How do you make steamed buns delicious? What flavors are there

First, the first thing to do: There are two ways to make the dough 1Use flour fertilizer to make noodles (usually called large alkali noodles) Soak the noodles with water first, then pour the noodles into it and mix 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 There is a little alkaline smell Wake up for half an hour to put some vinegar in the pot when steaming so as not to have flowers on the steamed bun skin, Be sure to put the buns in with cold water and then turn on the electricity.

2.Dough 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 and 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. Plug in and steam for 13 minutes. (If the steamed bun is about 30 minutes - 40 minutes, if the steamed roll is steamed for 17 minutes) 2. Make steamed bun stuffing (two kinds of stuffing are provided, which can be made according to your own taste):

1. Meat bun stuffing Buy a pound of pork stuffing (mutton. 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 a 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 an egg fried and chopped, an appropriate amount of cabbage heart (2 taels), a mushroom (chopped) green onion, ginger, salt, sesame oil appropriate amount, spontaneous noodles an hour before the use of 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. The buns are steamed over a warm fire.

It is best to add some starch to the fresh meat filling to absorb the water, and do not open the steamer during the steaming process, so as not to affect the taste of the steam, and other online teachings.

Just go and buy the best steamed buns

Steamed buns are one of the must-eat breakfasts for many people in the morning, and 2 steamed buns and a cup of soy milk for breakfast are also delicious! Everyone likes buns with thin skin and many fillings, the skin is not only soft and fragrant, but the taste of the filling is fragrant and juicy.

If you want the steamed buns to be soft, we need to start with the dough and rolling the skin, and as long as you work hard to make delicious steamed buns. First, pour 750 grams of flour into a basin, add 7 grams of yeast, 30 grams of sugar, add sugar to promote fermentation.

Then mix the dough with about 450 grams of warm water, (the water temperature should not exceed 40 degrees) and stir with chopsticks while pouring, first stirring into a cotton wool shape, and then kneading into a smooth dough. After kneading the dough, close the lid and send until it is twice as large.

After the noodles are reconciled, the next thing is to adjust the filling, thinking that some friends often eat leek filling, it is inevitable that they will get tired, today I will change a tofu cabbage vermicelli filling, I hope you like it. Cut the tofu into cubes first, after cutting, pour oil into the pot, heat it, pour in the diced tofu and stir-fry in the pot.

After the tofu is fried until slightly yellow, add the minced green onion and ginger, stir-fry it well, and let it cool for later use. Tofu will taste more fragrant if fried like this.

Then clean the cabbage, chop it, and after it is chopped, sprinkle some salt into the cabbage to kill the cabbage water. After a few minutes, squeeze the water out of the cabbage and put it in the tofu.

Then pour over the soaked sweet potato vermicelli. (After soaking, cut the vermicelli into small pieces.) Pour it in again).

After the dough is ready, take it out, knead it for another 10 minutes, then divide the dough into 3 parts, knead it long, and then cut it into equal sized pieces.

Sprinkle some dry flour on the cutting board, then roll the agent into a round, flattened and rolled out into a thick dough in the middle and thin on both sides.

Take the dough and wrap it with the adjusted filling.

Then wrap them into pleats and meet them in the middle with your hands, and the buns are formed.

Wrap them all in turn.

After the buns are wrapped, we start steaming the buns: smear the steaming drawer with oil, put the wrapped buns on, cover the lid, and let them rise twice for 10 minutes.

Buns want to do delicious, the main thing is to look at the skin and filling, learn to make the skin on the success of more than half, want to eat any stuffing can be done, make the flour of the bun to choose all-purpose flour, I use the golden image multi-purpose wheat flour, more suitable for making steamed buns, buns, etc., ordinary flour at home is also OK, this recipe can do about 40.

Ingredients: 1000 grams of flour.

Water 510 grams.

Yeast 10 grams.

Baking powder 10 (no must-have).

Cooking oil 25 grams.

Appropriate amount of bean paste filling.

1. In addition to edible oil and yeast, pour all the others into the basin and stir well, then dig a pit in the middle to add yeast and warm water while pouring and stirring into a flocculent shape with chopsticks, the water absorption of flour is different, 2. Add edible oil, knead until the dough is smooth, cover with plastic wrap and rise to about twice the size.

3. The dough becomes significantly larger, take it out and press it to exhaust, and continue to knead until it is smooth and free of pores.

4. Roll into long strips and divide into about 35 grams of large agents.

5. Sprinkle an appropriate amount of flour on the table top to prevent sticking, and roll it out until it is thick in the middle and thin around the circle.

6. The filling can be played freely according to your own taste, meat buns, and bean paste buns can be 7. Add bean paste filling to the left hand support, and turn around to close the mouth and pinch the pleats.

8. The buns can be directly put into the steamer, awakened to double the size, steamed over medium heat, timed from the upper gas, steamed for 12 minutes, and then turned off the heat for 3 minutes to get out of the pot.

The ratio of flour to water should be appropriate.

Both more and less water will affect the fermentation speed and texture of the dough. Generally speaking, 500 grams of flour requires about 250 grams of warm water, about 2:1 ratio. Of course, it is also possible to determine the firmness of the dough according to the individual's eating habits.

Because yeast powder is made by breaking down sugars and producing gases, which makes the flour ferment and expand. The fermented dough is twice as large, fluffy and light to the touch.

Three points of smooth and soft bun skin.

The first point is that the fermented dough is kneaded on the cutting board and exhausted, kneaded into small agents, and each agent should be kneaded evenly separately (this step must be kneaded for a while), so that the steamed bun skin is smooth. Many people roll out the dough directly at this step, so the bun skin is not very smooth, and the pimples are not good-looking.

First of all, the dough needs to be fully fermented, and secondly, the meat filling should be adjusted, the taste should not be too heavy, the vegetables in it should be selected as you like, the cabbage and cabbage need to be sprinkled with salt and water in advance, and 15 minutes are enough when steaming, and 10 minutes if it is a leek filling.

It's much better to find a professional master to learn by hand for a few days than to figure it out on your own, especially if you're planning to do business on your own.

If you want to eat meat or vegetarian, meaty; Mix the radish and meat together, be sure to stomp on it, and card what flavor you like, and put the seasoning for yourself! There are a lot of ways to do it.

The steamed buns with three fresh fillings are delicious.