[How to make stuffed buns with northern melon]_Materials_Production method

[How to make stuffed buns with northern melon]_Materials_Production method

Zucchini is zucchini. We know that zucchini has many names, also known as corner squash. It is a vegetable with relatively high nutritional value. It has a good diuretic and water-saving effect. Zucchini can be used for filling and can be wrapped into zucchini.The stuffed buns can be either plain stuffed buns or suitable meats. They are all good choices. First, ferment the flour and then start to prepare the fillings.Buns.

The main ingredients of zucchini stuffing buns: 1 zucchini, 4g baking powder, 2 tablespoons of sweet fragrant wine, 1 seasoning of eggs; appropriate amount of salt, 1/4 teaspoon of MSG, 50g of green onion, 20g of ginger, 1 tablespoon of cooking wine, soy sauce1 tablespoon, 1 tablespoon of sweet noodle sauce, 1/2 teaspoon of pepper, 1 teaspoon of yuanzhen sugar 1.

Pour the flour, baking powder, and lees into the toaster mixing bucket. Press the noodles button, mix well, turn off, and let it ferment for 2 hours.

2.

When the noodles are fermented to the second level, remove them.

3.

Ground meat, scramble an egg, put 1 tablespoon of oil consumption, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, half a teaspoon of pepper, ground ginger, 1 spoon of sugar, 1/4 spoon of MSG, 2 tablespoons of sweet noodle sauce, stir well.
4.

The peppercorns come out in a small half-bowl with blister. 5.

Add the peppercorn water in small portions to the meat filling in small portions, stir vigorously, and beat into a minced meat.

Add an appropriate amount of sunflower oil and stir well.

Let marinate in the refrigerator for 1-2 hours.

6.

Zucchini peeled and scooped.

7.

Cut into large pieces and twist into pellets 8

Shaled into small pieces 9.

Use dry water to soak the hair, remove the roots, wash and control the water, and twist into pieces.

10.

Pour 7, 8, 9 into the meat filling 11.

Stir until the buns are stuffed or ready.

12

Add the dried flour and knead the dough vigorously until the surface is smooth.

13

Take a dough and divide it into 25g small pieces of dough.

14.

Use a rolling pin to roll the pastry into the middle thick and thin around.

Add bun filling 16.

Fold the seal.

17.

Cover with a damp cloth and wake up for 10 minutes 18.

Brush the bun with a layer of oil and put it like bun embryos.

19

Cover the pot with a wet towel around it. After steaming for 15 minutes, turn off the heat, and then open the lid for another minute.