How to make the buns soft and delicious, how to make the buns soft and delicious

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

1. Choose gluten flour, which is the flour of ordinary dumplings.

3. The best water to melt the baking powder is warm water (not hot), because warm water can also help better fermentation, and the water should not be too hot (no more than 40 degrees), otherwise the yeast will be "scalded" to death and lose its "activity", so that the dough will never rise.

4. It is best to add the baking powder water in batches while stirring, so that the dough and water are easy to stir evenly.

5. If you feel very thin and sticky when mixing the dough, pour in an appropriate amount of corn oil and it will not stick, the dough is too dry, and the steamed buns will be relatively hard.

6. Because the dough is very soft and easy to knead, the dough should be kneaded as smooth as possible.

7. When rolling the bun skin, you don't need to knead it too hard, sprinkle some dry flour to prevent sticking, and roll the small agent into a ball and thin it, which should be thin on the side and thick in the middle.

8. The wrapped buns should be covered and continue to ferment for 20-30 minutes, because a part of the air in the dough is released when rolling the skin, and continuing to ferment can make the buns more uniform and full (this step is very important);

9. After the water boils, steam the buns over high heat.

10. Don't remove the lid immediately after steaming, because the buns will shrink from hot to cold in an instant.

As long as you master these 10 tips, you can also make fluffy buns Have you learned?

Fresh meat buns】 Ingredients preparation.

Ingredients: 900g pork belly

All-purpose flour 1000g

Ingredients: Yeast 18g

50g chopped green onion

Light soy sauce 2 teaspoons.

2 teaspoons dark soy sauce.

Oyster sauce 1 tablespoon.

Egg wash 50g

30ml of chopped green onion water

Warm boiled water 450 500ml

Ginger powder (optional) 1 seasoning tablespoon.

Method. 1. Weigh all the ingredients, pour 250ml of warm water (below 30 degrees) into the yeast powder, and stir well.

2. Pour the yeast liquid into the flour and stir, because the water absorption of the flour is different, while stirring, pour the remaining warm water into it, and adjust it according to the state of the dough.

4. Ferment to double the size, and the inside can be honeycomb tissue.

6. Add light soy sauce, dark soy sauce (salty and light according to your taste), ginger powder, oyster sauce, egg liquid, green onion water, stirring clockwise while adding to make the meat filling delicious, be patient.

9. Roll out the dough with thick middle and thin edges, and wrap it into a bun after wrapping it with filling.

10. Wrap it in turn, wake up for about ten minutes before you can put it into the pot, steam it for ten minutes after the water is boiled, wait for 3 minutes after steaming and then boil the pot.

11. Cooking tips.

Green onion water is to brew chopped green onions with hot water.

General softness is fine.

If you want to go further, you just add some additives that should not be added, which is not beneficial to the body.

Try doing just that.

Ingredients: 20 grams of spring bamboo shoots, 1 piece of fried bean skin, 10 grams of ginger, 100 grams of ground pork, 10 grams of chili pepper, 100 grams of diced chicken, 30 grams of shiitake mushrooms, 20 grams of carrots, 13-14 blanched spinach, appropriate amount of refined salt, appropriate amount of light soy sauce, appropriate amount of chicken essence.

Cooking steps:1Soak the oil bean skin in water and soak until soft.

2.Dice the shiitake mushrooms and bamboo shoots.

3.Shred the carrots.

4.Cut the chili pepper into rings and shred the ginger.

5.Prepare the minced pork and dice the chicken.

6.Put the carrots, shiitake mushrooms, bamboo shoots, chili peppers, and ginger into a bowl with the minced pork and diced chicken.

7.Add light soy sauce, sesame oil, salt, and chicken essence to marinate.

8.Stir all ingredients vigorously.

9.Cut the soaked bean skin into slices 10 cm wide. Put on an appropriate amount of filling.

10.Tie up the blanched spinach and steam it on a drawer for 10 minutes.

If you want the buns to be fluffy and delicious, the ratio of flour to yeast powder should be appropriate. Generally, 5 grams of yeast powder are put in a pound of flour. The second is to choose the right flour, to high gluten flour or medium gluten flour.

Do not use low-gluten flour. Third, the kneading worker must be sufficient. Fourth, hold the temperature of fermentation.

Finally, steam the buns over high heat. The buns made in this way are fluffy and delicious.

Personally, I think that the dough should be fermented well, and the ingredients should be registered.

If you want to be soft and delicious, you can put sugar and a little vinegar in the early stage of the dough, or you can use baking powder, sugar, vinegar, and milk together so that you can make it soft and fluffy, this technique is very useful, the noodles must be opened and then used, and the bun filling needs to be broken and fragrant, the meat and vegetables should be even, and you can put a little full stuffing seasoning and thirteen spices to be more delicious.