【Sichuan】Mei Cai Meat Steamed Buns
Overview
Baozi is a technical job. Other people's buns are always beautiful, but my own buns either have wrinkles disappeared or are uneven. I always look carefully from a distance and don't dare to approach easily. My heart is full of withered grass, which makes me itch. Finally, I pulled the grass ruthlessly. Make dough. I no longer only like the small buns that come in one or two. In fact, the big buns are also good. One is worth two, which is quite trouble-free. I still feel clumsy when pinching the pleats, but the finished bun looks decent. The steamed buns actually still retain pleats, which is really a big improvement. . . It's steaming hot and full of sense of accomplishment. . . .
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Ingredients
Steps
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Dough: 360 grams of flour, 180 grams of water, 3 grams of dry yeast Filling: 280 grams of pickled vegetables and meat filling
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Pour the dough into the bread machine,
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Stir into a smooth dough, seal well, and leave in a warm place to ferment.
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The dough will double in size and form a honeycomb shape inside.
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Take out, deflate and knead evenly.
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Shape into long strips,
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Divide into 10 equal parts.
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Press flat and add filling.
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Pinch out pleats and close the mouth.
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Place in the steamer, cover, and let rise for about 40 minutes.
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Pour cold water into the pot and steam over high heat for 15-20 minutes.
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When cooked, turn off the heat and remove from the pan.
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Serve hot.
