Why do you put lard in making buns, and why can t you put lard in bun skins

First of all, it solidifies the bag, and then it tastes good.

Lard residue and round white seeping shirt calendar buns are more delicious. Cabbage absorbs oil, and if there is lard residue, it is also delicious to eat, and it is also a very common way to eat.

Pork cabbage vermicelli buns.

Dough】 600 grams of all-purpose flour, 6 grams of dry yeast, 350 grams of cold water at room temperature.

Filling] 300 grams of pork filling, appropriate amount of pork residue, half of cabbage, 1 carrot, 1 bowl of vermicelli, 1 gram of salt, 40 grams of soy sauce, 2 tablespoons of soybean paste, 30 grams of oil.

Production] 1All-purpose flour, dry yeast, and cold water at room temperature are put into the basin together; Stir it into a flocculent shape with chopsticks, then knead it into a dough that is neither soft nor hard, cover it with a lid and ferment;

2.To make the filling: pork filling, pork residue, cabbage, carrots, vermicelli; The dosage ratio is not fixed, and it is adjusted according to your favorite taste;

3.Cut the vermicelli into 2-4 cm lengths, soak in cold water until soft and then use; Carrots are rubbed into short filaments with a grater; Chop the cabbage into thin strips first, and then chop the pieces with a knife, no more than 1 cm; Chop the cabbage into a pot, put 1 point of salt and mix well, and let it stand before mixing the filling;

4.Cool oil in a cold pot, put the meat filling into the pot, use a spatula to scatter, pour more soy sauce, and then put 20-30 grams of soybean paste to remove the fishy, color, seasoning, and freshness; Stir-fry evenly;

5.The amount of soy sauce and soybean paste is larger, and there is no need to put salt; Leave more sauce for the vermicelli to absorb;

6.Add shredded carrots to the pan, stir-fry for one minute, turn off the heat;

7.Put the soaked soft vermicelli into the pot while it is hot, stir a few times to fully absorb the flavor and color, and the vermicelli will become soft immediately after heating;

8.Wrap chopped cabbage in gauze and squeeze out the excess juice;

9.Mix well with minced meat, vermicelli, pork residue;

10.The dough is 2-3 times the original size, put it on the cutting board, knead it a little hard for 3 minutes, the dough is fine and soft;

11.Rub the long strips, cut the evenly sized agent, sprinkle flour, and roll it into a round skin that is slightly thicker in the middle and slightly thinner at the edges;

12.Put the appropriate amount of filling on the round skin, try to put as much as possible, and it will not be so bulging when it is cooked;

13.wrap into buns;

14.Put it in a steamer with a cloth of drawers, cover it, ferment it for 20-30 minutes for a second time, adjust the time according to room temperature, and start steaming on high heat when the bun is nearly twice as large;

15.Steam for 12 minutes and simmer for 3 minutes.

Cabbage lard stuffed buns.

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with wild acre material. Cabbage.

Half. Lard residue.

150g light soy sauce.

One scoop. Dark soy sauce.

One scoop. Salad oil. One scoop. Salt.

20 grams. Scallions.

1 root. Steps to prepare buns stuffed with cabbage lard residue.

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Step 1space

Chop the cabbage and lard residue and stir.

Step 2: space<>

Mix all the fillings and seasonings together and stir. The filling is good and put it in the refrigerator to freeze, or it can not be put away, the lard residue is relatively dry, and it does not come out of the water, but the horse manuscript can be returned to the bun.

Step 3: space<>

Flour and dough, here to make steamed buns and dough will not be repeated, there are many ways to introduce in the kitchen.

Step 4: space<>

Wrap the buns and steam them in a pot. The cabbage is slightly sweet, and the mixed lard residue is delicious!

It is more suitable to put leeks, radish, cabbage and sauerkraut buns in lard residue. The rock slag of the loose lard is the residue left over from the fat or plate oil boiled lard, which contains some oil, and the dumplings with it have a unique fragrance, and it is not greasy to eat at least for a long time.

When making steamed buns, it is best to match one serving of meat with three parts of unsqueezed vegetable raw materials, do not add animal oil and vegetable oil, and increase the amount of vegetables to reduce the intake of saturated fat and calories and achieve a real nutritional balance. Try to mix meat fillings with vegetables rich in dietary fiber and minerals, and add some foods rich in soluble fiber, such as shiitake mushrooms, fungus, white fungus and various mushrooms, kelp, wakame and other algae.

The lard residue is very delicious, the taste is crispy, the lips and teeth are fragrant, and if you use it to wrap steamed buns, it is recommended to have sauerkraut, radish, cabbage and green onions, the taste is not bad.

The pork and pork oil residue and cabbage are the best match, and the cabbage and stuffing are the most delicious.

The skin of the bun can not be lifted and the pig is mixed with oil.

It doesn't matter, the main thing is that the noodles are not raised and put in the yeast powder.

Soft. Facial Formation Method Steps.

Put a certain amount of flour in a basin, and the flour is not high gluten, but medium and low gluten. In a small bowl, use the yeast 100:1 with flour and yeast.

Put the yeast into about 30 warm water, a small half bowl is enough, stir well, and let it stand for 10 minutes to fully activate the yeast.

It is best to add about a spoonful of white sugar to the flour.

Stir the yeast water to activate the standing yeast and add it while stirring the flour, gradually stirring until it is flocculent. Sprinkle some dry flour evenly on the cutting board, then place the stirred dough on the cutting board, knead it into a smooth dough, and then put the dough in a basin.

Add an appropriate amount of water to the steamer and heat it slightly, just a little bit of temperature (it is better to put your hands in it without burning your hands). After that, put the dough into the steamer, cover the lid, and quickly meet the temperature and humidity of the dough, and wait patiently for the dough to rise. In about an hour, the dough can rise to about twice its original size, and it is a good dough.

The dough fermented in this way is very soft and firm. If you like to make your own pasta, especially if you want to steam steamed buns, you might as well try the method of making noodles with steamed buns.

In addition to the use of flour, yeast and water, especially steamed pork stuffed buns, the addition of vegetable oil and noodles can avoid the phenomenon of wrinkles caused by oil in the steaming process, and the steamed buns are particularly soft and delicious.

It is more suitable to put leeks, radish, cabbage and sauerkraut dumplings in lard residue.

Lard residue is the residue left over from boiling lard from fatty meat or plate oil, which contains some fat, and dumplings with it have a unique fragrance, and it is not greasy to eat. Compared with general vegetable oil, lard has an irreplaceable aroma.

Lard residue is the fat tissue in pork through boiling and refining so that a variety of fatty acids (i.e., lard, meat oil) and fat cell tissue are separated, and the remaining solid hard lump after boiling and extracting lard is lard residue, which contains fat cell tissue and a large number of saturated fatty acids that cannot be separated.

Put lard in the bun, which can play a soft role. But don't put too much, otherwise the steamed buns will crack easily.

A bun and dough method

Preparation: 3 grams of yeast powder, 10 grams of sugarA spoonful of lard, an appropriate amount of white vinegar, 300 grams of flour, and finally prepare an appropriate amount of warm water at 35 degrees.

Once you've prepared these tools and materials, it's time to get started with this little trick:

Steps: Take out the two bowls and pour 35 degrees of warm water respectively, pour in the warm water, add three grams of prepared yeast powder to one of the bowls, then add 10 grams of sugar, and stir them well. Warm water can fully stimulate the activity of fermented yeast, and the addition of white sugar can fully promote yeast fermentation.

Add the yeast powder and sugar, add a spoonful of lard to it, and stir them well with chopsticks until the lard melts. At this time, there must be some friends who will ask, why add lard? Because after adding lard, the steamed buns can be soft and sweet.

Take out the other bowl and pour an appropriate amount of white vinegar into the other bowl, pour the white vinegar to make the dough bubble, pour in the white vinegar and stir them well. Put the prepared 300 grams of flour into a large bowl, pour in the yeast water and noodles, stir while pouring, stir them into flocculents, warm water can dissolve the yeast powder, so that the dough is very evenly mixed after mixing.

Add yeast water and stir well, then pour the white vinegar warm water into it, then stir the flour into a flocculent shape and knead it into a dough, and put the kneaded dough in this bowl of dough. Knead the dough for a while to make the steamed bun softer. After kneading, wrap in plastic wrap and put the shed in a sunny place for 10 minutes.

After 10 minutes, you can open the plastic wrap and look at the dough again.

It is not recommended to put ghee in the steamed buns, otherwise it will cause cracking when steaming, and the filling will be exposed, leading to failure. Let's take a look at the correct way to steam bread.

Beans and pork buns.

Ingredients: Beans, pork belly, onions, carrots, fungus, sweet paste, salt, pepper, flour.

Production steps] 1, the food I want to teach you today is the bean meat stuffing bun, which is particularly delicious to eat, with thin skin and large filling, soft and delicious, and full of fragrant filling. First of all, let's prepare the ingredients needed to make the bean stuffing bun, prepare a large handful of beans, then prepare an onion, half a carrot, a small handful of dried fungus, half a catty of pork belly, a spoonful of sweet noodle sauce, an appropriate amount of salt, pepper and flour. After all the ingredients needed to make these bean meat buns are ready, we can start cooking.

2. Let's deal with the beans first, put the prepared beans into a large basin, and then put in an appropriate amount of water to clean the beans. The beans can be cleaned about 2 or 3 times, after cleaning, drain the water and take it out and put it on the cutting board, first cut it into small pieces, and then put it in a large bowl for later use, and then process the onion.

3. Remove the outermost skin of the onion we have prepared, then cut the head and tail, and then cut it into 4 cloves after cutting, and then cut it into small dices, if you think that cutting onions is more spicy for eyes, then soak the onion in water for 10 minutes and then cut it, so that it will not be spicy eyes, and the small onion dices should be put into a bowl after cutting.

4. Take out the washed and peeled carrots, first cut them into thin slices, then cut them into dices, and put the chopped ones into the onions. Then chop the fungus soaked in advance, chop it as little as possible, and put it aside for later use. Clean the prepared pork belly and cut it into long strips, then cut it into small slices, sell as much as possible, put it aside after cutting, and then start cooking.

5. There is no need to put oil in the frying pan, put the pork belly directly into it, and then slowly fry the fat in the pork belly over low heat, pour the pork belly into the beans together with the fat and stir it again, so as to lock the moisture in the beans, then add the ingredients that have just been cut, then add a spoonful of sweet noodle sauce, a spoonful of edible salt, and then some pepper, stir well and put it aside for later use.

6. Put the prepared flour into a large bowl, use a chopstick to divide the flour into two halves from the middle, pour half into cold water and noodles, and half pour boiling water and noodles, stir them together after making a good acquaintance, and then knead them into a dough, the dough should be slightly softer, and then take it to the board and knead it a few more times, and then make the dough into a smaller bun after kneading.

7. Wrap the filling in the skin and set aside. Spread a layer of gauze on the steaming drawer, pour boiling hot water, then put the bag on it, cover the pot and steam it over high heat for 40 minutes, and you can eat it when the time is up.

Steamed buns, don't put ghee in making steamed buns, make steamed buns just make dough. The bread is very soft, there are celery pork buns, ants imitation cabbage pork buns and radish beef buns, these need to be made with noodles, and then put in the appropriate amount of baking soda after the hair is done, and then mix the meat filling and celery all kinds of fillings, and then make a variety of stuffed buns, in the process of steaming, it takes 25 minutes to open the pot to steam, and the middle of the bun to wake up for 50 minutes to 60 minutes of the basic can, and then steam it in the pot of boiling water.

There is no need to let go of shortening, and the mold is not to make bread and biscuits, the role of shortening is to make the product very crispy, so desserts and snacks like bread, biscuits, egg yolk crisp and other desserts and snacks that need to be crispy or fluffy need to be added, but the bun needs it to be soft and fluffy, and the effect of shortening is the opposite, so don't add shortening.

It's better not to use it. Shortening to prevent the aging of starch to check the car, shortening to make socks socks soluble or not, undefeated and good to dissolve the case of stirring time is relatively long, because it is not easy to stir evenly.

Shortening prevents the aging of starch, shortening is soluble or not, and it takes a long time to stir the dough in the case of insoluble, because it is not easy to stir evenly.

Can you put ghee in steamed buns? I don't think you can put it in, you can put some lard or something, and the buns will taste better.