How to make steamed bread in the basket, how to make steamed noodles with steamed steamed buns

The practice of preparing bread is described in detail.

Cuisine and efficacy: high-quality staple food.

Process: Roasted. Ingredients for preparing bread:

Ingredients: 500 grams of high-gluten flour, 80 grams of eggs, 100 grams of sugar, milk powder, water, salad dressing, and appropriate amount of conditioning filling.

Teach you how to make prepared bread and how to make it delicious.

1.High-gluten flour, eggs, sugar, milk powder, and water are whipped into bread blanks.

2.Wrap the bread crust in the seasoning filling, make it into a circle, put it in a baking tray, wait for the soup to come, squeeze some salad dressing or an appropriate amount of chopped green onion on top, and bake it in the oven.

The preparation of meat floss rolls is detailed.

Cuisine and efficacy: dessert and dim sum.

Taste: Original Taste Process: Dark oven baking.

Ingredients for meat floss rolls:

Ingredients: 500 grams of wheat flour, 15 grams of yeast.

Excipients: 150 grams of eggs, 75 grams of cream, 70 grams of lettuce (leaves), 50 grams of pork floss.

Seasoning: 5 grams of salt, 50 grams of sugar, 35 grams of sesame seeds, 120 grams of osmanthus paste, 60 grams of peanut oil.

Features of the meat floss rolls:

This bread is rich in meat, beautiful in shape, sweet and delicious, soft and delicious.

Teach you how to make meat floss rolls and how to make them delicious.

1.Take out the cream and soften it, add sugar to beat, then knock in eggs, add refined salt, peanut oil and continue to beat until it becomes a uniform viscousity, set aside, wash the lettuce and chop its leaves for later use.

2.Take a small bowl, put in the yeast, melt it with warm water, mix it into a uniform slurry, pour it into the flour and stir, then add the adjusted cream egg liquid and continue to stir, add an appropriate amount of warm water and gradually stir evenly, knead into a dough, knead until there is no dry powder, and when the surface is smooth, cover it with a wet cleaning cloth and ferment.

3.Roll out the dough, spread the jam and roll it up for 10-20 minutes.

4.Brush the dough with a layer of peanut oil, sprinkle with sesame seeds and chopped vegetable leaves, put it in the preheated oven, adjust the oven temperature to 175 degrees, bake for about 30 minutes, spread a little jam on both sides, dip in meat floss, and serve.

Material. Yeast, flour, eggs, sugar, sesame seeds, milk, jam.

Method. 1.Leaven with yeast, milk, eggs, sesame seeds, sugar and flour for 2Roll out the fermented dough into a cake, coat it with jam and roll it into a roll of 3Steam for 20 minutes, cut into slices after removing from the pot, and you can serve.

Hello dear<> glad to answer for you. The method of steaming the dough can be wrapped and steamed is as follows: 1:

and the ratio of the chain is the basis. Generally, 500 grams of flour add 4 grams of yeast and 2 grams of baking powder (adding baking powder can shorten the resting time and make the buns fluffier, if you don't like it, you can also use sugar instead). Mix the dough with 30-35 warm water.

The ratio of water to flour is 1:2), not too much water, otherwise the dough will not rise easily. It should be noted that when mixing the dough, add water slowly, stirring and adding water until the flour is in the shape of a shuttle (snowflake), and then knead it into a smooth dough.

Try it with the back of your hand, and it feels just right if it's warm and not hot. Steamed buns and noodles must not be too soft, otherwise it will not be easy to set. Two:

The most important thing is the resting environment. Put the dough in a warm and moist place, cover with a damp cloth or wrap it in plastic wrap, and wait for it to rise. Generally, it is good to ferment twice as much as the original.

In summer, the weather is relatively hot, and it is generally about 2 hours. If it's winter and the temperature is relatively low, you can add water to the steamer, boil the water until it is a little hot, turn off the heat at about 40, and then put the basin with the dough in the steamer to let the noodles rise. Hint:

When the dough is risen, cover with a layer of cloth or cover the pot, when the time is up, the dough will become swollen, and when you grab it by hand, the dough will appear honeycomb-shaped, indicating that it is ready to wake up. Then place it on a cutting board and continue to knead out the air bubbles in the dough until the surface is smooth. In this step, the more evenly the dough is kneaded, the smoother the steamed bun skin will be.

Three: The second proofing is very important. Once the dough has been kneaded, you can wrap the buns.

But after the bun is wrapped, it is very important not to steam it immediately, and most people will forget it. Because when rolling the dough, the air in the dough is drained clean, and the steamed dough is easy to retract when it encounters high temperature, losing its activity, and the steamed bun skin is not fluffy. The correct way is to put it on a cutting board or in a steamer with hot water, turn off the heat and do a second proofing.

Tip: Place the formed buns on a cutting board for at least 30 minutes and cover them with a steamer cloth to prevent the skin from drying out. The purpose of this step is actually to let the dough ferment and shape again, so as to fully ensure the toughness of the bun skin and not dent the dead skin.

Four: Strict control of steaming time. When steaming the bun shed and bending the dates, add enough water to the pot, and put a steaming cloth or brush a layer of oil under the bun.

The steaming time of steamed buns depends on the type of steamed bun filling, generally vegetarian stuffed buns, no more than 15 minutes, and meat stuffed buns will be cooked in 20 minutes. There is also a key knock here, that is, when the steamed buns are steamed, don't be in a hurry to remove the lid of the pot, turn off the heat and continue to simmer for 3-5 minutes, wait for the temperature in the pot to drop, and then take out the buns It will be beautiful, and there will be no novices often encounter the problem of "retraction". Kiss <>

Yes, after the dough xiaolongbao is done, you can directly steam the stove. Here are the steps to make steamed xiaolongbao::

Ingredients: 500 grams of flour, 5 grams of yeast, appropriate amount of warm water, filling (minced pork, ginger, soy sauce, salt, green onion, etc.).

Steps: 1. Mix the flour and yeast, slowly add warm water, and knead into a smooth dough.

2. Put the dough in a basin, cover with a damp cloth, and put it in a warm place to ferment for 1-2 hours until the dough rises to twice the size.

3. Knead the fermented dough into long strips, cut into small pieces, and roll out into a thin remorse skin.

4. Put the filling in the thin skin**, wrap the thin skin, and pinch out the small folds.

5. Put the wrapped xiaolongbao on the steamer and steam it over high heat for 8-10 minutes.

Precautions: 6. The dough should not be raised for too long, otherwise the dough will be overblown, resulting in poor taste.

Pay attention to the amount of filling when wrapping, too much or too little will affect the taste.

Hello! See your question.

Xiaolongbao should be allowed to ferment before steaming, and it will be better.

Fermentation time: 3-8 minutes.

Xiaolong buns.

1. Dough: There are two ways to make 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 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 stuffing 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 a 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, a small amount of cooking wine. Method.

Add one-third of the 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 soy sauce, and make bun filling. Steam the buns for 15-20 minutes.

Mix the dough with warm water and put some yeast.

500 grams of flour, 5 grams of yeast, 5 grams of baking powder, 5 grams of sugar, 300 grams of water. Bun filling: Pork (fat and lean 3:

7) 250 grams, 120 grams of green onions, 80 grams of water, 1 tablespoon of soy sauce, 1 teaspoon of five-spice powder, tablespoon of cooking oil, ginger, sesame oil, cooking wine, a little sugar, 3 grams of salt.

Method 1: Put baking powder and sugar into the flour and mix well, mix the yeast with warm water, knead it in the flour, and let it rise for 20 minutes. 2. Chop the pork into puree and add cooking wine, soy sauce, five-spice powder, minced ginger, sugar, and salt and stir well, then put in water and whip it in one direction, put it in the refrigerator and refrigerate, and wrap it after the meat filling is solidified. Before wrapping, add chopped green onions, then add cooking oil and sesame oil and mix well.

3. After the flour rises, roll it into a skin and wrap it into the meat filling, and let it rest in the steamer for 50 minutes.

4. Put the gas stove in the steamer, turn on low heat to further proof, and after the water is boiled, steam it over high heat for 10 minutes.

5. Turn off the heat and wait for 5 minutes before turning on the pot and taking out the buns.

Add baking powder to the flour and you're good to go.

Summary. Steaming xiao long bao takes 15-20 minutes. Xiaolongbao needs to be steamed for about 15 minutes at room temperature, and it takes 20 minutes for frozen ones to be steamed.

Hello, if you want to make delicious xiaolong baozi, not only must the ingredients be well adjusted, but also the steaming oven and heat are also very important. Generally, families make xiaolongbao at home by taking rice cookers and floor pots, and directly adding two baffles on top to steam them, which often does not steam delicious buns, because it will leak air, resulting in the taste flowing out with the gas. But the xiaolongbao sold on the roadside tasted very good, and that was because they bought the xiaolongbao steamed bun oven to make it.

So, if conditions permit, you can try to buy a steaming bun stove by yourself.

Steaming xiao long bao takes 15-20 minutes. Xiaolongbao needs to be steamed for about 15 minutes at room temperature, and it takes 20 minutes for frozen ones to be steamed. Hello, if you want to make delicious xiaolong baozi, not only must you adjust the ingredients well, but also the steaming oven and accompanying the heat are also very important.

Generally, families make xiaolongbao at home by taking rice cookers and floor pots, and directly adding two baffles on top to steam them, which often does not steam delicious buns, because it will leak air, resulting in the taste flowing out with the gas. But the xiaolongbao sold by Lu Lukuan tasted very good, and that was because they bought the xiaolongbao steamed bun oven to make it. So, if conditions permit, you can try to buy a steaming bun stove by yourself.

How to use a steaming oven to steam xiaolongbao.

Steaming the steamed bun stove burns the fire and puts the water, and when the water boils, you can put the xiaolongbao down to steam the xiaolongbao. Kaifeng xiaolongbao has a long history, it is the "first in Beijing" in the Northern Song Dynasty, the "Wanglou Cave Plum Blossom Bun" gradually restructured by generations of chefs. The color, fragrance, taste, and shape are good, and it has a unique style.

The specific production method is as follows: 1. Raw materials: one pound of fine powder, one pound of pork hind leg meat, two halves of small grinding oil, one penny of monosodium glutamate, three coins of Shao wine, minced ginger and salt, eight coins of soy sauce, and eight cents of sugar.

2. Production method: 1The meat is deboned, skinned, and tendoned and then cut into strips, and then ground into minced meat by machine; 2.

Put the minced meat in a bowl, add the seasoning, and stir in one direction to make it flavorful. Then successively put in about seven to eight taels of clear water, Ming Tomb whipped vigorously, and finally put in a small grinding oil, stirred into the filling. 3.

Put the noodles in a basin, first use a little water, copy the noodles into flour ears, and form hard dough pieces; Then dip the dough in water and tie it into a dough that is neither soft nor hard. 4.Put the reconciled noodles on the table and knead them repeatedly, knock them, and fold them until they are smooth and soft, and then roll them into 50 dough agents, roll them into thin skin with thin sides and thick middle, and then knead them into small buns with 18 to 21 pleats after filling.

5.When steaming, use a large fire. Cook in 6 to 7 minutes.