Method for making meat steamed stuffed bun

Method for making meat steamed stuffed bun

Steamed bread is one of people's favorite foods. Do you want to learn how to cook them? The following is how I share the meat buns. Let's have a look.

Doujiao pork steamed bun material

400g of medium gluten flour, 5g of dry yeast, 5g of baking powder, 5g of white sugar, about 250ml of warm water, 500g of pork, 300g of beans, appropriate amount of green onions, sugar 10g, salt 8g, oyster sauce 1 spoon and oil 70ml.

working methods

1. 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.

2. Put the flour, baking powder and sugar into a basin and mix them evenly with chopsticks.

3. Pour the yeast water into the basin, stir it into pieces with chopsticks, and knead it repeatedly until the dough surface is smooth.

4. Cover the washbasin tightly with a wet cloth. To prevent the surface from drying, let it stand in a warm place for one hour.

5. After one hour, the dough swelled to twice its original size, showing a honeycomb shape.

6. Continue to knead the dough to squeeze out the air inside, and then cover it with a wet cloth to make the dough swell again.

7. Wash the beans, blanch them in a boiling water pot, then immediately cool them and cut them into cubes.

8. Wash and chop pork, mix with beans, add salt, sugar, oil and oyster sauce, and mix well to make stuffing.

9. Take out the dough, knead it into long strips, cut it into 18 equal parts, and roll it into a round crust with a thick middle and a thin periphery.

10, wrap the stuffing, pinch the edge of the dough with the thumb and forefinger of the right hand and fold it in half until the mouth is closed and the sealing pleats are up, and the steamed stuffed bun is ready.

1 1. Let the steamed bread stand 10- 15 minutes, and then steam it.

12, add cold water to the steamer, put gauze on the steamer after soaking, put steamed bread, pay attention to the interval when placing, the steamed bread swells again, boil the water with strong fire, and steam it on medium fire when hot air comes up 10 minute.

13, don't open the lid in a hurry after steaming, it is easy to shrink and wrinkle the skin, let it stand for 5 minutes after steaming, and then open the lid. Fat buns are waiting for you ~

skill

1. When making Chinese cakes such as steamed bread, steamed stuffed bun and bean curd, you can't use flour with too high gluten. The flour you use to make bread cannot be used instead of making steamed bread.

2. The 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. When the weather is cold, using baking powder and adding some sugar can shorten the fermentation time, and the effect is good.

3. The optimum breeding temperature of yeast is 30~40℃. 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.

It is very important to knead the dough repeatedly. 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.

5. When the noodles have risen, we must 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.

6. When steaming steamed bread, be sure to put it in the pot with cold water. If it is put in a pot with cold water, the temperature will rise slowly, be heated evenly and be easy to steam, which can also make up for the lack of dough fermentation. Don't steam the bean stuffing for too long, which will greatly affect the taste.

Beef steamed bun material

450g of wheat flour, 300g of beef, 50g of bamboo shoots and 50g of celery.

condiments

5 g of baking soda powder, 50 g of yeast powder, salt 1 g, soy sauce 1 g, monosodium glutamate 1 g, ginger 10 g, 40 g of oil, 35 g of watercress, 2 g of pepper powder and 0/g of pepper.

working methods

1. Flour, clear water and old yeast are mixed into dough and fermented.

2. Add baking soda to the fermented dough, knead it evenly, and cover it with wet gauze for about 10 minute.

3. Chop the beef into 0.5 cm particles.

4, bamboo shoots, celery stalks cut into 0.4 cm large particles, watercress chopped.

5. Enlarge the fire in the wok, add rapeseed oil and cook until half cooked, add beef and stir-fry loose seeds, and add watercress to continue frying.

6, stir-fry until the color is red and fragrant, add Jiang Mo, bamboo shoots and soy sauce, and stir-fry a little.

7. Add pepper, pepper powder, celery, refined salt and monosodium glutamate to make stuffing.

8. Knead the dough evenly, knead it into a round strip with a diameter of about 3 cm, tear it into 20 doses, and press it into a round skin with your palm.

9. Wrap the stuffing, knead it into fine wrinkles at the closing place, and put it in a steamer.

10, steam with boiling water 15 minutes or so.

Beef stuffing steamed bun material

800g of flour, 3g of yeast, 4g of sugar, a little salt, 500ml of water and 5g of alkaline flour (or not).

working methods

1. Chop the meat into minced meat, add soy sauce, salt, sugar, cooking wine, Jiang Mo and chopped green onion, and stir in one direction to make it tasty. Then add175-200g of clean water several times, stir vigorously, and finally add sesame oil and mix well for later use.

2. Put Fuqiang powder into the basin, add warm water and add it bit by bit. Don't put all the water in at once. Knead into dough. Make the dough, knead it into alkaline flour, wake it up for a while, pull it into a small dose, roll it into thin slices around and thick in the middle, wrap it into stuffing and knead it into buns. Put it in a cage, put it in a drawer, and steam over high fire 10- 15 minutes.

Home-cooked dish rou steamed bun material

Minced meat, pork belly, leek, flour, baking powder, salt, soy sauce, sweet noodle sauce, cooking wine, onion, ginger, chicken essence and sesame oil.

working methods

1. Wash the pork belly and cook it in a pot.

2. Cut the cooked pork belly into small pieces.

3. Pork belly with minced onion and ginger and sweet noodle sauce.

4. Mix minced meat and pork belly with salt, soy sauce, minced onion and ginger, cooking wine and chicken essence, then add minced leek and sesame oil and mix well.

5. Knead flour and baking powder into fermented dough, knead it evenly, add additives, and roll it into buns.

6. Steam in a steamer 15 minutes.

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