Method for making fresh meat steamed stuffed bun

2. Fresh meat buns

How to steam fresh meat buns?

First, 400g of flour, warm milk 190ml, white sugar 20ml, salt 3ml, yeast 7ml (it doesn't matter if there is more yeast), 1, warm milk and white sugar are evenly mixed, and then the yeast is put in and left standing for 5min, and the yeast becomes active.

Fresh meat steamed stuffed bun II. Pour the yeast into a container, add flour and salt, don't knead it yet, and stir it into pieces with chopsticks. Fresh meat steamed bread 3. Next, I began to knead, saying that I should make the dough smooth, basin smooth and hand smooth as far as possible. However, the dough I knead is never as smooth as that on the Internet, but it should be enough to make the dough smooth and smooth. As long as the dough does not touch the hand, it should not affect the fermentation.

4. Cover the container with a lid, or seal it with plastic wrap, and ferment at about 30-30 degrees. Summer is just room temperature. I usually send it for an hour, and the dough is sent to the original 1. 5 times to 2 times larger, honeycomb-shaped.

5, flatten the flattened dough, and then knead the dough, mainly for venting and making it smooth. At this time, the stuffing is also ready, and then the steamed stuffed bun is ready. Fresh meat buns related articles: the practice of buns and buns is to warm the hair with salt, a little sugar.

. Powder, just sprinkle a layer on the water ~ ~ ~ the method of stuffing buns. Mix the noodles well, cover them, put them aside and spread them out slowly ~ ~ to prepare the stuffing below.

The method of stuffing steamed stuffed pork belly, chopped green onion and Jiang Mo, put them together, add salt, chicken essence and soy sauce, mix well, then add oil and mix well. Well, automatically get out of the way ~ ~ The method of stuffing steamed stuffed cabbage, add salt, grab it, let it stand for a while, then squeeze out the water ~ Cut the vermicelli into sections ~ Knead it evenly, and then divide it into small pieces ~ Remember not to knead the stuffing of the steamed stuffed bun when wrapping. When mixing the dough for the second time, adjust the stuffing first: add oil to the cooked cabbage, then put it in the meat, add the vermicelli, add salt, chicken essence, sugar and sesame oil and mix well, and it will be ok. After the stuffing of the steamed stuffed bun is adjusted, it will be quiet there. .

The way to open stuffed buns is to put down the pot and steam for 25 minutes before eating.

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Does the fresh meat package have nutritional value?

Pork (fat and lean): Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption and improve iron-deficiency ischemia; Calories (3,848.30 calories) protein (125.72g) fat (202.59g) carbohydrate (394.32g) dietary fiber (10.95g) vegetarian A (90. 10μ g) Jiuyuan Steamed Buns were successively awarded.

With scientific and advanced catering management experience and catering business model in line with the trend of the times, "Jiuyuan Steamed Bun" hopes to become the first Chongqing time-honored catering listed brand in the future development process.

Fresh meat buns, fresh meat buns and stuffing!

Filling with fresh meat:

Ingredients: 300g pork sauce, chopped green onion, Jiang Mo, a little sugar, bean paste, soy sauce and 50g water.

1. Put the minced meat into a basin and rub it with a ginger plate.

2. Cut the onion into chopped green onion and add chopped green onion to the meat sauce.

3. Add the right amount of salt to the meat sauce.

4, put the right amount of sugar in the meat sauce, fresh. You can't let go.

5. Add two spoonfuls of yellow wine to the meat sauce.

7. Add two spoonfuls of soy sauce to the meat sauce.

8. Add two spoonfuls of water to the meat sauce and stir vigorously in one direction with four chopsticks until the water is completely absorbed by the meat sauce. Add two spoonfuls of water and continue stirring until the water is completely absorbed.

9. Add a spoonful of bean paste to the meat sauce.

10, all seasonings are mixed evenly with chopsticks, and the steamed stuffed bun is ready and can be used to wrap the steamed stuffed bun.

Method for making fresh meat steamed stuffed bun

Yes 1. Dry yeast (convenient, easy to operate and nutritious), 2. Fresh-keeping yeast (slightly worse than dry yeast, mainly because yeast is not convenient for long-term storage! ), 3. Old flour (difficult to master, neutralizing with alkali will destroy nutrients), and 4. Spontaneous flour (making flour takes a short time and can be done in 30 minutes.

Generally, supermarkets will sell them). Why don't you try? Wish you success! ! 1. Dough: Dough can be made in two ways: 1 Soak the dough with fat dough (usually called big alkali dough), then pour the dough into it and stir it evenly. 8 hours after waking up, the dough is 1 times of the original, and then there is no sour taste in the face of alkali. Half an hour after waking up, you can put some vinegar in the pot to avoid buns. Be sure to put the steamed stuffed bun in cold water before electrifying. 2. Use filial piety to make dough (generally rapid production method) A Ingredients: 500 grams of flour, 3 grams of dry yeast, 5 grams of baking powder, soybean oil 1 2, warm water (250 grams -300 grams), and 20 grams of sugar according to the water consumption of flour. Practice: 1. Mix evenly. Dig a hole. 2. Add warm water and soybean oil to the pit. Copy the dough until it wakes up. It takes about 1 hour. 3. When the dough wakes up, make the steamed bread you want and roll it slowly. 4. Put the prepared blank into the drawer. Put cold water into the pot. Steam after plugging in 13 minutes.

One onion and one ginger. Cut the onion and ginger into powder and put them together with the meat stuffing. Pour in soy sauce, sesame oil, vegetable oil, salt and monosodium glutamate (chicken essence) and stir well to get steamed stuffed bun. 2. Ingredients of Sanxian steamed stuffed bun: 70g flour (two small bowls), 30g pork (half bowl), 5-6 fresh shrimps (minced) and half fried eggs. Practice: Add 1/3 cups of water to onion, ginger and mushrooms, mix cooking wine with shrimps and minced meat, add salt, then mix well and add scrambled eggs. Chop the cabbage and mix well without soy sauce to make buns.

Steam steamed bread 15-20 minutes on a warm fire. Features: Steamed bread is soft, tastes like soup, delicious and nutritious, and is suitable for making basic steamed bread. Material a: flour 500g (sieved) salt 1/2 tsp instant dry yeast 1/2 tsp young sugar100g water 240ml white oil 3 tsp material b: double baking powder 65438+3 tsp.

2. Cover the dough with a damp cloth and let it ferment to twice its size. 3. Sieve the cooked dough under B, and then knead the dough until it is smooth.

4. Cover with cloth and rest before plastic surgery 15 minutes. Note: this method is most suitable for general homemade production, and it is simple and effective.

After adding baking powder, be sure to knead it thoroughly, otherwise the steamed buns will be steamed. The following is the vegetarian steamed stuffed bun method that I summed up through several practices.

Ingredients: dried vegetables (dried black and white vegetables sold in supermarkets), broken rice buds (a small packet like Fuling mustard tuber), frozen tofu, mushrooms, fungus, vermicelli, tomatoes and coriander. Practice: 1. Soaking dried vegetables, mushrooms and auricularia in water until soft and clean, and chopping; Boil frozen tofu in boiling water for five or six minutes, then take it out and cut it into pieces; Boil vermicelli in water, remove with a colander to control moisture, mix with sesame oil, and chop; Pour these and half a bag of sprouts into the oil pan and fry until cooked. 2. Wash the tomatoes, peel them, chop them, stir-fry them in an oil pan to get juice, rub them into velvet with a shovel as much as possible, add a proper amount of water until they are cooked into a red paste, and add chopped coriander and stir-fry for four or five minutes to get tomato coriander sauce.

3. Mix the sauce into the fried material, add a proper amount of spiced powder, and stir evenly to make stuffing. 4. Roll out the steamed bread, wrap it with stuffing and steam it for half an hour.

Pay attention to stir-fry the stuffing a little more than stir-fry the oil, because it is dry vegetable material. You can try. It is really delicious.

Materials for making crystal steamed stuffed buns: 250g of refined white flour, 50g of flour fertilizer, and 0/25g of pork suet/kloc. 250g soft candy, 4g alkaline water and warm water 125g.

Practice: (1) stuffing. Tear off the suet, sprinkle with sugar 120g and dice (marinate for 3 days in summer and 7 days in winter).

(2) making the foreskin. Pour the flour into the basin, add flour fertilizer (yeast) and warm water, stir evenly (water is added in three times according to 60%, 20% and 20%), knead into dough, knead until the face, hands and basin are smooth, and cover with cloth to prevent dehydration and dryness.

After about 3 hours, I pulled a piece by hand and saw some holes in it. Put the noodles on the chopping board, press a nest in the middle, pour alkaline water into the nest, and then knead the noodles evenly until there are no yellow spots.

Then knead the dough into long strips and pull them into 12 packets weighing about 35 grams by hand. (3) stuffing.

Add some sugar to each steamed bun, wrap it, steam it in a steamer, take it out and put it in a basin. The practice of sauce meat steamed stuffed bun: sauce meat stuffing material: 1, fresh meat foam (you can also cook lean meat a little and cut it into fine dices. I like minced meat to make a paste. 2, diced onion 3, sweet noodle sauce 4, chicken essence, sugar, salt, the right amount of practice: 1, put oil in the pot until the oil temperature is 70% hot, stir-fry minced meat, then add sweet noodle sauce, sugar, a little salt, a little chicken essence, stir-fry for a while, then add yellow onion and stir-fry a little, and take it out for later use. 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, put it in a steamer after closing, put it in a cold water drawer and steam it with strong fire until the water boils, then steam it on medium fire 10 minute and take it out of the pot; .

Filling method of fresh meat steamed stuffed bun

Details of ingredients: 400 grams of flour, 220 grams of yeast and 6 grams of salty flavor. The steaming process takes several hours. Steps for making fresh meat buns with ordinary difficulty 1 yeast Add appropriate amount of warm water and stir well.

2 Add yeast water and oil to the flour. Add 220g of water in three times and stir with chopsticks.

4 until there is no dry powder, it is flocculent. 5 Knead into smooth dough, cover with plastic wrap and ferment at room temperature for about 40 minutes.

6 Take out the fermented dough, knead it evenly and divide it into small pieces. I made 16 steamed buns with this steamed bun skin. 7. Knead each small piece of dough into a circle and roll it into a round dough sheet with a thick middle and a thin edge.

8 Wrap the meat. 9. Hold the edge of the dough with your right thumb and forefinger and fold it until your mouth is closed and sealed.

10, put a small piece of oil paper under the wrapped buns, put them in a steamer, wake them up 15 minutes, put them in a pot, rinse them with cold water, and steam them after boiling 15 minutes. Turn off the fire and open the lid after 3-5 minutes.

1 1 Filling method: Chop the semi-fat lean meat, and I will stir it directly with a blender. 12 meat stuffing is added in three times 100g water.

13 stir until the meat absorbs water completely. 14 Add soy sauce, cooking wine and oyster sauce.

15 stir well. 16 Add bean paste and mix well.

17 Add chopped green onion and Jiang Mo and mix well. Finally, add a spoonful of sesame oil and mix well.