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肉包子怎么做才好吃?

来源:饱多客 发布时间:2020-11-18 浏览量:

面皮:小麦面粉1斤、发酵粉5克、温开水约260mL
Dough: 1 jin wheat flour, 5g fermentation powder, 260ml warm water
包馅:三肥七瘦削皮生猪肉350克
Stuffing: 350 grams of raw pork with thin skin of sanfeiqi
调味品:香油1一茶匙、生抽酱油1一茶匙、酱油1小匙、白砂糖1/2小勺、香油1小匙、沸水约50毫升、葱15克、姜15克、盐3克
Condiments: 1 tsp sesame oil, 1 tsp soy sauce, 1 tsp soy sauce, 1 / 2 tsp sugar, 1 tsp sesame oil, about 50 ml boiling water, 15 g scallion, 15 g ginger and 3 g salt
1.将发酵粉放入温开水中,翻拌后稍微静置一会儿使其彻底融解
Stir in the water for a while and let it simmer
2.将水溶液倒进小麦面粉中,一边倒一边用筷子拌和
2. Pour the water solution into the wheat flour and mix it with chopsticks
3.搅拌成棉花状
3. Stir into cotton
4.拿手将其抓揉结团,再不断揉压
4. Grasp and knead it to form a ball, and then knead and press it continuously
5.要一直将其搓成表面光洁的面团
5. Always rub it into a smooth dough
6.将揉好的面团放入盆里
6. Put the dough into the bowl
7.盖上外盖或湿沙布,于溫暖处静置约2钟头让其发酵
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7. Cover with a cover or wet sand cloth and let it ferment for about 2 hours in a warm place
8.在面团发酵的情况下提前准备包馅,将生猪肉切碎成肉沫
8. In the case of dough fermentation, prepare the stuffing in advance, and cut the raw pork into meat foam
9.姜蒜切条,放入沸水中泡浸一会儿
9. Cut ginger and garlic into strips and soak in boiling water for a while
10.随后过虑出姜蒜不必,将水份次到入肉沫中,一边倒一边用筷子朝一个方位搅拌上力
10. After that, you don't need to put the water into the meat foam, and stir it in one direction with chopsticks
11.再添加香油、生抽酱油、酱油、白砂糖、香油、盐
11. Add sesame oil, soy sauce, soy sauce, sugar, sesame oil and salt
12.再次朝一个方位翻拌,备用
12. Mix again in one direction for standby
13.当面团发酵至2倍大,面团里边填满蜂巢状的小圆孔时,表明早已发酵好啦
13. When the dough is twice as large and filled with honeycomb like pores, it indicates that it has been fermented
14.将发酵好的面团取下放到撒有一层薄粉的砧板上,充足地揉压出来里边的气体
14. Take down the fermented dough and put it on the chopping board sprinkled with a thin layer of powder, and knead enough to press out the gas inside
15.要将其再度搓成表面光洁的面团,再盖上湿沙布,静置松驰约十分钟(不松驰还可以,松驰后好实际操作一些)
15. Knead it again to form a smooth dough, cover it with wet sand cloth, and let it stand for about 10 minutes
16.松驰后的面团用刀割成二份,再各自搓揉发展条
16. Cut the loosened dough into two pieces with a knife, and then knead the dough strips separately
17.用刀割开成约40重量的包子皮(包子皮得用湿沙布盖起来防止表面发涩)
17. Cut the foreskin into about 40 weight with a knife (the skin should be covered with wet sand cloth to prevent the surface from getting astringent)
18.将包子皮按扁,随后用擀面棍将它擀成正中间略厚边沿稍薄的面皮
18. Flatten the baozi skin, and then roll it with a rolling pin into a slightly thicker skin in the middle and thinner on the edge
19.加入适量的包馅放入面皮中间
19. Add a proper amount of stuffing into the middle of the dough
20.由一处刚开始先捏出一个褶皱,随后再次朝一个方位捏褶皱
20. From one place, a fold is first pinched, and then the fold is pinched in a direction again
21.直到将面皮边沿捏完,收边,成小笼包面坯
21. Until the edge of the dough is pinched and the edge is closed to form a small cage to cover the dough
22.搞好的生胚用湿沙布盖起来,再静置约二十分钟开展第二次饧发(此流程很重要,不能省去)
22. Cover the embryo with wet sand cloth and let it stand for about 20 minutes for the second time
23.炒锅内放入适当的水,在蒸屉刷上一层薄油或垫上屉布,放入饧发后的面坯,盖严盖子,走红,蒸约18分鐘后熄火,等约3分钟后再开启盖子,取下就
23. Put appropriate water into the frying pan, brush a thin layer of oil on the steaming drawer or pad the drawer cloth, put the dough after the hair, cover tightly, turn red, steam for about 18 minutes, and then turn off the fire. After about 3 minutes, open the cover and take it off