1 "The whole process of steaming steamed buns and making good food in jiaozi is like this: first, make the dough well. When it comes to dough mixing, it is necessary to master the technology of dough mixing. Generally speaking, 0.7 kg of water should be added to 1 kg of dough, and the dough starter should be soaked in advance. The time of dough mixing is related to the season. Generally speaking, the colder the weather, the longer the time.

20 degrees Celsius, usually takes 2 hours. Note: Use warm water to make dough. Steamed bread and steamed buns are soft.

Old people and children like it. The easiest way to watch the dough ferment is to press it by hand. If the pressed pit bulges quickly, it proves that the dough is ready.

Second, do a good job of stuffing: for buns, making stuffing is technical, and the production process is as follows: 1. The main ingredient for making stuffing, such as meat stuffing or vegetarian stuffing. For meat stuffing, cut the meat into cubes and marinate it with sesame oil, soy sauce, pepper powder and monosodium glutamate for at least one hour; 2, the auxiliary stuffing should be done well. If leek is used, it should be washed and dried first, and then cut into sections for later use; 3. Filling: mix the above fillings together, mix with peanut oil and other condiments, and add a proper amount of salt to make the filling; Fourth, adjust the fire, let the water in the steamer boil until the steamed bread is wrapped and put in; Fifth, bags also have technology, and the skin should be thin. One or two bags can hold 10, and one bag has 20 wrinkles. This kind of steamed stuffed bun is nice and delicious. Put the wrapped buns in a steamer with a moderate gap, generally1.5 cm; Sixth, keep the fire burning, steam for 15 minutes, and then open the cage to cool for a while. Seven: Eat, but don't insist.

2 "Steamed bread ingredients: Fuqiang powder 1 kg, 6 warm water, 2 yeast, 2 baking powder, filling method: 1. Mix flour and baking powder together and pour it on the chopping board with a nest in the middle. 2. Mix the yeast with warm water, pour it into the noodle nest, and slowly stir the flour into dough from the inside out.

Soft and hard are equivalent to being harder than pancake noodles and softer than steamed bread noodles. Cover your face with a damp cloth and wake up.

Knead it again after 3.20 minutes to make its surface smooth. When the dough is one and a half times larger than the original dough, you can roll the dough.

Note: put the steamer on the fire when wrapping, and put a steamed bread on it when wrapping. It's ok when it's all coded

Usually a pot of steamed buns can be steamed for 30 minutes. 3. Raw materials for making steamed buns: 500g refined flour, 400g pork, sesame oil and soy sauce 100, a little onion, ginger, refined salt and monosodium glutamate, and proper amount of old flour fertilizer and alkali.

Practice: the water surface and fat surface should be divided into seven or three parts, and the surface should not be too thick, as long as it is initiated. Mix well with alkali and knead well.

Processed into 50g powder, and then rolled into a round skin with thin outside and thick inside with a rolling pin. Stir pork stuffing with Jiang Mo, soy sauce, chopped green onion and water, then add sesame oil, refined salt and monosodium glutamate, and stir well for later use.

When wrapping buns, put a proper amount of stuffing on the rolled skin, knead it into folds with the fingers of your right hand, and turn the skin over with your left hand. A steamed bread should be kneaded at a discount of 15 or 16, and steamed in a steamer for 10 minutes. 4. The first step of making steamed stuffed bun: The materials for making steamed stuffed bun fermented dough are 750g of medium gluten flour, 7.5g of dry yeast powder (used to expand gluten and increase dough volume), 7.5g of baking powder (white powder made of baking soda powder and other acidic substances, which can expand and soften with corn flour as filler), 7.5g of white sugar and 375ml of water.

2. Add 375 ml of water, and then stir it into pieces. 3. Knead the dough by hand and put it on the table and knead it repeatedly.

Until the dough is smooth and smooth. Cover the dough with a wet cloth, and then make steamed bread when it grows.

Step 2: Make stuffing. First, the ratio of meat to vegetables should be appropriate. Generally speaking, the ratio of meat to vegetables in stuffing is 1: 1 or 1: 0.

5 is suitable. Secondly, don't pour out the vegetable juice.

According to the measurement, the vitamins in Chinese cabbage will lose more than 60% after juice removal. In order to avoid the loss and waste of nutrition, the scientific method is: chop up the vegetable stuffing, squeeze out the vegetable juice and put it into the basin. When mixing meat, first add soy sauce one after another, and stir well to make the vegetable juice penetrate into the meat, then put it on the dish and stir well.

If it is a vegetarian dish, you can chop the stuffing first, pour it into the pot (basin), add salt (vegetable oil) and stir gently, let the oil cover the dish, then add salt and seasoning. In this way, the nutrition will be preserved and the filling will be tender and delicious. If it is leek meat stuffing, mix the vegetable stuffing with oil, then pour in the mixed meat stuffing (add enough salt) and stir well.

The vegetable stuffing is mixed with oil first, and then wrapped with an oil film, so it is not easy to dehydrate when it meets salt. The steamed stuffed bun wrapped with this stuffing tastes fresh and has a little smell of vegetable juice.

Finally, the meat stuffing. Match the pork according to the ratio of fat to thin 3:7.

Wash and chop the cartilage and residue of meat to make diced meat of different sizes. Add a proper amount of Jiang Shui in the process of stirring the meat.

At the same time, soy sauce should be added slowly bit by bit. The purpose of serving soy sauce is to adjust the salinity, and the dosage of soy sauce should be flexible.

When serving soy sauce, add a little at a time, so that the soy sauce can be completely integrated into the meat. After serving soy sauce, wait for a while. If it can be kept in the refrigerator for a while, it is better to add water (if there is broth, it is best to add broth, drop a few drops and stir). Add a little water several times, or the stuffing will be easy to make soup.

Then add pepper powder, sesame oil, salt, fresh ginger powder, monosodium glutamate and sesame oil and stir well. Finally, pour in the stuffing and stir well.

Step 3: package 1. Knead the dough evenly, knead it into long strips, cut it into small balls, and roll it into small disks with thin outside and thick inside to make buns for later use. 2, leather bag stuffing, knead into a fine pattern of buns.

Put a blank sheet of paper at the bottom and wake up in a warm place for 45 minutes. Step 4: Steaming steamed bread in a steamer, moving into boiling water, and steaming with strong fire for about 15 minutes.

5 "The practice of filling soup packets.

1: Tangyuan does not need yeast and baking powder, and is generally called dead bread.

Put the water directly on the surface and stir it evenly until it is three lights (hand light, basin light and surface light).

Actually, it's similar to jiaozi's noodles, but it's different.

2: My face is going to fall.

Fall on the strength (people who have eaten Lamian Noodles should know that the strength should not be too great, but moderate) 3: Generally speaking, people's skin needs not to be said.

If you wear makeup, you are trapped.

The ingredients of soup packets are certain.

They are all weighed by scales.

Generally speaking, it is calculated by ten Jin.

Then put the broth into the pit (the ratio of four soups to two soups per catty).

4: Let's talk about the package method first.

Can you deliver noodles and steamed buns?

The practice of steamed stuffed bun, ask for the detailed production steps of dough!

500g of flour, 3g of yeast, 1, 300g of sugar in two warm waters, 20g. 1. Milling: There are two methods of milling. 1. It is recommended not to use flour as powder fat (usually called alkaline flour) because it is not easy to make dough with uncooked hands. 2. Flour made by yeast (usually instant flour) is available in yeast supermarket, one yuan a pack.

Ingredients: 500g flour, 3g dry yeast, soybean oil 1 2, warm water (250g-300g), 20g sugar according to the water consumption of flour. How to put sugar or not: 1. Pour the flour on the chopping board, add dry yeast and sugar, mix well and dig in the middle. It takes a little longer. 3. Wake up and make the steamed buns, steamed buns and flower rolls you want to make. 4. Put the prepared blank into a drawer, put cold water into the pot, and steam for 13 minutes. (If the steamed stuffed bun takes about 30 minutes to 40 minutes, the flower roll takes 17 minutes. ).

How to steam steamed buns?

First, mix flour 1. Yeast: The yeast I used was Angel yeast powder from the supermarket.

There are 5g packs, which are convenient to use. The amount of yeast is relative, not absolute, depending on the temperature and speed of dough environment. Dissolve the acid mother in warm water before use and let it stand for 5 minutes; If the environment is cool or you want to grow faster, you can add more yeast, and 5 grams per 500 grams of flour at room temperature is enough.

2, water quantity: the question of how much water is used for flour, in fact, this can be put in several times, it is best to ferment with warm water faster. Steamed bread noodles should be mixed hard.

Normal is 500 grams of flour and 250 grams of water. The noodles of meat buns are a little bit more Microsoft, which is easy to seal after being stuffed; It was not easy to knead dough at first. You can knead the dough, cover it and let it stand for 10 minute, and then knead it after the water and flour are fully mixed. It's easy to knead into smooth dough! Second, the dough 1, primary fermentation: put the kneaded dough into the pot, cover the pot cover or plastic wrap, and conduct primary fermentation.

Dough is easy to ferment in hot weather. Usually it can be fermented to twice the size of the original dough.

2. Forming: Pour the dough on the panel, knead it for a while, and let out more air inside. After the dough is cut, the smaller and more uniform the holes in the section, the smoother the steamed bread and the smoother the surface of the steamed bread. The same is true of steamed buns. Then, you can make steamed bread or steamed buns and put them in a steamer.

3. Secondary fermentation: It is best to conduct secondary fermentation before steaming, and let the blank stand in the steamer for about 20 -30 minutes. It is recommended not to ignore this step. Steamed steamed bread or steamed bread after secondary fermentation will definitely be better than that without this step.

The weather is hot, and the steamer is filled with cold water, because high temperature is easy to ferment; When the weather is cold, the steamer is filled with hot water, which is more conducive to secondary fermentation.

How to steam steamed bread to make noodles

Opening a shop requires a large proportion. The steps are as follows: first, put 25 kilograms of flour on the panel (high refined flour must be added), add 1.5 dry yeast powder, 1.5 super sweet baking powder, and add 5 Liang milk powder (for whitening) and mix well. The proportion of winter decreases slightly in summer, and the hotter the weather, the more it will be.

2 Use sugar 1 kg and 20 kg of 35% water for standby. These three main products must use a dough mixer and a dough press. Put the mixed flour into the dough mixer and add sugar water while stirring (note that sugar plays a fluffy role, not highlighting sweetness). The cold water surface of steamed bread is softer than steamed bread, so it can be operated. After the dough is soft and hard, put it back on the panel, or directly put it into the dough mixer and add water to stir it once.

At this time, it is necessary to divide the dough into strips with a dough press, so that it is easy to squeeze out the dough. Press the strips three times first, then mix the pressed dough together, and press them twice in this way to make the dough surface white and smooth without touching hands. After this, you can make steamed buns with one dose. Needless to say, the size is up to you.

After making steamed bread, wait for the steamed bread to wake up for a while and see the temperature. When you see that the steamed stuffed bun is smoother than when it was just made, just press it gently and feel a little fluffy. Different from steamed buns, the dough of steamed buns is half cooked, that is, it can only be served in half the time, so that steamed buns can reflect the taste and have a rich taste. When steaming steamed bread, medium heat for 3 minutes and strong heat for 5 minutes.

That's about it. How much time depends on the size of the steamed stuffed bun you make. You can't say it takes a lot of time. That's different. You have to find out for yourself whether you can do it well and see if I can help you. I am a pastry chef in a hotel. Although I can do it, I'm not very good at talking. Please forgive me.