After eating garlic moss for so many years, I realized that I could still make steamed buns, which were fluffy and soft, and the thin skin and filling could burst the juice

Today I will share with you the use of garlic moss to make steamed buns, the method is very simple, the skin of the steamed buns is thin and the filling is large, you can eat several in one breath when you just steam, garlic moss buns want to be delicious, there are 3 points are very important, the first is the dough, the second is the preparation of the meat filling, and the third is the processing of garlic moss;

Let's talk about the first point of dough first, the dough of the bun is required to be fluffy and soft, and it will not be hard when cooled, in addition to normal flour, warm water, and yeast, you should add 2 more things, white sugar and lard, white sugar can promote yeast fermentation, make the dough rise faster, and the dough effect is better, and lard can make the steamed dough softer, and it is not hard when cooled;

The second point of the preparation of the meat filling, if you want the meat filling to be tender and juicy, you need to do a good trilogy, seasoning, water and oil, seasoning I believe everyone knows, normal seasoning can be, water can make the meat filling more tender and juicy, generally use pepper water, add green onions, ginger, garlic, pepper, star anise to the bowl, pour hot water, soak for a while, so that the pepper water is ready, the ratio of meat and pepper water is generally 3:1,According to your own dosage preparation, pepper water should be added to the meat filling with good taste in stages, add a little less each time, and then add the next time when the water is completely absorbed by the meat filling; Finally, add an appropriate amount of cooking oil or sesame oil, stir well, in order to lock in the moisture in the meat filling;

The third point of garlic moss processing, garlic moss stuffing bun garlic moss is the key, many friends will fry garlic moss, some directly chop the bag, these two kinds are not right, it is recommended that garlic moss blanched after cold water and chopped, mixed with meat filling, such garlic moss is half-cooked, steamed can be completely steamed, the taste is better, if it is fried, it will be overcooked after steaming, the taste is not good, If the raw garlic moss is directly prepared for the filling, the garlic moss is relatively hard, and the skin may break when wrapping;

As long as you master the above 3 points, you can make fluffy and soft garlic stuffed buns at home, and you can burst the juice with a bite, and friends who like it can try it!

【Dough raw materials】800g flour, 420g warm water, 8g yeast, 15g sugar, 15g lard;

【Filling ingredients】500g of minced meat, 500g of garlic, 200g of Sichuan pepper water, edible oil, salt, light soy sauce, dark soy sauce, oyster sauce, sugar, spicy fresh;

【Directions】

1. The raw materials used in the dough are 800g of all-purpose flour, 420g of warm water, 8g of dry yeast, 15g of sugar, 15g of lard, and lard.

2. Add 8g of yeast and 15g of sugar to the prepared 420g of warm water, stir until it melts;

3. Use the melted yeast water to mix the dough, stir while pouring, stir into the dough, pour the prepared lard into it, and knead it into a dough, it doesn't matter if the dough is not smooth at first, you can put it aside for 10 minutes, and then knead it after a while, and it will be smooth soon;

4. After the dough is kneaded, put it aside for half an hour to let the dough rise to twice the size;

5. After the dough is kneaded, prepare the filling, 500g pork is stirred into minced meat first, and the meat of the bun can be made with 3 points of fat and 7 points of lean, the meat filling that comes out of this way is not dry, add salt, sugar, light soy sauce, oyster sauce, dark soy sauce, spicy and fresh to the stirred pork, stir evenly, and adjust the taste of the meat filling first;

6. After the taste of the meat filling is adjusted, then draw water, prepare the pepper water in advance, slowly add it to the meat filling, add a little less each time, whip until the water is completely absorbed by the meat filling, and then add the next time, and finally the stirred meat filling is slightly elastic, but you will not see the excess water, add an appropriate amount of cooking oil after stirring evenly, stir well, lock the moisture in the meat filling, which is the key to the juice of the bun;

7. Then deal with the garlic moss, cut the old stems below and the tips of the garlic moss on the top, clean them after picking, and blanch the garlic moss after cleaning;

8. Boil the water in the pot, add salt and cooking oil to avoid the garlic moss changing color, put the garlic moss in, turn off the heat when the water boils again, take out the garlic moss and put it in cold water to cool;

9. After the garlic moss has cooled, take it out and cut it into minced pieces, you can chop it a little bit, and after it is cut, you can squeeze the water a little;

10. Put the processed garlic moss in the meat filling, stir well, and the garlic and pork filling will be ready;

11. At this time, the dough is almost awake, and the volume of the proofed dough has become significantly larger, with rich honeycomb holes;

12. Take out the awakened dough and knead it to the size before proofing, then roll the dough into long strips and cut it into dough of uniform size;

13. Take a dough, flatten it with the palm of your hand, roll it into a dough with thick middle and thin edges, take an appropriate amount of filling and put it on the dough, and close it with the technique of wrapping buns, and a bun embryo is ready;

14. Put the finished buns on the steaming drawer for 2 times and let them rise for half an hour, until the volume becomes significantly larger, and you can steam them in the pot with a light and fluttering feel;

15. Steam in a pot on cold water, boil the water and steam for another 15 minutes, the time of steaming the buns should be determined according to the size of the buns, the amount of filling and the size of the fire, turn off the heat and simmer for 5 minutes after steaming;

16. The juicy garlic stuffed buns are ready, the steamed buns are fluffy and soft on the outside, the taste is delicious, and the house is full of garlic fragrance;