How do you make steamed buns at home? How to make delicious buns at home by yourself

First of all, you must buy good flour, and when buying flour, you should pay attention not to buy high-gluten flour, but low-gluten, otherwise it will not be delivered! If you want to be delicious, you can go to the noodle shop to ask for a little yeast noodles (that is, old noodles that have been sent for a long time, and there are many enzymes in them), and in the noodles, add a little baking soda to find out, and the noodles will be delicious in this way. The time of dough depends on the temperature, the time is shorter if the temperature is high, and the opposite is true if the temperature is low.

At the same time as the dough is made, you can chop the stuffing yourself, chop what you like to eat, but if you add vegetables, it is best to drain some water, so as not to be bad, if it is a radish, you should blanch and drain the water first, and the tofu is best scalded first, and go to the beany smell, because it is steamed, so some materials that are not very cooked or have a strong smell are not suitable for filling. Don't chop the stuffing too finely, if it's too fine, it will stick to a ball and the taste will not be good.

After the noodles are made, the filling is chopped, and it can be wrapped, and then steamed in the basket, generally steamed over high heat for 15-20 minutes.

The husband wants to eat meat, and the child likes vegetarian, so he is stumped to cook.

It's not enough to eat one or two of such buns.

No tricks or tricks are required!

Love and good food live up to it.

Chop the filling, make the dough, wrap, steam (fry), eat. If you like garlic vinegar, don't forget to pound the garlic.

Through the introduction, we will teach everyone to make delicious and delicious meat buns, and everyone can practice patiently in the kitchen in their free time.

The healthy diet of meat is an issue that needs to be paid great attention to, because meat is involved everywhere in life, and meat buns also need to be used for meat buns. Let's find out.

1. The noodles of the buns are softer than the steamed buns, the soft noodles have good ductility and can be wrapped with more fillings, but the noodles that are too soft, you must have enough optimism to accept the moment of boiling, however, the taste is the most important thing.

2. Fennel, I've seen someone blanch it before making the stuffing, in fact, I don't think it's necessary, because I like the taste of fennel very much, and I don't want to have one more process to reduce it, if you mind, you can burn it, but eat fennel, eat this taste.

3. Prepare meat filling, sweet noodle sauce is a very good flavoring agent, if you feel that the filling you make is always tasteless, try to add a large spoonful of sweet noodle sauce next time, the taste is definitely different.

4. The meat filling, put it in the refrigerator to complete the pickling steps, it can be more flavorful, but remember, be sure to cover the plastic wrap.

5. Buns, dumplings, want to eat more tender. Meat, choose the "front elbow" No. 1 meat, which is said to be the most tender meat to make the filling.

6. Alkaline noodles (edible alkali), why is it originally powdered, but also to grind the stove before using it, because the alkaline noodles are easy to agglomerate, and it is difficult to disperse, if you knead into the noodles like this, the finished product will have "yellow bumps", so it is necessary to knead the dough after grinding.

It's not uncommon to be able to make meat buns, but it's hard to make delicious and tempting buns, but through the above introduction, I hope everyone will try it, and it's not a dream to make delicious meat buns.

1.Add the flour little by little to the water, stir as you go, then knead into a smooth dough and wrap in plastic wrap for half an hour.

2.Ground pork into minced meat; Finely chop the green onion and ginger; Blanch the cowpeas in a pot of boiling water until they change color, then remove them and take a shower, drain the water and cut them into fine cubes.

3.Heat the oil in a pan, sprinkle in the peppercorns, and remove the peppercorns after frying.

4.First, mix the minced meat, minced green onion, minced ginger and chopped cowpeas, add pepper oil, salt, light soy sauce, five-spice powder, white pepper powder, light soy sauce to taste, mix well or sticks.

5.Take out the dough, knead well, add the agent, wrap the filling, and knead together.

6.After boiling the dumplings in an underwater pot, after opening them at three o'clock, remove them and put them on a plate.

300g minced pork, 200g cowpeas, 500g flour, ingredients: oil, salt, ginger, appropriate amount of green onion, 5g soy sauce, appropriate amount of sesame oil, 2g chicken essence, 2g five-spice powder

Add green onions, ginger, salt, soy sauce, sesame oil, chicken essence, five-spice powder, and cooking oil to the meat filling. Beat evenly until firm.

Blanch the washed cowpeas.

Blanched cowpeas, let them cool naturally and chop them.

Stir together the cowpeas and the whipped minced meat and stir well.

Knead the flour with water to form a dough that is moderately soft and firm, and let it sit for 20 minutes.

Knead the noodles into strips and cut them into small pieces. Take a small amount and roll it into a thick skin in the middle and a thin skin on the edge.

Place the cowpea filling in the middle of the dumpling wrapper.

Add water to a pot and bring to a boil, add the dumplings. Cook until floating, repeat the water twice. Remove and serve.

Appropriate amount of vegetable oil, appropriate amount of soy sauce dough, appropriate amount of salt and sugar, appropriate amount of chicken essence, appropriate amount of starch, appropriate amount of rice wine, appropriate amount of black pepper.

Method. 1. Beef filling, fat and thin four or six open, stir, add two eggs, stir. The role of oil and eggs is to make the meat filling more humid and tender;

2. Add half a handful of green onion or garlic to remove the fishy function and stir;

3. A little shrimp (the number of shrimp is according to personal preference), stir;

4. Add a little vegetable oil (refined oil is also acceptable), salt, monosodium glutamate, sugar, cooking wine, soy sauce (coloring), starch, pepper (personal preference), and stir clockwise. Finally, put it in the refrigerator and chill;

5. Cowpeas, finely chopped. The amount of cowpea is about half the amount of cabbage;

6. Shiitake mushrooms, finely chopped;

7. Cabbage, finely chopped;

8. Marinate the water. Put the cowpeas, shiitake mushrooms, and cabbage together in a container, stir and add salt to marinate the water for about 15 minutes (a little more salt); Fan Min.

9. Prepare a white mask, disassemble it, and use the gauze in it to filter the water in cowpeas, shiitake mushrooms and cabbage;

10. Take out the minced beef, mix all the fillings, and stir clockwise;

11. The dumplings are wrapped;

12. Cook and put on a plate, ready to eat.

Start preparing the bun filling first, you can be vegetarian or meaty, choose according to your taste, and then wake up with good noodles, and then the small buns can be steamed, as follows:

Ingredients: Appropriate amount of flour.

Excipients: 3 grams of thirteen spices, 3 grams of cooking wine, 3 grams of light soy sauce, appropriate amount of minced ginger, appropriate amount of chopped green onion, 50 grams of minced celery, 3 grams of salt, 3 grams of chicken essence, 20 ml of water.

1. Put the minced pork into a bowl, add thirteen spices, cooking wine, light soy sauce, minced ginger and chopped green onions, and stir well.

2. Add minced celery and salt, stir and marinate for 20 minutes.

3. Put another pot, pour in chicken essence, water, flour and dough, and ferment for 1 hour.

4. Knead it into long strips, cut it into dough, press it into a cake, and roll it into a dough.

5. Wrap the minced meat, put it in a pot over water, and steam it over high heat for 20 minutes.

6. Remove from the pot and serve.

Notes:

1. The temperature in summer is relatively high, so the flour is easier to ferment, so when we make steamed buns, we must not wait until the flour is completely fermented, as long as the volume is larger than the original, we can start to make it.

2. Steamed buns must be steamed with hot water, if you use cold water, it will ferment twice, and finally when steaming buns, don't lift the lid immediately after turning off the heat, and let it continue to simmer for five minutes.

1.Chop the pork belly into a puree, mince the green onion, and slice the ginger for later use.

2.Put an appropriate amount of lard in the pan, add ginger and garlic to stir-fry the fragrance, take two-thirds of the chopped pork belly and put it into the pot and stir-fry, add a little cooking wine, soy sauce and salt in turn, and then add sweet noodle sauce and sugar after the fragrance is fried, put a little sesame oil out of the pot, put in the chopped green onion and mix well.

3.Add a little yeast powder, baking powder, and sugar to the flour and mix well, knead the dough into long strips and knead it into a uniform dough.

4.Roll out the skin, wrap the filling, pinch a corner with your hand and don't move, turn it while retracting, the bun will be wrapped, put the wrapped bun on the cage drawer, and steam it in the pot with hot water for about 20 minutes.

If you want to eat steamed buns, teach you to make small steamed buns at home that do not shrink and do not collapse.

Ingredients: Wheat flour: 250 grams Eggs: 4 shrimp: 100 grams Leeks: 50 grams.

Excipients: malto-yeast powder: 5 grams.

Cooking steps: 1.Ingredients: 250 grams of flour, 4 eggs, 100 grams of shrimp, 50 grams of leeks, 5 grams of yeast powder. Seasoning: 5 grams of pepper, 5 grams of five-spice powder, 5 grams of salt, 1 tablespoon of cooking wine.

2.Put the yeast in a basin and add water to dissolve it, then pour flour into the basin and knead the dough by hand.

3.The kneaded dough is left in a warm environment for more than 5 hours to rise to twice the original size and has a honeycomb shape inside.

4.Remove the dough, knead it vigorously again and roll it into long strips, knead it into a dough of the same size, and then roll it out with a rolling pin to form the dough.

5.Chop the washed leeks, soak the dried shrimp in water, and beat the eggs in a bowl.

6.Pour oil into the pot, heat the egg liquid at a temperature of 60%, cook and slip out, then put the leeks, shrimp and eggs into a bowl, add five-spice powder, salt and sesame oil and mix well.

7.Use chopsticks to pick up the filling and wrap it into the dough, pinch out the pleats counterclockwise with the technique of "one lift, two pulls, and three pushes", and wrap three buns in the same way.

8.Finally, bring the water in the steamer to a boil, put the buns in the cage drawer and steam.

【Fried buns】

Using carrot juice and noodles, without a single yeast, you can also make a salty and attractive fried bun.

Ingredients list 1 carrot, 300 grams of flour, appropriate amount of shiitake mushrooms, chopped green onions, 4 eggs.

Steps:

1. Rub 1 carrot into shreds, add a spoon of salt and marinate for 10 minutes to marinate the moisture inside; To the extent that this is fine, squeeze out the water with gauze;

2. This juice is used to mix the noodles, and the shredded carrots are put aside for later use;

3. 300 grams of flour, 2 grams of salt to increase the gluten of flour, 150 ml of carrot juice and noodles, add some water if the juice is less;

Knead the dough with your hands and knead it into a smooth dough with moderate firmness and softness;

Move to a cutting board and rub into long strips;

Divide into small flour agents;

Continue to knead and round and press into small cakes;

Put on a plate and sprinkle with some dry flour, cover and let loose for 30 minutes;

4. Now let's adjust the filling, shredded carrots and chop them a little;

sliced shiitake mushrooms; Cut a handful of chopped green onions, cut the white onions separately, and then cut the green onions;

Beat 4 eggs in a bowl and stir with 1 tablespoon of salt;

5. Pour oil into a hot pan, pour in the egg liquid after heating over high heat, stir it up quickly with chopsticks, form it and then chop it into small particles with a spatula, fry it and put it out;

6. Add an appropriate amount of oil to the pot, add the green onion white after heating, add the mushrooms after the fragrance is stir-fried, add a spoonful of soybean paste, half a spoon of salt, a little pepper, stir-fry evenly and add the carrots;

Pour the eggs in and mix them evenly, stir-fry for 30s out of the pot, and the egg filling is ready;

7. The dough is also awake, take it out and roll it out, roll it into a dough with thick edges in the middle, wrap it with two large spoons of filling, wrap it up, and don't need to pinch it like a bun at the end of the mouth.

8. Pour oil into a frying pan, put in the bun embryo, cover the lid and fry over low heat, first fry until one side is golden, like this state;

Add half a bowl of water;

9. Cover the lid and drain the soup over medium heat;

Before the pot, there is a handful of chopped green onions, the fragrance of the green onions is more attractive, and you can also use the residual temperature in the pot to burn the other side, and the taste will be better.

The bottom is burnt and crispy, I am a minute late out of the pot, there is a little bit of paste at the bottom, you can pay attention to it when you get out of the pot, basically you can turn off the fire when the water is dry, I can't wait to taste one, it's really fragrant, crispy, crispy, strong, and full of stuffing when you break it.

To make your own steamed buns, the steps are as follows:

Dough: 500 grams of flour, 5 grams of yeast, about 260 ml of warm water;

Filling: 350 grams of 3 points fat and 7 points lean skinless pork;

Seasoning: 1 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tsp dark soy sauce, tsp sugar, 1 tsp sesame oil, about 50ml of boiling water, about 15 grams of green onion and ginger, salt for pants;

Method:1Put the yeast in warm water, mix well and let it sit for a while to dissolve completely;

2.Pour the solution into the flour and stir with chopsticks as you pour;

3.Stir well into a cotton wool shape;

4.Grasp and knead it into a ball with your hands, and then knead it repeatedly;

5.Knead it all the way to a smooth dough;

6.Place the kneaded dough in a basin;

7.Cover with a lid or wet gauze and let stand in a warm place for about 2 hours to allow to ferment;

8.Prepare the filling while the dough is rising. Chop the pork into minced meat;

9.Shred the green onion and ginger and soak it in boiling water for a while;

10.Then filter out the green onion and ginger, put the water into the minced meat, and stir well with chopsticks in one direction while pouring;

11.Add oyster sauce, light soy sauce, dark soy sauce, sugar, sesame oil and salt;

12.Continue to mix well in one direction, and set aside; A complete list of home-cooked recipes.

13.When the dough has risen to twice the size and the inside of the dough is filled with honeycomb-shaped holes, it means that it has risen;

14.Take out the fermented dough and place it on a cutting board sprinkled with a thin layer of powder, and knead the air inside.

15.To knead it again into a smooth dough, cover it with wet gauze, and let it rest for about 10 minutes (it is okay not to relax, it is easier to operate after relaxing).

16.After relaxing, cut the dough into two parts with a knife and knead them into long strips;

17.Cut it with a knife into pieces weighing about 40 grams; (The agent should be covered with wet gauze to prevent the surface from drying).

18.Press the agent flat, then use a rolling pin to roll it into a dough that is slightly thicker in the middle and thinner at the edges;

19.Take an appropriate amount of filling and put it into the dough**;

20.Start with one fold and continue to pinch the fold in one direction;

21.until the edge of the dough is pinched, closed, and formed into a bun embryo;

22.The prepared raw embryo is covered with wet gauze and left for about 20 minutes for the second fermentation (this step is important and should not be omitted);

23.Put an appropriate amount of water in the steamer, brush a thin layer of oil or pad the cloth on the steaming drawer, put in the raw embryo that has been made, cover the pot tightly, turn off the heat after steaming for about 18 minutes, wait for about 3 minutes and then open the lid and take it out.