordinary pot, wait for 15 minutes after the pot is boiled.
12.
When the time is up, don't open the lid and simmer for 2 minutes before opening the lid, pick it out and eat!
Tips:
Tips: The stuffing must wait for the dough to be rolled out before adding salt, so as not to make the soup bad, add some salt to the crust when making the noodles and eat it more vigorously and smoothly. The Zhenmi folding electric steamer I use is SAIC in ten seconds, so the timing is 15 minutes. If you use an ordinary electric steamer or a stainless steel steamer, wait for the water to boil and then time for 15 minutes.
