Steamed bun seasoning ingredient list, mutton bun seasoning recipe

240 grams of all-purpose flour, 4 grams of yeast (dry), 400 grams of pork, appropriate amount of ginger, 150 grams of water (and noodles).

1 Mince the pork, mince the ginger, add about 10 grams of salt, a little five-spice powder, and a spoonful of sesame oil.

2 Stir clockwise or counterclockwise with chopsticks in one direction, and add a little water in small amounts many times, so that the minced meat will be more tender and juicy.

3 Pour water into the inside bucket of the bread maker, add the sugar, then add the flour, and finally dig a hole in the flour and add the yeast. Summer yeast can lose 1 1 5 grams. The water absorption of each brand of flour is different, do not pour all the water at once, leave 5 10 grams to see the situation and then add.

4 Stir into a smooth dough. I was lazy and didn't take it out to knead the round, and fermented it directly. When the temperature is high, the bread machine stirs and heats up severely, so use ice water and noodles.

5 The dough is 2 2 5 times larger, poke a hole with your finger without retracting, the dough is honeycomb inside, many holes, and it's fine. If the sourness is noticeable, it's overblown.

6 Take out the dough, press it flat with your hands, fold it twice, press and fold it twice, press and fold it twice to vent the dough. If it's a little sticky, sprinkle some dry powder on the board, and you can also stick some hand powder on your hands.

7 Roll the dough into long strips.

8 Then fold the left and right thirds and roll them into long strips. Repeat two to three times. Dry the flour in small quantities at a time, don't sprinkle too much, and finally the dough will not stick to your hands.

9 Knead the dough into long strips one last time, then divide it into 12 equal parts and knead it into rounds. Divide as many as you like, 8 or 6, it's a matter of the size of the bun.

10 Take a piece of medicine and gently flatten it with the palm of your hand, as well as with a rolling pin. Circle the edges and pinch them a little thinner with your fingers.

11 Take an appropriate amount of meat.

<>13 Final Closure. When making steamed buns, you can start boiling water.

14 Put the steamed buns in a steamer and let them rest for 15 to 30 minutes, and the specific time is adjusted according to the room temperature. The bun embryo looks obviously bigger, don't wake up, and can't be more than 1 5 times bigger. After the water boils, put it in the steamer basket and steam for 15 minutes, then turn off the heat and simmer for 5 minutes.

15 After simmering for 5 minutes, open the lid and remove the buns and let them cool. You can make more at a time, and after it cools thoroughly, seal it in a fresh-keeping bag or fresh-keeping box, and freeze it in the refrigerator. The next time you eat it, take it out and steam again for 15 minutes.

Let's introduce a few of the most common fillings, in fact, there will be differences in different ingredients.

Hope it helps you fennel buns.

Ingredients for fennel buns:

Ingredients: 600 grams of wheat flour, 300 grams of pork (fat and lean), 450 grams of fennel.

Seasoning: 15 grams of green onions, 10 grams of ginger, 6 grams of salt, 3 grams of monosodium glutamate, 35 grams of soy sauce, 10 grams of cooking wine, 1 gram of alkali, 25 grams of sesame oil, 15 grams of yeast.

How to prepare fennel buns:

1.Wash the pork and chop it into pieces; Wash the fennel, chop it into minced pieces, wrap it in a cloth and squeeze out the water; Peel the green onion and ginger, wash it, cut it into minced pieces, and set aside.

2.Put the pork into the bowl, add cooking wine, soy sauce, refined salt, monosodium glutamate, minced ginger, fresh soup, whip until viscous, and put the minced fennel, green onion and sesame oil into the meat bowl before wrapping and mix well to make the filling.

3.Mix the flour with yeast, mix it with warm water, knead it well, wait for the dough to start, add an appropriate amount of alkali, knead it thoroughly, divide it into a uniform size of the flour agent, sprinkle a little dry flour, roll it into a round skin, put the filling into the round skin, close the edge and pinch it tightly, knead it into 18-20 small folds, that is, it becomes a bun green blank.

4.Put the raw buns in a drawer, steam them in boiling water, and serve. The dog ignores the buns.

Goubuli bun making materials:

Ingredients: 600 grams of wheat flour, 500 grams of pork (fat and lean).

Seasoning: 15 grams of green onions, 3 grams of monosodium glutamate, 6 grams of cooking wine, 25 grams of soy sauce, 1 gram of alkali, 25 grams of sesame oil, 3 grams of salt, 15 grams of yeast.

The practice of ignoring the bun by the dog:

1.Peel and wash the green onion and chop it into minced pieces for later use; Wash the pork, chop it into minced meat and set aside.

2.Put the pork in a basin, add soy sauce, refined salt, cooking wine, minced green onion, monosodium glutamate, sesame oil and mix, then slowly pour in the meat and bone broth, stir in the same direction while pouring, and stir into a sticky filling.

3.Mix the flour with yeast, mix it with warm water, knead it well, wait for the dough to start, add an appropriate amount of alkali, knead it thoroughly, divide it into a dough agent of uniform size, roll it into a round skin, put the filling into the middle of the round skin, close the edge and pinch it tightly, knead it into more than 16 pleats, that is, it becomes a bun green blank.

4.Put the raw buns in a drawer, steam them in boiling water, and serve.

Hope you'll like it.

Summary. Mutton buns are a very popular kind of buns, they taste particularly delicious, what seasoning do you put in mutton buns, I suggest that you can put some pepper into them, put some chicken essence, salt and ingredients, which can effectively remove the smell of mutton, so that the mutton buns taste particularly delicious and delicious.

1.Fresh lamb filling ready.

2.Finely chop the ginger. The smaller, the better.

3.How to make Sichuan pepper water. Put 8 grams of peppercorns into a bowl, pour 100 grams of boiling water, let cool and set aside.

4.Pour the peppercorn water into the lamb filling. Then stir in a clockwise direction.

Lamb bun seasoning recipe.

Mutton buns are a very popular kind of buns, they taste particularly delicious, what seasoning do you put in mutton buns, I suggest that you can put some pepper into them, put in some chicken essence, salt and ingredients, so that you can effectively remove the smell of mutton, so that mutton buns taste particularly delicious, very delicious. 1.Freshly aged roasted lamb stuffing ready.

2.Finely chop the ginger. The smaller, the better.

3.How to make Sichuan pepper water. Put 8 grams of Sichuan peppercorns into a bowl, rinse 100 grams of boiling water, let cool and set aside.

4.Pour the peppercorn water into the lamb filling. Then stir in a clockwise direction.

5.Add light soy sauce 6Add the light soy sauce and pepper, add the chopped shallots and green onions. Stir clockwise high and in a directional direction. 7.Pour in sesame oil and peanut oil and stir well.

Refrigerate for about 20 minutes. After waking up, put the bun skin in the pot and steam. Turn off the heat and simmer for about 2-3 minutes.

There are no spices in it.

Hello. Light soy pepper is fine.

The detailed recipe of the seasoning of the steamed bun filling cavity includes Tianjin big bone soup bun, Tianjin Goubuli, Lu Ji special flavor bun, mushroom meat bun, capers and pickled pepper buns.

1. Tianjin big bone soup dumplings.

Tools Ingredients: 400 grams of minced meat, 10 grams of fermented bean curd and milk soup, 10 grams of flavored fresh flavor, 10 grams of light soy sauce, 15 grams of ginger, 5-6 grams of Lee Kum Kee straw mushroom old soy sauce, 1 gram of salt, 10 grams of cooking wine, 6 grams of muyou pepper, 6 grams of chicken essence, 3 grams of monosodium glutamate, 2 grams of white sugar, 18 grams of chopped green onion, 3-10 grams of sesame oil, 150 grams of water.

2. Tianjin dogs ignore it.

Tools Ingredients: 300 grams of minced meat, 10 grams of Wei Damei, 10 grams of light soy sauce, 10 grams of minced ginger, 6 grams of cooking wine, 7 grams of monosodium glutamate, 4 grams of chicken essence, 6 grams of Lee Kum Kee straw mushroom dark soy sauce, 3-5 grams of salt, 1 gram of pepper, 75 grams of chopped green onion, 3-10 grams of sesame oil, 150 grams of water.

3. Lu Ji special flavor bag.

Tools Ingredients: 300 grams of minced meat, 4 grams of sugar, grams of pepper, thirteen grams of incense, 5 grams of ginger, 4 grams of salt, 9 grams of monosodium glutamate, 3 grams of sesame oil, 10 grams of chopped green onions, 100 grams of hot water.

4. Shiitake mushroom meat bun.

Tools Ingredients: 30 grams of dried shiitake mushrooms, 3 grams of salt, 3 grams of chicken essence, 2 grams of monosodium glutamate, 5-160 grams of Chinese herbal oil.

5. Capers pickled pepper buns.

Tools Ingredients: 500 grams of capers, 2-5 grams of salt, 5 grams of monosodium glutamate, 5 grams of chicken essence, 3-5 grams of white sugar, appropriate amount of wild pickled pepper, 2-3 cloves of minced garlic, 250 grams of pure fat, 3-5 grams of shiitake mushroom chicken flavor, 3-5 grams of shiitake mushroom.

Ingredients: flour, warm water, fatty and lean meat, green onions, auxiliary ingredients peanut oil, sweet paste, salt, soy sauce, cooking wine, appropriate amount of sesame oil, pepper Shenyin empty powder, ginger, etc. Choose a better fat and lean meat for pork, and the ratio of fat to lean meat is 3:

7.The meat and finches must be marinated for a period of time in advance with seasonings such as noodle sauce. It is made up of noodles and filling, or it is made of vegetarian filling.

Buns can be made in a variety of patterns: animal, plant, flower, all kinds of patterns. The steamed buns taste filled and have pleats in appearance, while the steamed buns have no filling, let alone pleats, just a round piece of noodles.

Summary. 2. Chop the lamb leg meat and green onions.

3. Dice the carrots and soak the vermicelli until soft and chop.

4. Add half a bowl of water to the peppercorns and boil them into 2 tablespoons.

5. Mutton, carrots, vermicelli, mix, add all seasonings, stir in hand circles. When it is viscous, add ginger juice and add pepper water in two times. Stir thoroughly each time. Spare.

6. Flour = flour + milk + yeast powder + a little edible alkaline noodles (can be left out). Fermentation twice as large as the outgas.

7. Dispensing. Roll out the skin.

8. Wrap into buns. Can garnish diced carrots. Cover with a damp cloth and let it stand for 10 minutes.

Lamb bun seasoning recipe.

Hello dear, the main ingredients for mutton and carrot buns: 500g of lamb leg, 2 carrots, 1 handful of Weiji dust wheel shreds: 1 section of green onions, 1 teaspoon ginger juice, 1 3 tablespoons of Sichuan pepper, 2 teaspoons of salt, 1 2 teaspoons of pepper, 1 3 teaspoons of five-spice powder, 1 2 tablespoons of sesame oil, 2 tablespoons of light soy sauce, 1 3 tablespoons of dark soy sauce, 1 2 teaspoons of chicken essence, 1 teaspoon of sugar.

2. Chop the lamb leg meat and green onions. 3. Dice the carrots and soak the vermicelli until soft and chop. 4. Add half a bowl of water to the peppercorns and boil them into 2 tablespoons.

5. Mutton, carrots, vermicelli, mix, add all seasonings, stir in hand circles. When it is viscous, Wang shouts to add ginger juice and add pepper water in two times. Every time, the sleepy cherry blossoms are stirred thoroughly.

Spare. 6. Flour = flour + milk + yeast powder + a little edible alkaline noodles (can be left out). Seepage fermentation is twice as large as the exhaust.

7. Dispensing. Roll out the skin. 8. Wrap into buns.

Can garnish diced carrots. Cover with a damp cloth and let it stand for 10 minutes.

9. Bring to a boil over medium-low heat in a pot of cold water. 10. Steam for 10 minutes, change to low heat and steam for 15 minutes. Remove from heat and simmer for 5 minutes. 11. The buns are out of the pot.