Where to learn to make steamed buns, where to teach to do well, there is to learn to make steamed bu

Steamed bun technology, mainly the lace of the bun, as well as the dough of the bun, the dough is not good, and the lace of the bun is gone.

Recently, many friends have asked about how to learn to make steamed buns, and today's experience will talk about this topic, hoping to help friends in need.

Shanghai xiaolongtang dumplings.

1. Clean the pork skin and cut it into small pieces;

2. Scrape the front and back sides of the pig skin with a knife edge;

3. Fill the soup pot with water, boil and add the pork skin;

4. Scoop up and drain when the pigskin is rolled;

5. Cut into small cubes;

6. Refill a pot of water, boil and add the piding;

7. Add cooking wine and salt and stir well;

8. Cover and simmer over low heat for 2 hours (or pressure cooker for 25 minutes);

9. Strain out the cooked meat skin soup (because I like pure skin jelly, so filter out the meat residue, and friends who don't mind can omit this step);

10. Pour into a container with a lid, cool and put in the refrigerator for more than 2 hours;

11. Take out the frozen skin jelly and buckle it upside down;

12. Cut into minced pieces;

Dough: 250 grams of all-purpose flour, 140 grams of water (hot water in winter, cold water in summer, warm water in spring and autumn), 2 grams of salt.

Meat filling: 200 grams of pork sandwiched in front of pork, 1 egg, several slices of ginger, 10 grams of cooking wine, 300 grams of skin jelly, 10 grams of light soy sauce, 4 grams of salt, 10 grams of corn starch.

1. Mix all the dough ingredients, knead it into a smooth and uniform dough, cover with a damp cloth and leave for 20-30 minutes;

2. Add pork, eggs, cooking wine, and a small amount of ginger slices to the food processor and whip into a meat puree;

3. Take a large bowl, mix the meat puree with the chopped skin jelly, add light soy sauce, salt and cornstarch and mix well;

4. Roll the dough into long strips, cut it into small pieces, and roll it into a thin round dough;

5. Wrap in meat filling, pleated and wrapped into small buns;

6. Sweep the oil in the steamer and evenly place the buns into the steamer;

7. After the water in the pot is boiled, put on the steamer and steam for 5 minutes;

8. Shred the ginger, add it to Zhenjiang balsamic vinegar, steam the soup bag, and dip it in it;

You can go to Kunming Delicious College to study, with a professional team of teachers and teachers teaching by hand. Bao Jiao Bao will learn until it is learned. All products can be practiced repeatedly to ensure that students can apply what they have learned after they have learned.

You can go to the New Oriental Cooking School to learn.

New Oriental Cooking School can learn steamed bun techniques according to your own learning willingness and learning schedule, generally speaking, you can learn it in a few days, and if you learn more, it will take longer.

At New Oriental Cooking School, there are a variety of short-term courses to learn steamed buns, and students can choose one type of study or several combinations of practices, mainly according to the learner's own willingness to learn. To learn steamed buns, you can learn some famous steamed bun practices, such as Korean steamed buns, soup dumplings, crystal buns and other varieties.

The origin of steamed buns

Steamed buns are traditional Chinese snacks, which have a history of thousands of years, and the earliest steamed buns were called "steamed buns", and the other name was "cage cakes". It was only after the Song Dynasty that there was a name for steamed buns, but at that time there were still many people who called it steamed buns, and it was not until the Qing Dynasty that people really distinguished steamed buns from steamed buns.

How to distinguish buns:

1. Pinch softly.

Compared with aluminum-free dough additives, aluminum-containing "baking powder" not only makes dough faster, saves time and effort to make, but also has a better color and good appearance of steamed bun skin, and the dough is soft and tastes sweet.

2. Check the pores.

If alum is added to the bun, it will be unusually white in terms of color, and it will be very fluffy in terms of taste. After breaking it, look at the fermentation pores, which are relatively small and uniform; On the contrary, the buns without aluminum additives look relatively shriveled and solid, and the fermented holes are not so uniform and beautiful, but they taste particularly chewy.

The breakfast business is becoming more and more popular, and many people hope to open a steamed bun shop and steamed bun shop. How do you make delicious buns? This involves the knowledge of skills, after all, to open a steamed bun shop, taste is the key, whether it can be successful, the main thing is whether there are repeat customers.

Here are 10 tips for learning steamed buns, everyone will find it useful after reading it, remember to collect it.

1. Select gluten flour, which is ordinary flour;

3. The water of baking powder is lukewarm, which can help better fermentation, and the temperature should not exceed 40 degrees, otherwise the yeast will lose its "activity";

4. The baking powder water should be added in batches while stirring, so that the dough and water are easy to stir evenly;

5. The dough feels very thin and sticky, pour in an appropriate amount of corn oil;

6. The dough is soft and easy to knead, so the dough should be as smooth as possible;

7. Don't knead the skin too hard, sprinkle some dry flour to prevent sticking, and roll the small agent into a ball, thin on the side and thick in the middle;

8. The wrapped buns should be covered and continue to ferment for 20-30 minutes, because a part of the air in the dough is released when rolling the skin, and continuing to ferment can make the buns more uniform and full (this step is very important);

9. Steam the buns over high heat after the water is boiled;

10. Don't remove the lid immediately after steaming, because the buns will shrink from hot to cold in an instant.

Shandong New Oriental Culinary Institute has professional teachers, students on the stove practice, formula teaching, want to learn steamed buns to start a business, choose Shandong New Oriental!

Professional pastry training courses include all kinds of early pastries, which save time and money, rich in learning content, cost-effective, all kinds of steamed buns, fried buns, steamed dumplings, fritters, egg cakes, rice porridge, tofu brains, etc.

1. Physical stores.

Apprenticeship in a steamed bun physical store is the same as a haircut and baking, and if you really want to learn to make steamed buns, you can generally start as an apprentice. This method is relatively hard, but it is also one of the most effective ways to learn.

2. Vocational training schools.

To learn the technique of making steamed buns, it is necessary to have a chef with a high level of skill to teach, so to learn to make steamed buns, you can find a good steamed bun training institution to conduct effective training and learn strong skills.

3. Brand joining.

Joining the brand learning is also a good method, this learning channel is also more worry-free and effortless, not only can you systematically learn the skills of making steamed buns, but also can regularly study for free, and at the same time, the brand will also teach some store opening process and management skills.

In this era of the powerful Internet, online teaching has gradually formed a trend, search for "bun making tutorial" on the lead bi, there will be a lot of ** and text tutorials, you can learn by yourself.

5. Relatives and friends around you.

If you have relatives or friends who know how to make steamed buns, you can ask them for advice, or invite them to make steamed buns together for practical practice.

If you want to make steamed buns, you can go to the following places to learn:

1. Various breakfast shops: Some breakfast shops will recruit apprentices to learn how to make steamed buns.

3. Snack training institutions: there are professional teachers, excellent technology and a variety of samples.

Egg fennel buns" method:

Ingredients: 400 grams of all-purpose flour, 5 grams of dry yeast, 10 grams of sugar, 240 grams of cold water, 3 eggs, 1 handful of fennel, 30 grams of vegetable oil, 4 grams of salt.

1. Prepare all-purpose flour, dry yeast, sugar, and cold water.

2. Pour the dry yeast and sugar into a basin and melt it with cold water, stir all the ingredients into a flocculent, knead it into a smooth dough, and put the plastic wrap in a warm place to ferment.

3. Wash the fennel, drain the water, and 3 eggs.

4. Put the eggs in a bowl, add 10 grams of cold water, and beat thoroughly; Allow to cool and set aside.

5. Cut the fennel into finely chopped pieces, mix well with the cooled egg pieces and a little salt; This piece is best mixed before wrapping the buns to prevent the fennel from coming out of the soup after it meets the salt.

6. The dough is twice the size of the original, and the hand taps it with a banging sound, lifting the dough, and the inside is filled with uniform pores, and the dough has a long drawing.

7. Roll the dough into long strips, cut it into evenly sized pieces, and roll it into a round skin.

8. Take an appropriate amount of stuffing and put it on the skin, depending on your own craftsmanship.

9. Wrap it into a round bun according to your own technique.

10. Put the steamed buns in the steamer with a steaming pad, cover the lid to ferment, the buns are the original size and round, steam for about 15 minutes after boiling, and simmer for 5 minutes to prevent the surface from wrinkling and collapsing due to sudden cold.

To make steamed buns, there are the following steps:

1. Pour 10g of flour, 10g of yeast and 50ml of warm water into the bowl and stir well, let it stand for 15 minutes, add 490g of flour to 5g of baking powder and 5g of white sugar and mix evenly, then add the fermented yeast batter, stir well, pour 300ml of warm water while stirring the mixed noodles, knead the noodles well, let them stand for 5 minutes, then knead the dough again, put it in a basin, cover it with plastic wrap, and place it in a warm place to ferment for 15 minutes.

2. Take out the fermented dough, knead the dough slightly to discharge the excess gas, and then divide the dough into two halves, half of which is not used for the time being, and the other half is kneaded into long strips, and then cut into 6 equal parts, the cut dough is flattened in turn, rolled into a dough with a thick edge in the middle and a little larger than the palm, and the cut dough is flattened in turn, rolled into a dough with a thick edge in the middle and a little larger than the palm, and put a large spoonful of pork filling in the dough and wrap it into a bun.

3. The next thing is to steam the buns, which should be proofed for a period of time before steaming after the buns are wrapped, which is to let the yeast in the noodles grow and multiply, produce gas, and make the volume larger before steaming. In this way, the buns will become larger, softer and more elastic after steaming. The amount of water in steaming steamed buns is kept at about 8%, and if there are more steamed buns, they will be wet with water, and if they are less, the heat will not be fully transferred to the steamed buns.

4. When steaming steamed buns, they must be steamed in the pot when the water is boiling, whether it is steamed buns or steamed buns, the water must be boiled and then steamed in the pot, so that they can be steamed in one go. If the water is steamed before it is boiled, because there is still a certain amount of time before the water boils, the temperature is not very high during this time, which will denature and solidify the protein on the surface of the dough, which will inhibit the strength of the internal dough expansion, and the steamed buns will be small and hard, and will also produce a sour taste. Therefore, when steaming steamed buns, you must boil the water in the pot and steam it, cover the pot tightly, so that the temperature and air pressure in the pot rise rapidly, and speed up the ripening of the buns, so that the steamed buns are delicious.

**Learn to make steamed buns online Click on some hungry institutions specially set up by Cha County to make steamed buns, you can learn how to make steamed buns.

If you want to learn how to make steamed buns, you must go to the breakfast shop to learn, because there will be more types and styles in the breakfast shop.

**Learn to make buns, it's too blocked, depending on how much you want to learn, you can learn anywhere, and if you want to have a degree, you can go to a professional school to learn.

If I want to learn how to make steamed buns, I can go to a steamed bun shop that has a lot of customers and sells a lot of steamed buns, and learn from the master there.

If you want to rent a house, you can go to major chef specialty restaurants or chef schools.

**If you want to learn steamed buns, if you want to make steamed buns, you can go to the field store or go to the school.

With the rapid development of social economy, the development of the catering industry is in full swing, and the prospects are still very good, and now chef talents are becoming more and more scarce, and the catering enterprises are difficult to recruit, and the treatment of chefs is also rising.

Learn to cook in a popular industry, a high-paying career, and never lose your job. As a demand of the people, it is not an emerging industry and will not be eliminated. There is only the inference of the dishes, and there will be no product upgrading.

Learn to be a chef with good development and a lot of room for improvement. Head chefs, executive chefs, etc. are currently in short supply of talents, and they are also the goal that chefs have been working hard for, and high-paying positions in short supply will only appear in the catering industry, and chefs will always be your first choice.