Kaifeng two famous: Qingming shangheyuan and Kaifeng guantangbao. I'm very lucky to go to Qingming shangheyuan. Today, I come back to teach you how to make Kaifeng guantangbao.
Production method:
1. Grind the pork hind legs into stuffing, put them into the basin, add soy sauce, cooking wine, ginger powder, monosodium glutamate, salt and sugar. Use 4 L warm water in winter and 3.5 l cold water in summer. Add into the filling in 5-6 times. Stir into the filling that is not thin and thick. Finally, put in the small grinding oil and mix well.
2. Pour the noodles into the basin, add 2.5 liters of water (hot water in winter, warm water in spring and autumn, cold water in summer), and mix the noodles evenly. Do not pour the water into the dough at one time. First, use a little water to make the dough, and then gradually mix the underwater feet with the dough. Repeatedly pad the surface three times, and make the surface soft and hard. Then use the water to tie the surface, and form a soft and hard surface.
3. Copy the reconstituted flour from the basin on the chopping board, knead it repeatedly, pad it properly into the dry flour according to the hardness and softness of the flour, repeatedly plate it several times, rub the strips, make it into a 15g flour agent, roll it into a thin and medium thick slice, pack it into a 20g filling, and knead 18-21 folds.
4. Put the steamed bun into a small cage with a diameter of 32-35cm, and steam it with high fire. The steaming time should not be too long. When the steamed buns grow, they are easy to fall off the bottom and run away from the soup. They should be steamed as they eat, and then caged on the table. Serve with vinegar and garlic cloves.