How to make Korean steamed buns?

Korean baked steamed bun recipe and process.

320 steamed buns

1: A-grade bread flour catties, white sand grain 3 catties, Meishan yeast 8 to 1 tael, Youli bread improver 6 catties, salt is not about 5 catties, cyclamate appropriate amount 2 catties, eggs 5, cream 4 taels, water catties.

2: Process: ingredients, mixing, molding, fermentation, baking.

3；Specific operating procedures:

Pour the pound of bread flour and jin strong gluten flour into the dough machine, then add 3 pounds of white sugar, Meishan yeast, bread improver, salt, sweet dense, start the dough machine and stir evenly, then beat the eggs, put in the cream and then add water pounds and stir for 16-20 minutes, beat until the tendons.

Put the reconciled fabric on the board and shape it by hand.

Put the formed steamed bread into the fermentation box and adjust the temperature to 40 to 50 for about 2 hours.

The formed steamed buns are sent into the oven, and the upper and lower layers are heated in the oven, the upper layer is controlled at 190, and the lower layer is controlled at 240.

In about a minute, take out the baked steamed bun and put a layer of clear oil on top to make it the finished product.

4: Equipment purchase and sale: oven: simple type 400 600 yuan, baked with electricity.

The gas type is 2800 3000 yuan, and it is baked with liquefied gas.

Fermentation box 1000 1200 yuan.

and noodles 1200 2000 yuan.

It is not necessary to buy fermentation chambers and dough mixers on a small scale or at the beginning, and ferment by soil or natural methods. Similarly, when you start kneading the material by hand, it is just labor-intensive and time-consuming.

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Korean steamed buns are not as delicious as Chinese ones, he just has a trap in the steamed buns, believe me, I have been eating in Korea for more than 1 year.

The steamed buns that Koreans call are like dumplings when we call them.

The Korean baked steamed bun bending hall is as follows:

Ingredients: 600 grams of all-purpose flour, 60 grams of fine sugar, 6 grams of yeast powder, 5 grams of baking powder, 20 grams of milk powder, 300 grams of water, 200 grams of Anjia cream.

Method] 1Mix all-purpose flour, fine sugar, milk powder and baking powder, then add yeast powder and mix well.

2.Pour water into Method 1 and mix well, knead for about 2 minutes until it is evenly formed into a clump and there are no hard lumps.

3.Cover the dough of Method 2 with a damp towel or plastic wrap and let it rise for about 20 minutes.

4.Method 3: Knead the fermented dough until the surface is smooth, form a rectangle with a thickness of about centimeters, coat the surface with Anchor cream, fold it in half, and cut it into filaments about centimeters wide with a knife.

5.Take the fine noodles of Method 4, wrap every 4 pieces of fingers in the hand and roll them into a spiral, put them in a baking sheet, and let them stand to ferment for about 25 minutes.

6.Preheat the oven to 180 degrees on top and bottom heat, and bake the steamed buns in method 5 in the oven for about 12 minutes until the surface is golden brown and crispy.

Ingredients: 400g all-purpose flour

Excipients: 3g of yeast powder, 120g of warm water, 5g1 of sugar, weigh 300 grams of flour and pour it into the basin, add 5 grams of sugar and mix well;

g yeast to dissolve with warm water;

3. Mix yeast water and flour, knead into a ball, and let it rise at room temperature for 40 minutes;

4. The internal tissue of the proofed dough is honeycomb-shaped;

5. Take the remaining 100 grams of dry flour, sprinkle a layer of dry noodles evenly on the panel, knead and exhaust the fermented dough, wait for the dry noodles to be kneaded into the dough, sprinkle a layer of dry noodles, knead again, and repeat repeatedly;

6. Roll out the dough kneaded into part of the dry noodles into a dough and sprinkle a layer of dry noodles on top;

7. The two sides are stacked to the middle;

8. Roll it out again, sprinkle the dry noodles again, and repeat repeatedly;

9. Fold the dough that has been fully covered in half and fold it in half;

10. Cut into 8 agents;

11. Knead into steamed buns and let them rise for 40 minutes;

12. Bring the pot to a boil over high heat, turn to medium heat and steam for 15 minutes, turn off the heat and simmer for 3 minutes;

13. Place the steamed buns out of the pot on the drying rack to disperse the water vapor;

14. Break open the steamed buns, and the inside is layered.

Ingredients: 175 grams of cake flour 75 grams of cake flour Seasoning: 1 gram of salt yeast.

2 g milk.

100g sugar.

50g baking powder.

2 grams of sesame seeds.

5 grams How to make Korean baked steamed buns All ingredients (175 grams of high flour, 75 grams of low flour, 2 grams of yeast, 1 gram of salt, 1 egg, 100 grams of milk, 50 grams of sugar, 2 grams of baking powder) are put into a bread maker and stirred until the dough is gluten, and then put into a steamer for basic fermentation. After the leavened dough is deflated, divide it into 8 equal portions. Roll the lid and let the plastic wrap relax for 10 minutes.

Roll out the loose dough and pull it into long strips before rolling it up. Roll up the dough and leave the lid on for 10 minutes. Cut in half from the middle of the dough.

Cut the surface in water, dip the base material (5 grams of sugar, 5 grams of sesame seeds, 10 grams of low powder, mix evenly) into an 8-inch round mold, brush the bottom of the baking mold with oil, (I laid the oil paper, but it should not be as good as the effect of brushing oil, the bottom is not crisp enough) put it in the oven for secondary fermentation, and put a bowl of boiling water in the oven. After the second fermentation, brush the surface with egg wash. Preheat the oven to 180 degrees for 15 minutes.

The practice of steamed buns.

First of all, mix the noodles and ferment them in a warm place until the inside of the noodles is honeycomb and expands more than 3 times in size, so that you can smell the aroma of sake when you sniff it with your nose. Roll the dough into long strips, divide the dough into pieces with a knife or directly by hand, sprinkle a layer of flour on the cutting board, pinch the dough out of shape, and steam over medium-high heat for 10 to 12 minutes.

Will you gain weight by eating steamed buns.

No. Manju is lower in calories than rice, only 70% of rice, and has a lower fat and sugar content than rice. So you don't have to worry about getting fat by eating steamed buns.

However, if it is during the **period, starchy pasta is a taboo, so it is best not to eat steamed bread during the **period, so as not to have the opposite effect. If you want to **, you can't rely on a blind diet, you need to combine exercise and a reasonable diet. Be careful not to eat too much when eating siu mai, strengthen exercise, and don't overeat and won't gain weight.

Blind dieting will cause malnutrition, and will also reduce the body's metabolic rate, and the lower metabolic rate will make it easier to gain weight, which is a vicious cycle. The most important thing is exercise, the amount of exercise is greater than the energy intake from food, and people will naturally become thinner. If you want to **, you can't rely on a blind diet, you need to combine exercise and a reasonable diet.

Who invented steamed buns.

Legend has it that during the Three Kingdoms period, Zhuge Liang of Shu State was on the way back to the dynasty after the victory, and when he passed through Lushui on the way, the army could not cross the river. Zhuge Liang learned from Meng Shu that 49 human heads must be sacrificed to the river in order to calm the river and cross the river smoothly. Zhuge Liang couldn't bear to hurt people's lives anymore, so he had a plan, that is, he ordered the cook to use rice noodles as skin, wrapped in the meat of black cattle and white sheep, and pinched 49 human heads.

This is the first steamed bun. Later, steamed buns gradually evolved into the steamed buns and steamed buns we see today.

What dishes are delicious with steamed buns?

Truth be told, steamed buns can go well with all dishes. But the dish with a little vegetable soup seems to be more steamed buns. It can be served with boiled white meat, pork sliced vermicelli soup, and mustard and shredded pork soup; You can also cut the steamed bun and add vegetables in the middle, you can add fried eggs, pork head meat, and ham sausages.

How to make steamed buns delicious.

1. Knead the dough thoroughly to let the gas in the dough be completely discharged. In this way, the surface of the steamed steamed bun will be smooth.

2. When mixing the dough, you can add some sugar to the dough. This allows for a more adequate fermentation.

3. The steamed steamed buns can be taken out without hurry, and then taken out after simmering for three to five minutes. This is not hot and good for steamed buns.

The best time for steamed bread to ferment is how long.

There is no set fermentation time for steamed bread. Because the degree of fermentation of steamed bread is related to the outside temperature, the higher the temperature, the shorter the fermentation time; The lower the temperature, the longer the fermentation time. As long as the inside of the surface is honeycomb and the volume expands more than 3 times, the surface is considered to be good.

The process of making steamed bread is as follows: raw materials, noodles, fermentation, molding, proofing, steaming, cooling, and finished products.

Ingredients: 1500g flour (16 steamed buns).

Fresh yeast 15 grams.

350 grams of warm water.

Recipe method: 1. Noodles: You can break the fresh yeast and put it into some warm water to dissolve, put the flour into the basin, sprinkle the fresh yeast water directly on the flour, mix well and gradually add water and stir until there is no dry noodles in the basin, gluten is formed, and knead until the dough is not sticky, elastic and smooth surface. The water temperature of the water is set according to the air temperature, and the water temperature should not exceed 40°C when the air temperature is low.

2. Fermentation: Cover the mixed dough with a damp cloth and put it in a warm place to ferment until the dough volume is twice the size and the internal honeycomb tissue is uniform.

3. Forming: Knead the dough evenly until there are no bubbles in the dough, and the dough can be cut horizontally to check whether there are obvious bubbles in the cross-section of the dough, if not.

The bubbles indicate that the noodles are kneaded. Then divide the dough into suitable sizes, roll it round, and put it in the steaming drawer (cage) to cover it or put it on the curtain to cover it with a damp cloth to rise.

4. Proofing: It takes about 30 minutes to wake up naturally at home in winter and 20 minutes in summer.

5. Steaming: Put cold water in the pot, then brush a layer of oil on the cage drawer or lay a wet drawer cloth, put the steamed bread into the green blank, there should be a certain gap between the steamed bread, otherwise the steamed bread will stick and affect the quality of the finished product after it is expanded. Boil the water in the steamer on high heat, immediately turn to low heat and steam for 20 minutes, then turn off the heat, open the lid after 3 minutes, take out the steamed buns and put them on the bamboo shallow or curtain and cover with a damp cloth to cool.

If not covered with a damp cloth, the dry north will make the surface of the finished steamed bread crack and harden.

Ingredients: 290 grams of high-gluten flour, 70 grams of low-gluten flour, 180 grams of water, 20 grams of milk powder, 60 grams of honey, 30 grams of sugar, 30 grams of olive oil, 3 grams of salt, 3 grams of yeast.

Excipients: crispy base material 20 grams of white sesame seeds 10 grams of low-gluten flour 5 grams of sugar for baking tray 15 grams of olive oil (for baking sheet) Appropriate amount of olive oil (for plastering) Mould 28x28 cm gold non-stick baking tray 1 plate.

The practice of Korean baked steamed buns.

1.Place all the ingredients in the bread bucket and knead until the film is out.

2.Start the first fermentation.

3.Send it to double the size.

4.Divide the dough into 12 pieces of the same size and 1 half the size of the dough and let it stand for 15 minutes 5Roll out each agent and press the end thin.

6.Roll lengthwise into strips.

7.Let stand for 10 minutes.

8.Mix the crispy bottom ingredients.

9.Stir to combine.

10.Roll out each strip.

11.face, press the ends thin.

12.Roll up lengthwise.

13.Pour 15 grams of olive oil into a baking dish.

14.Cut each agent in half, and the half-sized one does not need to be cut 15Dip the bottom of each loaf in water before sticking to the crispy ingredients.

16.Place the bread in a baking tray and place in the oven to rise.

17.Ferment to 2 times the size.

18.Put it in a preheated oven on the lower heat at 160 degrees and 170 degrees on the bottom heat, and bake for 20 minutes at 19After the color is evenly colored, it can be baked.

I've never seen a baked steamed bun in Korea, and I've eaten the Chinese version of a steamed bun in a Chinese restaurant.