How to make steamed buns and what beans are delicious to make bean buns

Ingredients. 400 grams of minced pork.

200 grams of string beans.

Accessories. 300 grams of flour.

Milk to taste. Baking powder, 3 grams of cooking wine.

A pinch of cooking wine. A pinch of thirteen spices.

A pinch of refined salt. A pinch of soy sauce.

Consumes a little fuel. Thirteen spices of soy sauce.

Step 1: Prepare the beans and wash them with blanch.

Step 2: Add green onion and ginger, cooking wine, thirteen spices, salt, soy sauce and oil to the pork filling. Add peanut oil and minced meat for later use.

Step 3: Pour the milk into a basin, add flour baking powder, and let the dough rise for one hour.

Step 4: Rub and vent.

Step 5: Separate several copies.

Step 6: Roll out the skin.

Step 7: Stuffing.

Step 8: Cover with plastic wrap and let rise again for 5 minutes.

Step 9: Boil the pot with cold water and steam for about 15 minutes.

Step 10: The buns are out of the pot.

Step 11: Serve on a plate and soften for nutrition.

Blanch the beans with water, then chop them, put them in a basin, add condiments, stir well in the pork filling, wrap them into buns, and steam them.

The bean bun should first be chopped and copied, and then put in the seasoning, so that the filling is more delicious, especially fragrant, and especially flavorful.

Chop the beans into rot, put more animal oil in an appropriate amount, and chop some ginger and shredded green onions.

There is a step-by-step tutorial on Douyin on the practice of line bean buns, you can go and see it, this kind of question font description is difficult for you to understand.

Ingredients: 150g flour, 150g glutinous rice flour, 4g yeast, 200g red bean paste, 160ml milk

Steps:1Flour, glutinous rice flour, yeast.

2.Heat the milk and form a dough and simmer for 10 minutes.

3.Place on a plate and knead well and cut into an even mixture.

4.Flatten the agent.

5.Roll the bean paste into long strips.

6.Cut it open and knead it into a round shape with your hands.

7.Roll out the agent into a thicker round skin in the middle.

8.Wrap in the bean paste filling.

9.Wrap it up and close it downward, put it in a steamer, boil over high heat and steam for 20 minutes. Simmer for 3 minutes.

10.Place on a plate and enjoy.

It is better to use red beans to make bean buns. This is what we often call red adzuki beans.

The red bean buns are sweet and delicious. Of course, there are also other beans such as flower beans, etc., let's take a look at the steps of red bean bean buns.

Prepare a small basin first, pour in an appropriate amount of hot water, and melt the sugar.

10 grams, 3 grams of yeast, stir with a spoon to dissolve. In winter, when the weather is cold, hot water and noodles should be used, and the noodles will not ferment basically.

200 grams of ordinary flour, pour in the boiled sugar and yeast water, stir the dough with a spoon, stir until there is no dry flour in the basin, pour 10 grams of vegetable oil, pour vegetable oil flour is not easy to stick.

Knead and form a ball, and the basin should be kneaded clean during the process of mixing. After reconciliation, put it in a warm place, cover the pot and ferment for 2 hours, sometimes it takes more than 2 hours.

After 2 hours, the noodles have been fermented, the fermented noodles are very fluffy, you should take out the noodles and put them on the board to knead, and the small holes in the noodles are kneaded and smooth.

Roll into long strips and cut into small pieces of the same size, then roll out the small pieces into slices.

Take out the red bean paste you made yourself.

Wrap the red bean bun into a round round and put the folded side underneath to make the bottom.

Put on top of the smooth side.

When all is done, cover with plastic wrap.

Proofing again for 10 to 20 minutes. The dough will be soft and fluffy when proofed for the second time, and the texture will be more delicate and smooth.

After 10 minutes, take out the electric steamer, add an appropriate amount of water, heat it with electricity, put a layer of muslin cloth, and put the proofed bean paste bag on the grate.

Topmost. Cover the pot and steam for 15 to 20 minutes, the red bean buns will be steamed, turn off the heat after 15 minutes, do not take it out immediately, wait for two minutes.

Steps to make bean buns.

Take an appropriate amount of red beans and wash them with water.

There is no need to soak the rice, directly use the cooking (steaming rice) button of the electric pressure cooker, and the amount of water is slightly more than the proportion of rice water when we usually steam rice.

Don't rush to boil the pot and simmer for half an hour to an hour after the program is over, add an appropriate amount of sugar after boiling.

Mix well.

Flour, with plain flour will do.

Ferment 1/100 of the amount of yeast in 1/200 of the amount of powder.

Pour the yeast water into the flour and stir as you pour.

Once well mixed, knead the dough by hand and move it to the cutting board.

Knead until the dough is smooth and place in a larger basin.

Put it in a warm place to ferment, and it will be ready for about three hours. If you are not in a hurry, you can put it in the refrigerator or ferment it outdoors at about 2 degrees Celsius, which will take a longer time, about 10 to 12 hours. The resulting dough is about twice as large as the original dough and is full of bubbles.

Put the dough on the cutting board and exhaust it to form a small agent.

Knead the small agent thoroughly, and match the thumb with the palm and other four fingers.

Knead the small agent into a peach shape.

Pinch out the dimple from the bottom.

Top with bean paste. Close the mouth and pinch evenly.

Reverse and sprinkle raw flour on top of the bean buns. (This is the way my family has always come to wrap, and I can wrap it according to my habits.) ）

Wrap them one by one, and pay attention to cover with plastic wrap to avoid the skin becoming hard during secondary fermentation. If it is a heated room, it can be fermented indoors, and it takes about 30 minutes. If you don't have a heating room, you can put it in the oven, and if you don't have an oven, you can boil the water in the steamer to about 40 degrees, turn off the heat and ferment.

The secondary fermentation can be done on the cage drawer, on which it is recommended to spread cloth or vegetable leaves.

After the secondary fermentation is completed, it is placed on a steamer with boiling water and steamed on high heat for about 25 minutes.

After simmering slightly, boil the pot, take out the steamed steamed buns in time, and fully dissipate the heat before putting them into the refrigerator.

Steamed buns are highly nutritious, containing protein, fat, sugar, dietary fiber, calcium, phosphorus, iron, carotene and various vitamins necessary for the body. Below I've put together some of the traditional steamed buns for you.

Introduction to the ingredients of cowpea buns

Two pounds of flour, one pound of beef, two pounds of cowpeas, an appropriate amount of green onion, an appropriate amount of ginger, 12 grams of yeast, 10 grams of baking powder, an appropriate amount of light soy sauce, 3 grams of Sichuan pepper noodles, 2 grams of thirteen spices, 5 grams of pepper, 20 grams of salt, 15 grams of chicken essence, 15 grams of monosodium glutamate, three taels of sesame oil, and an appropriate amount of soy sauceSteps to prepare cowpea buns

1. Yeast, baking powder, melt with warm water and mix dough.

2. The mixed dough will rise for about half an hour.

3. Clean up the cowpeas, wash them and chop them, blanch them (add salt when blanching) and then use cold water, and take them out to control the water!

4. Cut the diced beef (make steamed buns, so there is no chopping, but the cut is very small).

5. Add minced green onion, minced ginger, light soy sauce, dark soy sauce, salt, Sichuan pepper noodles, thirteen spices, monosodium glutamate, chicken essence, pepper, sesame oil, and mix vigorously in one direction with your hands.

6. Beat the beef filling (because cowpeas do not stick to water, so don't add water when beating the beef filling, add more oil!) ）

7. Finally, add the one that has controlled the water'Cowpeas, mix well (I put enough seasonings at one time, so I don't need to add any seasoning to the cowpeas).

8. After the dough wakes up, knead it smooth, knead it into long strips, knead it into a small dough and roll it into a bun skin!

9. Wrap the bun skin into the meat filling, knead it into a bun, and after the raw embryo rises for ten minutes, it will be steamed in the pot for fifteen minutes!! If the bun embryo is in place, it can be steamed directly with boiling water, and if it is not very good, it can be steamed with warm water, and the upper gas is counted as time).

10. After steaming, don't be in a hurry to open the lid, turn off the heat and simmer for two or three minutes before opening the lid!!

The preparation of kidney bean buns is as follows:Ingredients: 500 grams of kidney beans, 150 grams of pork, 260 grams of all-purpose flour, 130 grams of water.

Excipients: Appropriate amount of light soy sauce, 1 green onion, appropriate amount of vegetable oil, 1 tablespoon of oyster sauce, a little ginger, appropriate amount of salt.

1. Put the flour with water and salt in the bread machine before, and the general all-purpose flour can be mixed with water 2:1.

2. The bread machine can directly select the dough.

3. Wash the kidney beans and cut them into cubes, cut the pork into small cubes, and prepare some chopped green onions and ginger.

4. Prepare a pot, add vegetable oil to the pan, add minced ginger, minced garlic and diced meat and stir-fry until fragrant.

5. Then pour in light soy sauce and oyster sauce and stir-fry evenly.

6. Then pour in the cube kidney beans.

7. Add a little salt and 2 tablespoons of light soy sauce, stir-fry evenly, and stir-fry until the kidney beans are 8-9 minutes cooked.

8. Take out the fermented dough and knead the bubbles until smooth.

9. Then divide into small agents and flatten.

10. Roll out a round sheet with a rolling pin, a little thicker in the center.

11. Wrap the cold filling.

12. Fold it in half and pinch the edges.