Chinese Food:Steamed bun with fresh meat stuffing
Firstly:
Leavenning dough
Materials:
400g batter, 190ml lukewarm milk, 20ml white sugar, 3ml salt, 7ml or more yeast
Procedure:
1. Mix the lukewarm milk and white sugar. Add the yeast and stay for 5 minutes.
2. Pour the yeast in the holder. Add the batter,salt. Don’t rub them immediately. Please stir them up into schistoses with chopsticks .
3. Next rub them with hands. You’d better clean up the batter ,tub and your hands .However ,the dough rubbed by me never shows that smooth like that past master on line, yet that’s OK as only as we dcan only clean up our hands and tub and knead the dough until it unstticky. That its surface is not smooth doesn’t affect fermentation.
4. Refit the holder if has, or you can cover it with preservative film and place them at the temperature of 30~30 degrees. Stay them at room temperature in Summer .I generally leaven the dough for one hour until the dough becomes 1.5~2 times as bigger as it is previously and takes on favose shape.
5. Press teh leavenned dough and then knead into dough to exit gas.Rub until smooth and stay still. After the stuffing is ready, begin to make the buns.
Secondly:
Make the stuffing
Materials:
a. pork(The pork with fat meat is better), scallion
b. salt, sugar, oyster, cooking wine, balm,light soy sauce
c. Don’t misunderstand. The juice in the bottle is not real juice but self-made vegetarian soup.
Procedute :
1. Mince teh pork. You can also add them in the blender. Chop up the scallion. Add them in the stuffing .Add light soy sauce (It’s up to you), salt, some sugar(in order to flavor), some oyster, cooking wine , sesame oil
2. Stir up unceasingly with the chopsticks in a direction. During the time, add right amount of soup-stock. Because add vegetarian soup, the stuffing will be humid .When the batter is leavenning . I place the stuffing in the fridge for half an hour
Thirdly:
Make buns
1. Rub the dough into long strips. Cut into small parts . The sizes are not restricted . It’s mainly up to what sizes buns you want. Roll out dough thinly. Be sure thick at the centre and thin around. You’d better make it round and even. The thinner its round parts ,the more becautiful its pleat and binding off.
2. Add teh stuffing in the centre of batter cheek. The raw recruits can add a little stuffing.
3. Pinch pleats one after one. The quantity is up to you. Bind off. Bowl-shape or nipple-shape all do.
Fourthly:
Steam buns
Procedure :
1. Cover the cushion on the food steamer. Place the buns in turn. Keep mezzo space . Refit the holder. Stay still for 20 minutes or so . Ferment once again.
2. Steam buns start with cool water for 15~20 minutes. Remove from heat. Stay still for 2~3 minutes and serve.
Pour out the hot water and replace with cool water when you steam the second batch of buns.
Tips:
1. Knead dough with milk instead water. The sugar and salt are indispensable.
2. We’d better clean up the batter ,tub and hands, but the dough rubbed by me never shows that smooth like that past master on line. That’s OK as only as we can only clean up our hands and tub and knead the dough until it unsticky . That is surface is not smooth doesn’t affect fermentation.
3. Roll out dough thinly and even . It will be much better to mould shape .
4. Because the dough is soft, we’d better place the buns on the food steamer and steam once again . If the leavenned buns are placed on the steamer again ,it’s shape is easy to be changed while taking out the buns.
5. The longer the time of leavenning is , the more unobvious the pleats are ,but the buns will much softer . If the water in the stuffing is too much, please don’t steam too much time, or the stuffing will be easy to exude through the buns .
6. I also add some vegetarian soup in the stuffing . The buns taste more delicious.
