Ingredients
Pork belly stuffing ( 400g ) | Flour ( 600g ) |
Yeast Powder ( 4～5g ) | Onion ( 2 roots ) |
Five spice powder, white pepper powder, ginger powder, salt, ( appropriate amount ) | Sesame oil, peanut oil ( About 80g in total ) |
Stock or water (for filling) ( At least 100g ) | Oil, light soy sauce, dark soy sauce, oil consumption (appropriate amount) |
How to make Tianjin steamed buns
1. I forgot to take a picture of the reconciled noodles, let me tell you the proportions!
First take the 420 flour in the formula, add 4 to 5g of yeast powder and about 230g of warm water to form a dough, and let it rise to 1.5 times in size.Then add about 110g of dough with 180g of flour.
2.Pork filling, add allspice powder, white pepper powder, ginger powder, salt and adjust Add cooking wine, light soy sauce, dark soy sauce and oyster sauce, mix well, then add broth or water (add little by little), add the next time after the water and meat filling are completely combined.Cook until the meat filling becomes greasy.Place in the refrigerator for 1.5 hours.
3.Cut the green onions into minced pieces and add sesame oil to marinate
5. Stir evenly
6.Mix the two pieces of dough together thoroughly.Divide into small portions and wrap the meat filling, put into a steamer, steam for ten minutes after the pot is boiled.Turn off the heat and simmer for two minutes.
7.The steaming Tianjin steamed buns are out of the pot
8.Look at how juicy it is when you take a bite.It smells so good
4. When wrapping, take out the meat filling in advance and put the scallion oil into the meat filling
Tips
1.The proportion of half-risen dough is 70% risen dough and 30% dead dough, which must be fully kneaded together.
2 When preparing the meat filling, be sure to add water little by little.Do not separate the meat and water, otherwise it will be a failure
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