Ingredients for making steamed bread:
High gluten flour1500g
6 grams of salt
Edible baking soda 4.5g.
680 grams of purified water
Proper amount of lard
Braised pork ingredients:
750 grams of pork leg
50 grams of ginger
20 grams of dried peppers.
20 grams of pepper
Fragrant leaf 5g
Cinnamon 3g
Bajiao 3g
Soy sauce100g
50 grams of soy sauce
Oyster oil 30g
Chicken essence 30g
Rock sugar 50g
Sugar100g
Carved wine 50g
Appropriate salt content
The practice of old Tongguan Chinese hamburger?
High gluten flour1500g
6 grams of salt
Edible baking soda 4.5g.
After mixing the above materials evenly, add 680 grams of warm water and start kneading dough.
Knead the dough until the surface is smooth and not sticky. Put it in a fresh-keeping bag and let it stand for about 30 minutes.
Mix lard with flour, make it crispy, and let it stand for more than 30 minutes.
PS: pastry ratio: flour 1: lard 3.
Crispy oil can be sealed and refrigerated in the refrigerator. As long as it doesn't touch water, it can be preserved for a long time without deterioration.
Knead the awake dough for 7-8 minutes first, and then knead the gluten into the flour. Kneading effect: the surface is smooth, soft but not sticky, and strong.
Then divide the dough into two halves; Take half and divide it into four dots.
PS: You can make 2 buns every minute. * * * can make 16 steamed buns.
PS: Through the message, I found that many students are struggling to use high-gluten flour or ordinary flour. Many students responded with high-gluten flour, but the dough could not be rolled. I think I may have overlooked the importance of this step.
Roll a small portion into a strip dough with uniform thickness, with width 14 ~ 16 cm and length 120 cm. (Conditional noodle press is available).
Then brush a layer of pastry on the dough and roll it up from one end (curling while pulling). Leave a tail? The dough with left and right lengths is evenly cut into filaments.
PS: rolling method:
1. Brush a layer of pastry on the dough first, and then roll it layer by layer.
2. First, roll the dough tightly, while rolling, while rolling (say three times, you know ...), so that the other side forms a tapered noodle tube that decreases step by step.
3. After 5~6 layers, the length of the noodle tube is about 1.5 times the width of the dough sheet, and it starts to roll in the opposite direction to the other end of the noodle tube, and after 5~6 layers, it reaches the other side flush.
By repeating this, a rotating pestle-shaped noodle tube can be formed, which is thick in the middle and thin at both ends.
Arrange silk.
Obliquely wound into a rotary pestle, threaded and tightened at both ends.
Knead and twist into two equal parts with your index finger and thumb.
Stand the medicine on the dough table and press it into a cake along the line with your palm.
Roll with a rolling pin into a cake embryo with uniform thickness, and the diameter of the cake embryo is about 12cm.
Effect of good steamed bread on embryo formation.
Brush oil on both sides of the green embryo, put it in a pot and bake it until the surface is brown, mainly for coloring. Burning time: about 1 min per side.
Put the baked cake embryo into the oven, and control the oven temperature at 220℃-240℃. Bake for 3~4 minutes according to the fire, and turn over and bake for 3~4 minutes.
PS:
1. After reaching the furnace temperature, put the cake blank in the oven for baking.
2. The baking time is controlled accurately.
Otherwise, the baked buns will be dry, flat, hard and not brittle.
Appearance effect of baked steamed bread.
The effect of baking steamed bread after cutting.
Crushing ginger, and mixing dried capsicum, prickly ash, fragrant leaves, cinnamon bark and star anise in proportion.
PS:？ There may be a misunderstanding about the proportion of marinade: the more kinds, the better the effect.
My personal opinion is: under the premise of achieving the required production effect, the simpler the better, and more in line with the current concept of healthy eating.
Basic requirements of braised pork: the main flavor is outstanding, the color is bright red, the braised pork is fragrant, fat but not greasy, and thin but not firewood.
Suggestion: According to personal taste or habit, the type and proportion of marinade can be appropriately increased or decreased.
The last step is to wrap the ginger and spices and tie them tightly to make a marinade bag. Soak in clear water for about 20 minutes to remove the fishy smell of the marinade.
Mix light soy sauce, dark soy sauce, carved wine, oyster sauce and chicken essence in proportion.
Don't add salt first, and then add salt as a seasoning supplement when the brine is fragrant.
Mix rock sugar and white sugar in proportion, and prepare to stir-fry the sugar color.
The wok and shovel are not washed and dried with water. Turn the stove to low heat, cool the oil in the cold pot (a small amount of oil, the ratio of oil to sugar is 1: 10), add rock sugar and stir fry constantly.
Stir-fry rock sugar to the size of soybean, add sugar and stir-fry until it becomes caramel syrup, add the same amount of boiling water when bubbling, stir quickly, and turn off the heat after the syrup and water are mixed and melted.
Special reminder: when syrup is added to boiling water, there will be a splashing process. Be careful at this time, and people should try to stay away from the pot to avoid scalding. The temperature of syrup is higher than the oil temperature.
Sugar-colored effect of frying.
The color is red with bright sauce red, and the taste is sweet and bitter. Between sweet and bitter.
If it is only sweet, it means it is tender; If it is only bitter, it means it is fried. Remember: you can't use fried sugar.
PS: If you really can't grasp it well, stick to the principle of "being tender and not getting old". But one thing, too tender means it may be too sweet. Watch the dosage.
Choose fresh pork leg meat with three parts fat and seven parts thin, and replace it with small pieces of about 200g g g.
Blanch the meat in a cold water pot for 5 minutes to remove the smell of blood. Take it out and put it in a cold water basin. Wash and drain.
Clean the pot, put the pot in a marinade bag and add cold water. There is just enough water to make the pot float without touching the bottom of the pot. Then pour in the fried sugar color.
After the fire boils, pour the prepared seasoning into the marinated pot and change it to medium fire. After the marinated, taste the salty soup and add appropriate amount of salt as appropriate. Marinate for 30~40 minutes until the meat is cooked, and turn off the fire (you can put the meat through the pigskin at one time with chopsticks, that is, it is cooked).
PS: At this time, the braised pork is immediately fished out, which is just suitable for home cooking: fried shredded pork. ? But we have to make Chinese buns, so we need to go to the next step. ..
Turn off the fire and cover it. Let the meat pieces continue to soak in salt water 1~2 hours until the entrance is tender. Take it out and serve it.
At this point, the braised pork is partially completed. .
Tip: If there is less halogen in the meat, there will be less halogen. Then after the meat is finally closed, the braised pork may not be soft and delicious. So we will marinate for 30 minutes on medium fire, and then continue to marinate for 40 minutes on low fire. Until the meat becomes soft and delicious.
You're done! !
With meat, lettuce and favorite hot sauce! Eat up and let's go. ...
Cai Guo said: There is no breakfast that a "meat sandwich" can't solve. If a person