Breakfast steamed bun method

Steamed bread is a kind of food made by mixing flour with water and sugar, adding stuffing such as meat, vegetables and bean paste, fermenting and steaming in a steamer. The finished product has a hemispherical shape. Next, I'd like to introduce you to the complete collection of breakfast buns. Welcome to read!

Breakfast steamed bun practice daquan classic rou steamed bun

Ingredients: high-gluten flour, pork stuffing, yeast powder, auricularia auricula, fennel, eggs, salt, onion, ginger, soy sauce, sugar and spiced powder.

Exercise:

1. Knock two eggs into the meat stuffing, add minced onion and ginger, and then stir them in one direction with chopsticks until they are thick and can be drawn into filaments.

2. Add chopped fungus and fennel and stir well.

3. Finally, add soy sauce, light soy sauce, salt, sugar and spiced powder, and continue to stir evenly.

4. Put the high-gluten flour, yeast powder and dough into the bread machine.

5. The dough fermented at room temperature rises to 2.

6. Take out the dough, knead it evenly, then divide it into several small portions and roll it into steamed bread one by one.

7. Put a spoonful of meat stuffing in the middle of the dough, and then knead it along the edge of the dough in turn.

8. After all the steamed buns are wrapped, wake them at room temperature for 20 minutes.

9. After boiling, steam in a steamer for 15 minutes, simmer for 3 minutes after turning off the fire, and then take out the lid.

Guangdong liushabao

Ingredients: low-gluten flour, yeast powder, baking powder, salted egg yolk, corn starch, sugar, butter, milk, milk powder, gelatin and condensed milk.

Exercise:

1. Prepare the materials used.

2. The low-gluten flour, sugar, yeast and baking powder in the steamed stuffed bun are kneaded with water to form a smooth dough.

3. Ferment the dough to twice its size.

4. Steamed salted egg yolk (10 minutes) and crushed.

5. White sugar, butter, milk and soft film are heated and melted in water.

6. After the white sugar melts the butter, add condensed milk, corn flour and milk powder.

7. Finally, add the salted egg yolk and mix well.

8. Put the prepared stuffing in the refrigerator 1 hour.

9. The dough is fermented to the original size of 1.5 to 2 times, and then discharged.

10. Knead until the flour is soft and moderate, and divide into 10 portions.

1 1. Squeeze the noodles and put them into the shaped stuffing.

12. Close the mouth downwards, and put a steamer cloth or oiled paper on the steamer to prevent it from sticking.

13. Put cold water into the pot, add steamed bread, bring the water to a boil, reduce the heat, steam for 10 minute, turn off the heat, stew for 2-3 minutes, and then take out the lid and enjoy. Only fresh and hot is enough quicksand.

Fried chicken package

Ingredients: chicken feet 300g, cooking wine 25ml, pork 300g, eggs 1 piece, medium gluten flour 400g, salt 3 tbsp, ginger, raw flour 10g, chicken essence 1 tbsp, pepper 65438+4 tbsp.

Exercise:

1. After the chicken feet are washed, take a large soup pot and fill it with half a pot of water. After boiling, add chicken feet, ginger slices, stir-fry powder and salt. After boiling again, turn to low heat and stew for 2 hours until the soup is thick and half-filled. Turn off the heating.

2. Filter out the soup, pour it into a container with a cover, cool it and put it in the refrigerator for more than 4 hours; When the soup is frozen, take it out backwards.

3. Cut into small squares; Dice the pork in front of the pig and put it in the cooking machine. Add an egg and a tablespoon of cooking wine and beat into a paste.

4. Mix the pork stuffing with chicken feet jelly, add salt, corn flour, chicken essence, pepper and soy sauce, stir well, and then put it in the refrigerator again.

5. Put the flour into a large basin, make a nest in the middle, add yeast and water, and stir with chopsticks to form a floccule; Knead into a smooth and even dough.

6. Cover with plastic film and put it in a warm and humid place to ferment to twice the size; Take out the dough, knead it again, cover it with a wet cloth and relax for 20 minutes.

7. Knead into long strips, cut into small doses, round and flat, and roll into round dough; Wrapped in meat, pleated and wrapped into buns.

8. Brush the bottom of the steamed stuffed bun with water; Put it in a sesame bowl and cover the bottom with sesame seeds; Pour the right amount of oil into the pot and put the sesame buns neatly into the pot.

9. Add water, the amount of water is just behind the steamed stuffed bun; Cover the pot, turn to medium heat after the fire boils, and fry until the water is completely dry; Finally, open the lid and sprinkle with chopped green onion.

Shanghai steamed baozi stuffed with juicy pork

Ingredients: pigskin 100g, medium gluten flour 250g, pork 300g, egg 1 piece, salt, cooking wine, ginger, soy sauce 10ml, and raw flour 10g.

Exercise:

1. Wash pigskin and cut into small pieces; Scrape both sides of pigskin with a knife edge.

Add water to the soup pot, boil it and add pigskin; After the pigskin is rolled, pick it up and drain it.

2. Cut into small squares; Re-inject a pot of water, boil it and add Pijiangding; Add cooking wine and salt and stir well.

3. Cover the pot and stew for 2 hours; (or pressure cooker for 25 minutes) filter out the diced pork skin soup.

4. Pour it into a container with a cover, cool it and put it in the refrigerator for more than 2 hours; Take out the frozen skin and invert it; Cut into pieces.

5. Mix all dough materials, knead into smooth and uniform dough, and cover it with wet cloth for 20-30 minutes.

6. Add pork, eggs, cooking wine and a small amount of ginger slices into the cooking machine and paste them.

7. Take a large bowl, mix minced meat and jelly, add soy sauce, salt and cornstarch and mix well.

8. Knead the dough into long strips, cut into small doses, and roll it into thin round dough; Wrapped in meat, pleated into steamed buns.

9. Sweep the oil in the steamer and put the steamed bread into the steamer evenly; After the water in the pot is boiled, steam it in a steamer for 5 minutes.

10. Shred ginger, add Zhenjiang balsamic vinegar, and dip the steamed soup bag.

Fried buns

Ingredients: braised pork belly 200g, flour 500g, oil, salt, soy sauce, yeast, leek and vermicelli.

Exercise:

1. Preparation in advance: soak the strips in warm water, chop them up, pour in soy sauce for pickling 1 hour, cut the washed leek into small pieces, and dice the pork belly in brown sauce. Bake the flour with yeast, and put the marinated vermicelli, chives and braised pork belly into a small pot.

2. Pour in two tablespoons of oil and proper amount of salt and mix well.

3. Knead the baked dough evenly and vigorously, then pull it into a batter slightly larger than the usual jiaozi paste, and roll it into thin slices.

4. Wrap the prepared stuffing and wrap it; Sprinkle a little oil in the pot. When the pot is hot, put away the wrapped buns.

5. After the steamed stuffed bun is slightly shaped, pour the thin surface water along the edge of the pot, cover the lid and open the fire.

6. When the steamed stuffed bun is cooked and the noodles are almost dry, turn around and pour the oil and turn off the heat. When the water on the surface is completely mushy, you can go out of the pot (cover the steamed stuffed bun with a large-sized' plate', press the plate with your hand and turn the pot upside down).

Wan mei nai Huang Bao

Ingredients: 250g of gluten flour, 80ml of eggs, 40g of butter, 75g of sugar, 250g of cream yellow stuffing, 25g of milk powder, custard powder10g, refined flour10g, and 3g of dry yeast.

Exercise:

1. Butter softens at room temperature; Beat with an egg beater at low speed until smooth; Add sugar and stir until white.

Add the broken eggs in two or three times and stir well; Mix all that powders, sieve, and putting into a basin; Stir into a uniform batter.

2. Steam in a steamer for about 30 minutes, take it out every 10 minute, stir with an egg beater, and then steam in a steamer.

3. Stir while it is hot after steaming, then turn it over with a rubber scraper until it is smooth and flat, wrap it with plastic wrap, and put it in the refrigerator for more than 1 hour.

4. Put the flour, water and yeast into the bread machine, select the dough mixing program and beat for 35-40 minutes.

5. Take out the beaten dough, put a little oil on the chopping board and knead it into smooth dough.

6. Put it in a pot, wrap it with plastic wrap, put it in a 28-degree oven or room temperature, and ferment it to twice the size.

7. Take out the exhaust, knead the dough again, knead the dough into long strips and divide into small portions, and roll it into round dough.

8. Take out the cream filling from the refrigerator, knead a small piece of cream filling into a ball shape and put it in the middle of the dough.

9. Wrap it in a bun shape with the mouth facing down; Add water to the steamer to burn SAIC motor, and put the steamed bread into the steamer; Cover the pot and steam for 15 minutes.

Take the steamed buns

Ingredients: frozen skin 300g, pork stuffing 200g, crab paste 100g, sesame oil, onion and Jiang Shui, chicken powder, cold water, white pepper and sugar.

Exercise:

1. Slowly pour cold water into the flour tray; Knead dough with smooth surface, wrap it with plastic wrap and let it stand for 20 minutes.

2. Pork belly is chopped into minced meat; Add 1/3 spoonfuls of sesame oil, salt and chicken powder into minced meat, and mix well, then add onion and Jiang Shui several times and mix well.

3. Add crab paste and stir evenly; Add a proper amount of jelly and stir in the same direction; The ratio of crab paste, minced meat and jelly is 1: 2: 3.

4. Take out the baked dough, knead it a few times and cut it into small doses; Roll it into a dough sheet with a thick middle and a thin edge, wrap it with stuffing and discount it.

5. Decorate with crab paste and make some steamed buns; Put the green body into a small cage filled with cold water; Steam on high fire 10 minute.

Pumpkin bean paste bag

Ingredients: 200g pumpkin, glutinous rice flour, sugar, condensed milk, bean paste and cocoa powder.

Exercise:

1. Wash pumpkin and cut into pieces; Take out the pumpkin puree and peel it. Add sugar, slowly add glutinous rice flour, and knead into dough as soft as earlobe.

2. If you like the smell of milk, you can add a little condensed milk; Knead into smooth dough and cover with plastic wrap.

3. Take about 10g glutinous rice flour and add about 1g cocoa powder to make brown dough; About 5- 10g is enough, and the rest can be steamed.

4. Take out a piece of pumpkin dough and knead it into strips; Small flour preparation; Press into a cake shape; Add bean paste stuffing; Close the package; Then round it with your palm.

5. Press a groove on the ball with the back of the knife. Evenly press four strips on it in turn; Pumpkin is ready, simple!

6. In order to make the pumpkin more vivid, use cocoa dough and knead it into a small triangle.

7. Put it on the pumpkin and make a pumpkin pedicle; Brush the disc with oil to prevent sticking. Put the pumpkin on the plate. Boil the water in the steamer and put the plate in.

8. Steam on high fire for 5 minutes (I'll make it smaller, and if it's bigger, it can be longer). Turn off the fire and take it out to cool.

;