The practice of steaming big buns, the practice of steaming buns

How do you make steamed buns? Put 13 spiced salts in the meat filling, light soy sauce and dark soy sauce, chopped green onions, stir well, add water, use the noodles, and wrap until you can.

The steamed bun is divided into two parts, the first part is to make noodles, and the second part is to adjust the meat filling. 500 grams of all-purpose flour, 5 grams of yeast, two grams of sugar, and a little lard can be left without it. Mix dough with 250g-300g of room temperature water and set aside to rise to twice the size.

The meat filling can be added to the vegetables according to their own taste or not the main seasonings are green onion ginger water, salt, monosodium glutamate, chicken essence, oyster sauce, sesame oil, thirteen spices, etc., in fact, each condiment has different differences, as long as it suits your own taste, you can play in one direction. Green onion and ginger water should be added multiple times, and do not put it in at one time. Now the noodles have woken up, the filling has been made, and the only thing left is the bag, and there are many ways to learn the bag.

I bought a large piece of meat, cut it into small cubes, if you buy meat filling, you can also add green onion and ginger, cooking wine, light soy sauce, salt and mix well to marinate.

Add an appropriate amount of oil to the pot, add a tablespoon of soybean paste and stir-fry until fragrant, add the meat filling and start frying, and fry the meat filling until it changes color.

Hair the dough well in advance, the dough must be fully proofed, and dense honeycomb-shaped holes appear in the middle, if.

The preparation of steamed buns is as follows:

Ingredients: flour, water, yeast powder, pork, chives, salt, light soy sauce, cold boiled water, ginger powder, sugar.

Tools: chopsticks, pots, steamers.

1. Mix the yeast, white sugar, and warm water together, then stir well, and then let stand for 10 minutes for later use.

2. Mix all the high-gluten flour and fermented water together, then stir in one direction to form a cotton dough flocculent, and then knead the dough repeatedly until the dough is kneaded to the surface light, basin light, and hand light for later use.

3. Put the evenly fatted and lean pork filling into a basin, add chives, salt and light soy sauce, and stir well.

4. Knead the fermented dough into a smooth dough again, then divide the dough into 15 grams of small agents, then roll out the small agents, and finally take Li to wrap the meat filling into it for later use.

5. Put a little cold water in the pot, then boil the water to a little bubbling and turn off the fire, the water temperature is about 50 degrees Celsius at this time, then put the buns into the steamer and ferment again for 5 minutes, and finally steam the buns for 18 minutes on high heat, turn off the heat, and continue to simmer for 2 minutes.

The method of steaming the bun burns the reflex is as follows:

Ingredients: 300 grams of flour, 300 grams of pork legs.

Excipients: 60 grams of sweet noodle sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of cooking wine, 2 large ingredients, 10 chives, appropriate amount of minced ginger, appropriate amount of cooking oil, 1 bowl of hot water.

Steps: 1. The yeast is warmed and watered to dissolve, added to the flour, the flour is mixed into a dough, and the fermentation is about 2 hours.

2. Wash the pork leg, cut it into large pieces, put it in a pot and cook for about 20 minutes.

3. Cut the pork into small pieces of about 1 cm.

4. Put oil in the pot, add diced meat after the oil is hot, fry until it changes color, add 1 tablespoon of cooking wine, and stir-fry evenly.

5. Cut the chives into small pieces and stir-fry them in a pot with minced ginger.

6. Add the sweet noodle sauce and dark soy sauce and stir-fry evenly.

7. Add a bowl of hot water, cover the diced meat, and simmer for about 40 minutes until the diced meat becomes soft and rotten, and reduce the juice.

8. Divide the proofed dough into small agents, and flatten each small agent into a crust.

9. Put the bun skin with diced meat.

10. Wrap it into a bun.

11. Put water in the steamer, put the buns in the pot, cover the lid, and ferment for 15 minutes. Turn on high heat, turn to medium-low heat and steam for 15 minutes, turn off the heat, and wait for 3 minutes before opening the lid.

12. Finished product drawing.