Is it nutritious to eat self made buns

Nutrition is also a reference, and there is nothing wrong with making it yourself at ease than being clean and hygienic outside.

It depends on what filling you put in, generally speaking, meat is nutritious, vegetables are rich and nutritious.

Making your own buns can match the filling according to the taste and nutritional needs of your hobby, and it will definitely be nutritious.

Is it nutritious to eat self-made bunsThe steamed buns made by yourself are first fermented with old noodles, not additive fermentation, and the stuffing of the mixed buns does not add food additives, so it is nutritious to eat the steamed buns made by yourself.

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. You can also do a variety of tricks. Cute and cute, animal, plant, flower, all kinds of patterns for people to taste.

Steamed buns are fermented foods, and eating more fermented foods is very good for human health. As a pasta, fermented buns are more nutritious than unfermented foods such as flatbreads and noodles. Studies have proved that yeast greatly increases the nutritional value of steamed bread and bread.

Yeast is a nutrient-rich, single-celled microorganism that has even been referred to as an "inexhaustible source of nutrients." In addition to proteins, carbohydrates, and lipids, it is also rich in vitamins, minerals, and enzymes.

Yeast contains minerals such as selenium and chromium that can be anti-aging, anti-tumor, and prevent arteriosclerosis. Fermented yeast is also a strong antioxidant that protects the liver. After fermentation, a plant acid in the flour can be decomposed, thereby improving the body's absorption and utilization of nutrients such as calcium, magnesium and iron.

The enzymes in yeast promote the breakdown of nutrients, so the fermented buns are good for digestion and absorption. People who are emaciated or have other digestive weaknesses are more suitable for eating this type of food.

1. Steamed buns.

1.Put an appropriate amount of self-rising flour into a basin, add water and mix well to form a dough; Cut the lotus white into cubes and set aside.

2.Put the pork filling and lotus white grains into a container, add salt, chicken essence, monosodium glutamate, pepper and sesame oil and mix well to make the filling.

3.Roll the dough into strips, add the agent, wrap the filling to make the bun embryo, decorate the top of the bun with diced carrots, put it in the steamer and steam it over a high fire.

2. Xiaolong soup dumplings.

1.Add monosodium glutamate, soy sauce, sugar, salt, pepper, green onion and ginger juice to the pork filling and stir until it is viscous, add sesame oil and vegetable oil and mix well to make a bun filling; Rind washed, dehaired and chopped; Wash the shrimp and chop them into puree.

2.Blanch the minced pork skin with boiling water, put it in the pot, add chicken broth and burn it until the soup is thick, filter out the dregs, add salt, pepper and minced shrimp, after boiling, pour the meat skin soup into a bowl, put it in the refrigerator and freeze it after it is not hot, and make the meat skin jelly; Chop the jelly and mix well with the minced meat.

3.Add the flour to warm water and mix it into a dough, let it rise for a while, then knead it into slender strips, knead it into a mixture, and roll it into a round bun skin with a rolling pin; Wrap the minced meat in the dough and put it in the steamer until the soup overflows from the mouth of the bun.

3. Bean paste buns.

1.Mix flour, flour and fertilizer and alkali with warm water to form a dough and ferment for 2 hours.

2.Knead the dough into strips, knead it into a dough, roll it into a round skin with thick middle and thin edges, put in the bean paste filling, tighten the opening, and keep rotating and kneading with both hands to knead the raw bean paste into a semicircle.

3.Put the raw embryo in a steamer basket and steam it over high heat for 15 minutes.

As long as the buns are put in the ingredients that should be put in and poured with hot oil, they will be delicious, which is also a key step.

The steamed buns are made with 500 grams of flour, 3 grams of sugar, 5 grams of yeast, 250 grams of warm water, 20 grams of lard, 1 handful of sweet potato vermicelli, 1 handful of fungus, 1 large white radish, 1 onion, 2 star anise peppercorns, 2 spoons of light soy sauce, 2 spoons of oyster sauce, 1 spoon of salt, and 1 spoon of pepper.

Meat buns are juicy and fluffy.

Ingredients: dough; 400g medium powder; water 200g; Instant dry yeast 4g; minced pork; pork (fat: lean meat = 4:6) 250g; light soy sauce 8g; dark soy sauce 4g; salt 3g; cooking wine 5g; 4g sugar; oyster sauce 5g; cornstarch 2g; salad oil 10g; 15g of water; Ginger powder to taste; A pinch of chives.

Method 1: Put water and yeast into the bread machine bucket;

2. Shake the bread bucket by hand to dissolve the yeast in water;

3. Pour in the full amount of medium powder;

4. Start the kneading procedure and knead the dough until smooth;

5. Fermentation at room temperature.

6. When the dough is fermented to twice the size, end the fermentation;

7. You don't need to take out the dough that has been made, continue to choose the kneading dough stall;

8. Knead the dough again until smooth;

9. Use a knife to cut and inspect the kneaded dough, the cut surface is smooth, and the void is less, indicating that the dough is kneaded;

10. Sprinkle thin powder on the board, put the kneaded dough on the board, and dig a hole in the middle;

11. Take the hole as the center of the circle and slowly stretch the dough around with your hands;

12. Cut off and roll into strips of uniform thickness;

13. Use a knife or scraper to cut into agents of uniform size;

14. Flip slightly rounded, dip the cut surface in thin powder and flatten;

15. Roll out the dough sheet with a thickness in the middle and a thin surface around it;

16. Put the adjusted meat filling into the middle of the dough sheet;

17. Then fold the bun with your hand in the same direction and seal the bun;

18. Place the wrapped buns on a non-stick mat and ferment at room temperature for 20 minutes;

19. Pour an appropriate amount of cold water into the pot, put in the proofed bun embryo, boil over high heat and steam for 10 minutes before turning off the heat;

Pork filling production:

1. Wash the pork and cut it into small pieces;

2. Cut into small cubes and chop into minced meat with a knife;

3. Put the minced meat into a basin, add ginger powder, salt, light soy sauce, dark soy sauce, white sugar and cooking wine and stir well;

4. Continue to add starch and oyster sauce and mix well;

5. Pour in water and stir clockwise;

6. Finally, pour in the salad oil and chopped green onion, and whip until the minced meat is strong;

The steamed bun is nutritious, depending on what kind of stuffing is it in that bun?

Of course, steamed buns are nutritious, everyone eats every day, and the staple food includes rice, and noodles? Are buns made of noodles? And there are also fillings, and there are many kinds of fillings, all of which are nutritious.