Method for making steamed stuffed bun with pork and mushroom stuffing

Leather: 500g medium gluten flour, 6g Angel yeast, 280ml warm water (about 30-40 degrees), and fine sugar 15g.

Meat stuffing materials: 500g lean meat, scallion 1 root, mushroom 1/2 tsp white pepper 1 tsp salt, 25ml soy sauce, 20ml peanut oil, chicken essence 1 tsp, 50ml clear water (the stuffing depends on everyone's preference and what they want to eat.

working methods

1. Activate yeast: Pour dry yeast powder into warm water, let it melt and let it stand for 5 minutes.

2. Put the flour and fine sugar into a large basin and wipe the inner wall of the basin in the same direction until it is bright and non-sticky.

3. One hand slowly adds yeast water to the flour, and the other hand quickly grabs the flour into a floccule until yeast water is added. Here you need to feel the hardness of the dough. Generally, making steamed buns needs to be soft. If you feel that there is not enough water, you can continue to add it until it is suitable. )

4. Continue to knead the dough until there is no excess flour in the hands and pots, knead it into a smooth and even dough, and cover it with plastic wrap.

5. Summer fermentation: direct normal temperature fermentation. Fermentation in winter: prepare a steamer, put it on the steamer rack, inject an appropriate amount of water into the steamer rack (not allowed to pass through the steamer rack), control the water temperature at about 30-40 degrees, put the pot full of dough on the steamer rack, and the pot can't directly touch the water. Cover the steamer and wait for about 20 minutes.

6. During dough fermentation, prepare stuffing. Stir the lean meat into meat foam, put it into a large bowl, slowly inject a proper amount of water, and stir it quickly in the same direction with chopsticks to make the filling full of water and sticky; The stems of mushrooms were removed and soaked in Kamikiri granules, and the onions were chopped and put into a large bowl.

7. Add pepper, salt, soy sauce, peanut oil and chicken essence, and mix well by hand to make meat stuffing.

8. At this time, you can see that the dough has been fermented to twice its original size. Take out the dough, knead it until it is exhausted, knead it again, and repeat step 5 for secondary fermentation. (This step can also be omitted. )

9. Take out the fermented dough, knead it into long strips, knead it into a small dose of the same size (the small dose I knead is as big as when we make Cantonese crispy corners), roll it round and flatten it, and roll it into a round dough.

10, put a dough flat on the palm of your left hand, put enough meat stuffing, pleat it with your right hand, and wrap it into buns. The interval is 10-20 minutes.

1 1. Coat the inner wall of the steaming tray with grease, and put the steamed bread on the steaming tray, leaving enough space to prevent the steamed bread from evaporating and sticking together.

12, put enough water in the steamer, put the steaming plate with steamed bread in the steamer and steam for 20 minutes. Don't eat steamed bread immediately, let it cover in the pot for 10 minutes before taking it out.

skill

Mixing method:

1, warm water in autumn and winter, cold water in spring and summer.

2. In the process of kneading dough, adding a small amount of water many times will make the dough more elastic.

3. Pay attention to the hardness of the dough: the noodles should be properly hard. In order to prevent noodles from going bad, adding a little salt to flour will make the taste of noodles stronger (the salt content of two people is not more than 1/2 of small nails, and the noodles will be worse if they are added more, but not when making cakes, steamed buns, etc. ); The dough for making cakes is softer; The dough for making steamed buns (steamed bread jiaozi) should be moderate in hardness, too soft, with poor taste and easy deformation, which will affect the appearance.

Hairdressing skills:

1, choose the right start. There are three kinds of leavening agents: baking soda, flour fertilizer (old flour) and dry yeast powder. The gas released by baking soda is not rich, and the softness of the finished product with baking soda is not very good; Flour fertilizer (old flour) must be used with alkali, because it will make the dough sour. However, alkali will destroy the nutrition of flour, and the dosage is not easy to master, and the finished product is easy to waste, so it is not recommended to use it. Active dry yeast (yeast powder) is a natural yeast extract, which is rich in vitamins and minerals and also has a protective effect on vitamins in flour. The nutritional value of pasta products fermented with it is several times higher than that of unfermented pasta such as cakes and noodles.

2. The amount of baking powder should be more or less. Generally, 500g flour is similar to 5g dry yeast powder, but it should not be too dogmatic. Temperature, humidity, flour variety, water temperature, etc. It will also affect the fermentation time and effect, so it is necessary to flexibly adjust the application.

3. Activating yeast is more important for beginners. For beginners, the amount of yeast and uneven stirring will have a certain impact on the results of dough making. Therefore, it is recommended that novices activate yeast first.

4, the water temperature should be mastered. The water temperature is preferably between 28-30 degrees (you can measure the temperature with the back of your hand and it doesn't feel hot). Kneading dough with warm water will shorten the time of dough making than with cold water.

5. The ratio of flour to water should be appropriate. The approximate ratio is that the water content of 500g flour should not be less than 250ml, which is approximately equal to the ratio of 2: 1. Of course, making steamed buns or steamed buns can completely adjust the hardness of dough according to your own needs and eating habits. At the same time, we should also pay attention to the different hygroscopicity of different flours and use them flexibly.

6. The dough should be smooth. To fully knead the flour, so that flour and water can be fully combined. The intuitive image of dough mixing is that the dough surface is smooth and moist. Too little water can't be rubbed, too much water will get on your hands.

7. Ensuring proper temperature and humidity is the key to success. The optimum environmental temperature for fermentation is 30-35 degrees, preferably no more than 40 degrees, and the humidity is 70-75%. The environment under this data is the most favorable for dough fermentation.

8. Don't forget the second fermentation. Secondary fermentation plays an important role in the softness of finished dough.

9. Clever use of fermentation AIDS. Adding a small amount of sugar can improve yeast activity and shorten fermentation time; Adding a small amount of salt can shorten the fermentation time and make the finished product softer; Adding a little mash can help fermentation and add aroma to the finished product; Adding a little honey can speed up the fermentation process; Adding a little milk can improve the quality of finished products; Adding a little yogurt can make the yeast work at full capacity; Adding a little egg liquid can increase nutrition.

10, identification of the degree of fermentation: press the dough by hand, which is strong and elastic, indicating that the fermentation is good. If you cut the dough,

The holes in the dough are small and few, and the sweet and sour taste is not obvious, which indicates that the dough is not fermented enough and needs to be fermented continuously. Pressing the dough hard is elastic, slightly concave and has a certain strength. When I patted it hard, the dough went bang. When you cut the dough, there are many holes and a wine aroma, which means the dough is just right; Touch the dough by hand, and the dough will sink immediately after being pushed out, and the strength of the dough is poor. The cut dough looks like cotton wool, with large and dense holes and heavy sour taste, indicating excessive fermentation. At this time, put alkali or add some flour (depending on the degree of fermentation).

1 1. What if the noodles are not ready? Dig a hole in the undeveloped dough, add some white wine and stir again; Or add a little baking soda or baking soda slices to the unfinished dough and knead well.