Breakfast bun tutorial, bun tutorial tutorial

Home-cooked meat buns.

Health benefits. Pork: tonifies the kidneys and invigorates qi.

Leek: invigorate blood and remove blood stasis.

Ingredients. 600 grams of flour.

Pork 300 grams of food.

Leeks 400 g of phase food.

Yeast 6 grams.

Warm water to taste.

A little sesame oil.

Salt to taste. Light soy sauce 5 grams.

Eggs 1 gram of food.

Ginger puree a little.

The preparation of home-cooked meat buns.

1.Take 6 grams of yeast with a measuring spoon, and generally use yeast and flour in a ratio of 1:100;

2.Put it in a container and melt it with warm water at about 25 degrees;

3.The container measures 600 grams of flour;

4.Pour yeast water into the flour and smooth with chopsticks;

5.Pour in warm boiled water of about 30 degrees in batches, stir until all the noodles are large, and the steamed noodles should be hard, otherwise they will collapse easily when steamed;

Knead it into a smooth dough, cover it with a damp cloth and let it ferment in a warm environment for about 1 hour, I add some heat to the steamer in advance, and then put the lid in the steamer to ferment;

7.At this time, prepare the filling, pork chop filling, this time the time is tight, let the store grind with a meat grinder, generally usually chop by yourself, chop clean and hygienic and delicious, add eggs, light soy sauce, ginger puree, salt in the meat filling, stir in one direction, add more salt, and you don't need to add salt to the leeks later;

8.Stirred minced meat;

9.Wash and filter the leeks, and select small leeks that are thinner to make the taste more fragrant;

10.Chop the minced and stir with sesame oil, not salt, to prevent water;

11.After the dough is made, it is good if the hand does not retract when you press it;

12.Take part of the dough and roll it into long strips;

13.Use a dough knife to cut the agent of about the same size;

14.Sprinkle dry flour and press the dough into a circle with the palm of your hand;

15.Use a rolling pin to roll out a round dough sheet with a thick middle and a thin circumference, and roll it out in a circle, as round as possible;

16.When preparing the bag, mix the leeks with the meat filling so that the leeks do not come out of the water;

17.Put the leather in the palm of your hand, put it in, and use your right hand to raise a pleat;

18.Then pinch the folds at the back, not straight, but obliquely one by one, and finally close the mouth;

19.A bun is wrapped;

20.a wrapped part;

21.Wet the steamer cloth and spread it, put the wrapped buns on it, leave 2 finger wide slits in the middle, and cover and ferment for about 20 minutes;

22.The second fermentation is good, steam in cold water over high heat for 20 minutes, don't be in a hurry to open the lid, and then steam for 3 5 minutes to open the pot, and the steamed big buns;

23.Remove from heat and serve;

24.Let's have an internal drawing, let's be tempting.

Breakfast bun training process:

1. Teach the identification of steamed bun flour and the skills of dough, resting, kneading, rolling and pinching.

2. Teach the seasoning methods of various flavors of fillings.

3. Teach the methods and skills of stuffing.

4. Teach the practice of steamed buns and flower rolls.

5. Teach the control of steaming time and precautions.

6. Students practice the courses they have learned in the physical store, and the teacher will supervise and correct them until they learn.

Main varieties: pork buns, chicken buns, pickled cabbage buns, mushroom and green vegetable buns, hemp seed buns, bean paste buns, beef vermicelli buns, pork vermicelli buns, three fresh buns, dried vegetable buns and so on.

The tutorial on how to make buns is as follows:Ingredients: flour, water, yeast, semi-fat lean meat filling.

1. Add the yeast to an appropriate amount of warm water and stir well.

2. Add yeast water and oil to the flour.

3. Add 220 grams of water in batches and stir with chopsticks while adding.

4. Until there is no dry powder, it is flocculent.

5. Knead into a smooth dough, cover with plastic wrap and ferment at room temperature for about 40 minutes.

6. Take out the fermented dough, knead it well, and divide it into small pieces, I made 16 buns with the amount of bun skin.

7. Knead each small piece of dough into a round sheet with thick middle and thin sides.

8. Wrap in the minced meat.

9. The thumb and index finger of the right hand pinch the edge of the dough and fold it until it is closed and sealed.

10. Wrap the buns, put a small piece of oil paper at the bottom, put them in the steamer, let them rise for 15 minutes, pot them on cold water, and steam them for 15 minutes after the water boils. After turning off the heat, after 3-5 minutes, open the lid again.

The tutorial on how to make steamed buns is as follows

Ingredients: 200g diced pork belly, 300g of seven lean and three fatty meat foam, 10g of sugar, 1 spoonful of dark soy sauce 10g, light soy sauce, 1g of white pepper, 35g of minced ginger, 50g of green onion foam, 1 spoon of sweet noodle sauce 40g, 20g of cooking wine, 200g of all-purpose flour, 100g of room temperature water, 2g of yeast, 1010g of powdered sugar.

Method: 1. Put a little oil in the pot, put the diced pork belly into the pot and stir-fry, fry for about 2min, and fry the fat out.

2. The diced meat is almost shrunk to the original 1 2, and the meat foam is put in and fried until the water is fried off to leave pure oil, and the process is about 3min.

3. After the water is stir-fried, add the minced ginger and stir-fry, after stir-frying for one minute, add cooking wine, dark soy sauce, light soy sauce, white pepper, sugar, cooking wine, and finally add sweet noodle sauce after the water is dry, and stir-fry well.

4. After the meat foam is cooled, refrigerate it, and take it out and add the green onion foam when you want to wrap it.

5. Flour water sugar yeast is mixed into a flocculent, kneaded, the dough is kneaded smooth, there is also a dough mixer, 300g of dough is divided into 8 agents, a 37g or so.

6. The meat filling can be wrapped in 8-9 buns.

7. After the water boils, put it in the steamer, steam for 10 minutes, and simmer for 2 minutes after 10 minutes.

8. Take it out when the time is up.

Summary. The surface of the fermented dough will have honeycombs, and after the fermentation is completed, the surface will be smooth after kneading vigorously to expel the air inside.

Fellow, are you going to sell breakfast?

The recipe of steamed bread noodles: 500 grams of high-gluten flour, 5 grams of chain zhengxing yeast powder, 5 grams of baking powder, 5-8 grams of sugar, and 8 grams of lactone. Dough Tips:

Put the dough in an environment between 30-35 temperatures, such as in a pot Qingnian, and let it rise for 30-60 minutes.

That's right. What brand of flour is better? And how the dough I kneaded has honeycomb, not smooth.

Flour is generally available in supermarkets, and it doesn't have to be too expensive.

The surface of the fermented dough will have honeycombs, and after the fermentation is completed, the surface will be smooth after kneading vigorously to expel the air inside.

No, just knead the dough with it, there is a honeycomb, put it for a while and take a look.

And the breakfast sells a little more, the package is slow, which fermentation affects the taste?

How many times are you usually fermented in the buns?

Fellow: Are you making steamed buns for the first time?

The fermentation event is too long to affect the taste. It will lose its sense of strength<>

Fellow: 2 to 3 fermentations are OK [Bixin].

Here's how:First, stick a little flour on the case plate, take a dough of tung slag and flatten it, and roll it into a dough with thick middle and thin edges. Each dough should be stacked together, and an appropriate amount of flour should be put to roll quietly to prevent sticking.

2. Take a sheet of dough and put in an appropriate amount of filling.

3. Fold it up from one side.

Fourth, closing. <>

Fifth, put on the bottom of the oil paper. Rise for 10 minutes, steam in a pot on cold water over high heat, boil and steam for about 15 minutes, turn off the heat and prepare to simmer for 2 minutes.

1. Sauerkraut and mutton buns

Ingredients: self-rising powder

Excipients: lamb, sauerkraut, carrots, eggs, shiitake mushrooms, pumpkin.

Seasoning: salt, monosodium glutamate, soy sauce, cooking wine, sesame oil.

Method:

1. Add eggs, salt, monosodium glutamate, cooking wine, soy sauce, sesame oil, minced ginger and chopped green onion to the minced mutton, mix well, then add minced sauerkraut, diced pumpkin and minced mushrooms and stir evenly to make a filling.

2. Add a little yogurt to the flour, let the dough rise for a while, take the dough agent to wrap it into a bun, brush the bottom of the carrot slices with a layer of oil, put the buns, and steam for 15 minutes after the steamer is steamed.

Features: Unique taste, soft and delicious.

2. Raw baked buns

Ingredients: flour (self-rising flour).

Excipients: pork in sauce, cabbage, water chestnut, shiitake mushroom, egg.

Seasoning: salt, soy sauce, five-spice powder, sesame oil.

Method:

1. Cook the pork belly and cut it into cubes, add green onions, ginger and garlic and stir-fry, add five-spice powder and sweet noodle sauce and stir-fry well to become sauce meat.

2. Put the flour into a basin, use cold water and form a dough, and let it rise for about half an hour for later use.

3. Blanch the cabbage in water and chop it, add water chestnut grains, mushroom grains, minced meat in sauce, add salt, five-spice powder, soy sauce and sesame oil and stir evenly for later use.

4. Take out the dough and wrap it into the filling to make a bun blank, preheat the oven at 260 degrees, brush the baking tray with oil, put in the buns, smear a layer of egg liquid, and bake for 10 minutes.

Characteristics: Crispy and fragrant, unique taste.

3. Raw fried buns

Ingredients: flour accessories: minced meat, bone broth, chives, green onions, ginger.

Seasoning: salt, monosodium glutamate, sugar, soy sauce, cooking wine, sesame oil, baking powder, sesame seeds.

Method:

1. Add alkaline noodles and water to the flour fertilizer, mix thoroughly, take 500 grams of flour and add 100 grams of flour, then add 12 grams of baking powder, add water and form a slightly soft dough, cover with plastic wrap and let it rise for later use.

2. Add minced ginger, pepper, soy sauce, salt, monosodium glutamate, sugar, bone broth, cooking wine, sesame oil to the minced meat and stir well, and finally add minced green onion and mix well for later use.

3. Take out the bottom agent of the dough, wrap the filling to make the buns, smear a little water on the surface, dip the sesame seeds and chives, put it in when the oil in the frying pan is hot, fry the bottom until it is slightly yellow, and flush it into hot water, less than one-third of the buns, cover and simmer for 3 minutes.

Features: Fresh and juicy, crispy on the outside and tender on the inside.

The preparation of breakfast buns is as follows:

Ingredients: Wheat flour: 500 grams, pork filling Qiyan coarse:

400 grams, 3 tablespoons Sichuan pepper oil, 2 tablespoons oyster sauce, sesame oil

1 tablespoon, refined salt: 1 2 teaspoons, soy sauce: 2 tablespoons, ginger powder

1 2 teaspoons, bone broth: 5 tablespoons, sugar: 2 teaspoons, yeast powder

1 teaspoon, 2 green onions.

1. Put the jujube wheat flour, yeast, water and sugar into the bread machine and form the dough in turn, and then let it rise quietly at room temperature for 30 minutes.

2. Add oyster sauce, soy sauce, bone broth, minced green onions, Sichuan pepper oil, ginger powder, salt and sesame oil to the pork filling and stir well.

3. Knead the dough into 24 small agents and sprinkle some dry flour to prevent sticking.

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

5. After all the wrapping, put it in the steamer and serve for 15 minutes.

6. 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, then remove from the pot.

The preparation of the bun is as follows:

Ingredients: 400 grams of sesame curd, 400 grams of meat filling, 700 grams of spontaneous flour, 100 grams of red green onions, 1 handful of spinach, 2 spoons of cooking wine, appropriate amount of seasoning sauce, 1 spoon of dark soy sauce, 2 spoons of light soy sauce, 1 spoon of sesame oil, appropriate amount of cooking oil, a little Totole chicken essence.

1. Prepare the ingredients: hemp seeds are peeled granules called hemp curd.

2. Boil the seasoning sauce with ginger, star anise, cinnamon, Biba, Sichuan peppercorns and white peppercorns.

3. Wash the meat and cut it into small pieces, put it in a meat grinder, first grind the meat, add a spoonful of cooking oil (note: to prevent the meat filling from sticking together), dark soy sauce, light soy sauce, green onion segments and seasoning sauce.

4. Grind the meat into a meat puree.

5. Wash and slice the red-skinned potatoes and steam them, and pound them into mashed potatoes with the back of an iron spoon.

6. Put the hemp kernels in a meat grinder and add some seasoning water to beat them into hemp rotten mud.

7. Add oil to the pot and bring to a boil, add the marinated meat filling, salt and chopped green onions, stir-fry a stir-fry, add cooking wine, stir-fry the raw food, and then add a little Totole chicken essence.

8. Wash the spinach, blanch it in a pot of water, chop it, add the meat filling, stir it with chopsticks, stir it to taste, then add mashed potatoes and sesame bean curd, turn all the ingredients with a spatula, turn it several times, and stir well.

9. Roll the dough twice as large as it into long strips, and cut it into small doses.

10. Roll out into a small round cake with a thickness in the middle and a thin circumference.

11. Put a spoonful of stuffing, turn the bun with your left hand, and pinch the pleats with your right hand to wrap from one end.

12. Put the wrapped buns in the steamer to rise for 15 minutes, steam them in the basket for 35 minutes, turn off the heat and uncover them in minutes (note: to prevent the buns from collapsing).