How to do if the dog ignores the buns, and how to do the dog ignore the buns

The dog ignores the practice of buns.

Raw material formula: dough: 1000 grams of flour, 5 grams of Angel low-sugar yeast, 4 grams of edible alkali, 480 ml of water (depending on the water absorption of flour).

Filling: 500 grams of pork, 5 grams of ginger, 125 grams of soy sauce, 60 grams of sesame oil.

How to make:1Pork fat and lean press 3 7 match. Remove the cartilage and bone residue of the meat, and use a large-eyed grate to crush or chop the meat into diced meat of different sizes.

During the process of stirring the meat, an appropriate amount of ginger water should be added, and then soy sauce should be added. The purpose of serving soy sauce is to find the mouth (adjust the saltiness), and the amount of soy sauce should be flexibly controlled. When serving soy sauce, add a small amount in batches so that the soy sauce is completely mixed into the meat, and stop for a while after serving soy sauce, such as putting it in the refrigerator for a while.

If there is a stuffing machine to stir the filling, the meat with soy sauce does not need to be stopped, and then the water can be added. The water should also be added in small batches, otherwise the filling will be easy to come out of the soup. Finally, add monosodium glutamate, sesame oil and chopped green onion and stir well.

2.After the dough is made, divide it into 20 grams.

3.Roll the agent evenly and round with the dough, push and pull it flat with both hands according to the rolling stick, push it to the head and pull it to the tail, use force evenly, and roll it into a round skin with a thin and uniform thickness, appropriate size and a diameter of centimeters.

4.Left hand to hold the skin, right hand dial in the stuffing 15 grams, pinched 15 16 pcs. When pinching the bag, the thumb and index finger will be twisted at the same time, and the mouth should be pressed well, not opening, not hugging the top, and there is no gnocchi on the mouth of the bun.

5.The buns are steamed in the upper drawer. It generally takes 4 to 5 minutes to use boiler hard gas; It takes 5 minutes to steam the stove with bituminous coal; Use the family briquette fire, the fire is strong when the drawer is boiling, the water is boiling, and it takes 6 minutes to steam enough, such as steaming over the fire, full of deflated, oily, not good-looking, not delicious; If it is underfired, it will be sticky and cannot be eaten.

This pastry is filled with water and half made of noodles. The face is tender and fragrant.

Tianjin steamed buns are affordable and popular food. In the north, it enjoys a high reputation throughout the country and even in many countries around the world. The best representative of Tianjin steamed buns is "Gou Buli Buns".

"Goubuli buns" has a history of more than 100 years, and the reason why it is recognized as a masterpiece is that the steamed buns made by the founder Gao Guiyou are very different from other production methods in the two main operations of noodles and filling.

Each bun has 18 fixed pleats.

The dough is made, using the production method of "one arch fertilizer", that is, the leaven dough and flour are evenly mixed with water, fermented for a period of time, and when the fat flowers are arched, then mixed with alkali to penetrate, slightly sour, kneaded dough, rubbed strips, lower agents, and rolled the skin. The dough is made in this way. Soft and bitten, coupled with the strict control of steaming heat, can make the finished product not collapse and not out of shape.

The preparation of the filling adopts the method of making water filling. A certain amount of bone broth and fine soy sauce is slowly stirred into the minced pork in one direction, and then monosodium glutamate, small sesame oil, green onions, ginger rice, etc., are added to make a soft and moderate meat filling. Use the dough of "one arch fat" to wrap this water filling.

The steamed buns are thin and filling, small and exquisite, shaped like white chrysanthemum to be placed, and the filling is soft. The soup is full of mouth, fresh and mellow, fat but not greasy. The quick-frozen buns produced by Goubuli quick-frozen food company provide convenience for guests from other cities to taste Tianjin steamed buns.

Goubuli operates buns, the variety of stuffing has increased from the initial 4 to more than 20 kinds, and now it has developed to nearly 100 varieties in ten categories, and at the same time, it has also formed a bun banquet of different grades, a bun, a dish, a story, eating art, eating catering culture. Now, if you dine at the Goubuli Hotel, you can also make steamed buns in the private room by yourself, and you can also make a few buns yourself.

Dogs ignore the bun practice steps

1. Dog ignores the technical formula of bun dough.

1. Ingredient list and seasoning ratio.

1000 grams of all-purpose flour, 500 grams of warm water (between 36-40 degrees), 100 grams of old leaven flour, and 5 grams of alkali.

2. The dough production process.

Pour 700 grams of flour into a basin, add an appropriate amount of warm water, and mix the dough with water. Then tear the old leavened dough and put it in a basin and mix it together to form a dough.

Remarks: Tianjin Gou Buli bun dough is half-baked, so now and the leavened dough, when and the leavened dough, the old yeast dough and flour should be stirred evenly to facilitate the dough to ferment, after the dough is reconciled, cover with a damp cloth, and let it ferment for 8-10 minutes.

Take another basin, put in the remaining 300 grams of flour, then add an appropriate amount of water, and form a water dough with moderate hardness and softness for later use. After the leaven is initiated, take an appropriate amount of alkali and add water to make alkaline water. Lye water is poured into the leavened dough to neutralize the acidity of the leavened dough.

Sprinkle a little flour on the board, then put the leavened dough and water dough on the board, knead the dough into a semi-leavened dough, put it in a basin and cover it with a damp cloth for later use.

Sprinkle flour on the board, take 500 grams of semi-leavened dough and knead the dough on the board, then roll the dough into strips about 4 cm in diameter, and knead each into a mixture weighing about 16 grams by hand. Sprinkle with flour and flatten the agent.

Use a rolling pin to roll out a round dough with a diameter of about centimeters, and the dough should be rolled into a slightly thicker middle and slightly thinner on the four sides, so that the steamed buns will not fall to the bottom.

After the dough is rolled out, take a cage of drawers and spread a wet drawer cloth, the left hand supports the skin, the right hand dials in 15 grams of water filling, the bun pinched out 16-18 folds, the thumb goes forward when pinching the bag, the thumb and index finger twist the pleats at the same time, press well when closing, do not open, there is no gnocchi on the bun mouth.

After the bun is wrapped, it should be put into the cage drawer, and immediately put it on the steamer to steam over medium heat after it is full, otherwise the bun will dry out after a long time.

Boil water over high heat and steam the buns on a pot for 6-7 minutes. If the steamed fire and flowing oil are not good-looking and not delicious, if the fire is underfired, it will be sticky and cannot be eaten.

Second, the dog ignores the steamed bun filling recipe.

1. Ingredient list and seasoning ratio.

500 grams of pork rump (ratio 3 fat and 7 lean), 20 grams of refined salt, 50 grams of sesame oil, 80 grams of soybean soy sauce (soy sauce), 15 grams of minced ginger, 50 grams of chopped green onion, 10 grams of chicken essence, 5 grams of monosodium glutamate, 400 grams of water.

2. The production process of adjusting the filling.

Stir the pork into a filling and put it in a basin, put in soy sauce and minced ginger, and whip it fully with chopsticks in one direction so that the soy sauce and water can fully penetrate into the meat filling, and add 100 grams of water when the soy sauce completely penetrates into the meat filling, and the meat filling is slightly viscous, and then continue to whip, so stir 400 grams of water into the meat filling in four times. Adding enough water to the meat filling is the key point in making Goubuli buns, and only by adding enough water to the buns can the filling be soft and juicy. After the meat filling is stirred, then put in the green onion, refined salt, chicken essence, monosodium glutamate, sesame oil, and then beat evenly with chopsticks, and when the meat filling is strong and has a certain viscosity, the bun filling is ready.

Goubuli bun is a well-known traditional snack of the Han nationality in Tianjin, the first of the "Tianjin Three Uniques", and one of the time-honored brands in China. The materials are fine, the production is exquisite, and there are certain tricks in the selection of materials, formulas, stirring, kneading and rolling dough. The following is the practice of dogs ignoring buns that I share with you, I hope you like it.

Preparation of ingredients. 600 grams of wheat flour, 500 grams of pork, a little salt, 25 grams of sesame oil, 15 grams of yeast, 1 gram of alkali, 3 grams of monosodium glutamate, 25 grams of soy sauce, 15 grams of green onions, 6 grams of cooking wine.

Methodological steps. 1. Peel and wash the green onion and mince it for later use, wash and chop the pork into minced meat for later use;

2. Put the pork in a basin, add soy sauce, salt, cooking wine, minced green onion, monosodium glutamate and sesame oil and mix well;

3. Then pour in the bone broth or water, beat until strong and set aside;

4. Mix flour and yeast, add warm water and knead well, add an appropriate amount of alkali to knead well after the dough is initiated, and divide into small agents;

5. Roll out the round skin with a small agent, wrap it in the filling, knead it into a bun embryo, put it in a cage, and steam it over a high fire.

Preparation of ingredients. 300 grams of pork, 150 grams of chopped skin jelly, 150 grams of water, 150 grams of raised dough, 5 grams of salt, 100 grams of shredded ginger, 45 ml of green onion and ginger water, 30 ml of light soy sauce, 15 ml of sesame oil, 15 ml of lard, 30 ml of wine, 30 ml of vinegar, 15 ml of soy sauce.

Methodological steps. 1. Add green onion, ginger water, light soy sauce, salt, sesame oil, lard and wine to the pork and stir well, then cut the skin jelly into small pieces, mix carefully, and freeze for 1 hour.

2. Mix the water surface and the dough well, divide them into 50 grains (parts), roll each into a thin skin, wrap a little meat filling, put it in a small cage drawer, and steam it over high heat.

Preparation of ingredients. 750 grams of flour, 500 grams of net pork, old noodles, a little alkali, 5 grams of ginger, 125 grams of soy sauce, 420ml of water, 63 grams of green onions, 60 grams of sesame oil.

Methodological steps. 1. Stir the pork fat and lean 3:7, then add ginger water and soy sauce, whip until strong, then add minced green onion and sesame oil and mix well;

2. Mix flour and water, add old noodles and alkali and knead well, then divide into small agents and roll them into a round skin with a diameter;

3. Then wrap the finished meat filling into the round skin, pinch the folds, and steam it in a steamer for about 5 or 6 minutes.