Simple record of home fried bread (one-time fermentation method): 300g flour, 170g water, 5g sugar, 2.5G yeast, measuring a spoonful and a flat spoonful. Knead the leather bag stuffing directly with haomian. Wrap it and fry it directly (when wrapping, the flour agent wakes up, of course, subject to the fermentation state of the flour agent). Dough fermentation and yeast consumption, yeast activity, water temperature, room temperature, whether to put sugar and other factors determine the length of fermentation time, so we must learn to look at the dough state to judge whether the fermentation is successful and whether the awakening is in place. Fillings are prepared according to personal taste and raw materials at home.
2 g yeast
170 g water
Proper amount of pork
Appropriate amount of artificial meat (bean products)
Appropriate amount of mushroom
Right amount of carrot
Proper amount of vermicelli
Moderate old smoke
Proper amount of thirteen incense
Moderate amount of Zhongjing mushroom sauce
Proper amount of salt
Proper amount of ginger
Right amount of onion
Step 1Prepared raw materials. Soak mushrooms and artificial meat (bean products) and wash them in advance.
Step 2Chop pork, mushrooms, carrots, onions and ginger respectively, and chop artificial meat (bean products).
Step 3Put the fat meat in the pot and boil the oil over medium and low heat.
Step 4Add ginger and stir fry.
Step 5Add cooking wine, pork, chopped green onion and stir fry.
Step 6Add Zhongjing mushroom sauce and stir fry.
Step 7Add chopped mushrooms and carrots and stir fry.
Step 8Add artificial meat (bean products) and stir fry.
Step 9Season with thirteen spices, salt and a little soy sauce and turn off the fire.
Step 10Put the broken vermicelli and mix well (so many fillings make three pots of steamed stuffed buns).
Step 11Pour the flour into the basin, pour the sugar on the edge, dig a hole and put the yeast.
Step 12Pour water onto sugar and yeast respectively. Stir with chopsticks, let sugar and yeast dissolve respectively, pour water and stir with chopsticks to form flour flocs.
Step 13Mix with your hands to form a smooth dough, take it out and put it on the kneading pad.
Step 14Cut from the middle with a scraper, divide the agent, and rub the long strips respectively.
Step 15Pull it into uniform size (I don't weigh it casually, it's a little uneven in size).
Step 16Rub smooth one by one.
Step 17Take a flour preparation and roll it into a circle of thin and thick dough in the middle (I don't roll the skin of steamed stuffed bun, but I pinch it in circles with my fingers. Of course, it is thin in the circle and thick in the middle).
Step 18Put in the filling.
Step 19The two hands coordinate to pinch the pleats in turn and seal tightly (if not, you can baidu bag the steamed stuffed bun video. You can wrap a piece without missing stuffing. You need to practice more to wrap a beautiful steamed stuffed bun. The steamed stuffed bun I wrapped belongs to steamed stuffed bun, and the delicious is not on the pleat).
Step 20Wrap all the steamed stuffed buns in turn. Two pots of steamed stuffed buns have been wrapped before, but the filling is not enough, and the rest is wrapped into a sugar triangle (the sugar triangle is wrapped with white sugar + a small amount of flour, which is added to prevent syrup from scalding the mouth).
Step 21Heat the pan and turn to medium low heat.
Step 22Put in the wrapped steamed stuffed bun and fry it for half a minute.
Step 23Add thin flour water (a little flour mixed with water, this time the batter is a little thick.) or water. Just reach one-third of the steamed stuffed bun.
Step 24Cover, stew and fry until the water is dry. Press the steamed stuffed bun with your hand. It will pop up quickly and be cooked.
Step 25Finished products.
Step 26Internal organization chart.
Step 27Fried steamed stuffed bun with coarse grain porridge is simple and nutritious.