1. Raw material formula. 750 grams of flour, 500 grams of net pork, 5 grams of ginger, 125 grams of soy sauce, 422 milliliters of water, 62.5 grams of pure onions, and 60 grams of sesame oil.
2. Production Method 1 pork fat by 3:7 match. Drain the meat cartilage and slag, and crush or chop it with large eyelids to make meat of different sizes. During the meat mixing process, add a proper amount of ginger water and then soy sauce. The purpose of soy sauce is to adjust brackish, and the amount of soy sauce should be controlled flexibly. When adding soy sauce, add a little bit of time so that it is completely mixed in the meat. Wait for a while after soy sauce, as in the refrigerator for a while. If you use a stuffing machine to stir the filling, the meat on the soy sauce does not stop, followed by the water. Sheung Shui also has to add a little bit of time, otherwise the filling is easy to have soup. Finally, add MSG, sesame oil and diced green onion and stir well.
2 The ratio of water to water is 2:1, which is proportional to the proportion of old fertilizer and alkali. General flour 25 kg, about 20 kg of old fertilizer in winter, alkali surface 190 grams, spring and autumn with about 10 kg of old fertilizer, alkaline surface, 135 grams, about 7.5 kg of old fertilizer in summer, alkaline surface 130 grams. Rub evenly after dough to avoid caustic soda. When the agent is released, a smooth surface is to be kneaded. 750 grams of water will be dispensed out of 40 doses. Each dose weighs 18.75 grams.
3 roll the dough with a uniform, spheronization, the two sides push the flat-faced roller flat push, push to the head, pull to the end, force evenly, roll into a thin and thick, uniform size, diameter of 8.5 cm round skin.
4 left hand top skin, right hand dial 15 grams, 15 to 16 fold. When you squeeze the bag, the thumb goes forward. The thumb and index finger will open the pleats at the same time. When you close your mouth, press it well, do not open, and don't lick the filling.
5 steamed buns on the tray. It takes 4-5 minutes for boilers to use hard gas, 5 minutes for stoves with bituminous coal, and 6 minutes for households with coal fire. Such as steaming over the fire, steamed stuffed buns, oil, not good-looking, not delicious; under-fire is sticky, can not eat.
2. Production Method 1 pork fat by 3:7 match. Drain the meat cartilage and slag, and crush or chop it with large eyelids to make meat of different sizes. During the meat mixing process, add a proper amount of ginger water and then soy sauce. The purpose of soy sauce is to adjust brackish, and the amount of soy sauce should be controlled flexibly. When adding soy sauce, add a little bit of time so that it is completely mixed in the meat. Wait for a while after soy sauce, as in the refrigerator for a while. If you use a stuffing machine to stir the filling, the meat on the soy sauce does not stop, followed by the water. Sheung Shui also has to add a little bit of time, otherwise the filling is easy to have soup. Finally, add MSG, sesame oil and diced green onion and stir well.
2 The ratio of water to water is 2:1, which is proportional to the proportion of old fertilizer and alkali. General flour 25 kg, about 20 kg of old fertilizer in winter, alkali surface 190 grams, spring and autumn with about 10 kg of old fertilizer, alkaline surface, 135 grams, about 7.5 kg of old fertilizer in summer, alkaline surface 130 grams. Rub evenly after dough to avoid caustic soda. When the agent is released, a smooth surface is to be kneaded. 750 grams of water will be dispensed out of 40 doses. Each dose weighs 18.75 grams.
3 roll the dough with a uniform, spheronization, the two sides push the flat-faced roller flat push, push to the head, pull to the end, force evenly, roll into a thin and thick, uniform size, diameter of 8.5 cm round skin.
4 left hand top skin, right hand dial 15 grams, 15 to 16 fold. When you squeeze the bag, the thumb goes forward. The thumb and index finger will open the pleats at the same time. When you close your mouth, press it well, do not open, and don't lick the filling.
5 steamed buns on the tray. It takes 4-5 minutes for boilers to use hard gas, 5 minutes for stoves with bituminous coal, and 6 minutes for households with coal fire. Such as steaming over the fire, steamed stuffed buns, oil, not good-looking, not delicious; under-fire is sticky, can not eat.
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