What to make a bun can be very soft, how to make a bun is soft and delicious

First of all, the noodles of the steamed buns must be proofed, after rolling them into leather and wrapping them into buns, first put the buns in a warm place and let them stand for a while, and then steam them in the pot for a second time, so that the steamed buns are guaranteed to be fragrant and soft, and they can be eaten in one breath.

Steamed buns with green onions. Ingredients: 500g flour, 3g yeast (dry), 1 salt 1, 1 sugar, 100g green onion.

Cooking steps:1Put the flour, yeast, salt, sugar and water together in a basin, mix well and knead well, and the dough will rise for more than 3 hours.

2.Prepare the dough.

3.Stir-fry the pork foam with oyster sauce and green onions until fragrant, and put it in the refrigerator to refrigerate.

4.After the dough is ready, it is pulled into small dough and rolled into a round and flattened.

5.Roll it out with a rolling pin and make a thin cake with a thick middle around the perimeter.

6.Put the fried green onion filling in the middle of the crust, keep your left hand still, pinch the thumb of your right hand and wrinkle while pinching your index finger.

7.In this way, the final seal completes a bun.

8.Then wrap it in turn, put it in the steamer and let it rise for 15 minutes, turn on the high heat and boil and steam for 15 minutes.

Generally, the buns that come out of the dough are particularly soft.

Of course, you can also add an egg and an appropriate amount of alkaline noodles to it when mixing noodles, and the buns that come out of this way are also very soft.

Buns made of tofu should be very soft, and buns made of tofu radish or tofu vermicelli are particularly soft.

You can use a special high-gluten flour directly, so that the meat is soft and delicious, and you can eat several at a time.

What to make buns can be very soft: 1. And noodles. 2. Fermentation (first shot). 3. Plastic surgery. 4. Fermentation (second shot). 5. Steaming. The noodles of the steamed bread are hard and the noodles of the buns are soft.

If you knead the dough more, you can add a little salt to the flour, so that the kneading dough is very fine to the steamed bun is delicious.

The flour is very tender to make buns, you can add the inside of the dough, the baking powder and yeast powder.

What can be very soft to make buns, it is still flour and the like, the buns he made are relatively soft, and they are more delicious, we still have to learn it.

To make steamed buns, you need to use dough, and bread is generally very soft, but of course, making dough is a technical job.

If you want to make steamed buns far away, you need to put baking soda powder in the dough, and also put some sugar, and it is best to put some jelly in the filling of the buns.

If I want to make steamed buns that make them feel a little soft, there are two kinds of things, the first is tofu and the second is carrots.

If you want to make it soft, kneading the dough is the key, first you can knead the dough a little softer, and then put it in yeast powder, after it has been fully distributed, and then wrap it will be better.

You have to add the right amount of baking soda to the bun, the yeast is him, and the bun becomes more fluffy and soft.

The bread must be made of flour, and if you want to make it more complete, you can mix the ratio of flour and water, and then you can add some eggs or something to it.

The buns are very soft, and it should be better for some people to have their dough hair, such as yeast fermentation.

It's that kind of leavening agent, and the buns sold outside will put this thing, but the buns made by yourself are rarely put in, because this thing is not good for the body.

To make steamed buns, if it is far away, the noodles of the steamed buns must be made well. We can use Angel yeast or natural fermentation.

When the bun is very soft, you must make the noodles good and send them overnight, and then, after the bun filling is done, there is no need to fight when steaming, the time is too long, more than ten minutes.

Of course, the steamed buns are soft and delicious.

What to make buns can be with Ran depends on personal taste. If you like greens, you can add some greens. If you like meat, you can add some meat and vegetables to match, and the buns that come out of this way are delicious, delicious and delicious.

How to make the bun is very soft, I think it is still very soft to make buns in zucchini filling.

What can be very soft to make steamed buns, to make steamed buns need to be dough, first of all, to make the dough of the steamed buns very soft, and then the steamed buns made are very soft and fragrant.

Even if their flour is better, they choose high-gluten flour, so the buns they make like this, if they ferment better, they are indeed very fluffy.

The dough of the bun is slightly thinner, and the bun is very soft.

If you want to make the bun very soft, it mainly depends on how well the bun is lived. Only if you do it well, can you make the bun particularly soft.

The cake is crusted and melts in your mouth.

In the case of buns, if you want to make the noodles ready, how can you ensure that they can be very soft? Be sure to do a good job of making the dough.

What to do buns can be very soft buns, first of all, the noodles have to come back, please send them to you in Chengdu, and then the cold water pot is about to burst.

If you want to make a soft bun, I think the most important thing is that the noodles should be very soft.

How do you make a bun that can be very soft? The most important thing is that the noodles are good, and any bun will be very soft?

A soft and delicious way to make steamed buns

1. When mixing the dough, you can add more water to ensure the water content of the dough and the steamed food will be softer;

2. The first proofing should be in place, and the second proofing should not be omitted;

3. When mixing the dough, you can add some lard, and replace it with milk to increase the brightness of the bun and play a whitening role;

4. Don't overly pursue thin skin and big stuffing;

5. After steaming, simmer for a while, such buns are soft and firm and delicious.

A bun recipe:

Ingredients: 500 grams of plain flour, 250 grams of water, 5 grams of yeast.

Filling: 300 grams of pork belly, 9 dried shiitake mushrooms, 1 box of tofu, 2 carrots, 1 handful of shallots, 10ml of cooking oil, 20 grams of cooking wine, 10 grams of light soy sauce, 10 grams of oyster sauce, 5 grams of salt, a little pepper, a little ginger powder, chili powder.

Method] 1. After cleaning the dried shiitake mushrooms, soak them in water until soft.

2. Cut the pork belly into small pieces and put it in a food processor cup to make a meat filling, and it is better to chop it by hand.

3. Wash the carrots and shallots.

4. Finely chop the mushrooms and carrots.

5. Cut the shallots into finely chopped green onions.

7. Add the tofu and stir-fry while pressing the spatula.

8. Divide the tofu into small pieces.

9. Add diced shiitake mushrooms and diced carrots and stir-fry.

10. Add cooking wine, light soy sauce, oyster sauce, salt, pepper, chili powder and ginger powder and stir-fry well to taste.

11. Hold a large bowl, dry to room temperature, add chopped green onion and mix well.

12. Mix 500 grams of flour, 250 grams of water and 5 grams of yeast, knead into a smooth dough, cover and relax for 10 minutes.

13. Roll the dough into long strips, cut evenly and roll it into a thick middle and thin dough around it.

14. Fill in the filling.

15. Press the filling with the thumb of the left hand, push the dough with the index finger and the right hand in a clockwise direction, and make small folds with the thumb and index finger of the right hand to pull the edge of the dough in an anticlockwise direction.

16. Put the finished embryo code in the steaming drawer, cover the pot, let it rise for 40 minutes, the bag looks very fluffy, and it feels light and fluttering to indicate that the dough is good, and start steaming for 15 minutes over medium heat, because it is a cooked filling, the dough can be steamed, turn off the heat and then open the lid after 3 minutes.

17. Soft and full without collapsing the skin.

When mixing the dough, you can add sugar and salt to the flour.

The soft and loose buns are made as follows:Ingredients: 500 grams of wheat flour, 400 grams of ground pork, 3 tablespoons of Sichuan pepper oil, 2 tablespoons of oyster sauce, 1 tablespoon of sesame oil, 1 2 teaspoons of refined salt, 2 tablespoons of soy sauce, 1 2 teaspoons of ginger powder, 5 tablespoons of bone broth, 2 teaspoons of sugar, 1 teaspoon of yeast powder, 2 green onions.

1. Melt the yeast with water, add sugar and stir well.

2. Then add wheat flour.

3. Start the bread maker and noodles for 15 minutes, then let them rise at room temperature for 30 minutes.

4. Use the time of the noodles to make the filling and cut the green onions into minced pieces.

5. Add oyster sauce, soy sauce and bone broth to the minced pork and stir in one direction until strong.

6. After that, add the minced green onion with Daming liquid.

7. Pour the pepper oil over the chopped green onions.

8. Then mix the pepper oil and chopped green onions.

9. Add ginger powder, salt and sesame oil, stir evenly and pat flat with a flat spatula.

10. Knead the dough into 24 small agents and sprinkle with some dry flour.

11. Roll out each small agent into a bun skin, take a bun skin, and put pork and green onion filling.

12. Pinch into buns.

13. After all the packages are wrapped, put the tomb mold into the steamer, and the second shot is 15 minutes.

14. Then bring the pot to a boil over high heat, turn to medium heat and steam for 15 minutes, turn off the heat and simmer for 3 minutes.

15. Finally, it is ready to eat.