How to make steamed buns

First, we must make the dough well. When it comes to dough mixing, we must master the technique of dough mixing. Generally speaking, 0.7 kg of water should be added to 1 kg of dough, and the dough starter should be soaked in advance and mixed with the dough. The time of dough mixing is related to the season. Generally speaking, the colder the weather, the longer the time. 20 degrees Celsius, usually takes 2 hours. Note: Use warm water to make dough. Steamed bread and steamed buns are soft. Old people and children like it. The easiest way to watch the dough ferment is to press it by hand. If the pressed pit bulges quickly, it proves that the dough is ready.

Second, do a good job of stuffing: for buns, stuffing is technical, and the production process is as follows:

1. The main ingredients for stuffing, such as meat stuffing or vegetarian stuffing. For meat stuffing, cut the meat into cubes, add sesame oil, soy sauce, pepper powder and monosodium glutamate, and keep it for at least one hour;

2, the auxiliary stuffing should be done well. If leek is used, it should be washed and dried first, and then cut into sections for later use;

3. Filling: mix the above fillings together, mix with peanut oil and other condiments, and add a proper amount of salt to make the filling;

Fourth, adjust the fire, let the water in the steamer boil until the steamed bread is wrapped and put in;

Fifth, bags also have technology, and the skin should be thin. One or two bags can hold 10, and one bag has 20 wrinkles. This kind of steamed stuffed bun is nice and delicious. Put the wrapped buns in a steamer with a moderate gap, generally1.5 cm;

Sixth, keep the fire burning, steam for 15 minutes, and then open the cage to cool for a while.

Seven: Eat, but don't insist.

2 "steamed bread

Ingredients: Fuqiang powder 1 kg, 6 warm water, 2 coins of yeast, 2 coins of baking powder, and self-provided stuffing.

Methods: 1. Mix flour and baking powder, pour it on the chopping board and dig a hole in the middle.

2. Mix the yeast with warm water, pour it into the noodle nest, and slowly stir the flour into dough from the inside out. Soft and hard are equivalent to being harder than pancake noodles and softer than steamed bread noodles. Cover your face with a damp cloth and wake up.

Knead it again after 3.20 minutes to make its surface smooth.

When the dough is one and a half times larger than the original dough, you can roll the dough.

Note: put the steamer on the fire when wrapping, and put a steamed bread on it when wrapping. It's ok when they are all coded, and a pot of steamed buns can be steamed in 30 minutes.

3 "Making steamed bread"

Raw materials:

500g of refined flour, 400g of pork, sesame oil soy sauce 100, a little onion and ginger, refined salt, monosodium glutamate, old flour fertilizer and alkali.

Exercise:

The water surface and fat surface should be divided into 70% and 30%. Don't make too much noodles, just start. Mix well with alkali and knead well. Processed into 50g powder, and then rolled into a round skin with thin outside and thick inside with a rolling pin. Stir pork stuffing with Jiang Mo, soy sauce, chopped green onion and water, then add sesame oil, refined salt and monosodium glutamate, and stir well for later use.

When wrapping buns, put a proper amount of stuffing on the rolled skin, knead it into folds with the fingers of your right hand, and turn the skin over with your left hand. A steamed bread should be kneaded at a discount of 15 or 16, and steamed in a steamer for 10 minutes.

4 "Making Steamed Bread"

Step 1: Make steamed stuffed bun fermented dough.

Materials: 750g of medium gluten flour, 7.5g of dry yeast powder (used to swell gluten and increase dough volume), 7.5g of baking powder (white powder filled with acidic substances such as baking soda powder and corn flour, which can produce swelling and softening effect), 7.5g of sugar and 375ml of water.

Making:

1. Put flour, dry yeast powder, baking powder and sugar in a large bowl and mix well.

2. Add 375 ml of water, and then stir it into pieces.

3. Knead the dough by hand and put it on the table and knead it repeatedly. Until the dough is smooth and smooth.

Cover the dough with a wet cloth, and then make steamed bread when it grows.

Step 2: Make stuffing.

First of all, the ratio of meat to vegetables should be appropriate. Generally speaking, the ratio of meat to vegetables in stuffing is 1: 1 or 1: 0. 5 is suitable.

Secondly, don't pour out the vegetable juice. According to the measurement, the vitamins in Chinese cabbage will lose more than 60% after juice removal. In order to avoid the loss and waste of nutrition, the scientific method is: chop up the vegetable stuffing, squeeze out the vegetable juice and put it into the basin. When mixing meat, first add soy sauce one after another, and stir well to make the vegetable juice penetrate into the meat, then put it on the dish and stir well. If it is a vegetarian dish, you can chop the stuffing first, pour it into the pot (basin), add salt (vegetable oil) and stir gently, let the oil cover the dish, then add salt and seasoning. In this way, the nutrition will be preserved and the filling will be tender and delicious. If it is leek meat stuffing, mix the vegetable stuffing with oil, then pour in the mixed meat stuffing (add enough salt) and stir well. The vegetable stuffing is mixed with oil first, and then wrapped with an oil film, so it is not easy to dehydrate when it meets salt. The steamed stuffed bun wrapped with this stuffing tastes fresh and has a little smell of vegetable juice.

Finally, the meat stuffing. Match the pork according to the ratio of fat to thin 3: 7. Wash and chop the cartilage and residue of meat to make diced meat of different sizes. Add a proper amount of Jiang Shui in the process of stirring the meat. At the same time, soy sauce should be added slowly bit by bit. The purpose of serving soy sauce is to adjust the salinity, and the dosage of soy sauce should be flexible. When serving soy sauce, add a little at a time, so that the soy sauce can be completely integrated into the meat. After serving soy sauce, wait for a while. If it can be kept in the refrigerator for a while, it is better to add water (if there is broth, it is best to add broth, drop a few drops and stir). Add a little water several times, or the stuffing will be easy to make soup. Then add pepper powder, sesame oil, salt, fresh ginger powder, monosodium glutamate and sesame oil and stir well. Finally, pour in the stuffing and stir well.

bale

1. Knead the dough evenly, knead it into long strips, cut it into small balls, and roll it into small disks with thin outside and thick inside, so as to become steamed stuffed bun skins for later use.

2, leather bag stuffing, knead into a fine pattern of buns. Put a blank sheet of paper at the bottom and wake up in a warm place for 45 minutes.

Step 4: steaming

Steam steamed buns, move into boiling water and steam for about 15 minutes.

5 "The practice of filling soup packets. .

1: Tangyuan does not need yeast and baking powder, and is generally called dead bread. . Put the water directly on the surface and stir it evenly until it is three lights (hand light, basin light and surface light). . Actually, it's similar to jiaozi's noodles, but it's different. .

2: My face is going to fall. . Backward strength (those who have eaten Lamian Noodles should know, but don't use too much strength, but be moderate)

3: Generally, it is needless to say that the rod skin. . If you wear makeup, you are trapped. . The ingredients of soup packets are certain. . They are all weighed by scales. . Generally speaking, it is calculated by ten Jin. . Then put the broth into the pit (the ratio of four soups to two soups per catty). .

4: Let's talk about the package method first. . Steamed buns with dough may not die. . But bread will die, and steamed buns will be cooked. . We are all in a cage with ten sides, and with traps, it is usually about two or two. . It is characterized by being held up like a lantern. . Put it down like a chrysanthemum. . The skin is thin and big. . Pour the soup and oil. . Soft and delicious. .

6 "Sanxiang Steamed Bun"

Raw materials:

250g of refined flour, proper amount of flour fertilizer and alkali, fresh meat stuffing100g, sand washing stuffing and sugar stuffing.

Production method:

Steamed. Knead the refined flour with flour fertilizer and warm water, and knead it with alkali after fermentation. Wash adzuki bean, cook it, knead it into paste, add sugar and oil to make sand washing stuffing, chop pork into minced meat, add salt, monosodium glutamate, pepper, chopped green onion and sesame oil, and mix well to make 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 sugar, and knead it into 18 folds. When the dough is finished, eat 4 points of red water with chopsticks and steam it in a cage.

Flavor characteristics:

Beautiful appearance, sweet and salty, and refreshing.

Technical points:

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

7 inch sparerib steamed bread

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. The steamed stuffed bun I want to introduce may be little known, but it is ingenious and has a unique flavor, which makes us find a new feeling from many steamed stuffed buns.