How to make delicious buns, how to make buns delicious

I sometimes make steamed buns with beef stuffing at home, and the method is as follows: Filling: beef filling, celery, shiitake mushrooms, green onions, ginger, Sichuan pepper powder, salt, monosodium glutamate, soy sauce, sesame oil, peanut oil skin:

Flour, baking powder, yeast powder. Filling: Wash the celery and cut it into cubes, cut the shiitake mushrooms into cubes after water, and prepare shredded green onions and minced ginger to put them in the beef filling.

Then add an appropriate amount of soy sauce, sesame oil, peanut oil, monosodium glutamate and Sichuan pepper powder, stir well, and finally add salt. Skin: Mix the yeast with warm water; Add a small amount of baking powder to the flour and stir well; Mix the dough with the prepared yeast water and leave it in a warm place to let rise for half an hour.

I usually divide the awakened noodles into three small portions, so that I don't get tired when kneading them, and I can knead the noodles thoroughly. Make a mixture and roll it into a thin and moderately thick skin. Make it into a bun.

Adding baking powder to the flour can make the noodles taste sweet. The steamed buns taste better. In addition, adding some shiitake mushrooms when making the stuffing also has the effect of enhancing the flavor.

The stuffing can't be made too dry, and it tastes unpalatable. Trapping for large bales.

Ingredients: 300 grams of pork, sliced.

300 g chicken, sliced.

6 mushrooms, macerated and sliced.

3 tbsp oil.

1 slice ginger, finely chopped.

200 g of kudzu, cut into small slices.

6 hard-boiled eggs, shelled and halved.

Marinade: 2 tbsp light soy sauce.

2 tbsp oyster sauce.

1 tsp of MSG for chicken crystals.

Rice Wine 1 tbsp Imperial Dining Wine.

1 2 tbsp sesame oil.

1 4 tsp of pepper.

1 tsp of sugar.

1 1 2 tsp of potato flour.

Method: Mix the pork, chicken, mushrooms and marinade for half an hour. Heat the oil, stir-fry the ginger until fragrant, add the marinated meat slices and shiitake mushrooms and stir-fry until fragrant, add the sand and kudzu and stir-fry well, simmer for 5 minutes until soft, taste the taste, put it in the refrigerator and refrigerate for 3 hours, divide it into 12 parts.

Trapping for raw meat buns.

Ingredients: 300 g pork and chicken, 1 tsp ginger and shallots.

100 g of kudzu, cut into small slices.

2 tbsp chopped green onion.

Seasoning: 1 2 tsp salt.

2 tablespoons light soy sauce.

1 tsp of MSG for chicken crystals.

Rice wine 1 tsp of imperial wine.

1 tsp of sesame oil.

1 4 tsp of pepper.

1 tsp of sugar.

1 tbsp potato flour.

3 tbsp water.

Sauté 1 tbsp garlic oil.

Method: Stir all ingredients and seasonings in the same direction and refrigerate for 3 to 4 hours before use.

If you don't understand a sentence or two, you can find someone who can make steamed buns and learn it.

The bun is juicy and fragrant, and the husband eats a pot.

Slow-motion bag bun technique tutorial.

There are no favorite friends, thank you.

Steamed bun is a staple food with a strong sense of satiety, and it is also an indispensable food in people's lives, it is wrapped up by noodles and filling, or made of vegetarian filling, the finished bun skin is thin and filling, soft and delicious.

If you don't break it open, you'll never know what kind of stuffing it is!

It's the first time I've made this kind of bun, and it's super delicious! Has anyone ever sat or eaten?

If you want to make steamed buns delicious, the important thing is to adjust the filling and teach you a delicious method

Ingredients: 300 grams of minced meat, 300 grams of shiitake mushrooms, half an onion, 5 grams of ginger, 300 grams of flour, 2 grams of sugar, 3 grams of yeast, 165 170ml of warm water

Seasoning: 1 tablespoon cooking wine, a pinch of pepper, 2 tablespoons of soybean paste, 1 tablespoon of sweet noodle sauce, salt to taste.

Production process: 1. Pour an appropriate amount of warm water into an empty bowl, add sugar and yeast and stir evenly and let stand for 5 minutes, the purpose of adding sugar is to promote fermentation. Then slowly pour the prepared yeast water into the flour, stir it into a disorder, knead it into a smooth dough, cover it with plastic wrap and leave it in a warm place to ferment.

2. Wash the mushrooms and remove the stems, blanch them in water for a few minutes, and remove the water. Blanching can remove the peculiar smell of shiitake mushrooms, if you feel that the shiitake mushrooms you bought are fresh enough, you can not blanch them if you are worried about the loss of nutrients.

4. Heat the pan with cold oil, add the minced meat to the oil and stir-fry until it turns white, add the minced ginger and the minced onion to continue to stir-fry, put 1 spoon of cooking wine to bring out the fragrance and stir-fry for another minute.

5. Add diced shiitake mushrooms and stir-fry evenly, about 3 minutes to taste.

6. Add soybean paste and sweet sauce and stir-fry evenly, taste salty, add an appropriate amount of salt if you think it is not salty, then put a little pepper and mix well, simmer for three minutes over medium-low heat, and let the mushrooms fully absorb the flavor.

The two kinds of sauce I use here, if you don't like sweet noodle sauce, you can not add it, or soy sauce seasoning, but practice has proved that the meat sauce made of these two sauces is really delicious, mixed with rice, mixed with noodles are versatile, especially if you have children at home, and you can't eat spicy, just use these two sauces to season.

7. Take out the dough, put it on the cutting board and knead it to exhaust, knead it into long strips, divide it into small flour agents, about 30 grams each.

8. Roll out the dough into a thick wrapper in the middle and thin around the perimeter.

I roll the dough slowly, so I am used to rolling it out and then wrapping it, so that the proofing time is about the same after wrapping, otherwise the first wrapping can be steamed, and the later one has not yet risen well.

9. Take a dough, put in the cold mushroom meat sauce, wrap it and close it. The pleats are generally kneaded, which is a technique that practice makes perfect, and it is not bad for me, a person who doesn't make pasta often.

10. Wrap the buns and put them in the steamer, there should be an interval between the buns, and then ferment for about 15 minutes. Steam over medium and high heat first, then turn to medium heat and steam for 15 minutes, turn off the heat and simmer for 3 minutes.

Materials. 400 grams of flour.

Pork (preferably with some fatty).

Warm milk 190ml

20ml sugar

Salt, yeast, 7ml (a little more yeast, it's okay), shallots, sugar.

Oyster sauce cooking wine.

Sesame oil light soy sauce.

Homemade vegetarian stock.

Steps to prepare fresh meat buns.

Save the practice to your phone.

Step 1: Mix warm milk and sugar, add yeast to dissolve, and let stand for 5 minutes until the yeast becomes active.

Step 2Pour the yeast into a container, add flour and salt, do not knead first, stir with chopsticks to form flakes.

Step 3 then kneaded with hands, saying that it is to achieve three lights, try to achieve face light, basin light, and hand light, but the dough I kneaded has never been as smooth as those masters on the Internet, but it should be enough to do the hand light and basin light, as long as the dough does not stick to the hands, the surface is not very smooth, which should not affect the fermentation.

Step 4 The container has a lid on the lid, otherwise seal it with plastic wrap and put it at almost 30-30 degrees to ferment, it is just room temperature in summer, I generally send it for an hour, and the dough is sent to the original times to 2 times the size, showing a honeycomb shape.

Step 5 Press the dough to deflat, and then knead the dough, mainly for exhaust, knead it smoothly and put it away, at this time the filling is also ready, and then you are ready to wrap the buns.

Step 6 Chop the pork into a filling, you can also put it in a food processor, cut the green onion, put the green onion into the meat filling, release the soy sauce (according to personal taste), salt, a little sugar (can enhance the taste), a little oyster sauce, cooking wine, sesame oil.

Step 7 Stir with chopsticks in one direction, add an appropriate amount of vegetarian stock during the process, and stir vigorously. Because I added some vegetarian stock this time, the stuffing was relatively wet, and while the noodles were still growing, I put the stuffing in the refrigerator for half an hour.

Step 8 Wrap the buns: Knead the dough into long strips. Cut into a similar size, the size is casual, the main thing is the size you want the bun, roll the skin, thick in the middle, thin around, as round as possible, even, as thin as possible, this is related to the folds of the bun and whether the mouth is good-looking.

Step 9: Take the stuffing and put it in the middle of the skin, novices can put a little less.

Step 10: Pinch one pleat at a time, and the number of pleats depends on personal habits.

Step 11: Close the mouth. There are two kinds, one is bowl-shaped, and the other is pacifier-shaped, and my one today is bowl-shaped.

Step 12 Put the steamer on the steamer pad, arrange the wrapped buns, leave some gaps between the buns and the buns, cover the lid, leave for about 20 minutes, and ferment for the second time.

Step 13 Steam in cold water for 15 to 20 minutes, turn off the heat for a few minutes, and then turn it on. When steaming the second pot, be sure to pour out the hot water in the first pot and change it to cold water for steaming.

Making fresh meat buns requires certain techniques and skills. The fresh meat buns we introduced are very simple, but they are quite level in terms of taste. It has only two characteristics: a soft skin and a rich filling.

Ingredients: Appropriate amount of self-rising flour, 500 grams of fresh meat (3 points of fat, 7 points of lean), 50 grams of shrimp meat Auxiliary materials: 50 grams of black fungus, 30 grams of green onions, 20 grams of ginger, 10 grams of Sichuan pepper, 1 egg Seasoning: 5 grams of salt, 2 grams of sugar, 5 grams of fish sauce, 3 grams of sesame oil.

Production steps: 1. Knead the dough with warm and cool water to wake up and set aside.

2. Fry the peppercorns in a dry pan and roll them into pepper powder for later use.

3. Chop fresh meat and shrimp into stuffing for later use.

4. Cut the green onion, ginger and water fungus into fine pieces for later use.

5. Take a big wrist and whip the meat filling, adding accessories and seasonings into a filling.

6. Wrap the filling into a fresh meat bun with the noodles.

7. Make a steamer and steam the buns in the pot.

ps: 1. The noodles must be awake to make the finished product soft and delicious.

2. Whip the filling in one direction to keep making the filling stronger.

3. Green onion and ginger should be finely chopped, and friends who don't like to eat green onion and ginger can use green onion and ginger water instead.

You can take a look at the recipes on the Abang Food Channel, which has a lot of practical pasta recipes.

Dog ignores the method of making buns.

The main ingredients used are (100 pieces): 1750g of wheat flour, 500g of leaven, 800g of pork (fat three and seven lean), and the auxiliary materials used are: 100g of minced green onion, 25g of minced ginger, 150g of soy sauce, 100g of sesame oil, appropriate amount of broth, a little monosodium glutamate, and an appropriate amount of alkaline noodles.

1.When making, wash the pork, remove the bone residue and cartilage, grind or chop it into puree, put it in the filling basin, add minced ginger and mix well, and whip while pouring soy sauce;Let it sit for a while, then slowly add the broth, continue to whip until sticky, soft and hard, add minced green onion, monosodium glutamate, sesame oil, and stir well to form a filling.

2.Fine flour and flour fermentation add water and noodles, cover with a wet cloth to ferment, see that there are noodles arched up, when the fermentation is moderate, mix in an appropriate amount of alkali and knead well, stop for a while and then knead the smooth surface on the case, knead into long strips, press 50g of flour to knead 4 flour agents, a total of about 100. After that, roll out the dough, wrap the filling, each package 15g of meat filling, close the mouth and pinch the pleats about 15 16 folds, and steam it.

You can add some skin jelly made with chicken broth and pork rind to the filling of each bun.

Slow-motion bag bun technique tutorial.

All of them are big bubbles, and there are zero failures!

The bun is juicy and fragrant, and the husband eats a pot.

There are no favorite friends, thank you.

Buns do this, one pot is not enough to eat.

It's the first time I've made this kind of bun, and it's super delicious! Has anyone ever sat or eaten?

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

Buns do this, one pot is not enough to eat.

Love and good food live up to it.

The bun is juicy and fragrant, and the husband eats a pot.

Absolutely practical life hacks.

Slow-motion bag bun technique tutorial.

Don't underestimate the ordinary buns that often appear on our table, if you want to make the buns colorful, flavorful, and flavorful, it still takes a certain amount of effort. In my impression, although the steamed buns made by my mother are very sufficient, their appearance is relatively low compared to the buns outside, and there is no such fragrant taste. I researched many times in the kitchen myself, and finally made a top-notch and delicious bun to share with everyone.

First of all, we have to make noodles first, don't underestimate this step, this is a matter of the appearance of the bun. We take the flour and put it into a large basin, first use warm water to melt about three grams of yeast, (according to the different water absorption of flour, the ratio is about 500 grams of flour and 250 grams of water, half and half) first pour 2 3 water into the basin, stir the noodles evenly, and then add water to it little by little, knead it into a dough with moderate softness and hardness, and finally cover it with plastic wrap and start fermentation. If there are children or the elderly at home, we can use milk to make yeast, which has higher nutritional value and more fragrant skin.

Then we start boiling pepper water, this step must not be omitted! It will give the bun filling a freshness. Put appropriate water in the pot, pour in the peppercorns, green onions, ginger and cinnamon and boil for 10 minutes, and the water will turn brown.

Then pour the vegetables and meat together, add salt, black pepper, monosodium glutamate, bean paste, oyster sauce, cooking wine, light soy sauce, pour in pepper water, stir quickly with chopsticks, don't worry about putting too much pepper water, the more steamed buns, the more fragrant they are, until the stuffing of the buns is sticky.

Take out the fermented dough, knead it into long strips, cut it into small pieces of moderate size, and roll it out with a rolling pin into a circle, thick in the middle and slightly thinner on the sides. Take the stuffing of the bun and put it in the middle of the dough, and then start to pinch the pleats slowly, pinch with the right hand, and shake the inside a little with the left hand to avoid the stuffing from being exposed, and then close the mouth.

Finally, put the buns in a steamer with hot water, be careful not to get too close to each other, we start the second fermentation, about half an hour, don't ferment too long, otherwise the buns are easy to sour. Finally, we poured out the hot water and replaced it with cold water, and the steamed buns steamed for about 20 minutes before eating! Be sure to watch the time, if it is too long, the stuffing of the bun will be easy to get firewood, and it is guaranteed to be easy to break.