How many ways do you have steamed buns, and how many are there to make steamed buns?

Ground soft buns.

Materials. soft ground; Agaric; Flour; Egg; Bean curd; Vegetable; Shrimp; Scallions; Ginger; Oyster sauce; Vermicelli; Wine; Baking powder.

Method. Mix the dough, put the yeast to leave, and let it stand. (I won't go into detail about this step) to prepare the bun filling:

Soak and wash the ground cork, blanch the vermicelli, fry the tofu in oil, and scramble the eggs in the pot. Then chop all the ingredients, add the minced green onion, ginger and shrimp skin into the pot and stir-fry, add a small amount of oyster sauce and cooking wine, mix well and turn off the heat.

Take the dough to the cutting board and knead it, cut it into several sections, roll out the skin, and start wrapping.

After wrapping, let stand for 20min, put cold water into the pot, medium heat, and time for 12-15min after steaming.

When the time is up, turn off the heat, and put the lid on the pot for 2-3mins before opening the lid. This kind of bun skin is relatively light. The bun is OK

Try the fragrant soft buns

Umeboshi vegetable and meat buns].

1. Fermented dough making process:

Ingredients: Prepare all-purpose flour and dry yeast.

2. Put the dry yeast powder into a small bowl, melt it with warm water at 30 degrees, set it aside and let it stand for 5 minutes to activate it; 3. Put the flour and a small amount of sugar into the basin and mix well with chopsticks. Then pour in yeast water, stir into pieces with chopsticks, and then knead repeatedly with your hands to form a ball; Finally, cover the basin tightly with a damp cloth, and in order to prevent the surface from drying out, put it in a warm place and wait for it to rise; Wait until the dough is larger and there are a lot of small bubbles in the dough. This process takes about an hour; After the dough is made, continue to knead the dough with your hands, squeeze out the air inside, and then cover it with a damp cloth again to let the dough expand again; Take out the dough, roll it into long strips, make it into a mixture, roll it out into a thick crust in the middle and thin around the periphery, wrap it in the filling, put it in a pot of cold water and let it stand for 10 minutes.

Finally, bring the water to a boil on high heat, and when you see that there is heat coming up, turn to medium heat, because it is a cooked filling, so you can steam for 5-6 minutes.

3. Filling making process:

Ingredients: Wash the dried plum vegetables, 3 parts fat and 7 parts lean meat filling, green onion, sauce, garlic.

4. Heat the oil in the wok, when it is hot, medium heat, put in the pot with minced ginger and shallots; Over medium heat, add minced meat, stir-fry until the meat changes color and the water dries, then pour in cooking wine, soy sauce and Maggi freshness, add sugar and salt and stir well; to stir-fry the dried plum vegetables together; Add less than half of the water, bring to a boil, turn to low heat and simmer until the water is dry (about 30 minutes), add chicken essence and chopped green onion and stir-fry well.

One is stuffed with dough. But the bun filling is varied.

There is only one way to grow, and there are many flavors.

There is no definition!Be creative in everything you do. There is only one purpose. It's delicious and beautiful!

The yeast is boiled with warm water, poured into the flour and mixed well, then poured into warm water, kneaded into a dough, fermented for two or three hours, the locust flowers are washed and dried to control the moisture, the stems are removed and the flowers are left, and the water is soaked in cold water for two hours after blanching, during which the water is changed twice, the water is controlled and the shreds are cut into thin strips, the diced meat is added with oil, salt and oyster sauce and stirred into the flavor, the locust flowers and leeks are stirred well, the noodles are well awakened and the flour alkali is kneaded well, cut into agents, rolled into oval dough, put in the filling and wrap it, boil it in a pot with cold water, boil it over high heat and steam for 17 minutes.

The practice of buns includes the process of resting, pressing, putting down the agent and rolling out the buns

Step 1: Wake up:

1. Bun zero proofing technology and noodle standard, 500 grams of high-gluten flour, 275-300 grams of warm water in winter (water temperature 25 °--30 °), 250-275 grams of cold water in summer, different seasons, room temperature, flour draught plus different amounts of water (5 grams of yeast in summer, baking soda, 8 grams of lactone, 3 grams of baking powder, 5 grams of sugar) (10 grams of yeast in winter, baking soda grams, lactones 8 grams, baking 5 grams, sugar 8 grams) 2. Put baking soda and lactones into flour, and the yeast will be dissolved in water. Then stir to melt and pour into the flour. 3. Mix the dough until it forms a dough, without gnocchi, turn off the machine and take out the dough.

Step 2: Pressing the dough.

1. Check whether the dough sheeter is clean and clean it in time to ensure that there are no hard gnocchi in the dough sheeter.

2. Take out the reconciled dough and place it on the dough sheeter to stack and press back and forth (about 8-10 times) until the skin is delicate and smooth.

Remarks: Sprinkle the dough porphyry during the dough pressing process (dough porphyry ratio: one pound of flour, 200 grams of baking powder) Step 3: Remove the agent.

1. Roll the pressed dough into long strips and pull until each agent is 45 grams and 2 grams.

2. Cover with a cloth after kneading it to prevent the dried and cracked agent that has been kneaded for too long and affect the quality.

Step 4: Roll out the buns.

1. Roll out the dough with a thick middle and thin edges, about 10 cm in diameter.

2. Wrap the bun and dig the filling (the filling is 35 grams and 2 grams) and place it in the middle of the dough, press the filling with the left hand, and wrap it quickly with the right hand.

This is the process of making buns.

1. Do a good job of passenger flow inspection. Customer flow is the first premise for the survival of breakfast restaurants, so before site selection, we need to investigate all kinds of business districts, that is, how many target consumers pass by every day within the scope of your site selection, but customer flow is not equal to the first amount, not all people who pass by are your target consumers.

2. Therefore, the most correct method of customer flow investigation is to determine the final site selection during the breakfast business period, in line with the consumption standards of your breakfast restaurant, the maximum amount in the target customer group. The location of the breakfast shop is more flexible, and you can choose a place with a lot of people, such as commercial streets, comprehensive markets, subway station entrances, urban villages, office buildings, residential areas, shopping malls, schools, etc.

3. Do a good job in the analysis of the target customer group. Only by understanding customers can we do a good job, so after determining the location, we must understand the identity of consumers, occupational distribution, age range, taste habits, male and female ratio, income and other information before we can do a good job in product positioning and pricing.

4. For example, in commercial streets, customers have a clear purpose of dining and have a certain amount of spending power, but the frequency of consumption may not be high; In office buildings, customers have a clear purpose for dining, have certain requirements for the quality and taste of food, have higher incomes, and the frequency of consumption is relatively stable; Customers come and go in a hurry at the entrance of the subway station, there is no clear goal of dining, and the pursuit is convenience and speed.

5. Do a good job of peer comparison and analysis. There is a good saying, know yourself and know your opponent, and you will not be defeated in a hundred battles. No matter what industry, any business will inevitably have competition, and if you want to occupy a favorable position in the competition, you must understand our direct and indirect competitors clearly, so that you can better formulate a response strategy.

6. In fact, on the one hand, understanding our peers will help us better cope with competition, and on the other hand, we can also learn from the good work of our opponents to improve our operations and enhance our competitiveness. Therefore, we can understand their business status by understanding their activities, business hours, product tastes, product mix, products, service quality, dining environment, turnover status, etc. Breakfast shops can adopt different business strategies according to their actual situation.

7. Do a good job in product positioning and characteristic management. In today's era of eyeball economy and attention economy, there are characteristics to attract customers more effectively, because people are curious and like to try different new things. Therefore, in the face of the fierce competition in the current catering industry, it is extremely important to create its own product characteristic positioning.

8. You can seek a special product that not only meets the needs of consumers, but also does not exist in the market for the time being, and your competitors cannot do it, so as to highlight the advantages.

9. It not only meets the first demand of consumers for safe, healthy and assured food, but also meets the psychological needs of people in pursuit of freshness.

10. In short, if you want to win a beautiful battle in the breakfast business, you must understand and make adequate preparations for customer flow, target customer groups, peer comparison and special product positioning before opening a store.

One pound of flour and half a pound of water, 5 grams of yeast, 4 grams of baking powder, and 8 grams of sugar. 8 grams of lard. Rise the flour to twice its size.

It's time to start making buns. If you stuff the buns, cut the meat into pieces. Serve with some vegetarian dishes, oil, salt, sauce, vinegar, onions, ginger and garlic.

Five-stuffing bun and noodle recipe:

500 all-purpose flour, 6 grams of yeast

4 grams of aluminum-free baking powder, 15 grams of sugar

8 g lard, 250 g warm water.

If it is a family version, there are many tutorials on the Internet, and if you open a store, the five-stuffed bun will definitely be for you to learn in your physical store, because you will only learn the technique of opening a store in person in a store that is really open to the outside world.

8. Put the awakened buns into the steamer, steam for 15 minutes.

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Published on the Global Android Information Channel.

Easy to learn, nutritious and delicious.

Resume entertainment and have fun.

The color is golden and gorgeous, and the chicken is tender and delicious.

Reply to Gannan incomparable author.

2020-03-29ReplyLike.

Material 1, bun skin:

Plain flour,

Yeast, warm water,

Aluminum-free baking powder (optional).

2. Stuffing:

Ground meat, roots. ginger, cooking wine, light soy sauce

Dark soy sauce, salt, oyster sauce, white pepper, sugar

Cornstarch ,

Edible oil, pepper water,

Sesame oil (sesame oil), water (add to the minced meat in three parts).

Method: Step 1

In small sachets of yeast powder, pour in most of the half.

Step 2 Knead the dough by hand, (first prepare a basin, pour in the flour, dig a pit in the middle, pour in yeast water, stir the flocculent, and then knead the dough).

Step 3: Pour in the flour and baking powder without aluminum

Step 4: Knead the dough in the basin, cover it with plastic wrap, ferment until it is twice the size, and form a honeycomb.

Step 5: Take out the dough, add some flour, knead smooth, and let it stand for five minutes.

Step 6: Divide the dough into two pieces, knead the long strips, and cut them into small squeezes.

Step 7: Roll the skin with a small squeeze and roll the skin, and the middle of the skin is thick and the edge is thin.

Step 8, prepare the filling during the dough fermentation, mix all the filling materials except water, stir in one direction, add water three times, fully stir the gravy to absorb the water each time, and then add less soy sauce next time.

Step 9, knead the dough and then separate the dough into a few pieces like dumplings, the size is divided according to the size of your own bun, and sprinkle flour under the wrapped bun to prevent the bottom of the bun from sticking.

Step 10, cover and keep it fresh, ferment for the second time, about an hour, When you hold the bun with your hand, it feels very light, which means that the fermentation is good.

Step 11, on the steamer, the steamed bun cloth at the bottom must be wet, very wet, (the cloth rinse with the faucet, twist it slightly, spread it on the steamer), if the cloth is dry, the bottom of the bun is steamed and all sticky to the top, becoming a bottomless bag.

Step 12

Steam for 20 minutes and simmer for 3 minutes.

Step 13: When the time is up, you can start eating.

A1Place the selected meat (fat-to-lean ratio 3:7, better taste), place it in a meat grinder and stir it, add chopped green onion and ginger, dark soy sauce, thirteen spices, salt, sesame oil and mix well, so that the bun filling is ready 2

Add yeast and warm water to the flour, stir into a dough, knead into a smooth dough, and put it in a warm place to ferment until it is twice as large as 3After kneading the leavened dough until the surface is smooth, press it back and forth 12 times with a rolling pin (to make the dough strong)4Roll out the dough until the surface is smooth, roll it into a long roll and knead it tightly.

5.Knead the long rolls, knead them into a uniform size of dough (35g-38g), sprinkle with a little dry flour, and press flat 6 by handRoll out the dough to a straw hat shape with a diameter of 8-9cm, thin edges, thick middle, and can overlap when folded in half.

Hold the rolled dough with your left hand and put in about 30g of dumpling filling 7The right hand uses the sewing of the thumb and index finger to clamp the mouth of the bun, the position of the thumb does not move, little by little to lift the edge of the dough, turn the circle to the front of the wrap, the dough is folded and turn around after the pattern comes out, and finally pinch the mouth with the thumb to complete. 8.

After the wrapped buns wake up for 15-20 minutes, put them in the steamer and steam for 15-18 minutes (you can use a steamer at home, and steam for 25 minutes after boiling water).

There are four processes in making steamed buns, one is to make noodles, the second is to mix the filling, the third is to wrap, and the fourth is to steam. The dough can be made with baking powder, add the baking powder to the flour in a ratio, add water and noodles, it's very simple. There are many kinds of bun filling, and now take pork and cabbage filling as an example.

Chop the pork into minced meat, put it in a basin, add minced green onion, minced ginger and a little light soy sauce, stir well; Chop the cabbage, sprinkle with a pinch of salt, and squeeze out the water. Mix the minced meat with the cabbage, add peanut oil and a pinch of salt, stir thoroughly, and the bun filling is ready. After the noodles are ready, you can wrap the buns, and the wrapped buns should be steamed before putting them in the steamer.

Put the steamed buns in a pot with cold water, steam for 10 minutes after the water boils, then turn off the heat, and then simmer for 5 minutes until the buns are steamed.

The first type: plum vegetable meat buns.

Ingredients: 100 grams of dried plum cabbage, 15 grams of green onions, 500 grams of pork belly, 15 grams of ginger, 3 garlic sprouts, 1 tablespoon of dark soy sauce, 1 tablespoon of sugar, appropriate amount of salt, 1 teaspoon of thirteen spices, 2 tablespoons of light soy sauce, appropriate amount of hot water.

Steps: 1. Prepare the filling, finely dice the pork belly, mince the green onion and ginger, and chop the garlic sprouts.

2. Soak the dried plum cabbage two hours in advance. Wash it and make a few random cuts with a knife if it's too long.

3. Add an appropriate amount of oil to the wok, stir-fry the shallots and ginger, and add the diced meat to burst the meat oil. Stir-fry the meat to discolor.

4. Add 1 tablespoon dark soy sauce and 1 teaspoon thirteen spices, stir-fry evenly, and pour in the dried plum cabbage.

5. Add hot water flush with the ingredients and bring to a boil.

6. When the juice is almost collected, add an appropriate amount of salt, sugar, and an appropriate amount of light soy sauce to taste. Then add garlic sprouts to enhance the flavor. Flip twice and let cool.

The second type: cabbage pork buns.

Ingredients: Prepare ingredients: 320 grams of pork filling, 1000 grams of Chinese cabbage, 1 tablespoon of sugar, minced green onion and ginger, a little thirteen spices, 1 tablespoon of soybean sauce, half a tablespoon of cooking wine, half a tablespoon of dark soy sauce, appropriate amount of salt, appropriate amount of vegetable oil.

Steps: 1. Prepare the Chinese cabbage and pork filling. Break off the cabbage piece by piece and wash it.

2. Stack the cabbage together, cut the filling into shreds, sprinkle 2 tablespoons of salt and mix well, put the cutting board obliquely, and the cabbage will flow directly down when the soup is braked.

3. Put vegetable oil in a wok and cook until warm, add the meat filling and stir-fry to change color, add minced green onion and ginger and sauce and stir-fry until fragrant.

4. Put cooking wine to remove the smell, add old soy sauce to enhance the color, add salt and thirteen spices to taste, turn off the heat and let cool (the second step of delicious buns: stir-fry the meat filling to taste enough and be more fragrant).