Manufacture of tightly fermented steamed bread

Steamed steamed bread is a traditional Soviet-style snack with fresh meat as stuffing, which has a history of 100 years. Popular in Suzhou, Huzhou, Shanghai and other places.

In daily life, such as building a house and moving to a new home, before the Spring Festival, people use tightly fermented steamed buns as gifts for each other, which is called "Xinglong Steamed Bread".

Steamed steamed bread skin juice is delicious and fragrant. Pick it up gently, take a bite, suck the soup dry first, then dip it in balsamic vinegar, and then bite it into your mouth, and you can't stop!

Materials?

Universal meat stuffing 1 serving

General leather 1 parts

See the tips at the end of the article for the practice links of universal meat stuffing and universal leather.

How to attach the preservation method of Soviet-style tightly fermented steamed bread without jelly and delicious juice (with tips: 1, universal meat stuffing, 2, universal leather that can be controlled without rolling the dough)?

Roll up the finished universal leather and wrap it in universal meat. The weight ratio of skin to stuffing is 1:2, such as 12g skin and 24g meat stuffing. Making Suzhou-style steamed bread costs almost 20% off.

Perforated oil paper, gauze or steamer pad that is steamed and eaten under the tightly fermented steamed bread can be used. After the steamer is aerated, steam for 5 minutes, take it out and put it in a bowl.

This soup is delicious. Raw steamed bread with tight fermentation can be frozen in the refrigerator, one by one, separated by plastic wrap, and eaten within 2 weeks. There is no need to thaw when steaming, just steam 10 minutes after SAIC, and the juice is still delicious. )