How to make buns?

There are two methods of flour development:

1. Fertilizer flour (usually called the big alkali flour)

The fertilizer first soaked with water to open and then pour the flour into the combination, wake up 8 hours to be launched is the original 1 times, and then on the alkali when the face has no acidic taste, a little bit of alkali, and then wake up for half an hour can be, steam the pot of vinegar so as to avoid steaming out of the buns! Skin with flowers, be sure to use cool water to put the buns in and then electrified.

2. with yeast flour (usually fast method)

. Ingredients: 500 grams of flour, 3 grams of dry yeast baking powder 5 grams of baking powder, 1 tael of soybean oil, warm water (250 grams - 300 grams) according to the amount of flour draught, 20 grams of sugar.

Practice:

(1) pour the flour on the board, add dry yeast, baking powder, sugar, mix well, pick pit.

(2) In the pit, add warm water and soybean oil. Knead the dough and let it rise for about 1 hour. About 1 hour.

(3) When the dough is ready, make buns, steamed buns and rolls as you like.

(4) Put the finished buns into a drawer. Put cold water in the pot. And then plug in the power to steam for 13 minutes can be. (If the steamed buns about 30 minutes - 40 minutes if the steam rolls 17 minutes)

Two, the production of bun filling

1. meat bun filling

Buy a kilogram of pork stuffing (mutton, beef), onion a ginger piece of green onions and ginger are chopped into minced and meat together, in the pouring of soy sauce, sesame oil, vegetable oil, salt, monosodium glutamate (chicken broth) and stir well that becomes a bun filling

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2. three fresh bun filling

With: 70 grams of flour (two small bowls) 30 grams of pork (small bowl), fresh shrimp 5-6 (chopped into puree), half a scrambled egg, cabbage heart moderate (2 two), mushrooms, a (chopped) onion, ginger, salt, sesame oil, moderate amount of self-raising flour one hour before the get ready to be used, a small amount of cooking wine.

Practice: the onion ginger mushrooms with water one-third cup), cooking wine and shrimp, minced meat and mix well with salt, and then mix well to add the scrambled eggs, the cabbage heart chopped together and mix well without adding soy sauce, do the bun filling. Steam the buns for 15-20 minutes over warm heat.

Various practices

1: dunking buns do not use yeast or baking powder, which is generally said to be dead bread. Directly put the water and even the noodles until the three light (hand light, basin light, face light), in fact, and dumpling noodles are almost the same just with different noodles only.

2: the noodle to wrestle, wrestling to have strength (eaten ramen should know, but do not need too much strength, to moderate)

3: rolling the skin everyone will generally do not need to say more, the noodle and good is the filling. filling

Soup Buns

Soup Buns

Soup Buns filling ingredients are certain, is to use the scale to weigh (secret recipe do not want to say more, we forgive you) are generally calculated according to the ten pounds, and then put into the soup hit the stuffing (a catty of the filling of the four-two soup ratio).

4: And then say the package method. The hair bread son does not necessarily die bread son, but will die bread son will certainly hair bread son. We are a cage of ten noodles and filling together generally in two or so, which is characterized by lifting like a lantern. Put down like a chrysanthemum. The skin is thin and big, filling the soup flow oil, soft and fragrant.

Three fragrant buns raw materials: 250 grams of refined flour, flour fertilizer, alkali, fresh meat filling, bean paste filling, sugar filling 100 grams each.

Method of production:

Fine flour with fertilizer, warm water and kneaded, fermented with alkali and kneaded to be used. Soybeans cleaned and boiled and kneaded into velvet mud with sugar, oil fried into the wash sand filling, pork minced meat with salt, monosodium glutamate, pepper, scallions, sesame oil and mix well into the meat filling. The kneaded dough rolled into a thick strip under the agent 12, each weighing about 2

San Xiang Baozi

San Xiang Baozi

0 grams, flattened into the meat filling, bean paste filling, sugar, pinch eighteen folds of wrinkles, and in the end of the head of the chopsticks point 4 points of food red water, on the cage can be steamed.

Flavor characteristics: beautiful shape, sweet and salty, fresh and crisp.

Technical tips: The dough must be made with the right amount of alkali to make it into "big leavened noodles".

Ribs buns will be fresh ribs washed and dried, and then chopped into small pieces. Marinate with soy sauce, salt, cooking wine, green onions, ginger, monosodium glutamate for three to four hours. The dough is made with warm water and self-rising noodles, which should be kneaded well and thoroughly. Wait for the noodles to rise and foam. In addition to the preparation of lentils (or other vegetables) to remove the old tendons washed, the whole root of the whole root on the cage drawer steamed, cooled lentils chopped into a paste. Packed buns, on the cage drawer first with a small fire steam for a few minutes, and then with a strong fire steam twenty-five minutes, after steaming, do not be busy to open the lid of the pot, smothered for a while as well. When uncovered, an aroma comes to the nose, immediately make people salivate, appetite. Delicious ribs buns fat but not greasy, never get tired of eating. China is a country of food, originally very common food, after the discovery of the cultivation of the people, it will be refreshing, our table will add a delicious food. If you are interested, you may wish to follow this introduction to test, aspiring to open a delicious pork chop bun store, will be famous with Nanxiang Xiaolong, is not known.

Baozi is the Chinese people's favorite traditional convenience food, the northern part of the pork and onion filling is the most common, followed by mutton, leeks, bean paste, mushrooms, cabbage and other fillings. The most famous one is Tianjin Dogfu. In the south, the more characteristic buns are crab meat and crab meat buns. As for Kaifeng dunking soup buns, Chongqing Guanshengyuan egg yolk buns, Nanxiang xiaojiao, Chengdu xiaojiao buns and so on, they have their own characteristics, and there are too many varieties to mention. The following introduction of this bun may be little known, but it is unique, unique flavor, let us from the many buns, find a new feeling.

Dogs with the buns material:

750 grams of flour, 500 grams of net pork, ginger 5 grams, 125 grams of soy sauce, 422 milliliters of water, 625 grams of net green onions, 60 grams of sesame oil, a little monosodium glutamate, alkali appropriate amount.

Practice:

1. Pork according to fat and lean 3:7 match. The meat cartilage and slag pick clean, chopped, so that the meat into the size of the meat. In the process of stirring meat to add the right amount of ginger water, and then on the soy sauce. The purpose of soy sauce is to adjust the saltiness, the amount of soy sauce should be flexible. On the soy sauce should be added in small increments, so that the soy sauce is completely mixed into the meat, on the soy sauce and wait a little while, such as in the refrigerator for a while is better, immediately after the water can be. Water should also be added in small amounts, otherwise the filling is easy to come out of the soup. Finally, add in the monosodium glutamate, sesame oil and chopped green onion and mix well. (Minced green onion should be smeared with sesame oil beforehand).

2. After making the dough, divide it into 20-gram portions.

3. Roll out the dough on a lightly floured surface and shape into a round circle of even thickness and size.

4. Hold the skin with your left hand, push in the filling with your right hand, and pinch 18-22 folds. Thumb forward, thumb and forefinger at the same time to twist the folds, close the mouth should be pressed, the buns should be no lumps on the mouth.

5. Steam the buns for 4 to 5 minutes.

Sauce meat buns filling materials:

1. fresh meat foam (can also be slightly cooked lean meat cut fine dice)

2. yellow onion diced 3, sweet sauce 4, chicken essence, sugar, salt, each moderate amount of

practice:

1, the pot of oil, when the oil temperature of seventy percent heat is under the meat foam fried, and then into the

Sauce Meat Buns

Sauce Meat Buns

Sauce Meat Buns

Sauce Meat Buns

Sauce Meat Buns

Sauce Meat Buns

Please note that the oil temperature is about 70 percent.

Break pastry buns this is Yunnan's specialty pastry it. It's called "broken pastry" because the finished product has a layered, open, layer upon layer of pastry-like skin. The main thing is that the dough process is a little different, while the filling can be made sweet or savory.

Materials: outer skin part: flour (usually just for wrapping dumplings and buns), sweet wine stuffing (with rice and soup), lard (large oil) Filling: fat and lean hind leg meat, mushrooms, green onions, soy sauce, sugar, salt.

Practice:

Crust: mainly made of fermented flour, without yeast, made of sweet wine, so that the finished crust with a very natural sweet flavor; flour does not have to be enough at one time, you can ferment a small portion of the dough, and then later to do the need to ferment the pasta, you can do the "old noodle"

1, take 2 large spoonfuls of flour to make the dough, then put it into the dough. When the water boils, leave it until it is not too hot, pour 1/3 of the water into the sweet wine and stir it well, and then put the sweet wine into the flour and mix it well;

2. If you don't have enough water, you can add it slowly, this is only the first step of the flour, you can do less first, and then add it according to the amount after the flour is fully fermented. Knead the flour into a ball, no flour particles on the surface can be. Put it in a basin, cover it and put it in a warm place, if you still have a heater at home, you can put it next to the heater at night, or you can put it in the sunshine, but avoid the flour being blown directly by the wind. If the temperature is very high

Yunnan famous snacks - broken pastry buns

Yunnan famous snacks - broken pastry buns

words, the general night fermentation, the next day at noon will be able to fermentation success, but also can be clearly seen in the dough of the honeycomb fermentation of the noodles is this, if the temperature is very low at home, it is necessary to extend the time appropriately. If you can't master it, you can also use baking powder to do it, which is really no way out.

3, you can take a good dough, add the right amount of water, flour and into a smooth and soft dough, placed for about 5 minutes, is the outer skin of the buns.

Stuffing:

1, fat and lean thigh meat first in the pot to cook until 8 minutes, fish out to cool spare;

2, dry mushrooms soaked, drained and cut into small dices, chopped green onions, before the meat is also cut into fat and lean dices;

3, frying pan with a little oil, when hot, will be three kinds of stuffing poured into a pot, plus soy sauce 2-3 tablespoons, can be colorful and fragrant flavor can be, adjust 1 small, and then add 1 small, and then add 1 small, and then add 1 small, and the filling is not too much, the filling is not too much, and the filling is not enough. aroma can be, mix 1 tsp sugar, mushroom water moderate, the bottom of the filling can be with a little soup best, according to their own taste slightly add a little salt, because the bun skin is no salt and then sort out the placing of the dough, it can be wrapped.

Package: roll out the dough, roll thin, as thin as possible, after Mo on a layer of lard, this step can not be missing, this is the key to layering, and then slowly pull the side of the roll into a long strip, so the thinner the face rolled out, the final layering is also the more pronounced, rolled into a long strip, you can use your hand to pull into the dosage, with the hand will be slowly pinched dosage into the side of the thin, the middle of the thick round skin, without a rolling pin, ha, finished on the package, package! filling, water boiling pot steamed for a few minutes, until the surface has not sticky hands on the good. Baozi skin contains the soup of the filling, very fragrant, you can drink with porridge, if the mouth is heavy can be dipped in edible soy sauce, vinegar, sugar, oil chili with a small amount of ingredients, but also very refreshing.

Note:

1, if the flour is to use yeast to hair, and then the last kneading dough when it is recommended to add a little bit of edible alkali, so that you can neutralize the yeast, so that the finished product tastes become a little bit of sweetness, the alkali must not have particles, the amount of more than the thumbnail can be more than a little bit, it must be kneaded very evenly, or else the finished product will be seen in the yellow point. The addition of alkali must be appropriate, too much, the dough will end up very yellow and very numb, the test method is, after adding alkali, tear a small ball of flour on the fire, not sticky teeth can be.

2, filling, this is a more traditional savory approach, there is a very classic sweet filling, the general practice is: ham (preferably cloud leg) cut into pieces, add the same amount of sugar, mix well, but the bun skin must be wrapped tightly, because the sugar heated up easily flowed out of the buns, which is the famous sugar leg buns.

Pork and fennel buns

Materials: 3 cups of flour, 1.5 cups of water, 5g of yeast, pork filling, fennel, chopped green onion, sesame oil, salt, five-spice powder

Methods:

1, 3 cups of flour, 1.5 cups of water, 5g of yeast, and soft dough. Soft dough, placed in a container covered with a cage cloth to ferment for 2 hours (as shown in Figure 1)

2, pork filling, minced fennel, chopped green onion, sesame oil, salt, five-spice powder seasoning

3, the dough kneaded, divided into uniform dough, I divided into six, each dough kneaded well

4, the panel sprinkled with a layer of thin flour, rolled out into the middle of the thick, the periphery of the thin pastry, put the filling, thumb support the crust, the index finger began to evenly pleat to collect the skin, collect good press (pleat try to dense some even some)

5, the cage drawer on the semi-dry cage cloth, into the packaged buns

6, a small pot of boiling water, put on the cage drawer, high heat steaming for 13 minutes, steamed, don't open the lid immediately after steaming, and wait for a few minutes and then open!