How to wrap buns to make the skin thin and filling?

Step 1: Take the bun wrap and put it on your left hand, pay attention to the action of dragging the bun wrapper so that the middle of the bun wrapper is concave downward.

Step 2: Pinch one side of the bun with the index finger of the right hand to form a "small bowl" and pinch the fold forward, and lift the index finger of the left hand upwards while pinching the fold.

Tips: This step is very crucial, pay attention to the pleats are not too big, the pleats are too big on the one hand, it is not good-looking, on the other hand, the buns will be very small, and the taste of the skin is all when you eat it (not delicious).

Pay attention to the strength and distance of each pinch of the bun folds should be consistent, you can be slower at the beginning of learning, and the right hand uses the way of pinching a pleat and then lifting it upwards to pinch the pleats forward a little bit.

Step 3: The bun folds will show the shape of a small circle or a small protrusion at the end, if it is the shape of a small circle, put it on the curtain to wrap a bun, if there is a small protrusion, press it down, so that a very good-looking and thin bun is done.

Hello landlord, try to roll out the skin of the bun as thin as possible when making buns, and then try to put as much meat stuffing as possible when hugging. Kind of it will do.

First of all, flour, the bun skin is thin and the filling must use high-gluten flour, and then when making the dough, it must be made with warm water about 35 degrees Celsius.

Then when you wrap the buns, roll out the dough until it is a little thinner, and then rush to a larger one. Such. In this way, there will be more stuffing with thin skin. It's especially delicious to eat.

If you want to make a bun, you can roll out the dough a little thinner when you roll the dough.

When wrapping the buns, roll out the dough of the buns and put more filling, so that the wrapping of the buns is thin and filling.

Roll out the wrapper with a rolling pin, the skin will be thinner, and the bun skin will be thin and filling.

It is very important to make the noodles of the bun skin, you can't use ordinary flour, you must use the flour that makes the buns professionally, and the noodles are reconciled, and then there is the problem of the method of making the buns, which is also very particular, and you need to practice more.

The skin of the bun is thin and the filling is more, so you can only roll the skin of the bun a little thinner and fill it with a little more.

The skin is thin and filling, so it's time to make it.

The skin is rolled thinner, and the filling is richer.

Put a pinch of salt and eggs on the noodles.

<>1. Add yeast and sugar to warm water. When the amount of water is added, reserve about 5 grams, after all, the water absorption of each flour is different, it is recommended to leave a little, not enough to add on the line.

2. Sugar-boil the yeast in warm water and let it stand for 10 minutes. The principle of choosing warm water is not hot to the hands, adjust the water temperature and then add yeast and sugar. Remember, the temperature of the water is very important, too high will cause the yeast to burn to death, and too low will not activate the yeast, and the purpose of fermentation will not work.

3. Pour the flour and milk powder into the melted yeast, if you don't use a bread machine, you need to add and stir with chopsticks. Then knead the dough repeatedly with your hands, according to the three-light principle. What is the three lights, that is, "face light, hand light, basin light".

4. After the dough is kneaded, cover it with a damp cloth or plastic wrap, put it in a relatively warm place, and let it stand. Remember that the kneaded dough needs to be placed in a warm and humid place, and if it is winter, it is recommended to put it in a sunny place, but remember not to get direct sunlight to prevent the dough from cracking.

5. When the dough has expanded to twice as much and you can see that it is obviously full of bubbles and peaks and nests when you tear it open by hand, the dough is basically completed.

6. Sprinkle dry flour on the panel, take out the fermented dough and knead vigorously until the surface of the dough is smooth. The kneading process will not take too long, but you also need to be patient, the softer the dough is kneaded, the easier it will be when wrapping, how to judge the degree of softness, you can touch your earlobes. That's pretty much it!

In addition to looking at the feel, there is another point to pay attention to to to see if the fermented dough is kneaded, that is, to cut it to see if there are any bubbles inside.

You need to mix the dough with low-gluten flour and water to make a dough with moderate hardness and softness, then roll it into a dough, and wrap it with a lot of filling to make a bun with thin skin and large filling.

When rolling the bun skin, try to roll it thinner, and add as much stuffing as possible, so that the bun skin is thin and the filling is large.

When wrapping the buns, the skin should be a little thinner, and the meat filling should be a little more, and the steamed buns will have thin skin and a big filling.

The meat should first be minced to a thin scale, then a spoonful of minced meat should be placed inside the dumpling wrapper, and finally the dumplings should be wrapped in a crescent moon shape.

It is a one-time fermentation method, no need to wait for a long time, a simple fermentation, you can make soft meat buns, the bun skin is still white and fluffy, friends who like to eat buns must try this method, it is so convenient.

【Celery meat stuffed buns】

Ingredients: 400 grams of flour, 200 grams of warm water, a spoonful of lard, a spoonful of white sugar, 2 grams of baking powder, 4 grams of yeast powder, a piece of pork foreleg meat, an appropriate amount of salt, an appropriate amount of ginger powder, a spoonful of cooking wine, a spoonful of light soy sauce, a spoonful of dark soy sauce, a spoonful of sesame oil, a small handful of celery.

Steps: 1. Prepare the minced meat, chop the pork foreleg into a puree, and add the chopped diced celery.

2. Add salt, ginger powder, cooking wine, light soy sauce, dark soy sauce and a tablespoon of sesame oil.

3. Put on disposable gloves and stir the meat filling in the same direction until the meat filling is fully absorbed with sauce and becomes thick.

4. Add water, yeast powder, baking powder, sugar and lard to the flour.

5. Knead into a smooth dough, the dough is delicate and soft, there are no pores, and if you don't want to knead the dough in cold weather, you can knead it with a kitchen machine, and it is better to knead it quickly.

6. Roll the dough into long strips, cut it into small pieces, flatten them separately and roll them into a round bun skin.

7. Wrap a spoonful of minced meat, pinch it tightly and close it, put the wrapped buns in a warm place and let them rise for about 40 minutes, and ferment the buns to double the original size.

8. After the buns wake up, they are sent to the steamer, and if there is no steaming oven at home, they can be steamed directly in a steamer, and steamed in a pot with cold water, and steamed for 15 minutes. Midea Household Smart Multi-functional Steamer Oven 3099 Coupon Reduction 100 Monthly Sales 49 Purchase.

9. The steamed buns can be taken out immediately, as long as the dough is kneaded, the lid will not shrink and collapse at any time.

Tips: The key to the success of one-time fermented buns is to knead the dough, and be sure to knead the dough to a delicate and smooth state, otherwise the surface of the finished buns is easy to be pitted, and even dead noodles appear, and it will not be soft to eat; Fermentation must also be sufficient, although this bun only needs one shot, but do not wrap it and steam it in the pot immediately, so that the steamed bun will also appear dead and not soft.

Homemade meat bun recipe.

Fresh meat buns. Recipe for minced meat.

250 grams of pork belly.

Light soy sauce 8 grams. 4 grams of dark soy sauce.

3 grams of salt. 4 grams of sugar.

5 grams of oyster sauce. 10 grams of cold water.

15 grams of corn oil.

Wash and crush the meat, stirring in one direction!

2. Add all the seasonings except the oil, and continue to stir smoothly in one direction.

3. Add oil and chopped green onions! Still stir well in one direction!

4. Put the stirred filling in the refrigerator for 30 minutes to facilitate the filling.

Finally, steam it and you're done.

The first type: plum dried vegetable and meat buns.

Ingredients: 100 grams of dried plum cabbage, 15 grams of green onions, 500 grams of pork belly, 15 grams of ginger, 3 garlic sprouts, 1 tablespoon of dark soy sauce, 1 tablespoon of sugar, appropriate amount of salt, 1 teaspoon of thirteen spices, 2 tablespoons of light soy sauce, appropriate amount of hot water.

Steps: 1. Prepare the filling, finely dice the pork belly, mince the green onion and ginger, and chop the garlic sprouts.

2. Soak the dried plum cabbage two hours in advance. Wash it and make a few random cuts with a knife if it's too long.

3. Add an appropriate amount of oil to the wok, stir-fry the shallots and ginger, and add the diced meat to burst the meat oil. Stir-fry the meat to discolor.

4. Add 1 tablespoon dark soy sauce and 1 teaspoon thirteen spices, stir-fry evenly, and pour in the dried plum cabbage.

5. Add hot water flush with the ingredients and bring to a boil.

6. When the juice is almost collected, add an appropriate amount of salt, sugar, and an appropriate amount of light soy sauce to taste. Then add garlic sprouts to enhance the flavor. Flip twice and let cool.

The second type: cabbage pork buns.

Ingredients: Prepare ingredients: 320 grams of pork filling, 1000 grams of Chinese cabbage, 1 spoon of sugar, minced green onion and ginger, a little thirteen spices, 1 spoon of sauce, half a spoon of cooking wine, half a spoon of dark soy sauce, appropriate amount of salt, appropriate amount of vegetable oil.

Steps: 1. Prepare the Chinese cabbage and pork filling. Break off the cabbage piece by piece and wash it.

2. Stack the cabbage together, cut the shreds and chop the filling, sprinkle 2 tablespoons of salt and mix well, put the cutting board obliquely, and the cabbage will flow directly down when the soup is braked.

3. Put vegetable oil in a wok and cook until warm, add the meat filling and stir-fry to change color, add minced green onion and ginger and sauce and stir-fry until fragrant.

4. Put cooking wine to remove the smell, add old soy sauce to enhance the color, add salt and thirteen spices to taste, turn off the heat and let cool (the second step of delicious buns: stir-fry the meat filling to taste enough and be more fragrant).

The third type: celery pork stuffed buns.

Ingredients: 2 celery, a small piece of pork, a small dish of corn kernels, salt, soy sauce, pepper, pepper, pepper powder, chicken essence.

Steps: 1. Cut the pork into small pieces with a knife and chop it into a meat puree.

2. Pinch the blanched celery, cut it into cubes, and pour it into the meat filling.

3. Stir the minced meat in a clockwise direction, adding a small amount of water while stirring, until the minced meat becomes elastic.

4. Pour the corn kernels into the stirred meat filling, add an appropriate amount of soy sauce, salt, pepper, pepper powder, chicken essence, sesame oil, and stir well with the meat filling. The filling is adjusted, if you like ginger, you can also add an appropriate amount of minced ginger.

Fresh meat buns are not difficult to make, but first of all, you have to start making noodles. After we pour the flour into the basin, the yeast is dissolved with warm water, at this time, directly put the yeast water into the flour, stir the flour, and turn it into a flocculent, knead the dough with your hands, and wait until it is completely kneaded, we need to cover the surface of the basin with a layer of plastic wrap, and wait until the dough has fermented.

In the process of dough fermentation, we need to prepare the filling, after removing the skin of the pork belly, we need to cut it into slices, chop it into minced pieces and put it directly into the bowl, we need to put some pepper water in the minced meat, and we also need to add pepper, light soy sauce, plus oyster sauce and five-spice powder, all of which are stirred together, stirred evenly in the same direction, at this time, we must stir in the same direction, marinate for about 20 minutes, clean the cabbage, drain the water and directly chop the cabbage into pieces, then put it on a plate, sprinkle some edible salt in it, marinate the water in the cabbage, pour out the water, stir it well with the meat filling, then add chopped green onions, and put a spoonful of sesame oil, add minced ginger and salt, mix and stir completely, and wait until the dough is fermented, we directly roll the dough into long strips, and then cut it into agents of about the same size, and then use a rolling pin, we flatten the agent, and at the same time the middle should be thicker, and the two sides are thinner. Put the filling in it, and knead it into a bun.

Put a damp cloth in the steaming drawer, put the buns directly in the steamer, wait for the proofing, it takes about 20 minutes, the buns are proofed, turn on medium heat to heat, steam for about 20 minutes, don't be in a hurry to open the lid after turning off the fire, continue to simmer for a few minutes.

Ingredients: 400 grams of all-purpose flour, 5 grams of dry yeast, 5 grams of baking powder (optional), 5 grams of sugar, about 250cc of warm water, 1000 grams of green vegetables (small rape), appropriate amount of shiitake mushrooms, a little pepper.

Method: To make the most important leavened dough first, put the dry yeast powder in a small bowl, melt it with warm water at 30 degrees, set it aside for 5 minutes to let it live;

Put the flour, baking powder, and sugar in a basin and mix well with chopsticks. Then pour in yeast water, stir it into pieces with chopsticks, knead it repeatedly with your hands to form a ball, and finally cover the basin tightly with a damp cloth, and put it in a warm place to prevent the surface from drying out. This process takes about an hour;

If you want to make a bun with a thin skin and a large filling, you must first start with the noodles, the noodles must be strong to accommodate as many fillings as possible, roll the skin into a thick middle and thin on the edge, and then you need to have skills when wrapping, put the filling while stretching and wrapping, and finally seal. In this way, the skin will be thin and the filling will be large.

16. After the buns are raised, we can start steaming, pot on cold water, heat for 15 minutes, turn off the heat and simmer for another 3 minutes, and our small pork buns can be out of the pot. The small and delicate ones are also super cute, and they don't seem to lose the willow leaf bags last time, what do you think? And this time the bun skin is thinner, there is more filling, and you can see the soup when you break it.

Dough is a technical work, dough making, kneading dough.

Roll out the dough and adjust the meat filling.

Then steam for 15 minutes.