Raw material formula

A few steamed buns, ham, lettuce, tomatoes, fried eggs, Chili sauce or noodle sauce.

manufacturing method

Slice ham, slice tomatoes and wash lettuce with purified water.

Cut the steamed bread in half. Then spread the sauce, put a slice of ham, tomatoes, a slice of lettuce and, most importantly, eggs.

Close the other half.

Steamed steamed bread

Raw material formula

5 kg of flour, 500 g of sandwich meat, 0/5 g of salt/kloc-,25 g of soy sauce, 35 g of sugar, 5 g of sesame oil, and proper amount of cooking wine, onion and monosodium glutamate.

manufacturing method

Stuffing: Peel the meat, wash it, chop it into minced meat, add seasoning first, then add 300g water and stir it in one direction. After the meat absorbs water and swells, add sesame oil and mix well.

Dough making: Add 4 kilograms of water to each kilogram of flour, stir evenly, and fully knead until the dough is smooth and tough.

Stuffing: oil the bedplate, put the dough on the bedplate and knead it into long strips. Each kilogram of dough is picked into a 120 blank, pressed into a round skin with a slightly thicker center and a slightly thinner edge, wrapped in stuffing, and kneaded into a bun shape.

Steaming: put them into a steamer one by one and steam them with high fire and boiling water for about 8 minutes. Seeing that the steamed stuffed bun is emerald, it is cooked without touching the bottom.

Fried steamed bread slices

Raw material formula

Fried steamed bread slices

One steamed bread, one egg, a little salt and oil.

manufacturing method

Beat the eggs well, add a little salt and stir well. Slice the steamed bread, soak it in the egg liquid for more than ten seconds, evenly coat it with a layer of egg liquid, and fry it in a frying pan until both sides are golden.

skill

You can put oil in the oil pan as you like. With a glass of milk and a plate of cucumber, it is a breakfast.

Cuotang mantou

Raw material formula

Cuotang mantou

25 kg of special powder, 3 kg of sugar, 7 kg of yeast 1 kg, 7 kg of water, 600 g of sodium carbonate and 500 g of peanut oil.

manufacturing method

Making fermented dough: put sugar and oil into a dough mixer, add 3kg of hot water at about 70℃ to stir the sugar and oil, then divide the fermented dough into small pieces and put them together with 24kg of special flour (leave 1 kg of flour for anti-sticking during operation). After slight stirring, add 4 kilograms of hot water at 50 ~ 60℃ one by one and stir thoroughly. When adding water, you can't inject it at one time. Generally, there is a little less water when the temperature is high, and more water when the temperature is low. The water temperature should also be properly controlled, overheating will destroy gluten, and excessive force will make the finished product lose its softness; If it is too cold, the fermentation time is long, the fermentation power is insufficient, and the finished product is not full. Take out the stirred fermented dough, cool it for a while, then keep the dough temperature at 25℃ (generally keep it warm with cotton cloth) and ferment for about 10 hour. After fermentation, the dough volume expanded to twice the original volume, and the dough section had pores and sour taste.

Stir the alkali: Before stirring the alkali, dissolve the alkali with 250g of water, then add it into the fermented dough one by one, and fully stir it in the dough mixer. The amount of lye depends on the degree and temperature of dough fermentation. The dough is well fermented, the temperature is high, the amount of alkali liquor is appropriately more, the dough is not well fermented, the temperature is low, and the amount of alkali liquor should be appropriately reduced. Generally, there is even a round hole in the cross section of the dough behind the alkali stirring, and the beating sound is crisp. You can also look at the sample first to determine the amount of lye, that is, take a small piece of dough that has been stirred with alkali and bake it first, and then adjust it according to the situation.

Molding: Weigh 70g of dough, hold up a glossy surface on the operating table, wrap the rest in the glossy surface with the right hand, and turn the dough with the left hand to knead it into a spherical dough for later use.

Steaming: put the molded dough balls into a cage with smooth surface facing upwards, and brush the padding cloth in the cage with oil to prevent adhesion. Steaming on the pot must be steamed with small steam for about 5 minutes, and then steamed with large steam. The steam pressure shall not be lower than 3kg/cm2 within 10 minute.

quality standard

Shape: round, full and complete. Color: white.

organization

Soft and free of impurities.

Someone's taste

The entrance is soft and the sweetness is moderate.

Zao flower steamed bread

Raw material formula

steamed bread

Dough and red dates.

manufacturing method

Hair noodles.

Boiling red dates: Wash red dates and put them in a pot to boil, skim off the cabbage foam, and let them cool and drain for later use.

Divide the noodles and rub the thick strips with your fingers.

Take a jujube, wrap it with flour, break it to complete the first jujube noodle circle, and stick flour to prevent it from sticking to the bottom.

Make another jujube doughnut in the same way and stick it on the first one. Continue to use the same method and draw a circle around the first one. According to the situation, you can touch 5 ~ 7.

The second layer is directly attached to the first layer, ranging from 5 to 3. Just use a jujube circle on the third floor.

Cover with plastic wrap 15 minutes.

Put water in the pot, spread a wet cage cloth, boil it and put it in the pot. Steam for 20 minutes.

skill

The number of each layer of jujube steamed bread: from bottom to top, it is usually 7, 5, 3 or 6, 3, 1. If you want to make it bigger, increase the number of layers.

It is suggested that red dates should be boiled to remove bitterness before use.

Purple sweet potato flower steamed bread

Raw material formula

Flour, yeast, sugar, milk powder, water.

manufacturing method

Peel the purple potato and cut it into dices.

After steaming in the pot, let it cool a little, and crush it directly by hand until there are no particles.

Knead all the raw materials of the dough into smooth white dough and ferment it to about 2 times the size; Evenly knead 1/3 white dough and purple potato paste into purple potato dough.

Divide 2/3 of the white dough into small portions.

Divide the purple potato dough into small portions.

First take a portion of white dough and roll it into a circle (there is no need for a thick book in the middle), and wrap the purple potato dough inside.

When you wrap it, your mouth is facing down.

Dip the knife in some flour and cut it twice.

Put it in a steamer, let it stand for 20 minutes for secondary fermentation, and steam for about 15 minutes.

Turn off the fire and steam for 3 ~ 5 minutes, then uncover the lid.

Spicy meat sauce steamed bread

Raw material formula

Lean meat 1/2kg, shredded pepper/bean paste 1 tbsp, 2 tbsps of sugar, 6 steamed bread (ready-made), 3 tbsps of soy sauce, salt 1 tbsp, ginger wine1tbsp, and proper amount of oil.

manufacturing method

Chop lean meat and mix well with chopped pepper, bean paste and sugar. Remove the oil from the wok, stir-fry the ingredients evenly over high fire, and add seasoning and stir-fry for about 5 minutes. Steamed steamed bread, cut open and dipped in meat sauce.

Naixiang mantou

Raw material formula

500g of flour, 5g of dry yeast, 0g of sugar10g, 50ml of warm water and 200ml of milk.

manufacturing method

First, add yeast in warm water and let it stand for 5 minutes, then add condensed milk and warm water sugar to make dough together, and then wait for 2 hours for fermentation.

Make it twice as big, and then start kneading (the more meat, the softer it is). Then poke into long strips and cut into small pieces.

Then put the cut dough into an oiled plate. Cover the cloth washed with warm water and wait for it to grow, about 10 ~ 15 minutes. Then steam in the pan for 15 minutes. It is more delicious with a little condensed milk.

skill

Cut the dough into small pieces, wait for fermentation, and then steam it in a pot. Moreover, it must be rubbed properly to make it soft.

Skillfully eat hard steamed bread

Steamed bread will dry hard if left for a long time, but it is a pity to throw it away and it is difficult to swallow.

Here's how to eat hard steamed bread skillfully:

Cut the hard steamed bread into pieces, soak it in salt water, and then fry it in a hot oil pan, which will become crispy and delicious food.

Chop the hard steamed bread, add various seasonings such as salt, monosodium glutamate, soy sauce, onion, ginger, minced garlic or spiced powder according to your own taste, add appropriate amount of water, mix well, knead into balls, or steam or fry.

Milk steamed bread

Imagine the teacher.

Raw material formula

Ordinary flour 400g, milk 240g, baking powder 5g, sugar 15g.

manufacturing method

1. Pour sugar and baking powder into warm milk, stir and mix, and then let it stand for about 5 minutes. Put the flour into a pot, gradually add the hot milk and baking powder, and stir the flour until it becomes flocculent.

2. Knead the dough, put the kneaded dough into a basin, cover it with a wet cloth or plastic wrap, and put it in a warm place for fermentation.

3. After about 1 hour, the dough doubles. Grab a face with your hand, and the internal tissue will be honeycomb, and the hair will be finished.

4. Knead the dough on the chopping board for about ten minutes until it is smooth, and try to make the dough bubble-free.

5. Knead the dough into a cylinder, cut it into small pieces with a knife, put it into a circle, put it in a steamer, cover it, and simmer for 20 minutes again.

6. Steam in cold water 15 minutes. Turn off the fire when the time is up, but don't open the lid at once. Steam for a few minutes before opening the lid.