水煎包制作方法(Method for making water fried bag).docVIP

水煎包制作方法(Method for making water fried bag).doc

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水煎包制作方法(Method for making water fried bag)

水煎包制作方法(Method for making water fried bag) Shanghai is Pan-Fried Mantou, coal is burnt, using a flat bottomed pan The raw material formula (system 40) white flour 450 grams 75 grams net fermented pig pork 500 grams of pork jelly 200 grams 50 grams of soy sauce 15 grams Shaojiu sugar 20 grams of MSG 1 grams of sesame 25 grams 10 grams of ginger shallot 500 help digestion alkali 7.5 grams 15 grams of sesame oil 175 grams of peanut oil Method of making 1. ginger and shallot were cut at the end. Wash the pork, chop the meat into the pot, add ginger, soy sauce, monosodium glutamate, sugar, Shaoxing wine, ginger and green onion (15 grams) stir. In a moment, add 150 grams of water, stir, add a good mix powder, sesame oil stir pigskin frozen up, made of stuffing. 2. flour (400 grams) on the board (the head), the middle PA nest, adding 200 grams of 40 ~ 60 DEG C hot water, will be put into a fermentation and broken, knead the dough, with double cover. About 2 hours after the meeting will launch mission expansion, middle clawed, poured into the salt water, knead until the dough is smooth and soft, rubbing strips, pick surface agent 40, pour peanut oil on the surface agent (25 grams), mix, by only pressing dough into round 6, 7 cm in diameter. On the left hand, the stuffing (20 grams) in the middle of the leather, with the right hand thumb and forefinger with dough pinch turn fold, after closing at the top by only stained with sesame and green onion, a green bag. 3. put the pan set on fire, pour peanut oil (50 grams) light sliding surface of the kettle, the steamed stuffed bun from the outside to inside layer filled circle. Then, add about 500 grams of water, covered with lid, stew water basically closed dry, remove lid, pour peanut oil (100 grams), with the rotation of the pan, fry for about 2 minutes, see uncovery steamed muster, without water, Bag bottom gold, Huang Guangliang namely. The characteristics of oil products was soft, golden crispy bottom, stuffing fresh palatab

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