2. It is very important to adjust the stuffing of steamed buns during this time, because the color and fragrance of steamed buns are all here.
3. After the dough is done, knead it, cut it into dough (I don't like eating it too big), roll it, put the stuffing in the skin and wrap it into various kinds.
4. Steam in a pot. Rub some water under the steamed bread, don't touch the bottom. Leave a gap in the middle when you put it, because steamed buns will be much bigger.
5. The vessels of the steamed package should be sealed, and it usually takes about half an hour to steam (depending on the temperature).
6. The steamed stuffed bun will bounce back as soon as the fingerprint is pressed, and you can eat delicious steamed stuffed bun!
1, meat stuffed bun
Buy a catty of pork stuffing (mutton. An onion and a ginger. Cut the onion and ginger into powder and put them together with the meat stuffing. Add soy sauce, sesame oil, vegetable oil, salt and monosodium glutamate (chicken essence) and stir well to make steamed stuffed bun.
2, three fresh steamed stuffed bun stuffing
Ingredients: 70g flour (two small bowls), 30g pork (half bowl), and fresh shrimp.
5-6 pieces (chopped into mud), half fried eggs, proper amount of Chinese cabbage (2 Liang), and mushrooms.
A (chopped) onion, ginger, salt and sesame oil, noodles were prepared an hour ago.
If used, a small amount of cooking wine.
Practice: onion, ginger, mushrooms with water), cooking wine, shrimp,
Mix the minced meat together, add salt, add scrambled eggs and Chinese cabbage.
Chop them and mix them evenly. Make steamed buns without soy sauce. Wenhuo steamed bun
15-20 minutes.
Features: steamed bread is soft, tastes like soup, delicious and nutritious, suitable for.
The simplest pure meat stuffing:
Take a proper amount of minced meat, add a little chopped green onion and Jiang Mo, take a bowl of water, and add a proper amount of soy sauce, pepper powder, spiced powder, pepper powder, spiced powder, salt and a little monosodium glutamate. While adding water in one direction, stir it with your hands or chopsticks. You should not add too much water at a time, otherwise the filling will not stick. It is estimated that this step will have to be repeated. But generally speaking, 20 minutes to half an hour is enough (I heard that it takes an hour for Goubuli steamed buns to make stuffing). Finally, drop a little sesame oil and mix well, and a pot of delicious meat will be ready. If you don't like pure meat stuffing, you can add fragrant diced beef, vermicelli, cabbage, eggplant and other favorite dishes as appropriate, but you can't have dishes with more water. Besides, not all these dishes are delicious.
Ingredients: dried vegetables (dried vegetables and black and white vegetables sold in supermarkets), broken rice buds (a small packet like Fuling mustard tuber), frozen tofu, mushrooms, fungus, vermicelli, tomatoes and parsley.
Practice: 1. Soak dried vegetable, Lentinus edodes and Auricularia auricula in water, softening, cleaning, and chop; Boil frozen tofu in boiling water for five or six minutes, then take it out and cut it into pieces; Boil vermicelli in water, remove with a colander to control moisture, mix with sesame oil, and chop; Pour these and half a bag of sprouts into the oil pan and fry until cooked. 2. Wash the tomatoes, peel them, chop them, stir-fry them in an oil pan to get juice, rub them into velvet with a shovel as much as possible, add a proper amount of water until they are cooked into a red paste, and add chopped coriander and stir-fry for four or five minutes to get tomato coriander sauce. 3. Mix the sauce into the fried material, add a proper amount of spiced powder, and stir evenly to make stuffing. 4. Roll out the steamed bread, wrap it with stuffing and steam it for half an hour.
Pay attention to stir-fry the stuffing a little more than stir-fry the oil, because it is dry vegetable material.
Jing steamed bun practice
Ingredients: 250g of refined white flour, 50g of flour fertilizer, and 0/25g of pork suet oil/kloc-. 250g soft candy, 4g alkaline water and warm water 125g.
Exercise:
(1) stuffing. Tear off the suet, sprinkle with sugar 120g and dice (marinate for 3 days in summer and 7 days in winter).
(2) making the foreskin. Pour the flour into the basin, add flour fertilizer (yeast) and warm water, stir evenly (water is added in three times according to 60%, 20% and 20%), knead into dough, knead until the face, hands and basin are smooth, and cover with cloth to prevent dehydration and dryness. After about 3 hours, I pulled a piece by hand and saw some holes in it. Put the noodles on the chopping board, press a nest in the middle, pour alkaline water into the nest, and then knead the noodles evenly until there are no yellow spots. Then knead the dough into long strips and pull them into 12 packets weighing about 35 grams by hand.
(3) stuffing. Add some sugar to each steamed bun, wrap it, steam it in a steamer, take it out and put it in a basin.
The practice of steamed stuffed bun with sauced meat
Sauce stuffing:
1, fresh meat foam (you can also cook the lean meat a little and dice it, I like to stir the minced meat into a paste);
2. Dice the yellow onion.
3. Sweet sauce
4. Appropriate amount of chicken essence, sugar and salt.
Exercise:
1, add oil to the pan until the oil temperature is 70% hot, add the meat foam and stir fry, then add the sweet noodle sauce, sugar, a little salt and a little chicken essence and stir fry for a while, then add the shallots and stir fry a little.
2. Take out the fermented dough and exhaust it (see the making of flower rolls for the detailed making process of dough), knead it into strips and divide it into small dough;
3. Roll the dough into dough, wrap it with stuffing, seal it, put it in a steamer, put it in a cold water drawer and steam it with strong fire until the water boils, then steam it on medium fire 10 minute and take it out;
Go Believe
Ingredients (68 pieces of pork stuffing):
600 grams of flour, 425 grams of pork (three fat and seven lean), 375 grams of fermented noodles, 5 grams of alkaline noodles, 87.5 grams of soy sauce, 5 grams of monosodium glutamate, 4 grams of Jiang Mo, 35 grams of chopped green onion, 60 grams of sesame oil and 250 grams of bone soup.
Production procedure:
1. filler
Remove bone residue \ fascia from pork, grind into minced meat, add Jiang Mo and mix well, then add soy sauce \ bone soup \ clear water in batches, and stir hard every time. When the hardness is moderate, add chopped green onion \ monosodium glutamate \ sesame oil and stir into stuffing.
Mixed noodles
Put 550 grams of flour and yeast into a pot, add 275 grams of clear water to make dough, and cover it with a wet cloth to ferment it. When there is fat in the basin, add alkaline flour (dissolved with clear water), knead thoroughly and simmer on low heat.
Step 3: Forming
Spread 50 grams of pavement on the chopping board, put the dough on it, smooth it and knead it into long strips. Pull into 68 pieces, round the dough, flatten it, roll it into a thin skin with a diameter of about 8 cm, wrap it in 15 g of meat, and wrap it tightly with even folds, with the number of folds not less than 15.
cook
Put the prepared steamed bread in a cage and steam for about 6 minutes.
Material a:
500g powder (sieved)
Salt 1/2 teaspoons
That is, 1/2 tablespoons of yeast dissolved.
Young sugar100g
Water 240 ml
3 tablespoons white oil
Material b:
Double powder 1 spoon
The way of doing things
1. Mix all the materials (a) and knead them into smooth dough, which can be drawn into thin sheets.
2. Cover the dough with a damp cloth and let it ferment to twice its size.
3. Sieve the cooked dough under B, and then knead the dough until it is smooth.
4. Cover with cloth and rest before plastic surgery 15 minutes.
How to make steamed buns? 1, meat stuffed bun
Buy a catty of pork stuffing (mutton. An onion and a ginger. Cut the onion and ginger into powder and put them together with the meat stuffing. Add soy sauce, sesame oil, vegetable oil, salt and monosodium glutamate (chicken essence) and stir well to make steamed stuffed bun.
2, three fresh steamed stuffed bun stuffing
Ingredients: 70g flour (two small bowls), 30g pork (half bowl), and fresh shrimp.
5-6 pieces (chopped into mud), half fried eggs, proper amount of Chinese cabbage (2 Liang), and mushrooms.
A (chopped) onion, ginger, salt and sesame oil, noodles were prepared an hour ago.
If used, a small amount of cooking wine.
Practice: onion, ginger, mushrooms with water), cooking wine, shrimp,
Mix the minced meat together, add salt, add scrambled eggs and Chinese cabbage.
Chop them and mix them evenly. Make steamed buns without soy sauce. Wenhuo steamed bun
15-20 minutes.
Features: steamed bread is soft, tastes like soup, delicious and nutritious, suitable for.
The simplest pure meat stuffing:
Take a proper amount of minced meat, add a little chopped green onion and Jiang Mo, take a bowl of water, and add a proper amount of soy sauce, pepper powder, spiced powder, pepper powder, spiced powder, salt and a little monosodium glutamate. While adding water in one direction, stir it with your hands or chopsticks. You should not add too much water at a time, otherwise the filling will not stick. It is estimated that this step will have to be repeated. But generally speaking, 20 minutes to half an hour is enough (I heard that it takes an hour for Goubuli steamed buns to make stuffing). Finally, drop a little sesame oil and mix well, and a pot of delicious meat will be ready. If you don't like pure meat stuffing, you can add fragrant diced beef, vermicelli, cabbage, eggplant and other favorite dishes as appropriate, but you can't have dishes with more water. Besides, not all these dishes are delicious.
The following is the vegetarian steamed stuffed bun method that I summed up through several practices.
Ingredients: dried vegetables (dried vegetables and black and white vegetables sold in supermarkets), broken rice buds (a small packet like Fuling mustard tuber), frozen tofu, mushrooms, fungus, vermicelli, tomatoes and parsley.
Practice: 1. Soak dried vegetable, Lentinus edodes and Auricularia auricula in water, softening, cleaning, and chop; Boil frozen tofu in boiling water for five or six minutes, then take it out and cut it into pieces; Boil vermicelli with water, remove with a colander to control moisture, mix with sesame oil, and chop; Pour these and half a bag of sprouts into the oil pan and fry until cooked. 2. Wash the tomatoes, peel them, chop them, stir-fry them in an oil pan to get juice, rub them into velvet with a shovel as much as possible, add a proper amount of water until they are cooked into a red paste, and add chopped coriander and stir-fry for four or five minutes to get tomato coriander sauce. 3. Mix the sauce into the fried material, add a proper amount of spiced powder, and stir evenly to make stuffing. 4. Roll out the steamed bread, wrap it with stuffing and steam it for half an hour.
Pay attention to stir-fry the stuffing a little more than stir-fry the oil, because it is dry vegetable material.
You can try. It is really delicious.
Jing steamed bun practice
Ingredients: 250g of refined white flour, 50g of flour fertilizer, and 0/25g of pork suet oil/kloc-. 250g soft candy, 4g alkaline water and warm water 125g.
Exercise:
(1) stuffing. Tear off the suet, sprinkle with sugar 120g and dice (marinate for 3 days in summer and 7 days in winter).
(2) making the foreskin. Pour the flour into the basin, add flour fertilizer (yeast) and warm water, stir evenly (water is added in three times according to 60%, 20% and 20%), knead into dough, knead until the face, hands and basin are smooth, and cover with cloth to prevent dehydration and dryness. After about 3 hours, I pulled a piece by hand and saw some holes in it. Put the noodles on the chopping board, press a nest in the middle, pour alkaline water into the nest, and then knead the noodles evenly until there are no yellow spots. Then knead the dough into long strips and pull them into 12 packets weighing about 35 grams by hand.
(3) stuffing. Add some sugar to each steamed bun, wrap it, steam it in a steamer, take it out and put it in a basin.