Baked bran big bag

500 grams of white flour, half a piece of fresh yeast, a little baking powder, 300 grams of baked bran, 50 grams of water-borne auricularia, 5 grams of Jiang Mo, a little soy sauce, 6 grams of refined salt, 20 grams of white sugar, 2 grams of umami Wang, 40 grams of water starch, 25 grams of sesame oil and 75 grams of peanut oil [production process] 1. Chop the baked bran and water-borne auricularia into pieces respectively and put them in the kitchen. 2. Add water to the white flour, mix the dough, ferment (refer to the green vegetable bag), add baking powder, knead thoroughly, knead until three times, knead into strips, cut into 10 small doughs, flatten them one by one, put baking bran stuffing on them, pull them into pleats and pinch them tightly; Stop for a moment in the steamer, put it on the steamer after awakening, cover it tightly, steam it with high heat for about 12 minutes, and take it out of the steamer after steaming. The key points of production: 1. The leavening surface must be thoroughly made to make the product bulky and full. 2. Baked bran should be chopped as fine as minced meat, and the amount of oil used should be large.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)