Why do buns look like meatloaf?

The steamed buns out of the cage are a bit like meatloaf because you didn't make the dough well, and you put too much water in it when you mix the dough.

The reason why the hair is a little soft and has a lot of moisture. The next time you mix the noodles, it would be nice to have a moderate proportion of the water surface. It shouldn't take too long to make the dough.

Turn off the heat and open the pot immediately, it is easy to have this phenomenon, do not lift the pot immediately after turning off the heat, you should open the lid after another 5 minutes, so that there will be no such phenomenon.

It's just that your live noodles are too thin, well, if you soften the dry noodles before steaming, this problem will not occur.

Steamed buns are the key, followed by the heat, after the noodles wake up, the buns need to be proofed again, let stand for 20 to 30 minutes after steaming, generally look at the filling steamed for about 8 to 10 minutes, and then turn off the fire for two minutes and then open the lid, avoid opening the lid immediately after turning off the fire, the large temperature difference between the inside and outside causes the bun to collapse.

The noodles are a little thinner, and the buns are just a little more filling.

I feel that it should be the cause of moisture and the length of time.

Because the fermentation time is too long.

Probably because. It's been steaming for too long, that's why it's like this.

This may be to open the lid directly after turning off the heat, and it will take 3 to 4 minutes to open the lid so that the bun will not collapse.

The proofing of the noodles is very good, half of the steamed buns are also good, but the other half is made into buns, and after steaming out of the pot, it is not full and three-dimensional, a bit like a meatloaf, what is the reason?

First, you must apply for an industrial and commercial business license, and you can't start a business without a license; Second, it is necessary to apply for a tax registration certificate, because business has to pay taxes; Third, it is necessary to apply for a health certificate, because it involves food hygiene, and employees must have a health certificate before they can work.

If you want to open a small shop that sells steamed buns, meatloaf, noodles, porridge, etc., you need to apply for a business license, health license and other documents!

You need to apply for a business license, but also a health certificate! There should also be tax procedures, you can consult the relevant departments for details!

Individual business license, health permit, employee health certificate.

This kind of one should belong to the breakfast shop, and you can go to get some business licenses for snacks.

Industry and commerce apply for business licenses, and food supervision applies for health licenses to ensure food safety.

Just to get a business license and. Health certificate. There is also a health permit.

The industrial and commercial bureau handles the license, and the food hygiene goes through the health certificate procedures

First go to the industrial and commercial office to apply for an individual business license (the business scope is catering) [now you can apply online].

A health certificate from the operator is also required (any hospital is acceptable).

After applying for a food business license.

Taxes do not seem to be used for the time being because they are individuals.

Business license and food business license.

Don't believe this, most family heirlooms don't taste good.

Later people improved it to be more delicious.

As the saying goes: the first dumplings and the second noodles, the three dumplings and eggs, and the pasta with the filling can be described as a symbol of the northerners.

Meat stuffing is usually the people's table, beef, mutton, pork, how to make the meat fragrant with the filling? It's not difficult to make the flavor of the restaurant chef's minced meat at all.

First prepare the raw materials: beef, chicken broth, yellow sauce.

Ginger foam, nutmeg, cloves, cumin, oyster sauce, pepper, marinated beef (mutton, pork as above), pepper noodles and minced ginger are deodorized.

Yellow sauce or dark soy sauce is colored.

Cloves and cumin are flavor-enhancing.

After the stuffing is done, we don't put chicken essence, because the chicken soup has been flooded just now, don't put salad oil, refrigerate for 24 hours, and put oil (scallion oil) in the last package

Scallion oil: soybean oil is made by boiling green onions, onions, and ginger.

This way out of the stuffing whether it is dumplings, steamed buns, wonton meatloaf, the meat is fragrant.