How to pinch steamed buns

Steamed bread is one of the traditional pasta of Han nationality in China, which was invented by Zhuge Liang during the Three Kingdoms period (over 800 years ago/kloc-0). The use of the name "steamed stuffed bun" began in the Song Dynasty.

"Yan Yi Conspiracy Record": "Renzong's birthday, send me a steamed stuffed bun." After the steamed stuffed bun, the note reads: "That is, steamed bread alias". There is stuffing in steamed bread, which northerners call steamed buns. Steamed bread is generally fermented from flour, and its size depends on the size of the stuffing.

It's different. The smallest one can be called steamed buns, and the others are medium and large. Commonly used fillings are pork, mutton, beef, vermicelli, mushrooms, bean paste, celery, leeks, tofu, fungus, dried vegetable meat, egg yolk and sesame.

And so on, the famous ones are Tianjin Goubuli Steamed Bun, Kaifeng Steamed Bun, kaifeng soup dumplings, Shangqiu Yongcheng Xuehu Beef Fried Bun, Guangdong Barbecued Bun, Shanghai Soup Dumpling Bun, Hangzhou Steamed Bun and so on.

ground rule

First, the face

There are two ways to make dough:

1. Use flour fat to make noodles (usually called soda noodles)

Soak the flour fertilizer in water first, then pour the flour into it and stir well. Wake up for 8 hours, it will be 1 times of the original flour, and then it will not be sour to the alkali face, and it will have a little alkali taste. Just woke up for half an hour. When steaming, put some vinegar in the pot

Steamed steamed bread has spots, so be sure to put it in cold water before electrifying.

2. Use yeast to make dough (usually rapid dough making method)

Ingredients: 500g of flour, 3g of dry yeast, 5g of baking powder, 1 soybean oil, 250g-300g of warm water and 20g of sugar.

Exercise:

(1) Pour the flour on the chopping board, add dry yeast, baking powder and sugar, mix well and scrape the pit.

(2) Add warm water and soybean oil into the pit, and the dough will wake up after kneading. It takes about 1 hour.

(3) When you wake up, make the buns, steamed buns and flower rolls you want to make.

(4) Put the prepared blank into a drawer, put cold water into the pot, and then insert electric steaming 13 minutes (about 30 minutes -40 minutes in the case of steamed bread, or 0/7 minutes in the case of steamed flower rolls).

Second, make steamed buns.

1. Meat stuffed bun

Buy a catty of pork stuffing (mutton, beef), an onion and a ginger. Cut the onion and ginger into powder and put them together with the meat stuffing. Add soy sauce, sesame oil, vegetable oil, salt and monosodium glutamate (chicken essence) and stir well to get steamed stuffed bun.

2. Sam sun steamed stuffed bun

Ingredients: 70g flour (two small bowls), 30g pork (less than half a bowl), 5-6 fresh shrimps (minced), half fried eggs, 2 pairs of Chinese cabbage, mushrooms 1 flower (chopped), onion, ginger, salt and sesame oil.

Spontaneous noodles were made an hour ago, with a small amount of cooking wine.

Practice: Add 1/3 cups of water to onion, ginger and mushrooms, mix cooking wine with shrimp and minced meat, add salt, then mix well and add scrambled eggs. Chop the cabbage and mix well without soy sauce to make buns. bag

Steam at low temperature 15-20 minutes.

Various practices

1: Tangyuan does not need yeast and baking powder, and is generally called dead bread. Directly add water to the noodles and stir evenly until the three lights (hand light, basin light and surface light) are actually the same as jiaozi noodles.

Just different.

2. Keep your face down to a firm level (people who have eaten Lamian Noodles should know, but not too firm, but moderate).

Generally speaking, there is no need to say more about rolling dough. Good flour is the stuffing. The composition of the dumpling stuffing is certain, and it is weighed by scales (the secret recipe is of little significance, please forgive me). Generally, it is calculated by 10 kilograms, and then it is placed in a high place.

Soups are stuffed (the ratio of four soups to one catty of stuffing).

4: Let's talk about the package method first. Bread buns may not die, but bread buns will die. We all have ten noodles and stuffing together in a cage, usually about two, which is characterized by being like lanterns. Put down the elephant

Chrysanthemum is thin and fleshy, and the soup is oily and soft.

Ingredients of Sanxiang steamed stuffed bun: 250g refined flour, appropriate amount of flour fertilizer and alkali, fresh meat stuffing 100g, bean paste stuffing and sugar stuffing.

Production method: add flour fertilizer and warm water to refined flour and knead well. After fermentation, add alkali and knead well for later use. Cleaning adzuki bean, cooking, kneading into paste, adding sugar and oil to make sand washing stuffing, chopping pork into minced meat, adding salt, monosodium glutamate, pepper and chopped green onion,

Mix sesame oil into the meat stuffing. Knead the kneaded dough into 12 thick strips, each weighing about 20g. After flattening, wrap it with meat stuffing, bean paste stuffing and white sugar, and knead it into 18 folds. When the dough is finished, eat red water at 4 o'clock with chopsticks and put it in a cage.

Just steam it.

Flavor features: beautiful appearance, sweet and sour, salty and light, fresh and refreshing.

Technical essentials: The dough must be properly added with alkali to make "big yeast".

Pork ribs steamed stuffed bun Wash the fresh ribs, control the moisture, and then chop them into small pieces. Marinate with soy sauce, salt, cooking wine, onion, ginger and monosodium glutamate for three to four hours. With warm water and instant noodles, knead the noodles evenly and thoroughly. Isoplane foaming

For later use. In addition, prepare lentils (or other vegetables), remove the old tendons, wash them, steam them in a whole cage on the ground, cool them and chop them up. Everything is ready, and there is a small sparerib and a little lentil stuffing in each steamed stuffed bun.

. The wrapped steamed bread should be steamed with low fire for a few minutes, and then steamed with high fire for 25 minutes. After steaming, don't be too busy to open the lid. It's better to be stuffy for a while. As soon as the lid was opened, a fragrant smell came to the nose, which immediately made people

My mouth is watering and my appetite is greatly increased. Delicious pork ribs steamed stuffed bun, fat but not greasy, never tired of eating. China is a country of delicious food. The original ordinary food, after being explored and cultivated by a willing heart, will be refreshing, and it will be on our table.

It will add a delicious dish. If you are interested, you might as well try it according to this introduction. If you are interested, open a delicious sparerib steamed stuffed bun shop, which is as famous as Nanxiang steamed stuffed bun.

Steamed buns are China people's favorite traditional convenience food. In the north, pork and green onions are the most common fillings, followed by mutton, leeks, bean paste, mushrooms and Chinese cabbage. The most famous is Tianjin Goubuli.

Among southern steamed buns, there are crab meat and crab yellow steamed buns. As for kaifeng soup dumplings, Chongqing Guanshengyuan egg yolk buns, Nanxiang steamed buns and Chengdu steamed buns, etc. They have their own characteristics and various kinds. This is introduced below.

This kind of steamed stuffed bun may be little known, but its originality and unique flavor make us find a new feeling from many steamed stuffed buns.

Goubuli steamed stuffed bun material:

750 grams of flour, 500 grams of clean pork, 5 grams of ginger, 0/25 grams of soy sauce/kloc, 422 ml of water, 625 grams of clean onion, 60 grams of sesame oil, a little monosodium glutamate and a proper amount of alkali.

Exercise:

1. Mix pork according to the ratio of fat to thin of 3: 7. Wash and chop the cartilage and residue of the meat to make diced meat of different sizes. In the process of mixing meat, add a proper amount of Jiang Shui, and then add soy sauce. The purpose of serving soy sauce is to adjust the salinity and sauce.

The amount of oil should be flexibly controlled. When serving soy sauce, add a little at a time, so that the soy sauce can be completely integrated into the meat. Wait a while after serving soy sauce. If you can put it in the refrigerator for a while, it is best to add water immediately. There are also several times to add water.

Add, or the stuffing is easy to make soup. Finally, add monosodium glutamate, sesame oil and chopped green onion and stir well. (Put sesame oil on chopped green onion in advance).

2. After making the dough, divide it into 20 grams of pills.

3. Roll the powder evenly and roll it into a round skin with uniform thickness and appropriate size.

4. Support the skin with the left hand, insert the stuffing with the right hand, and tuck 18-22 pieces. When pinching the bag, the thumb should be forward, and the thumb and forefinger should be folded at the same time. When closing the bag, it should be pressed well, and there should be no bumps in the mouth of the steamed stuffed bun.

5. Steam steamed bread for 4-5 minutes.

Stuffing of steamed stuffed bun with sauced meat:

1. Fresh meat foam (you can also cook the lean meat slightly and cut it into small pieces)

2. Dice the shallots 3. Sweet sauce 4. Chicken essence, sugar and salt.

Exercise:

1, add oil to the pan until the oil temperature is 70% hot, add the meat foam and stir fry, then add the sweet noodle sauce, sugar, a little salt and a little chicken essence and stir fry for a while, then add the shallots and stir fry a little.

2. Take out the fermented dough and exhaust it (see the making of flower rolls for the detailed making process of dough), knead it into strips and divide it into small dough;

3. Roll the dough into dough, wrap it with stuffing, seal it, put it in a steamer, put it in a cold water drawer and steam it over high heat until the water boils, then steam it over medium heat for 10 minute.

Crispy steamed stuffed bun is a special pastry in Yunnan. It is called crispy skin because the finished skin has layers and openings, and the layers are like crispy skin. The main reason is that the dough making process is somewhat different, and the filling can be made sweet or

Salty.

Ingredients: crust: flour (usually including jiaozi and steamed buns), liqueur (with rice and soup) and lard (big oil). Stuffing: fat hind leg meat, mushrooms, onions, soy sauce, sugar and salt.

Exercise:

Skin: mainly made of dough, not yeast, but sweet wine, which makes the finished skin have natural sweetness; Flour need not be used once. You can ferment a small part of the dough first, and then cook it when necessary.

When making fermented dough, it can be used as "old dough"

1, take 2 tablespoons of flour, boil a small pot of water and mix the flour evenly. After the water is boiled, place it until it is not too hot, pour 1/3 water into liqueur and mix well, then mix liqueur with flour and mix well;

If the water is not enough, you can add it slowly. This is only the first step in making dough. You can make less first, and then add it according to the amount after the flour is fully fermented. The flour is kneaded into a ball, and there are no flour particles on the surface. Put it in a pot and cover it.

Cover it and put it in a warm place. If there is still heating at home, you can put it next to the heating or in the sun at night, but you should avoid the flour being blown away directly by the wind. If the temperature is very high, it is usually fermented at night.

The fermentation was successful at noon the next day, and the honeycomb fermentation surface of dough could be clearly seen. If the temperature at home is very low, it will be delayed for a long time. You can use your hair if you don't master it well.

Making baking powder, this really can't be done.

3, you can take a good dough, add a proper amount of water, flour and make a smooth and soft dough, and let it stand for about 5 minutes, which is the skin of the steamed stuffed bun.

Stuffing:

1, put the fat hind leg meat in the pot and cook it until it is 8 minutes cooked, then take it out and let it cool for later use;

2. After the dried mushrooms are soaked, drain the water and cut into cubes, and cut the onion into powder. The previous meat was also cut into fat or even diced;

3. Add a little base oil to the wok. After heating, pour the three fillings into the wok together, add 2-3 tablespoons of soy sauce, and then color and leave fragrance. Add 1 teaspoon sugar and appropriate amount of mushroom water. It is best to have a little soup at the bottom of the filling.

Add a little salt according to your own taste, because there is no salt in the steamed stuffed bun skin, and then you can wrap the dough well.

Bao: Roll out the dough as thin as possible, and then don't coat it with lard. This is the key to layering, and then slowly roll it into long strips while pulling, so that the thinner the dough, the clearer the final layering will be.

Obviously, after rolling into long strips, you can pull them into balls by hand and knead them into round skins with thin edges and thick middle by hand. You don't need a rolling pin. After that, you can wrap it, wrap the stuffing and boil it for a few minutes.

It's good that the noodles are no longer sticky. Inside the steamed stuffed bun skin is soup with stuffing, which is very fragrant and can be eaten with porridge. If your mouth is heavy, you can dip it in soy sauce, vinegar, sugar and oil pepper, which is also very refreshing.

note:

1. If the dough is made of yeast, it is suggested to add a little edible alkali at the end of the dough mixing to neutralize the yeast and make the finished product taste sweeter. Alkali must have no particles, and the amount should be larger than the thumb.

Just add a few more nails, and be sure to rub them very evenly, otherwise the finished product will see yellow spots. Alkali must be added in a proper amount, too much will eventually make the dough jute. The test method is to tear after adding alkali.

Small balls of flour are cooked on the fire and do not stick to the teeth.

2, stuffing, this is a more traditional salty practice, there are classic sweet fillings, the general practice is: ham (preferably cloud legs) cut into pieces, add the same amount of sugar, mix well, but the steamed stuffed bun skin must be.

Wrapped tightly, because white sugar flows out easily after heating, it is the famous sugar leg steamed stuffed bun.

Pork fennel bag material: 3 cups of medium gluten flour, 0.5 cup of 65438+ water, 5g of yeast, pork stuffing, fennel, chopped green onion, sesame oil, salt and spiced powder.

Exercise:

1, 3 cups of medium gluten flour, 1.5 cup of water and 5g of yeast are mixed to form a soft dough, which is put into a container, covered with a cage cloth and fermented for 2 hours.

2. Mix pork stuffing, fennel, chopped green onion, sesame oil, salt and spiced powder.

3. Knead the dough evenly and divide it into uniform dough. I divided it into six portions, and each portion of dough was kneaded evenly.

4. Sprinkle a thin layer of powder on the panel, roll it into a cake with a thick middle and a thin periphery, put the stuffing on it, support the dough with your thumb, start to fold the skin evenly with your index finger, and then put it away and press it (the folds should be as dense as possible).

5. Put the semi-dry cage cloth on the cage drawer and put the wrapped buns in it.

6. Boil a small pot of water, put it in a steamer and steam for 13 minutes. Don't open the lid immediately after steaming, wait a few minutes before opening it!

A new way to eat steamed stuffed bun

Steamed buns practice:

1. Mung beans and corn are melted, pressed with a knife and cut several times; Dice the cheese and red bell pepper.

2. Cook and chop the homemade sausage, then cut some green garlic and ginger, add some Korean hot sauce, add some salt, white pepper and beef powder and mix well.

3. Steam the rice and glutinous rice at the ratio of 4: 1, put plastic wrap on the chopping board, spread some rice and put the mixed vegetables. 4. Lift the plastic wrap and wrap it into a ball.

Interesting story of steamed stuffed bun

In the Northern and Southern Dynasties, the capital of Chen was built in Jiankang (now Nanjing, Jiangsu), and the last emperor Chen was called "Chen Houzhu". When Chen Houzhu was ten years old, he was very playful. He is too bored to stay in the palace. One day, wearing casual clothes, I slipped out of the palace gate and wandered around Qinhuai River. There are countless shops, hotels, teahouses, cloth shops, rice shops and so on. He is crowded in the crowd and his eyes are not enough. He thought it was much more interesting than the abandoned palace. Walking and playing, he came to the front of a steamed bun shop. The steamed buns coming out of the cage smelled delicious and made his mouth water. He wants to eat, but he doesn't know the rules of paying for it. He reached for a steamed stuffed bun that had just come out of the cage and took a bite with his mouth open. The more he eats, the better he feels. I ate one after another, filled my stomach, wiped my mouth and left. The shopkeeper didn't dare to say anything, because he was dressed in silk and satin, unlike ordinary children. On the third day, Chen Houzhu came to eat steamed bread again. The shopkeeper had no choice but to say, "Little customer, this shop is very small and can't make ends meet. I can't afford steamed bread once or twice, and I can't afford it every day. You see, you wear a big house, and you don't care about a few pennies. Please leave the bill for future service. " Chen Houzhu's eyes widened in surprise when he said he would pay for food. Where has such a thing happened to him? But to leave a name, he understood, thinking: who dares to call my name! So he casually said, "I am a dragon." The shopkeeper was puzzled and handed the pen. Chen Houzhu grabbed a pen and scribbled the word "one-stop". Soon, people said that the child named "One-stop" was the little emperor Chen Houzhu. The dignitaries got up like a flood to eat steamed buns, and the business suddenly flourished. At the gate of Baozipu, people call it "Longmen" when the emperor is standing, and this street is called "Longmen Street". nave also frames the word "one-stop". Later, when Chen Houzhu took office, he felt that what happened when he was a child was disgraceful, so he closed the shop on the charge of "misleading people by creating a distance and deceiving the enemy of the monarch". After that, the "one-stop" steamed stuffed bun became more and more famous, and it has been passed down to today.