How to make Tianjin Goubuli steamed stuffed bun

Practice of Goubuli Steamed Bun in Tianjin

First, the dog ignores the technical formula of steamed stuffed bun dough

1, ingredient list and seasoning ratio

Medium gluten flour1000g, warm water 500g (between 36 and 40 degrees), old yeast100g, and edible alkali 5g.

2. Dough making process

Pour 700 grams of flour into a basin, add appropriate amount of warm water, and mix the flour with water. Tear up the old yeast and put it in the pot to make dough together.

Remarks: Tianjin Goubuli steamed stuffed bun dough is half cooked, so now it is fermented dough. When stirring the fermented dough, the old fermented flour and flour should be mixed evenly to facilitate the dough fermentation. After the dough is mixed, cover it with a wet cloth and let it ferment for 8- 10 minutes.

Take another pot, add the remaining 300 grams of flour, add appropriate amount of water, and knead it into a water dough with moderate hardness for use. After the yeast is started, take a proper amount of edible alkali and add clean water to make alkaline water. Pour alkaline water into yeast to neutralize the acidity of fermented dough.

Sprinkle a little flour on the panel, then put the fermented dough and water dough on the panel, knead it into semi-fermented dough, put it in a basin, and cover it with a wet cloth for later use.

Sprinkle flour on the panel, put 500 grams of semi-fermented dough on the panel, knead it into uniform dough, then knead the dough into strips with a diameter of about 4 cm, and hand-pull it into a dosage of about 16 grams per strip. Sprinkle flour and flatten it.

Roll with a rolling pin into a round dough with a diameter of about 8.5 cm. Roll the dough a little thicker in the middle and a little thinner on the four sides, so that the buns won't fall off the bottom.

After the dough is rolled out, take a drawer and spread a wet cloth in it. Pinch the dough with your left hand, put 15g water stuffing in your right hand, and pinch out 16- 18 flower pleats. When kneading dough, the thumb is forward and the thumb and forefinger are folded at the same time. When closing, press it properly and don't open your mouth. There is no pimple on the mouth of the dough bag.

After the steamed buns are wrapped, they should be put into the steamer. When you are full, you should immediately put it in a steamer and steam it with medium heat, otherwise the steamed buns will dry after a long time.

Bring boiling water to a high fire, and steam steamed buns for 6-7 minutes. If the steam is too hot, the oil will not look good or taste good. If it is too hot, it will be sticky and inedible.

Second, the dog ignored the stuffing formula of steamed stuffed bun.

1, ingredient list and seasoning ratio

500g of pig hindquarters (3 fat and 7 lean), 20g of refined salt, 50g of sesame oil, 80g of soy sauce (maotai-flavor soy sauce), 50g of Jiang Mo15g, 50g of chopped green onion, 0g of chicken essence10g, 5g of monosodium glutamate and 400g of water.

2, stuffing production process

Stir the pork into stuffing, put it in a pot, add soy sauce and Jiang Mo, and stir it in one direction with chopsticks to let the soy sauce and water fully penetrate into the meat stuffing. When the soy sauce completely penetrates into the meat stuffing and the meat stuffing is slightly sticky, add 65,438+000 grams of water, and then continue to stir, so that 400 grams of water is stirred into the meat stuffing four times. Adding enough water to meat stuffing is the key point to make Goubuli steamed stuffed bun. Only adding enough water can make steamed stuffed bun soft and juicy. Stir minced meat, then add chopped green onion, refined salt, chicken essence, monosodium glutamate and sesame oil, and stir evenly with chopsticks. When the minced meat is thick and has a certain viscosity, the steamed stuffed bun is ready.