How to make meat buns delicious and oily and watery, and how to make meat buns have a lot of oil and

Put more meat and a thinner skin.

Pork belly, half meat and half water.

You can emulate the practice of pouring soup dumplings.

Add the broth and stuffing to keep it soften. Or add jelly. The sealing should be strict, the filling should be vigorous and stirred with the package, and the oil juice should not be separated.

The meat filling is tender and juicy, mainly depends on the water content and fat content, generally speaking, the traditional handmade buns, the general fat and lean ratio is generally 4 to 6, the oil and bun filling will be fragrant, add high-grade fresh soup, keep whipping, pay attention to the general clockwise whipping, add a small amount of water, continue to add, generally a pound of meat can be added 3-4 (handmade) two water, but it should be noted that the water should be added in stages, a small amount of salt should be added to the meat filling, increase the water holding capacity, add ginger and scallion water, remove the smell and increase the fragrance, you can add a small amount of soy sauce, increase the flavor of the sauce.

The dough should be moderately soft and hard: the water for the dough should be 55%-60% of the amount of flour, and after the dough is formed, add 1 spoon of oil and knead well, which can increase the toughness of the dough and make the steamed bun skin smoother, soft and delicious. Fermentation to be in place:

The volume of the dough should be twice as large as the original one, and the inside of the dough should be honeycomb-shaped.

Because of its fast speed and powerful stirring, the machine whips the minced meat so that it can whip into more fresh soup and taste more tender and juicy. Generally, a pound of minced meat can be whipped into 6 taels to more water, and the same should be put in salt and other seasonings first.

The steamed buns should be boiled on cold water, boiled over high heat and then turned to medium heat to steam, the vegetarian buns should be steamed for about 15 minutes, and the meat buns should be steamed for about 20 minutes. And don't open the lid immediately after steaming, turn off the heat and simmer for a few minutes before it tastes good. The meat bun filling is tender and juicy when it is done in this way.

The steamed buns with meat filling and meat skin jelly will naturally be fragrant and juicy.

You add a little peanut oil to the stuffing while you're making it.

First, the face:

There are two kinds of recipes for making faces.

1.Use flour to make noodles (usually called large alkali noodles).

Soak the flour fertilizer in water first, then pour the noodles into it and mix it evenly, wake up for 8 hours to wait for the noodles to start is 1 times the original, and then there is no sour taste on the alkali noodles, and there is a slight alkaline taste.

Wake up for another half an hour, you can put some vinegar in the pot to avoid the steamed bun skin has flowers, be sure to put the bun in with cold water and then turn on the electricity.

2.Dough is made with filial piety (usually a quick dough method).

A Ingredients: 500 grams of flour, 3 grams of dry yeast, 5 grams of baking powder, 1 tael of soybean oil, warm water (250 grams - 300 grams) according to the draft of flour, 20 grams of sugar.

Method:1Pour the flour onto a cutting board, add the dry yeast, baking powder, sugar and mix well. Dig the pit.

2.Add warm water to the pit and add soybean oil. Mix and knead into a dough to wake up slightly. About 1 hour or so.

3.After the noodles are awakened, make the buns you want to make, slow heads, and flower rolls.

4.Put the finished green blank in the drawer. Put cold water in a pot. Steam in a plug-in for 13 minutes is OK. (If the steamed bun is about 30 minutes - 40 minutes, if the steamed flower roll is steamed for 17 minutes).

2. Make steamed bun filling.

1. Meat bun filling.

Buy a pound of minced pork (lamb. Beef) a green onion, a piece of ginger, cut the green onion and ginger into minced pieces and put the meat filling together, pour in soy sauce, sesame oil, vegetable oil, salt, monosodium glutamate (chicken essence) and stir well to become the bun filling.

2. Three fresh bun filling.

Ingredients: 70 grams of flour (two small bowls), 30 grams of pork (small half bowl), 5-6 fresh shrimp (chopped into puree), half of an egg scrambled, an appropriate amount of cabbage heart (2 taels), a mushroom (chopped), an appropriate amount of green onion, ginger, salt, sesame oil, spontaneous noodles are ready for use an hour ago, and a small amount of cooking wine.

Method: Add one-third of the cup of water to the green onion, ginger and shiitake mushrooms), mix the cooking wine with shrimp meat and minced meat, add salt, then mix well, add scrambled eggs, chop the cabbage hearts and put them together, stir evenly without adding soy sauce, and make bun filling. Steam the buns for 15-20 minutes.

The answer is added Put some vinegar in the pot when steaming to avoid the steamed bun skin from being dotted, be sure to put the bun in cold water to steam.

The stuffing of the bun should not be too watery, otherwise it will affect the fermentation of the bun and form a dead surface at the bottom.

Precautions: Steamed buns are wrapped and steamed for 5 minutes, the cold time is a little longer, add an appropriate amount of water to the pot, too little will dry the pot, too much boiling will stick to the buns above and burn the skin. The lid of the pot must be sealed well, do not remove the lid when steaming, the buns will not be steamed well if they are out of gas!

Small buns are steamed for 10-15 minutes, large buns are steamed for 18-25 minutes, and the steaming time of vegetarian buns is slightly shorter than that of meat by a few minutes!

There is a lot of oil in the meat buns, and the meat bun needs to be added with broth and filling, and it should be kept soft. Or add jelly. Seal tightly. The stuffing should be vigorous, stirred with the bag, and the oil juice cannot be separated. The steamed buns with meat filling and meat skin jelly will naturally be fragrant and juicy.

Steamed pork buns should be made with raw meat, such as "pork and green onion stuffed buns". Here's how:

Ingredients: 500 grams of wheat flour (Fuqiang flour, special flour), 400 grams of pork filling, auxiliary ingredients: 3 tablespoons Sichuan pepper oil, 2 tablespoons oyster sauce, 1 tablespoon sesame oil, 1 2 teaspoons refined salt, 2 tablespoons soy sauce, 1 2 teaspoons ginger powder, 5 tablespoons bone broth, 2 teaspoons of sugar, 1 teaspoon yeast powder, 2 green onions.

Method:1Melt the yeast with water, add sugar and stir well.

2.Then add the special powder.

3.Start the bread maker and mix the dough for 15 minutes, then let the dough rise at room temperature for 30 minutes.

4.Use this time to make the filling and mince the green onions.

5.Add oyster sauce, soy sauce and bone broth to the minced pork and stir in one direction until strong.

6.Add the chopped green onions.

7.Pour the pepper oil over the chopped green onions.

8.Then mix the pepper oil and the minced green onions, which is called green onion oil.

9.Then add ginger powder, salt and sesame oil, stir well, and pat the mixed filling flat with a flat spatula to avoid soup.

10.After kneading and exhausting the dough, knead it into 24 small agents and sprinkle with some dry flour to prevent sticking.

11.Roll out each small agent into a bun skin, take a bun skin, and put pork and green onion filling.

12.Pinch into buns.

13.After all wrapped, put it in the steamer and let it run for 15 minutes.

14.Then bring the pot to a boil over high heat, turn to medium heat and steam for 15 minutes, turn off the heat and simmer for 3 minutes, remove from the pot.

Ingredients.

500 grams of flour.

Yeast 5 g. Appropriate amount of lukewarm water.

450 grams of pork with food.

4 shiitake mushrooms are a gram of food.

Carrots in moderation with food.

Cabbage in moderation with food.

A little light soy sauce. Salt to taste, a pinch of chicken essence.

Cooking wine to taste. Half a box of soup treasure.

Preparation of meat buns.

Preparation of meat buns**11Take a basin and put 500 grams of flour in it, then pour the mixture of yeast and warm water into the flour.

The practice of meat buns**22Knead the flour into a dough with an appropriate amount of water, knead it until smooth, cover it with plastic wrap and let it warm up a little to start fermenting.

The practice of meat buns**33Prepare the cabbage and put it in the pot and hang it in the water.

The practice of meat buns**44Chop up the required ingredients and set aside.

The practice of meat buns**55Take a larger bowl and put the minced meat, put cooking wine, salt, chicken essence, light soy sauce and soup treasure in it and stir well.

The practice of meat buns**66Mix well and add the cabbage, shiitake mushrooms and minced carrots.

The practice of meat buns**77Mix the minced meat and vegetables well and set aside.

The practice of meat buns**88Take out the dough until it has risen to 2 times the size, put some flour and knead it again, (I forgot to take a picture of the fermented dough, this is kneaded after fermentation).

The practice of meat buns**99Roll the dough long, cut it into small pieces, and flatten it with the palm of your hand.

The practice of meat buns**1010Roll out the dough sheet with a rolling pin, thick in the middle and thin on the outside.

The practice of meat buns**1111Put the minced meat in the middle of the dough sheet.

The practice of meat buns**1212Pinch the small pleats one by one, bring them over little by little, and finally close the mouth.

The practice of meat buns**1313That's it.

The practice of meat buns**1414Wrap all the dough sheets.

The practice of meat buns**1515I wrapped two different buns and put them in a steamer to ferment for another 20 minutes, leaving a little space for each bun.

The practice of meat buns**1616Out of the oven, the hot buns are ready to eat.

Ingredients: 1000 grams of flour, 600 grams of warm water, 700 grams of pork belly, 280 grams of meat skin jelly, 160 grams of crab meat, 40 grams of crab roe, 40 grams of soy sauce, 100 grams of lard, auxiliary materials: 6 grams of cooking wine, 8 grams of sesame oil, sugar, chopped green onion, 5 grams of minced ginger, 15 grams of refined salt, 1 gram of pepper and 1 gram of monosodium glutamate.

Method 1) Add water to the flour and knead it thoroughly, and leave it for a while;

2) Chop the pork into minced meat, mince the crab, add lard to the pot and heat it, add crab meat, crab roe and ginger to stir out the crab oil, and mix it with minced meat, skin jelly, soy sauce, cooking wine, etc. to form a filling;

3) Roll the dough into long strips, knead it into 4 dough blanks per 50 grams, roll it into a round skin, add the filling and knead it into a pleated bag, and steam it in a steamer for 10 minutes.

After biting the minced meat bun, there is a fragrance that conquers the stomachs of many people. Although there are many steamed bun shops on the street, it is difficult to find a few delicious steamed buns, either the meat is not pure, the quality is poor, the taste is too salty, too light, or the buns are not fragrant. If you can't adjust the filling, the quality of the meat bun will be greatly reduced.

So how to adjust the filling of the meat bun, the meat bun should be mixed with the filling, do not use cooking wine, remember to use two more kinds, the meat bun is soft and juicy and fragrant.

Share how to adjust the filling of the mince bun, if you don't do it well, you will find that it is much better than before, and you may never want to buy it out again. The first step is to make oil and green onions, ginger, chili water, which are essential. They are the key to making the meat buns delicious, and many people don't know about them, resulting in poor taste and bad taste.

Both of these products are easy to manufacture without any difficulties. When cooking oil, add an appropriate amount of cooking oil to the pot, then add Sichuan pepper, star anise, ginger, shallot, coriander, stir-fry over low heat, remove it, and then let it cool.

When making green onion, ginger and chili water, add ginger, green onion and chili pepper to the bowl and add an appropriate amount of boiling water to soak for a while, pinch a few times when warm and eat. With these two things, the bun will be juicy, fragrant, and the filling will be tender. Then we will mix the meat.

Add salt, soy sauce, soy sauce, oyster sauce and ginger powder to the meat. You can also add a little and stop stirring until sticky. Add green onions, ginger, chili peppers and water to the meat filling, add it in batches, stir after each addition of water, add it after it is completely absorbed, and always pay attention to the meat filling becoming full and tender.

Then stir in the egg whites to the minced meat, which will lock in moisture and make the minced meat tender.

Finally, add chopped green onion and sesame oil to the minced meat, stir well, then mix the minced meat and put it in the refrigerator for half an hour. After adjusting the filling, you can't be sloppy when making steamed buns. Please note that the dough must be fermented in situ.

If it's not twice as big, it can't be operated. Otherwise, the boiled buns don't taste good, and the ** sold is not the same. It is neither fluffy nor soft.

After the dough is done, it should be kneaded, exhausted, and cannot be filled directly. After the stuffing is made into a bun embryo, it cannot be steamed immediately.

Remember to wake up twice. If you steam it directly, it is difficult to fluff the buns. Steamed buns in cold water.

Don't rush to open the lid after steaming. It's best to wait three minutes. These details have already been noted.

The wrappers are also delicious, fluffy and soft, with delicious fillings. It blends perfectly once, and when you eat it three times, you can't even satisfy your cravings.

When making the stuffing of the buns, choose the pork front leg meat, and then add some cooking oil to it.

You can add some oil during the production process, and at the same time you can go with some butter, and you should also pay attention to the amount of oil, so as to ensure that there is oil and water in it.

When preparing the meat filling, you must add a certain proportion of fatty meat, because lean meat does not contain lipids, while fatty meat contains lipids, and fatty meat can flow out of oil and water after steaming.

Ingredients: 450 grams of wheat flour, 300 grams of beef, 50 grams of bamboo shoots, 50 grams of celery Auxiliary materials: 5 grams of baking soda powder, 50 grams of yeast powder, 1 gram of salt, 10 grams of soy sauce, 1 gram of monosodium glutamate, 10 grams of ginger, 40 grams of oil, 35 grams of watercress, 2 grams of Sichuan pepper powder, 1 gram of pepper powder.

Method 1: Flour, water, and old yeast noodles are mixed into a dough and fermented.

2. Add baking soda to the fermented dough and knead well, cover with wet gauze, and let it sit for about 10 minutes.

3. Chop the beef into centimeter-sized particles.

4. Cut the bamboo shoots and celery stalks into centimeter-sized granules, and chop the watercress finely.

5. Put the wok on the fire, put in the rapeseed oil and burn until it is six mature, fry the beef and loose seeds, and put the watercress to continue to fry.

6. When the color is red and fragrant, add the minced ginger, bamboo shoots, soy sauce, and stir-fry slightly.

7. Mix in pepper, Sichuan pepper powder, celery, refined salt and monosodium glutamate to form the filling.

8. Knead the dough well, knead it into a round strip with a diameter of about 3 cm, pull it into 20 agents, and press it into a round skin with the palm of your hand.

9. Wrap the filling, knead it into fine wrinkles at the end, and put it in the cage drawer of the steamer.

10. Steam with boiling water for about 15 minutes.