The dough is very simple. . Use 500 grams of noodles. Add 3 grams of baking powder, and remember that the fermentation time should be longer than shorter. It will take at least 45 minutes or more. . You can also make steamed buns with milk, which is delicious. . \x0d\ The longer the kneading time, the greater the intensity. This is correct. Technically, you have to knead into three lights: \x0d\ face light (the surface should be as smooth and delicate as a girl's skin), \x0d\ hand light (no flour on your hands) and \x0d\ disc light (no flour on the kneading table). \x0d\ When kneading dough, gluten should be stretched mainly, preferably in the same direction. When kneading dough, the force should be moderate, and you can't break it hard. Breaking is what you said when kneading dough, but it is flour kneading dough, not yeast kneading dough. Yeast will not be crushed to death. \x0d\ After making steamed bread, stir at 30 degrees and 70-90% humidity, and then steam. \x0d\ 1, Chinese hamburger \x0d\ Buy a catty of Chinese hamburger (mutton. One onion and one 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 get steamed stuffed bun \x0d\2. Three fresh steamed buns \x0d\ Ingredients: 70g of flour (two small bowls), 30g of pork (half bowls) and fresh shrimp \ \x0d\ Practice: Add 1/3 cups of water to onion, ginger and mushrooms, mix cooking wine with shrimp and minced meat, add salt, then mix well and add scrambled eggs, and chop the cabbage \ Steaming steamed bread \x0d\ 15-20 minutes. \x0d\ Features: Steamed buns are soft, taste like soup, are delicious and nutritious, and are suitable for \x0d\x0d\ the simplest pure meat stuffing: \ x0d \ Take a proper amount of meat stuffing, 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 and fragrant powder. Otherwise the filling is not sticky. Keep adding water until the filling becomes sticky. It is estimated that this step will be repeated for at least 20 minutes. The longer the better. But generally speaking, 20 minutes to half an hour is enough (I heard that it takes an hour for Goubuli steamed stuffed bun to make stuffing). Finally, drop a little sesame oil and mix well. In this way, a pot of delicious meat stuffing is ready. If you don't like pure meat stuffing, you can add fragrant diced beef, vermicelli, diced cabbage, diced eggplant and other favorite dishes as appropriate at this time, but you can't ask for more water in the dishes. In addition, these dishes are not all added together. They can be called delicious meat, vermicelli, cabbage meat and eggplant meat. Of course, you can also use your imagination as much as possible to make buns that suit your taste. \x0d\\x0d\ Materials: dried vegetables (dried black and white vegetables sold in supermarkets), broken rice sprouts (like a small packet of Fuling mustard tuber), frozen tofu, mushrooms, fungus, vermicelli, tomatoes, coriander \x0d\\x0d\ Practice: 1 Dried vegetables, dried vegetables. 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. \x0d\\x0d\ Note that when frying stuffing, you should use a little more oil than cooking, because it is dry vegetable material. \x0d\\x0d\ Crystal steamed stuffed bun method \x0d\\x0d\ Material: 250g of refined white flour, 50g of flour fertilizer, and pork suet 125g. 250g soft candy, 4g alkaline water and warm water 125g. \x0d\ method: \x0d\( 1) filling. Tear off the suet, sprinkle with sugar 120g and dice (marinate for 3 days in summer and 7 days in winter). \x0d\(2) Making 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. \x0d\(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. \ x0d \ x0d \ How to make steamed stuffed bun with sauce meat \ x0d \ x0d \ The stuffing of sauce meat: \x0d\ 1, fresh meat foam (you can also cook the lean meat a little and dice it, I like to stir the minced meat into paste); \x0d\2, chopped green onion \x0d\3, sweet noodle sauce \x0d\4, chicken essence, sugar and salt \x0d\ Practice: \x0d\ 1, add oil to the pan, stir-fry with meat foam when the oil temperature is 70% hot, and then add it. \x0d\2。 Take out the fermented dough, exhaust it (see the production of flower rolls for the detailed production process of dough), knead it into strips and divide it into small dough; \x0d\3。 Roll the dough into dough, wrap it with stuffing, put it in a steamer, put cold water on the drawer, steam it on high fire until the water boils, then steam it on medium fire 10 minute and take it out; \x0d\\x0d\ Goubuli steamed stuffed bun \x0d\ Ingredients (68 pieces, pork stuffing): \ x0d \ x0d \ 600g flour, 425g pork (three fat and seven lean), 375g fermented flour, 5g alkaline flour, 87.5g soy sauce, 5g monosodium glutamate and 85 g pork. 1. stuffing \ x0d \ x0d \ pork bone residue \ fascia, ground 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 and sesame oil and stir to make stuffing. \ x0d \ \ Cover with wet cloth for fermentation. When the fat in the pot arches, add alkaline flour (dissolved with clear water), knead it evenly and thoroughly, and then spread 50 grams of pavement on the forming board. \x0d\\x0d\ 3。 Put the dough on it, knead it smooth and knead it into long strips. Tear it to pieces. The number of folds shall not be less than 15. \x0d\ 4。 Cooking \x0d\ Put the prepared steamed buns in a cage and steam them on high fire for about 6 minutes. \x0d\ material A: \x0d\ coating powder 500g (sieved) \x0d\ salt 1/. Water 240ml \ x0d \ white oil 3 TBS PS \ x0d \ material B: \x0d\ double baking powder 1 tbsps \ x0d \ method \x0d\ 1. Mix all the materials (a) and knead them into smooth dough, which can be drawn into thin sheets. \x0d\2。 Cover the dough with a damp cloth and let it ferment to twice its size. \x0d\3。 Sift the dough and knead it until smooth. \x0d\4。 Cover with cloth and rest before plastic surgery 15 minutes. \x0d\ How to make steamed buns? 1, meat stuffed bun \x0d\ Buy a catty of meat stuffed (mutton. One onion and one 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 get steamed stuffed bun \x0d\2. Three fresh steamed buns \x0d\ Ingredients: 70g of flour (two small bowls), 30g of pork (half bowls) and fresh shrimp \ \x0d\ Practice: Add 1/3 cups of water to onion, ginger and mushrooms, mix cooking wine with shrimp and minced meat, add salt, then mix well and add scrambled eggs, and chop the cabbage \ Steaming steamed bread \x0d\ 15-20 minutes. \x0d\ Features: Steamed buns are soft, taste like soup, are delicious and nutritious, and are suitable for \x0d\x0d\ the simplest pure meat stuffing: \ x0d \ Take a proper amount of meat stuffing, 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 and fragrant powder. Otherwise the filling is not sticky. Keep adding water until the filling becomes sticky. It is estimated that this step will be repeated for at least 20 minutes. The longer the better. But generally speaking, 20 minutes to half an hour is enough (I heard that it takes an hour for Goubuli steamed stuffed bun to make stuffing). Finally, drop a little sesame oil and mix well. In this way, a pot of delicious meat stuffing is ready. If you don't like pure meat stuffing, you can add fragrant diced beef, vermicelli, diced cabbage, diced eggplant and other favorite dishes as appropriate at this time, but you can't ask for more water in the dishes. In addition, these dishes are not all added together. They can be called delicious meat, vermicelli, cabbage meat and eggplant meat. Of course, you can also use your imagination as much as possible to make buns that suit your taste. \x0d\\x0d\ The following are the vegetarian steamed stuffed bun practices that I have summarized through several practices. \x0d\\x0d\ Materials: dried vegetables (dried black and white vegetables sold in supermarkets), broken rice sprouts (like a small packet of Fuling mustard tuber), frozen tofu, mushrooms, fungus, vermicelli, tomatoes, coriander \x0d\\x0d\ Practice: 1 Dried vegetables, dried vegetables. 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. \x0d\\x0d\ Note that when frying stuffing, you should use a little more oil than cooking, because it is dry vegetable material. \ x0d \ x0d \ you can try. It is really delicious. \x0d\\x0d\ Crystal steamed stuffed bun method \x0d\\x0d\ Material: 250g of refined white flour, 50g of flour fertilizer, and pork suet 125g. 250g soft candy, 4g alkaline water and warm water 125g. \x0d\ method: \x0d\( 1) filling. Tear off the suet, sprinkle with sugar 120g and dice (marinate for 3 days in summer and 7 days in winter). \x0d\(2) Making 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. \x0d\(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.