The practice of Tianjin steamed stuffed bun

Pork1000g, sesame oil150g, flour150g, yeast15g, clean water 600g, alkaline noodles12g, Jiang Mo10g and monosodium glutamate/kloc.

manufacturing process

1. Grinding pig into minced meat, adding Jiang Mo, soy sauce, monosodium glutamate and sesame oil, and stirring to make stuffing;

2. Put flour and yeast into a dish, add water to form dough, ferment, then add alkaline flour and knead evenly;

3. Knead the dough evenly on the chopping board, smooth it, knead it into a strip with a diameter of about 23 cm, pick it into a dough blank, and roll it into a thin round skin with a diameter of about 8 cm;

4. Put the thin dough on the palm of your hand, put the stuffing in the middle and seal it tightly;

5. Put the prepared raw steamed bread into a cage and cook it for about 5 minutes.