Pinch method of steamed stuffed bun video illustration of pinch method of steamed stuffed bun
I'll share my experience in making steamed buns with you. I hope your steamed buns are more delicious than I said.
The steamed stuffed bun noodles should be as soft as possible to help wrap the delicate folds, and finally close the steamed stuffed bun. 1, roll the skin with a rolling pin. The middle thickness is thin around, but the thickness should be even, as round as possible, and the size is whatever you want. This is mainly a matter of the size of the steamed stuffed bun you want.
Try to be as thin as possible around it, which is related to the problem of collecting it later. Generally, I don't roll it very big, and the surface is soft, so just pull the edge ~ ~ Because the surface is soft, make sure that the skin surface is even, with a thin layer of powder (not too much), mainly to prevent you from deforming and sticking together when you crumple it later.
If you don't know how to use a rolling pin, just pinch it with your hand. Actually, it's not bad, but it should be rubbed evenly. 2. Put the skin in the palm of your hand, with the powder side facing the palm, and put in the stuffing. Beginners can put less stuffing.
3. Fold one pleat with your right hand first, and then fold the second pleat. 4. Stick the two pleats together at the top, and tilt the top as counterclockwise as possible (to see clearly, fold the third one again, because the skin is soft, just gently pinch the top of each pleat behind.
There are so many layers, make sure that the skin is as thin as possible and the surface is softer, otherwise the block will become very thick. Attention, it's not so straight! Not only can it not be bowl-shaped, but it will also become a big dough! 5, fold to 2/3, I am used to changing my left hand, holding it, and then folding a fold with my right hand.
The folds of the whole steamed stuffed bun are slightly inclined counterclockwise, so try to be even and delicate. According to my personal habits, I usually pinch 14 and 15 pleats. Generally, the pleats are best concentrated in the middle and upper part of the steamed stuffed bun, and there is no need to fold them to the end. Ha ~~6. The last pleat is folded and begins to stick together in a bowl shape. Gently press down in the middle with your thumb and gently shape the steamed stuffed bun.
This steamed stuffed bun is wrapped! ! ~~。
Teaching video of steamed bread folding and pinching
The steamed stuffed bun noodles should be as soft as possible to help wrap the delicate folds, and finally close the steamed stuffed bun.
1, roll the skin with a rolling pin. The middle thickness is thin around, but the thickness should be even, as round as possible, and the size is whatever you want. This is mainly a matter of the size of the steamed stuffed bun you want. Try to be as thin as possible around it, which is related to the problem of collecting it later.
I usually don't roll it very big and soft, just pull the edge ~ ~
Because the surface is soft, roll out the good skin and make sure that there is a thin layer of powder (not too much) on one side of the skin. This is mainly to prevent deformation and sticking together when pinching in the future.
If you don't know how to use a rolling pin, just pinch it with your hand. Actually, it's not bad, but it should be rubbed evenly.
2. Put the skin in the palm of your hand, with the powder side facing the palm, and put in the stuffing. Beginners can put less stuffing.
3. Fold one pleat with your right hand first, and then fold the second pleat.
4. Stick the two pleats together at the top, and try to tilt the top counterclockwise (in order to see clearly,
Then fold the third one, because the skin is soft, just gently pinch the top of each pleat at the back.
There are so many layers, make sure that the skin is as thin as possible and the surface is softer, otherwise the block will become very thick.
Attention, it's not so straight! Not only can it not be bowl-shaped, but it will also become a big dough!
5, fold to 2/3, I am used to changing my left hand, holding it, and then folding a fold with my right hand.
The folds of the whole steamed stuffed bun are slightly inclined counterclockwise, so try to be even and delicate. According to my personal habits, I usually pinch 14 and 15 pleats.
Generally speaking, it is best to concentrate the pleats on the top of the steamed stuffed bun, so there is no need to fold them to the bottom.
6. Fold the last pleat, stick it together with the beginning, show a bowl shape, press it down slightly with your thumb in the middle, and gently shape the buns.
This steamed stuffed bun is wrapped! ! ~~
From experience, I hope you will be satisfied.
How to make beautiful steamed bread, illustration of kneading method of chrysanthemum steamed bread
flour
Chopped meat
yeast
Steps/methods
1
Put the dough on your left hand, put the meat in the middle of the dough, and bend your palm slightly downward. First, pinch the dough with the forefinger and forefinger of your right hand.
Detailed explanation of dough kneading method of steamed stuffed bun
2
Put the dough on your left hand, put the meat in the middle of the dough, and bend your palm slightly downward. First, pinch the dough with the forefinger and forefinger of your right hand.
Detailed explanation of dough kneading method of steamed stuffed bun
three
Loosen the index finger of the right hand and crumple it with (1) fermented dough. Form a fold.
Detailed explanation of dough kneading method of steamed stuffed bun
four
Then use the index finger of the left hand to push the dough next to it to the position of the index finger of the right hand, and pinch it tightly to form the second folding.
Detailed explanation of dough kneading method of steamed stuffed bun
five
And so on.
Detailed explanation of dough kneading method of steamed stuffed bun
six
Pinch the last pleat
Detailed explanation of dough kneading method of steamed stuffed bun
seven
Squeeze your mouth tightly and twist it gently.
Detailed explanation of dough kneading method of steamed stuffed bun
eight
The steamed stuffed bun is ready
How to make steamed bread beautiful by kneading illustrations?
At the beginning, I sat in front of the computer for several days in order to learn how to make buns, but I couldn't find any videos of everyone making buns. Finally, I had to make the first steamed stuffed bun in my life according to Bao jiaozi's experience. In order to reduce the troubles of my sisters who have the same experience as me, when I made steamed buns today, I specially photographed the process of crumpling step by step and made a picture to talk about it.
Pick up the prepared dough and knead it into sticky dough again, and divide it into several portions. Take a part and knead it into a stick, then cut it into small pieces. After each piece is rounded, it is flattened and rolled into a round dough with a thick edge in the middle. Take the dough in your left hand, roll it thin with a fritter in your right hand, and eat it while rolling. )
Put a piece of dough in your left hand, put the meat stuffing in the middle of the dough, and bend your palm slightly downward. 1) first knead the dough with the index finger and the mother finger of the right hand. 2) Then use the left index finger to push the dough next to the right index finger to form a wrinkle. 3) Loosen the index finger and female finger of the right hand and knead the wrinkles and dough together. Form wrinkles, and so on. After pinching the last pleat, squeeze the seam tightly and twist it gently, and a steamed stuffed bun will be ready.
The kneading method of this steamed stuffed bun in the picture below is the same as that in the picture above. The difference is that the thumb of the right hand is always on the inside of the dough during kneading, and naturally forms a bowl shape when it is closed.
There is also a cute style, but the wrapping method is super simple and very suitable for beginners: pumpkin bag.
Squeeze the mouth tightly, then put the mouth down, then gently press a series of concave lines on the packaging surface of Dongdong with a fruit knife, and then press it again from the bottom along the front line with the knife back before entering the steamer, and insert a layer of pumpkin skin on it to make a beautiful and lovely pumpkin bag.
Graphic method of kneading dough for steamed bread
Just use bread and meat, hehe. Steamed buns are a famous snack in Shanghai, and there are secrets to making thin stuffing.
Blanch the skin with boiling water to make it soft and smooth. If raw flour is used, it will be too dry. The stuffing should be juicy, but it is difficult to wrap the stuffing with water. After mixing, put it in the refrigerator for a while, let the oil and water solidify before wrapping it, and the steamed stuffed bun will be delicious.
Ingredients: lean meat (four taels), fat meat (one tael), flour (nine taels), boiled water (half a cup), cauliflower or pickled vegetable leaves (several slices) Seasoning: salt, wine (half a teaspoon each), soy sauce, raw flour (two teaspoons each), ginger (one teaspoon), clear water (four tablespoons) and sesame oil. 2. Sift the flour evenly into a large bowl, slowly add boiling water, quickly stir evenly to form soft dough, knead the dough into strips with a little flour, then cut into small round particles, grind them into round vermicelli, and add balls to make buns.
3. Coat the steamer with oil, spread the vegetable leaves, then coat the vegetable leaves with oil, steam in steamed bread for seven or eight minutes, mix well with the juice, serve together and eat while it is hot. Flour1000g, warm water 600g, pork belly 700g, jelly 280g, lard100g, cooking wine 6g, sesame oil 8g, sugar 5g, chopped green onion and Jiang Mo, refined salt15g, pepper and monosodium glutamate 65438+.
Production process 1. Knead the flour thoroughly with water and leave it for a while; 2. Chop the pork into minced meat, put it in a pot and heat it with lard. Add minced meat, bean jelly, soy sauce, cooking wine, etc. Mixing to make stuffing; 3. Knead the dough into strips, pull it into 4 dough blanks every 50g, roll it into round skins, add stuffing, knead it into pleated bags, and steam it in a steamer for 10 minute. How to make steamed stuffed bun Material: medium gluten flour 250g cold water 1.25ml semi-fat lean pork 250g onion ginger juice 200ml salt 7g sugar 1.5g soy sauce 1.5ml pepper and sesame oil: 0 1. 02. Open the five fingers of the right hand, from outside to inside, and reconcile. After the surface turns into snowflakes, mix a proper amount of water and get together; 03. Knead into dough, put the dough into a container and seal it with plastic wrap for about 10 minute; 04. Press the dough with the palm of your right hand, spread it outwards, unfold and fold the dough, unfold and fold it again, and knead it repeatedly until the dough is smooth and moist; 05. Cut a smooth and moist dough with a knife, fold the dough in half with both hands, spread the palms of both hands on the dough, push and knead it back and forth, and extend to both sides while pushing to form a round strip with uniform thickness; 06. Put the long round strip on the panel and cut it into small dough with an average of 10g; 07. Hold the flattened dough with your left hand and push it out with your right hand; 08. Look at a round skin with thin edges; 09. Chop the washed pork and add salt, sugar, soy sauce, pepper and sesame oil; 10. Finally, add a little onion and ginger juice and mix well; 1 1. After stirring, it becomes the stuffing of the fresh meat cage; 12. Boil the pot and steam it in a steamer with steamed bread 10- 15 minutes.
Graphic method of kneading dough with steamed stuffed bun
Materials for fermenting dough:
400 grams of medium gluten flour, 5 grams of dry yeast, 5 grams of baking powder (optional), 5 grams of sugar, and about 250cc of warm water.
Key points: When making Chinese pastry such as steamed bread, steamed buns and bean bags, you can't use flour with too high gluten. The flour you use to make bread cannot be used instead of making steamed bread.
In addition, baking powder and sugar in the material can also be omitted. Baking powder mainly plays the role of foaming, that is, more bubbles appear in pasta.
There are two kinds of baking powder, one is double-effect baking powder, which does not contain alum, so don't worry about aluminum exceeding the standard. If you are worried, you can make good dough without adding it. )
When the weather is cold, using baking powder and adding some sugar can shorten the fermentation time, and the effect is good.
Method for fermenting dough:
1. Make the most important fermented dough first. Put the dry yeast powder into a small bowl, melt it with warm water of 30 degrees, and let it stand for 5 minutes to activate.
Key points: The optimum breeding temperature of yeast is 30~40 degrees Celsius. Below zero degrees Celsius, yeast loses its activity; When the temperature exceeds 50 degrees Celsius, yeast will be burned to death. Therefore, the optimum temperature of dough is about 30 degrees Celsius.
2. Put the flour, baking powder and sugar into a basin and mix them evenly with chopsticks. Then pour in yeast water, stir it into a block with chopsticks, knead it into a ball repeatedly by hand, and finally cover the basin tightly with a wet cloth. To prevent the surface from drying out, let it stand in a warm place until the dough becomes bigger and there are many small bubbles in it. This process takes about an hour.
Point: It is very important to knead the dough repeatedly in this step. It is not simply to mix all the materials evenly, but to knead them into dough as much as possible. The purpose is to make protein in flour fully absorb water to form gluten, prevent the loss of carbon dioxide produced during fermentation, and make dough fluffy and porous. Therefore, this step is very important and cannot be sloppy. Besides, don't stir the dough too hard.
3, look at the time, whether the dough is ready, the volume has expanded to twice the original, and there is a honeycomb structure. Don't use it in a hurry at this time, continue to knead the dough by hand, squeeze out the air inside, and then cover it with a wet cloth to make the dough swell again.
Key points:
When it has risen face to face, it is necessary to master the degree of fermentation. If the dough has a honeycomb shape and there are many small bubbles, it means that it has been fermented. The bigger the eyes of the honeycomb cube, the older the yeast is, even too much.
4. The dough that has been expanded twice can be used, and it can be used to make steamed bread, steamed buns, bean buns, flower rolls and other pasta, and it can also be changed into various pasta at will, such as lotus leaf cakes, silver rolls, double color steamed bread, lotus seed buns, cream buns and so on.
Graphic method of kneading dough with steamed stuffed bun
This wrapping method is the most common one, in fact, it is very simple to learn ~
Detailed steps:
1, the dough is placed in the left hand, the meat is placed in the middle of the dough, and the palm is slightly bent downward. First, pinch the dough with the forefinger and forefinger of your right hand.
2. Use the index finger of the left hand to push the dough next to it to the position of the index finger of the right hand to form a fold.
3. Loosen the index finger of the right hand and crumple it with (1) fermented dough. Form a fold.
4. Then use the left index finger to push the dough next to it to the position of the right index finger and knead it into a second fold.
5, and so on.
6. Pinch the last pleat.
7. Squeeze the mouth and twist it gently.
8. The steamed stuffed bun is ready.