今天分享的包子，从和面、调馅儿、包制到蒸制，每一个步骤都详细分解，下面天方包子加盟人员为您讲解如何做出饱满细腻松软汤汁丰富的猪肉粉丝包。

The steamed buns we shared today, from mixing noodles, filling, to steaming, have been thoroughly broken down in every step. Below, the franchise members of Tianfang Steamed Buns will explain how to make pork vermicelli buns that are full, delicate, soft, and rich in soup.

面团准备：

Dough preparation:

面粉300g、干酵母3g、细砂糖2g、水155g

300g of flour, 3g of dry yeast, 2g of fine sugar, and 155g of water

肉馅儿准备：

Preparation of meat filling:

姜4块、花椒5g、小葱几根、肉馅儿300g、葱姜花椒水100g、糖20g、盐4g、黑胡椒粉、十三香粉适量、酱油2匙、老抽半匙、蚝油1匙、蛋清1个、酱油1匙、芝麻油1匙、半个萝卜、龙口粉丝40g、

4 pieces of ginger, 5g of Chinese prickly ash, a few pieces of shallots, 300g of meat stuffing, 100g of water with Chinese prickly ash and ginger, 20g of sugar, 4g of salt, some black pepper, 13 spice powder, 2 spoons of soy sauce, half a spoonful of soy sauce, 1 spoonful of oyster sauce, 1 egg white, 1 spoonful of soy sauce, 1 spoonful of sesame oil, half a radish, 40g of Longkou vermicelli

操作步骤：

Operating steps:

1.面粉中加干酵母和糖，然后少量多次加入水，先和成面絮再揉成面团

1. Add dry yeast and sugar to the flour, then add a small amount of water multiple times, first mix it with dough, and then knead it into a dough

和好的面团用揉、搓、推、拉的方式反复揉5分钟使面团上劲儿

The dough is kneaded, rubbed, pushed, and pulled repeatedly for 5 minutes to make the dough strong

这个时候的面团还是有点儿粗糙的，扣上盆松弛10-15分钟左右，更容易揉均匀

At this time, the dough is still a bit rough, and it is easier to knead evenly by relaxing the bowl for about 10-15 minutes

松弛好的面团继续揉5-8分钟，这时候的面团柔软且光滑，十分有筋性，然后放进盆中盖上保鲜膜醒发至2倍大

Continue kneading the relaxed dough for 5-8 minutes until it is soft, smooth, and very gluteny. Then place it in a bowl and cover it with cling film to wake it up to twice its size

2.姜切块，用刀背拍扁更容易出味儿，小葱打结用手抓揉一下更容易出味儿，再加点儿花椒粒，加入100g水中，泡出味儿加入到肉馅儿中，不仅能祛肉的腥气还能提鲜，增加肉馅儿的水嫩程度

2. Cut ginger into pieces and pat it flat with the back of a knife to make it taste better. Knot small scallions and rub them with your hands to make it taste better. Add some pepper seeds and 100g of water to soak the flavor. Add it to the meat filling, not only to remove the fishy smell of the meat, but also to freshen it, increasing the tenderness of the meat filling

3.调馅儿的时候，先加入一半的葱姜花椒水，然后用手朝顺时针的方向搅匀，将水分全部吸收到肉馅儿中

3. When mixing the filling, first add half of the water with scallions, ginger, and pepper, and then stir it clockwise by hand to absorb all the water into the meat filling

然后加入盐，增加肉馅儿的渗透压，使肉馅儿更容易入吸收花椒水味儿

Then add salt to increase the osmotic pressure of the meat, making it easier for the meat to absorb the taste of pepper water

加入剩下的葱姜花椒水，继续朝着顺时针的方向搅拌上劲儿，摔打，使肉馅儿更好地吸收水分，汤汁更加丰富，口感更加滑嫩

Add the remaining onion, ginger, and pepper water, continue to stir vigorously in a clockwise direction, and beat to better absorb water in the meat filling, making the soup richer and smoother in taste

加入盐和糖，十三香粉和黑胡椒粉，是肉馅儿的口感层次更加丰富

Adding salt and sugar, thirteen spice powder and black pepper powder adds a richer texture to the meat filling

加入酱油、老抽、蚝油和一个鸡蛋清，用手朝着顺时针的方向搅拌，直到肉馅儿粘糯丝滑有浓郁的香气散发出来

Add soy sauce, soy sauce, oyster sauce, and an egg white, stir clockwise with your hand until the meat filling is sticky, silky, and has a strong aroma

后加入一点儿植物油和芝麻油不需要搅拌，只要简单翻拌锁住肉馅儿的香味儿就可以了

Then add a little vegetable oil and sesame oil without stirring, just simply stir and lock the flavor of the meat

4.加点萝卜丝，不仅可以提鲜还可以解腻促进消化。半个萝卜擦丝，加点儿盐杀出水分，可以去掉萝卜的辛辣味儿，也不至于是包子馅儿太水不好包，萝卜丝攥成团挤干水分，7-8分干就可以，不需要非常干

4. Adding some shredded radish can not only freshen up, but also relieve greasy substances and promote digestion. Wipe half of the radish shreds and add some salt to remove the moisture, which can remove the spicy taste of the radish and prevent the filling from being too watery and difficult to wrap. Squeeze the radish shreds into a ball and squeeze out the moisture, which can be done 7-8 minutes, without the need for excessive drying

5.粉丝用温水泡软，捞出沥水，然后简单地切碎，粉丝和萝卜丝一起加入到肉馅儿中，把萝卜丝和粉丝与肉馅儿搅拌均匀待用就可以了

5. Soak the vermicelli in warm water until soft, remove and drain, then simply cut them into small pieces. Add the vermicelli and shredded radish to the meat filling, stir the shredded radish and vermicelli with the meat filling evenly and set aside for use

6.发酵好的面团取出按压排气，使面团内部组织更加均匀，充分地按压排气能使包子的皮光滑细腻更有韧性，弹性充足不易破，揉好的面团分成大小均匀的剂子，每个大概约35g。每个面剂再揉一下，然后再擀成面皮，这样的包子皮光滑韧性好，擀好的面皮要中间厚四周薄

6. Take out the fermented dough and press and exhaust to make the internal structure of the dough more uniform. Fully pressing and exhaust can make the skin of the bun smooth, delicate, and resilient, with sufficient elasticity and not easy to break. The kneaded dough is divided into evenly sized formulations, each approximately 35g. Rub each dough one more time, and then roll it out to make a smooth and tough steamed bun skin. The rolled out skin should be thick in the middle and thin around

7.擀好的面皮放上充足的肉馅儿，放馅儿的时候一步到位放在中间，周围的部位尽量不要粘到，周围部分的面皮见油后不易捏严实，密封性不好

7. Place sufficient meat filling on the rolled dough, and place the filling in place in the middle in one step. Try not to stick to the surrounding areas as much as possible. The dough on the surrounding areas is not easy to pinch tightly after oil appears, and the sealing is not good

拇指按压住一处，然后顺着一个方向向前转动，直到转动一周包子收口处要着重注意包严实，仔细捏一捏，薄皮大馅儿的猪肉萝卜粉丝包就好了~

Press your thumb on one place, then rotate it forward in one direction until it turns one week. Pay attention to the tightness of the bun at the closing point, and carefully pinch it. A thin skinned and large filling pork, radish, and vermicelli bun will be ready~

注意，包好的包子盖上湿的笼布，放置到温暖的地方醒发20-25分钟，开水上锅蒸15分钟，关火后再焖3分钟就可以了，这个胖嘟嘟白嫩嫩的猪肉萝卜粉丝包就做好了。还有什么想法可以随时和我们https://www.jnsjtf.com联系！

Attention, cover the wrapped bun with a damp cloth and place it in a warm place to wake up for 20-25 minutes. Steam it in a pot of water for 15 minutes, turn off the heat, and let it simmer for another 3 minutes. This plump, white, tender pork, radish, and vermicelli bun is ready. If you have any other ideas, feel free to contact us anytime https://www.jnsjtf.com Contact!