[How to cook the secret meat bag (Hangzhou world's first bag) and how to cook the secret meat bag (Hangzhou world's first bag)]

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Secret meat bag (Hangzhou world first package)

Meat buns, is the ancient traditional pasta snacks. Baozi has always been a classic Chinese breakfast. The meat stuffed bun is delicious and nutritious.

Food Ingredients

Fillings

Minated pork (three fat and seven thin) 500g

Lard 50g

Ginger 20 grams

Zanthoxylum bungeanum 3 grams

chopped green onion 20g 25g

Fuel consumption 20 grams

Old smoke 10 grams

Raw smoke 20 grams

white sugar 10 grams

Chicken essence 5 grams

White sesame (can not put) 10 grams

Peels

Flour 700g

white sugar 15 grams

Yeast (Summer 6/Winter 7) 6-7g

baking powder 1 gram

Water 400g

Lard 35 grams

Meat: flour = 5:7

Water: flour = 1:0.55 (flour with good water absorption can reach 0.6)

Step

Chop pork into small granular powder.
I like the fat ones chopped into powder and the lean ones chopped into particles.

Pot hot, under the lard.

Ginger, ginger stir-fry until slightly yellow pepper.

Stir-fry ginger until slightly yellow, then pepper, stir-fry fragrance, remove ginger and pepper.

20 grams of chopped green onion is added to continue stir-frying, and then 250 grams of half of the spiced pork is added to stir-fry evenly.
(I like to put all the fat🥩Stir-fry the oil in the pan, and the finished product is juicy and can't eat fat.)

Stir-fry evenly, add seasonings, oyster sauce, old soy sauce, raw soy sauce, white sugar, chicken essence, white sesame, stir evenly, let cool for later use. Let cool for later use.

Let cool and pour the remaining half of the raw meat🥩, mix raw and cooked meat evenly. When you want to pack, add 25 grams of chopped green onion.
I usually fry the stuffing and put it in the refrigerator the first day and pack it the next day. This soup is more solid.

Add sugar, yeast, baking powder, warm water and lard to the flour and knead into a smooth dough. Cover with plastic wrap to wake up for 10-30 minutes. (10 minutes to wake up in summer and 30 minutes to wake up in winter.)

Take out the relaxed dough, divide it into several equal parts, round it and flatten it slightly, roll it with a rolling pin into a thin peripheral and thick middle dough.

Encapsulate the meat. I am 40g of skin and 20g of meat.

Wrap it and put it into the steamer for the second time.

Cold water in the pot, steam the water after boiling for 13~15 minutes, stuffy for 2 minutes. Steamed buns for 13 minutes, steamed buns for 15 minutes.