Various practices of steamed buns, a complete list of practices of steamed buns

Lard residue radish multigrain packet].

3 radishes in a pot of noodles, steamed buns are more fragrant than meat, and the oil residue is mixed in the radish filling, and the fragrant taste makes this big bun more and more loved.

Ingredients: 830 grams of grains, 10 grams of yeast, 490 grams of warm water, 3 green radish, 137 grams of oil residue, appropriate amount of oil, 1 green onion, appropriate amount of salt, 50 grams of soy sauce.

1.Flour, yeast, 5 grams of salt, appropriate amount of warm water into the bread bucket, start the kneading program for 10 minutes, knead the ingredients into a smoother dough;

2.Put it in a large crisper and close the lid for basic fermentation;

3.Handle the filling: clean the green radish;

4.Rub the radish into a pot of cold water and boil for 8 minutes on high heat to allow the shredded radish to cook thoroughly;

5.Take out the boiled shredded radish and put it into a pot, when it is warm to your hand, chop it, and then remove the excess juice;

6.I weighed the lard residue, 137 grams, not very much, but it was more fragrant than 300 grams of meat filling; Finely chop the oil residue;

7.Pour more oil into the wok, stir-fry the minced green onion until fragrant, then put the lard residue into the pot and stir-fry until browned, turn off the heat, and pour an appropriate amount of soy sauce to adjust the color and season;

8.Put the radish filling and oil residue into the same pot, put salt according to taste, mix evenly and set aside;

9.The fermented dough is twice the size of the original, and when the dough is lifted, there are uniform and fine pores;

10.Take out the dough and put it on the cutting board, sprinkle two handfuls of flour and knead for 5 minutes to make the dough fine again and knead into slender noodles; Cut into evenly sized pieces;

11.Press the agent flat, roll it into a round skin that is slightly thinner around and thicker in the middle, and take an appropriate amount of filling and put it on the round skin;

12.Wrap it into your favorite shape, put it on a drawer covered with oilcloth or steaming cloth, and ferment for about 20 minutes; Turn on the high heat, steam for 20 minutes, simmer for 5 minutes and then pick it out.

<>8, put the awakened buns into the steamer, steam for 15 minutes.

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Easy to learn, nutritious and delicious.

Reply. Have fun.

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

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How to make the bun:

Ingredients: 400 grams of pork, 600 grams of flour, 600 grams of winter melon, 2 bell peppers, 2 celery.

Excipients: 1 2 sections of green onion, appropriate amount of steamed bun seasoning, 1 tablespoon of oyster sauce, 6 grams of yeast powder, 320 grams of warm water, 2 tablespoons of light soy sauce, 2 tablespoons of sesame oil, 1 tablespoon of chicken essence, 1 tablespoon of salt, 1 tablespoon of cooking wine, 1 tablespoon of soybean oil, 2 slices of ginger, 2 cloves of garlic.

Specific steps: 1 Cut the pork into meat filling, stir in green onion, ginger, garlic, steamed bun seasoning, oyster sauce, light soy sauce, sesame oil, chicken essence, salt, cooking wine, soybean oil, and mix into dumpling filling.

2 Chop the winter melon, green pepper and celery and marinate with salt.

3 Mix the dough: 600 grams of flour into 320 grams of warm water, 6 grams of yeast powder and form a dough.

4 Place on a curtain with warm water underneath to ferment for about 30 minutes.

5 Remove the water from the winter melon, put it in the meat filling and stir well.

6 Put the fermented dough on the board, add a pinch of baking soda and knead well to make 24 evenly sized agents, roll out the skin and wrap it, put it in the pot and let it rise for 15 minutes.

7 **, cold water drawer, steam for 15 minutes after the water is boiled, turn off the heat and wait for 5 minutes before boiling, and a pot full of big buns is ready.

Ingredients: bun wrapper, bun filling.

2. Divide the kneaded dough into small pieces of the same size, and then use a rolling pin to roll out the dumpling skin.

3. Put the mixed stuffing into the bun skin with a moderate amount.

5. In this way, a bun is wrapped. Note that the buns must be pinched tightly at the end, otherwise they will open when steaming.

6. Put it in the steamer and steam for about 30 minutes.

Steamed dumpling wrappers with ingredients, a stack.

1 small handful of leeks.

3 eggs.

Vegetable oil to taste.

Carrot 1/2 root.

Followers 1 small handful.

Sesame oil 1 scoop.

Table salt 4 grams.

Pepper 2 grams.

5 shiitake mushrooms.

2 ham sausages.

1 handful of mung bean sprouts.

Fuel consumption: 1 scoop.

Steps. 1. Blanch the mushrooms and mung bean sprouts and chop them; Carrot grated and finely chopped; Dice the ham sausage (you can change it to other luncheon meat or something), and chop the leeks; Vermicelli boiled until soft and finely chopped; Eggs scrambled and crushed; Put all the raw materials together, first put in cooking oil to lock in the moisture, and then add salt, pepper, oil consumption and freshness.

2. Roll out the steamed dumpling wrappers you bought in advance (if you can't buy them, you can replace them with dumpling wrappers) thinly and translucently, so that the steamed buns will be crystal clear.

3. Wrap the skins one by one and put them in the steamer! Because the skin you buy is relatively dry, you can wipe a little water when you wrap it, so it's easier to close!

4. After ten minutes of boiling water, the crystal bun with full color and fragrance is good.

TipsVegetables are a kind of high nutritional value foods that people often eat in their daily life, which can not only supplement a large number of vitamins to the human body, but also supplement trace elements such as carotene and calcium, which can be beneficial to human health. In addition, the water content in vegetables is also very high, and the fat content is relatively low, so eating more vegetables will not make the body fat, but will be beneficial to **.

Ingredients.

400 grams of refined flour.

200 grams of pork with food.

20 grams of minced ginger.

3 green onions.

1/2 tablespoon of soy sauce 5 grams of salt.

10 grams of five-spice powder.

1/2 tablespoon of cooking wine.

10 grams of corn starch.

Yeast 8 g. Baking powder 4 grams.

The practice of fresh meat buns.

1.Prepare your ingredients!

2.Pour the yeast into warm water at 30-40 degrees and stir to melt!

3.Add baking powder to the flour and mix well, pour in a small amount of yeast warm water many times, and stir the flour with chopsticks at the same time.

4.Knead the dough firmly!

5.The dough needs to be kneaded until it is non-sticky, non-stick to the basin and has a smooth surface before it can be fermented!

6.Put the dough in a closed place such as a microwave oven and put a bowl of boiling water next to it to increase the temperature to speed up the fermentation and ensure the humidity!

7.During the dough fermentation, we will adjust the filling! Chop the pork, add cooking wine, salt, soy sauce, minced ginger, minced green onion, five-spice powder, corn starch, etc. and whip with chopsticks!

8.The filling can be appropriately added to the stir-fried vegetable oil that is cooked and cooled!

9.When the dough is about twice the original size, take it out and knead it to exhaust!

10.Kneading the dough to bring out the fermented gas!

11.Until the surface of the dough is kneaded smooth again!

12.Roll the dough into long strips and cut them into appropriate pieces, and roll them out into a thick middle and thin wrapper around it!

13.Spread the dough of the bun in the palm of your hand, add the appropriate amount of filling, and start to fold along the sides to turn out the folds!

14.After wrapping, you need to let it stand and let it be about twice the size of the bun before steaming in a pot of cold water!

15.Steaming in cold water! You can turn off the heat about 13 minutes from the start of steaming, and you can uncover the cage after simmering for 5 minutes! You can enjoy the delicious and safe fresh meat buns!