How to steam steamed buns?

baozi

Exercise 1

"Steamed buns are one of the traditional pasta, and the stuffing can be prepared according to your own taste."

Composition details

condiments

500 grams flour

300g pork stuffing

Adjuvant yeast powder 2g.

6 grams of salt

Pepper 1g

Appropriate amount of onion and ginger

5 grams of chicken powder

Xianxian tasty

Steaming process

A few hours is time-consuming.

Ordinary difficulty

Steps of steaming steamed bread

1

Stir flour and yeast powder in warm water to form ears of flour.

2

Make a smooth dough, cover with plastic wrap and ferment to twice the size.

three

Add chicken powder, salt, pepper and onion ginger into the pork stuffing and stir well.

four

Knead the fermented dough evenly and add the ingredients evenly.

five

Roll into buns.

six

Take a piece of skin and add some stuffing.

seven

Wrap it tightly

eight

Into the pot

nine

Steam on high fire for 8 minutes.

skill

Stuffing can be prepared according to your own taste.

Exercise 2

Materials?

500 grams flour

Yeast 5g

A cup of warm water

5 grams of salt

500g pork stuffing

Pepper water 1 bowl

One gram of onion and ginger.

Sugar, salt, chicken essence, thirteen spices

Cooking wine, oyster sauce, sesame oil, soy sauce

Chinese cabbage

How to steam steamed buns?

Flour and yeast should be put in strict proportion, salt should be slightly optional, warm water should be added gradually, and dough should be kneaded for a long time, at least fifteen minutes. The smoother the dough, the better. Put it in the pot. Cover the pan with plastic wrap, not the dough. Cover it and put it in a hot place. If there is not enough sunshine, put it in a large pot with warm water. If successful, two hours is just right, and the length of time can be a little more flexible. The standard of success is that the dough after hair is two or three times larger than the original one and is full of pores.

You'd better chop the meat into a paste. Chop the cabbage, salt it 10 minutes or so, and squeeze out the water. In the meantime, mix the meat first, put all the seasonings into the pot and stir slowly clockwise. 10 minutes later, add cabbage and continue stirring until it becomes soft and mushy. Cover with plastic wrap and refrigerate.

Put the dough on the panel and knead for at least fifteen minutes. When cutting with a knife, you can't see any holes in the dough, or it is almost ready, so you can cut it into balls.

After wrapping, let it stand for 15 minutes and put it in a steamer. Note that the drawer cloth is wet. Boil in cold water until SAIC, and steam over medium heat 15 to 20 minutes, depending on the size of steamed bread. Turn off the fire for three minutes before opening the lid.

Please click to enter a picture description.