Health benefits
Shiitake mushrooms: detoxification
Cooking wine: low protein
Ingredients
1.Flour ( 200g ) | 2.Yeast ( 1.5g ) | |
3.Water ( Appropriate amount ) | 4.Flour ( 100g ) | |
5.Lard ( 50g ) | ||
Cloud legs ( appropriate amount ) | Chives ( Appropriate amount ) | |
Shiitake mushrooms ( Appropriate amount span> ) | White sugar ( appropriate amount ) | |
Cooking wine (appropriate amount) | Ginger slices ( appropriate amount ) | |
Soy sauce ( appropriate amount ) | Salt ( appropriate amount ) | div> |
How to make Yunnan Posu Baozi
1.Put 123 into a basin and mix into dough and ferment until doubled
2.Put 45 into a basin and mix into a pastry
3. To make the stuffing, put the pork into the pot, add an appropriate amount of cooking wine and ginger slices and cook, then cool and cut into pieces Cut into small dices, cut the cloud legs into small dices, cut the shallots into small dices, wash and cut the mushrooms into small dices, mix in sugar, soy sauce and salt to taste
4.Knead the fermented dough until it is smooth and divide it into evenly sized pieces
5. Divide the pastry into evenly sized portions
6.Take a piece of dough, flatten it with your hands and roll it into the puff pastry
7.After wrapping Place the seam side down and press flat
8.Roll it into the shape as shown
9.Roll it up from top to bottom, cover it with a damp cloth and let it rest for 20 minutes
10.After waking up, press flat again and roll into the shape of 8
11.Roll up
12.Press flat as shown in the picture
13.Gently roll out the dough p>
14. After wrapping, close it with the mouth facing down and let it rest for 10 minutes.Steam in cold water for 20 minutes, then close it.Remove from heat after 5 minutes
15.Is it layers of meringue
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