condiments

300 grams of flour

Water 1 10g

Methods/steps

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1. Put 200g of flour (medium gluten or low gluten) and yeast into a clean oil-free basin, add110g of water in turn, and stir with chopsticks to form dough, as shown in the figure.

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2. Rub it a little with your hands, cover it with a wet cloth and put it in a warm place for fermentation 1- 1.5 hours, doubling the size (according to the feedback from my kitchen friends, the fermentation time is not very accurate, and I have a heated room in the north. If the room temperature is low and there is no heating, please increase the time as appropriate, and the judgment standard is twice as large).

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3. 50 grams of lard, flour 100 grams, knead into balls, and put them in the refrigerator for cold storage. There is no special requirement for refrigeration time. Generally, I mix two kinds of dough, one is fermented in the oven or at room temperature, and the other is directly thrown into the refrigerator for refrigeration. (refrigerated, that is, the layer where leftovers are usually placed)

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4. Stuffing: put cold water in the pot, add a little ginger and cooking wine, and cook the pork. No need to put salt.

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5. Cool the cooked pork and cut it into pieces. Don't cut, cut. Cooked pork cuts well. Add some cloud legs to make it more fragrant and cut into grains.

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6. shallots, be sure to use shallots and cut them into minced onions.

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7. As long as the materials are ready, put them aside and don't mix them yet.

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8. Take the pastry out of the refrigerator, round it and divide it into six equal parts.

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9. Knead the fermented dough until it is smooth, and then divide it into 6 equal parts. At this time, the three-energy hard scraper is really easy to use, like one! )

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10. Fold the dough in the eighth step in half like this, and then press it slightly to make a cake.

1 1. After pressing the dough, wrap the dough bag and pinch it tightly.

12. Then press into round cakes.

13. Roll the strip with a rolling pin.

14. Then roll it up and operate six in turn.

15. Cover the rolled dough with a wet cloth and let it rise for about 20 minutes.

16. At this time, you can mix the stuffing. Add a little salt, soy sauce, sugar and tsaoko powder and mix well.

17. Put the shallots aside and don't mix them. Mix it when you wrap it.

18. Proofread the dough for 20 minutes, repeat the operation for the second time, continue to roll it into long strips and roll it up. Then fold it in half like this and press it into steamed bread skin.

19. Then there are fillings to make buns. I'm a novice, and the hemming is not good. Everything is open, without wrinkles. Fortunately, my crispy bread in Yunnan should be smiling all the time, so people can see what's inside at a glance.

20. Put cold water on the pot and steam for 20 minutes, then steam for 3 minutes after turning off the fire.