The correct steaming method of steaming steamed buns, the method and steps of steaming steamed buns

If you want the buns to be steamed well, you must knead the dough well.

The correct steaming method for steaming steamed buns is described below:

The practice of meat buns]:

1. First 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. Wrap the kneaded dough in plastic wrap, then put it in the warmest place at home, and wait patiently for 2-4 hours until the dough is twice as large as when it was not fermented.

4. Mix the pork belly, minced ginger, chicken essence, thirteen spices, Donggu soy sauce, pepper, Haitian soy sauce, salt, and 10ml of water together, then stir well, and then put 5ml of cooking oil into the minced meat and stir evenly for later use.

5. 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 wrap the meat filling into it for later use.

6. Put a little cold water in the pot, then turn off the heat when the water is slightly steaming, the water temperature is about 50 degrees Celsius, 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 to eat.

Hello. After the bun is wrapped, cover it with plastic wrap and make it a second time, see the bun become larger, and steam it for 20 minutes in the upper drawer (the time for vegetarian filling can be shorter). Do not remove the lid after steaming, wait for three to five minutes before lifting the lid, otherwise the buns will collapse. The steamed buns are fluffy and soft, and have a good taste.

The correct method of steaming the bales is as follows:

Tools Ingredients: flour, yeast, minced meat, sugar.

1. Guess the yeast water and mix the flour and sugar. Stir well with yeast water and begin to knead the dough further, making sure that the dough is thoroughly smooth.

2. Put the noodles into a container, cover with a lid, and place them in a warm place to wait for them to ferment. The dough will be twice the size of the original dough and will be sticky.

3. Sprinkle flour on the cutting board, divide the dough into several parts of the same size, and roll it into a slightly thicker dough in the middle and thinner around it.

4. Put in your favorite bun filling.

5. Wait for the steamed bun to steam for 15 minutes, do not boil the pot immediately after steaming, and wait for about 5 minutes before opening the lid.

Steps:

The first step is to rest for more than half an hour. Many people can't wait to start steaming in the pot after wrapping the buns, so that the steamed buns are often hard and soft. We need to ferment the steamed buns for more than half an hour, that is, let the buns rise for a while.

You can cover a cloth on top of the bun, so that the effect of waking up is better, so that the steamed bun is fragrant and soft, and everyone should not forget this step in the future.

The second step is to put a layer of corn leaves. If the bun is placed directly on the steamer, it is easy to stick to the cage drawer, and the bun will break the skin when you take it. We can put a layer of corn leaves on top of the cage drawer, or cover a steamer gauze so that the cage drawer will not stick, don't forget this step.

Step 3: Start steaming with cold water. In order to save time and speed, many people directly steam steamed buns with hot water, which is wrong. Steamed buns should be steamed with cold water, on the one hand, in order to accelerate the fermentation of the yeast in the dough at a suitable temperature in the process, so that the steamed buns are heated more evenly, and the steamed buns are more soft and delicious, and there will be no pinching inside the buns because of the uneven softness and hardness, which will affect the taste.

Raw materials required: an appropriate amount of old flour fertilizer, an appropriate amount of dry flour, 200 grams of dragon sprouts (referred to as sprouts), a piece of pork belly, ginger, green onions, alkaline noodles.

Seasoning: salt, monosodium glutamate, sugar, light soy sauce, dark soy sauce, sesame oil, scallion oil, cooking wine, pepper.

Specific method: the first step is to make noodles first, dilute the old flour fertilizer with water in advance, add an appropriate amount of dry powder and form a dough and put it in a warm place to wrap it in plastic wrap and ferment for 10 hours, dilute the alkaline noodles with cold water a little bit and add them to the dough to knead them for later use (the amount of alkaline noodles should not be too large, but add them a little bit, and finally the dough is not sticky).

The second step, the sprouts are soaked in water for three hours in advance to remove the dry water, the pork belly is peeled and cut into small pieces, the ginger and green onions are cut into small pieces, the wok is heated and the bottom oil is added, the diced meat is stir-fried first, and then ginger and green onions are added to fry over high heat and drizzle cooking wine to remove the smell, add the sprouts and stir-fry over high heat, pour in light soy sauce and dark soy sauce in turn, salt, monosodium glutamate, a little sugar, pepper and stir-fry until fragrant, and then add scallion oil and sesame oil for later use.

Third, the dough is kneaded into a mixture on the board, rolled into a thick dough in the middle and thin on both sides, wrapped in the filling, and put it into the cage drawer with the bottom facing up to rise for about 20 minutes, and steam it in the steamer on high heat for 10 minutes.

Nutritional value of dragon buds.

According to studies, every 100 grams of fresh Longpei young leaves contain carotene, vitamin B2 is vitamin C271mg. Each gram of dry product contains potassium, calcium, magnesium, phosphorus, sodium iron, 154ug, manganese 127ug, zinc 22ug, copper 10ug, and carotene per 100g of flowers.

The preparation of steamed buns is as follows:

Ingredients: 400g of meat puree (filling), 15g of dried fungus, 80g of green beans, half a carrot, 4 shiitake mushrooms, 10 pieces of dried fragrant mushrooms, several green onions, 10ml of cooking wine, 5g of salt, 1000g of flour (bun skin), 10g of yeast powder, 5g of sugar.

1. First dissolve all the sugar with a little warm water for later use, and then dissolve the yeast powder with 150ml of water and leave it for 10 minutes for later use, leaving a little flour to wrap the buns for use, and put the rest in a basin. Add sugar water first, then yeast water, then water, add a small amount when adding water, and then knead the flour into a ball.

2. Cover with plastic wrap and let it rise for 1 hour, and the dough will be twice as big as before, and there are many holes.

3. Cut all the vegetables into cubes, mix them with the meat puree, add cooking wine, salt and shallots, and stir until all the ingredients are mixed.

4. Take out the noodles, knead them, cut them into small pieces, and make the skin thicker when wrapping the buns.

5. After the wrapped buns wake up for 10-15 minutes, go to the steamer, the steamer should be padded with a layer of wet gauze, and the distance between the buns should be 3cm. Steam in a pot with cold water for 25 minutes, simmer for 5 minutes, then take it out, and the fragrant buns are steamed.

You are in a good mood and ready to steam steamed buns; Boil water in an iron pot and cover the steamer with a lid. Put the steamed buns and ridges into the steamer, wait for the water in the pot to boil, then place the steamer with the buns on the pot and close the steamer lid. Steam over high heat for 20 minutes.

The amount of water in the steamer is the middle of the steaming curtain and the bottom of the pot or a little bit on the position, too much water is easy to cause the bottom of the bottom of the steamed bread below to be scalded by the water and sticky, too little water does not have enough steam will dry the pot and the steamed bread will die; Before the steaming curtain is placed into the green body, you should pour a little oil on it and spread it with your hands or brushes; The whole process is steamed over high heat, and the timing starts after the pot is steamed, and it is generally steamed for 15 to 20 minutes according to the size of the pasta. After steaming, wait 2-3 minutes to open the lid.

If you want to steam out successful buns, summarize three points:

1. Knead well with the dough ---, we need a smooth dough;

2. The first and second fermentation of the dough --- must be fully in place, which is really important;

3. Steaming --- pasta needs to be steamed over high heat after the pot, the steaming time must be sufficient, the length of time varies with the size of the pasta, and the fire must be steamed for three or five minutes, not immediately open the pot.

Example of steamed pork bun steps:

1. Melt the yeast in warm water and let it stand for 5 minutes;

2. Pour flour and sugar, salt and yeast water into the basin, then add water while stirring with chopsticks, and knead the dough by hand after there is no dry powder;

3. Ferment the smooth dough once until it is twice the size (about 1 hour);

4. Prepare the minced meat; (e.g. minced pork (front leg meat, 7 points lean and 3 points fat), add light soy sauce, salt, chicken broth and chopped green onion, and stir well);

5. The dough is divided into small dough with air discharged, and the rolling pin is rolled into the dough with a thick edge in the middle, and the meat filling is wrapped;

6. Add water to the steamer first, and then put the raw bun blank into it for secondary fermentation (about 20 minutes);

7. **, steam for 20 minutes; Turn off the heat and leave for 3 minutes to open the lid!

Put the wrapped buns in the steamer and let them stand for 10 minutes and then steam, steam in cold water, steam for 15-20 minutes, depending on the size of the buns.

Put an appropriate amount of flour in the basin, prepare warm water in the bowl, and then add a little yeast powder and stir well, and the yeast powder should not be scalded with hot water.

Pour a little water into the flour and stir it with chopsticks, finally knead all the flour into a smooth dough.

Pick the tender beans and clean them, boil them with water in a pot, put the beans in and cook for three or four minutes, take them out and let them cool after the color becomes darker, and then chop the cooled beans and chop them slightly.

Steps:

Knead the noodles on a panel for a while, take a part, roll them into long strips, cut them into even small pieces, and roll them out into circles with a rolling pin.

Put the buns evenly in the steamer, cover the pot**, and steam for twenty or thirty minutes after the pot is boiled.

The bun is wrapped up by noodles and filling, made of meat stuffing or made of vegetarian filling, the steamed bun skin is thin and filling, soft and delicious, and can also make a variety of patterns, simple and cute, animal, plant, flower, all kinds of patterns, for people to taste.