Method and ingredients of corn steamed stuffed bun

Raw materials; Medium gluten flour; Yeast; Minced meat; Carrots; Corn;

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Seasoning; Fine sugar; Salad oil; Onions; Ginger; Original pumping; Salt; Sugar; White pepper; Oyster sauce; Sesame oil; Water;

step

1. Dough material: medium gluten flour 250g, water 135g, yeast 3g( 1/2 teaspoons+1/4 teaspoons), fine sugar 15g and salad oil 5g;

2, meat stuffing materials: 250 grams of minced meat (three points fat and seven points thin), carrots, corn kernels;

3. Seasoning: onion, ginger, soy sauce, salt, sugar, white pepper, oyster sauce, sesame oil and water;

4. Mix all the dough materials and knead them into dough. Master the three principles of face light, basin light and hand light. The kneaded dough is fermented to be 2-2.5 times larger, and a honeycomb structure appears inside.

5. Prepare materials; Chop carrot, onion and ginger; Add soy sauce, salt, sugar, white pepper, oyster sauce, sesame oil and appropriate amount of water.

6. Stir evenly clockwise until the meat thickens; The fermented dough is vented and divided into 10 small dough; Roll the dough flat and round, paying attention to the thick middle and thin sides.

7. Take a proper amount of meat stuffing and put it on the dough; Pinch the fold tightly and wrap it. ; Put the wrapped steamed bread on a steamer covered with gauze or brushed with oil, cover the lid and wake it 10 minute. Steam cold water on the pot. After the water is boiled, steam on medium fire for about 12 minutes, and uncover after 3 minutes (the whole steaming time is about 17 minutes).

Pork celery steamed stuffed bun

Raw materials; 400 grams of flour; Milk (190 ml); ); 20ml white sugar; 1 tsp salt; About 6 grams of yeast;

Seasoning; Celery; Pork stuffing; Thirteen incense; Vegetable oil; Salt; White sugar; Chopped green onion; Garlic powder; Jiang Mo; Light soy sauce

step

1. Heat the milk and mix it with sugar. After the sugar melts, add yeast to melt it together. Let the yeast stand for a while.

2. Put the flour and salt into the basin and slowly pour in the milk. Stir flour into snowflakes with chopsticks. Stir all the flour into snowflakes and knead it into dough by hand.

3. After the dough is kneaded, seal the basin with plastic wrap. Let stand for about 30 minutes. Dough can be 1 to 1.5 times.

4. Wash celery, cut into small pieces and chop. Pork stuffing, chopped celery, stir with all stuffing.

5. Open the dough. Knead into strips, then cut into appropriate dosage forms, rolled into skin and wrapped in stuffing. Put the wrapped buns directly into the steamer and let them stand for a while.

6, cold water, steam for about 20 minutes, turn off the fire, about 3 minutes later, take the pot. Do it.

Mushroom and vegetable steamed bun

Raw materials; Ordinary flour; Yeast; Warm water;

Seasoning; Green vegetables; Fresh mushrooms; Sugar, salt; Salad oil; Sesame oil; Appropriate amount of pepper;

step

1. Dissolve the yeast powder in warm water of about 30 degrees and let it stand for 5 minutes, then slowly add it into the basin and stir it into balls with chopsticks. Knead the dough repeatedly by hand, cover it with plastic wrap and put it in a warm place for fermentation. When the dough doubles in size, the fermentation is completed.

2. While the dough is fermenting, you can cook the stuffing. Wash the vegetables and blanch them in a boiling pot. Blanch and cool in cold water. After controlling the moisture, cut it into cubes and squeeze it out. Wash the mushrooms and cut them into cubes. Mix diced vegetables and mushrooms, add salad oil, sesame oil, salt, sugar and pepper and mix well.

3. Take out the prepared dough, knead it evenly and exhaust it, then knead it into long strips to prepare it, roll it into a round skin with thick middle and thin periphery, wrap it with stuffing, pinch the edge of the dough with your right thumb and forefinger, and pleat and knead it. Turn around until your mouth closes and tighten the seal. Put cold water in the steamer, put all the steamed bread embryos in the steamer to wake up for 20 minutes, then boil the water with strong fire, steam for 8 minutes after SAIC, turn off the fire and let stand for 5 minutes, then slowly open the lid and take out the steamed bread. This can make the temperature in the steamer slowly close to the outside, so as not to cause the steamed buns to wrinkle when cold air enters at once.

Pork onion steamed bun

Raw materials; 500 grams of pork belly stuffing; 2 green onions; Appropriate amount of salt; 2 tablespoons of fresh soy sauce; Appropriate amount of spiced powder; Chicken essence; Sesame oil; 1 tbsp cooked peanut oil; Jiang Mo a little; A little cooking wine;

Seasoning; About 500 grams of flour; 260 grams of water; 5 grams of yeast;

step

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2. Knead the dough into strips, cut the dough (the size of jiaozi's dough) into small steamed buns with thick middle and thin sides, and wrap them; Put the steamed stuffed bun in the drawer, heat it gradually with low fire until the lid is hot, then turn on the high fire, steam it for 6-8 minutes, turn off the fire, and turn off the lid after 2-3 minutes (the initial low fire heating is a secondary fermentation process, so it is good to keep the steamed stuffed bun on low fire for 6-8 minutes. If it smells like steamed stuffed bun, steam it for a while, and then turn off the fire. Remember not to open the lid immediately, and then lift the lid after 2-3 minutes, otherwise the steamed stuffed bun will collapse easily.

3. Put a little oil in the pot, put the buns in, fry them on low heat until crisp, and sprinkle with shallots and sesame seeds.

Dried tofu pork steamed bun

Raw materials; Flour; Yeast; Water;

Seasoning; Front leg meat; Dried bean curd; Lots of onions; A little ginger; A small amount of onion (optional); Cooking wine and soy sauce; Sesame oil or freshly refined cooked oil; Spiced powder is extremely small; A tiny amount of pepper; Pepper is very small; Appropriate amount of salt;

step

1, the ratio of 5-6 to a catty of flour (the water absorption of flour is different, so don't be hard. Generally, the lower the gluten of flour, the less water is discharged, and the last water should be added slowly. Flour and yeast are in the proportion shown on the back of the yeast packaging bag (unopened yeast with good activity can be added according to the minimum proportion in the instructions during the summer shelf life). The filling amount of dried bean curd can be similar to that of meat (carnivores adjust themselves), and onions can be a little more.

2. Flour, yeast and water are mixed and kneaded into smooth dough, and fermented in a warm place to double the size; Cut the pork into pieces and then continue to chop. Finally, add some ginger and chop it into meat. Wash the dried beans with water, and then chop them with all other materials; Evenly mixing the meat stuffing with ingredients and seasonings; When the dough is ready, take it out and knead it. When you are exhausted, you can start packing.

3. Take a piece of dough similar to jiaozi, knead it into thick strips, cut it into several pieces larger than the dumpling skin, spread dry powder and flatten it in turn, roll it into a dumpling skin with a thick middle and a thin side, and put the stuffing in the center of the skin; Holding the green embryo in the left hand, rotating the right hand to pinch out the pleats and seal; Put the wrapped steamed bread on the drawer cloth and move it into the steamer. The lid will stay awake for at least a quarter of an hour.

4. If you feel that the second fermentation of steamed buns is not in place, then add cold water to the pot and put it on the steamer (you can put it in the pot after the second awakening and before the water boils); If you are afraid of air leakage, seal the steamer and the edge with a special towel; Steam on medium fire 15-20 minutes (vegetarian steamed buns and steamed buns don't take that long); Cover for 3-5 minutes after turning off the fire, and then open the lid to eat.

Vegetarian steamed bread

Raw materials; 500 grams of high gluten flour; About 260 grams of milk; 6 grams of yeast; A small amount of warm water;

Seasoning; Carrots; Rape; 2 eggs; Mushrooms; Green onions; Ginger; Sesame oil; Chicken essence; Salt; Pepper powder; Sugar;

step

1, prepare flour. Melt the yeast with a small amount of warm water, pour in the flour, and then pour in the milk. Stir it with chopsticks. Knead the dough and let it ferment for 30 minutes.

2. Prepare the vegetables you need. Blanch rape with water, then put it in cold water, squeeze out the water in rape and chop it. Chop carrots and mushrooms, stir-fry in oil, break up eggs, stir-fry until cooked, and put these side dishes together. Add seasoning, chopped green onion and Jiang Mo, and stir well.

3. Take a small piece of dough the size of dumpling skin, roll it out and put some stuffing. Gather around and approach from above. If it feels long, you can fry it for a while, and then press out the pattern with a toothpick. Boil water in a pot. After the water boils, add steamed bread and steam for 5 minutes.

Eggplant sauced meat steamed bun

Raw materials; Dough; 2 eggplants; Meat stuffing; Onions; Appropriate amount of ginger; 1 egg;

Seasoning; Onion companion bean paste; Salt; Sugar; Soy sauce; Appropriate amount of spiced powder;

step

1. Dice eggplant and chop onion and ginger into powder. Add meat. Add an egg, a little salt, sugar, bean paste and spiced powder and stir well. After the dough is fermented, knead the air and cut into appropriate dosage forms. Roll into buns. Put the stuffing on it. Wrap it into buns.

2. Put cold water on the pot and let the steamed stuffed bun wake up in the pot for the second time. Medium heat for 20 minutes, then steam for 5 minutes and take out.

Tofu steamed bun

Raw materials; Ordinary flour 350g；; Instant dry yeast 3g; Salt 3g; Appropriate amount of water;

Seasoning; Thousand pages of tofu; Pickled pork stuffing with zucchini;

step

1. Mix the flour and salt evenly and put them into a basin, that is, melt the dry yeast with clear water, let it stand for 5 or 6 minutes and then pour it into the basin. Knead all the ingredients into a smooth dough, cover it with a film and let it stand for use. Remove the flour from the chopping board, knead the dough into strips, divide it into even small portions, and roll it into a disc with a thick middle and a thin edge with a rolling pin.

2. Chop thousands of fried tofu slices on both sides into tofu paste, add shredded zucchini and mix well, add a little salt and pepper to taste, then pour sesame oil and mix well.

3. Take about 100g of pickled meat stuffing and put it in the refrigerator for cold storage. Mix the tofu paste and fresh meat paste evenly. Wrap the prepared tofu stuffing into the dough and knead it tightly; Wrap the stuffing into the dough according to this method.

4. Most of the steamed buns I pinch are "smiling". This time, I tried to pinch steamed buns with my mouth closed. Well, it feels good and beautiful. Put the raw embryo of steamed stuffed bun in a big steamer with sticky coat (corn husk) and steam it for about 15 minutes, then steam it in cold water for about 25 minutes on medium fire, then turn off the fire and steam it for 1-2 minutes on low heat.

Cheese sausage steamed bread

Raw materials; 250 grams of medium gluten flour; Yeast1t; ; Warm water135g; 8 grams of sugar;

Seasoning; 5 desktop sausages; 130g mozzarella cheese; 30g of quick-frozen corn kernels; 2 crab sticks;

step

1. After the yeast is dissolved in warm water, stir it with chopsticks and add all other steamed bread materials. Stir with chopsticks to make a paste, knead it into dough, and cover it with wet cloth/plastic wrap. After relaxing for 5~ 10 minutes, knead the dough evenly, cover it with wet cloth and start the primary fermentation. During fermentation, the stuffing is prepared, diced sausage is cut, corn kernels are thawed and drained, crab sticks are cut into small strips, and all are mixed.

2. When the dough is about twice the original size, take out the fermented dough, spread about 30 to 50 grams of flour (outside the formula) on the chopping board without retracting your fingers, knead the dough again, cover the surface with a wet cloth or plastic wrap, and let it stand for 5 minutes. Rub the dough into strips on the chopping board and divide it into 8 small portions. Each small dose is flattened, rolled into a circular thin sheet, wrapped with a proper amount of stuffing, folded and wrapped into buns.

3. Wrap all the steamed buns in turn, put them in a steamer and cover them again for about 30 minutes. Put cold water on the pot, steam on high fire for 15 minutes, then turn off the fire, and uncover the lid after 3 ~ 5 minutes, and it is finished.

Tofu silk noodles steamed bun

Raw materials; Beidoufu 1 box; 800 grams of flour; 200 grams of fungus; Shrimp skin100g; Sweet potato vermicelli150g; Coriander 1 whole root; 200 grams of green onions; 8 grams of dry yeast powder; Warm water 400ml；;

Seasoning; Ginger powder 1 teaspoon (5g); 2 teaspoons (8g) of salt; 3 tablespoons of peanut oil (45 ml); Sesame oil 1 teaspoon (5ml); Pepper 1 teaspoon (5g); Cooking wine 1/2 tablespoons (8 ml);

step

1, cut the tofu into large pieces and steam for ten minutes, then chop the tofu as much as possible. You can't cut it into powder anyway. Soak 150g vermicelli in warm water until soft. If you want to save trouble, put it in the pot for a while, then take it out and cut it into pieces. 200 grams of auricularia auricula was washed and cut into pieces for later use. Net chopped for later use. Cut onions into chopped green onions for later use.

2, dough, 800 grams of flour, about 400 ml of water, 8 grams of dry yeast powder into a smooth dough, cover. Take an oil pan, pour in 45ml peanut oil, when the oil is hot, add chopped green onion and shrimp skin 100 g and stir-fry until fragrant, add ginger powder and stir-fry evenly. Then add tofu and stir-fry until the color turns yellow. Then add vermicelli and auricularia, stir fry, add cooking wine 1/2 tablespoons (8 ml), salt 2 teaspoons (8 g), pepper 1 teaspoon (5 g) and sesame oil 1 teaspoon (5 ml).

3, turn off the fire, add coriander and mix well. After the dough is ready, start making buns.

4. Put the wrapped buns into the pot and keep them for 20 minutes without fire. After steaming, turn off the heat and simmer for 5 minutes.

Leek spicy silk noodles steamed bun

Raw materials; 5 grams of Yanshan brand yeast; 260 grams of warm water; 500 grams of ordinary flour; 5 grams of fine sugar;

Seasoning; Leek; Fans; Shrimp skin; Salt; Fine sugar; Sesame oil; Red pepper powder;

step

1. Soak dried vermicelli and cut into pieces. Wash leek, drain and cut into pieces. Put the leek in a container, pour enough sesame oil and mix well (the oil seals the incision so that the leek will not juice), add all the auxiliary materials and mix well for later use.

2. Mix all the dough materials and knead them by hand (or press the dough with a dough press and harvest the dough by hand). Cover with a lid or plastic wrap, stir at 28℃ for 20 minutes, take out the dough and roll it into buns with thick middle and thin sides.

3. Wrap the vegetable stuffing, put it in the oil pan, cover the pot, and ferment at 28℃ for 30 minutes. After the water in the steamer is boiled, put it in a drawer, steam for 15 minutes, turn off the fire, stew for 3-5 minutes without opening the lid, and then take it out to eat.

Dried vegetable meat steamed bun

Raw materials; Medium gluten flour; Dried plums; Meat stuffing;

Seasoning; Onions; Garlic; Cooking wine; Soy sauce; Sugar; Salt; Dry yeast;

step

1. Making process of fermented dough:

Preparation materials: prepare medium gluten flour and dry yeast.

2. 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 it; 3. Put the flour and a small amount of sugar into the basin and mix well with chopsticks. Then pour in yeast water, stir it into pieces with chopsticks, and rub it repeatedly by hand; Finally, cover the basin tightly with a wet cloth. In order to prevent the surface from drying, put it in a warm place and wait for fermentation. When the dough gets bigger and there are many small bubbles in the dough, it will be fine. This process takes about an hour; After the dough is finished, you should continue to knead the dough by hand to squeeze out the air inside, and then cover it with a wet cloth to make the dough swell again; Take out the dough, knead it into long strips, make preparations, roll it into a round skin with a thick middle and a thin periphery, wrap it with stuffing, and put it in a cold water pot and let it stand 10 minute. Finally, the fire boiled the water. When you see the hot air coming up, turn it to medium heat. Because it is cooked stuffing, steam it for 5-6 minutes.

3, stuffing production process:

Preparation materials: washed dried plums, three parts fat and seven parts lean meat stuffing, onion, sauce and garlic.

4. Heat the hot oil in the wok. When it is 50% hot, put the ginger and onion into the wok. Medium fire, add minced meat, stir-fry until the meat changes color and the water gradually dries, then pour in cooking wine, soy sauce and delicious food, add sugar and salt and stir well; Stir-fried dried plum vegetables; Add less than half the water of the ingredients. After the fire boils, turn to low heat and simmer until the water is dry (about 30 minutes). Add chicken essence and chopped green onion and stir well.

Mushrooms, vegetables, onions, thousands of pages of tofu slices, chopped into tofu paste, tofu paste.