The finished bun filling is not tender and dry, what are the good solutions?

You can put some water in the meat filling, but you should put a small amount of water many times, every time you put water, stir once, it is best to put enough water three times, and then pour some hot oil on it, so that the bun filling is very tender, and it is not dry at all, you can also put an egg white into the bun filling or the bun filling, and then stir evenly, the bun filling with egg white is very tender and smooth, especially delicious.

If it is a meat filling, when mixing the meat filling, you can add soaked green onion and ginger water to the meat filling, so that the bun filling will not dry, if it is a vegetarian filling, don't squeeze the water of the dish too high, leave a little water, so that the bun filling will be tender and not dry.

You can add more oil to the filling and stir well, which can effectively improve the dry filling of the bun. Or add more vegetables with more water when making the filling.

If it is a meat bun, when we adjust the filling, we can add some egg white and water, and then stir clockwise until the meat filling is foamy, so that the meat filling will be very tender.

Wrapping meat stuffed buns, I usually wrap pork stuffing, because pork is not like beef, it is not easy to firewood, you must choose fat and thin, and then make the filling, while stirring into the water, stir until it is thick and sticky. Next, add green onions, peppercorns, ginger noodles, Northeast soybean paste, a little soy sauce, salt, chicken essence, cooked oil, sesame oil, and then stir well.

For pork used to make meat buns, it is best to choose rib meat, rump meat, front leg meat, etc., these fat and thin parts. It is not advisable to choose simple lean meats such as tenderloin and tenderloin. It is best to be three points fat, seven points lean, such a proportion of meat filling made of meat buns, both fragrant and not greasy, and mixed with fat in it, the meat filling will be very soft and glutinous, not firewood or hard.

The meat filling made from simple lean pork is easy to get firewood.

First of all, the main ingredient in the meat bun is minced pork. Of course, certain accessories will also be added, such as salt and the like, if you don't do it well, it will cause the meat filling to be very chai. The right thing to do is:

1. The material for choosing pork is best pork belly or hind leg meat, and there should be a certain amount of fat, generally speaking, seven points of fat and three points of lean. The method of how to adjust the meat filling of pure lean meat buns is as follows: three catties of pork belly from wild boar in the countryside are washed and chopped, a small bowl of shallots is chopped, a small bowl of soaked shiitake mushrooms is chopped, a small bowl of carrots are chopped, celery is chopped a small bowl, rice wine, light soy sauce, sugar, chicken essence, salt, sesame oil.

Knead the mixed ingredients by hand and marinate for 10 minutes. Otherwise, no matter how you mix it, you will be firewood.

Add water and refuel. When adjusting the filling, the water must be added enough, all of it is beaten into the filling, and then the seasoning is added to mix evenly, and then the oil is mixed again. Pay attention to add water, do not add oil at one time, so that the buttocks of the minced pork are washed and dried, and then chopped into minced meat.

Put the minced pork in a bowl and stir with chopsticks while pouring water into it. Now the pig slaughter cycle is short, resulting in coarse pork fiber and rough meat, when mixing pork filling, water can be added to it to increase the softness of the meat filling, and the wrapped dumplings are not hard or woody. Not firewood.

Also, choose tender meat.

The reason for the dryness may be that the water of the dish is squeezed too dry, so you can pour some sesame oil, light soy sauce, and oyster sauce into the prepared filling to increase the flavor and relieve the dry stuffing.

When wrapping, you can use the front leg meat, there are a lot of tendons in it, which can improve the overall taste of the meat line, make the taste relatively delicate, stir in one direction when filling, and add water while stirring, so that the taste is very good when eating.

Add some baking powder to the dough, use all-purpose flour, then go to proofing, then expel the air, and then make the buns, so that they will be very tender.

It's because your bun stuffing is too dry when it's seasoned, you should add a few more eggs or water to the bun filling, so that it can make the bun stuffing more tender.

Because the meat in the bun filling is too lean, you should add some more fatty meat, and pour more oil, which can make the bun filling tender and taste full of oil.

You can make improvements when you are roaring, add more auxiliary seasonings of sesame oil cooking wine, and the stuffing of the buns will not be very dry.

Add some oil, so that the dumpling filling will be smoother, and it will taste more fragrant and delicious.

It should be re-fried. If the soup of the filling is not enough, it will dry out, and you need to re-prepare the filling and fry the filling.

This shows that there are some problems in the production, and some sesame oil or water should be added to improve the situation.

The noodles are not good.

The practice of buns.

Ingredients; 400 grams of pork, 600 grams of flour, 600 grams of winter melon, 2 persimmon peppers, 2 celery.

Accessories; 1 2 sections of green onion, appropriate amount of steamed bun seasoning, 1 tablespoon of oyster sauce, 6 grams of yeast powder, 320 grams of warm water, 2 tablespoons of light soy sauce, 2 tablespoons of sesame oil, 1 tablespoon of chicken essence, 1 tablespoon of salt, 1 tablespoon of cooking wine, 1 tablespoon of soybean oil, 2 slices of ginger, 2 cloves of garlic.

1. Cut the pork into meat filling, mix in green onion, ginger, garlic, steamed bun seasoning, oyster sauce, light soy sauce, sesame oil, chicken essence, salt, cooking wine, soybean oil, and mix into dumpling filling.

2. Chop the winter melon, green pepper and celery and marinate with salt.

3. Mix the dough: 600 grams of flour into 320 grams of warm water, 6 grams of Angel yeast powder and form a dough.

4. Put it on a curtain with warm water underneath and ferment for about 30 minutes.

5. After removing the water from the winter melon, put it in the meat filling and stir well.

6. Put the fermented dough on the panel, add a pinch of baking soda powder and knead the skin and lead evenly, make 24 uniform agents, roll out the skin bag, wrap the hind limbs and put them in the pot to rise for 15 minutes.

7. **, cold water drawer, steam for 15 minutes after the water is boiled, wait for 5 minutes after turning off the heat and then open the pot, and a pot full of big buns is ready.

8. Finished product diagram of buns.

Why are steamed buns very dry and not fluffy, and what should I do?

First of all, let's analyze why the steamed buns are very dry, the steamed bun skin is very dry, it may be that the dough is hard, the moisture inside the dough is too little, the steaming time is too long, after taking out the buns, the bun skin will dry after a while, and the buns will become hard after it is completely cold.

The buns are not soft, which means that the dough is not fermented for the first time or the wrapped buns have not undergone a second proofing, and the pores inside the dough are not abundant, resulting in the steamed buns not being soft enough. It is also possible that the lid of the pot is lifted immediately after turning off the heat, and the air pressure in the pot plummets and the bun skin collapses.

The solution to the dry bun skin is to increase the amount of water appropriately: the ratio of flour and water should reach at least 2:1 when the flour is made, that is, at least 250 grams of water should be added to a pound of flour, due to the different water absorption of different brands of flour, some flour is more absorbent, and the amount of water should reach 260 grams or even more, and the dough feels softer than the dough of steamed buns.

Add lard when venting.

After the first fermentation is completed, before kneading the dough and exhausting it, add an appropriate amount of lard to the dough, add about 15 grams of lard to a pound of flour, lard can keep the moisture of the bun skin from being lost, increase the soft taste, and also make the cool bun skin not harden.

The solution of the bun skin is not fluffy, and one cannot be less than two fermentations.

When mixing the dough, the amount of yeast powder is one percent of the flour, and the yeast should be melted with warm water, the water temperature is about 30 degrees, and the dough should be sealed and placed in a warm place. The dough is more than twice as large in size, and there is a rich honeycomb tissue inside the dough.

In the case of unsure whether the fermentation is in place, poke a hole with your finger in the middle of the dough, and the dough at the hole does not collapse or retract, indicating that the first fermentation is in place.

Secondary fermentation refers to the fermentation of the wrapped buns again, and the purpose of the secondary fermentation is to fill the inside of the dough with pores again, making the steamed buns more fluffy. There is no standard for secondary fermentation, which can only be judged from the changes in volume and folds.

Remove from heat and simmer for three to five minutes.

This step is very crucial, and it is possible that each of the previous steps is very in place, but because of turning off the heat and boiling the pot immediately, the buns will become dead skin. The purpose of simmering for three minutes is to let the air pressure in the pot drop, the steam condenses, and the temperature drops, so that the lid will not be lifted again, and the buns will not collapse and dead skin.

The skin of the bun is soft and delicious, the stuffing of the bun is nutritious, and it is also one of the common staple foods for breakfast, but some southerners do not know how to steam steamed buns, and the seemingly cumbersome operation is very simple as long as you master the correct way.

The heat of the dough is very important, the dough is raised in advance, the honeycomb shape can be, after the dough is good, don't add the dough, the appropriate flour is not sticky, after wrapping the bun, it should be proofed twice, about half an hour, and then the steamed bun can be steamed normally.

The most likely reason is that less water is poured during the mixing process, resulting in the dough not being soft and not fermenting well during the proofing process. Therefore, it will not be fluffy, you can add eggs and a little more water to the flour.

This may be that we did not ferment well when we made the dough, we can first add some yeast to the flour, stir well, and then knead it into a dough, and then smear a layer of lard on the dough, cover it with plastic wrap and ferment, so that the bag will not dry.

The buns are so good, very dry, and not fluffy This is because the ratio of water to the noodles is not good, and the noodles are not kneaded in place. So the reason why the noodles are very dry.

When the noodles are too hard, when the noodles are mixed, they should be started with warm boiled water, and after they are reconciled, they should wake up for an hour at a constant temperature, and then start to pad the noodles, not too hard, master the goodness, and the buns wrapped out are big, white and soft.

You do this, wrap the buns and put them in the pot, and then start steaming. Put cold water into the pot.

A big reason why the steamed buns can't be steamed is that the noodles are not good, such as not being well steamed and not rubbed in place, these various factors are the main factors that cause the buns to not be steamed well.

Do not use high-gluten flour to make the flour of steamed buns, otherwise it will be drier, use all-purpose flour and warm water and noodles, it will not be dry and soft.

I guess your dough is hard, try to make the dough softer.

After steaming, the buns are very dry and not soft, because some details are not done well in the process of fermentation, kneading, steaming, etc., resulting in the death of the buns, which is like dead noodles.

1. The first is the choice of flour, steamed buns should choose all-purpose flour, high-gluten flour is used to make bread, and low-gluten flour is used to make biscuits and other foods.

Put an appropriate amount of plain all-purpose flour into a basin and mix a teaspoon of sugar into the flour. Adding a little sugar to the flour can better promote fermentation and make the noodles whiter and softer.

2. Now steamed buns are generally steamed with baking powder, which is sold in supermarkets, which is very convenient. Dissolve the baking powder in warm water, and the water temperature should not be hot. Then pour the baking powder water into a basin and stir well.

The amount of baking powder can refer to the label on the baking powder bag, 5 grams of baking powder can make about one kilogram of noodles.

3. Next, while stirring, slowly add an appropriate amount of warm water to the flour, you can stir the flour with chopsticks in one hand, and pour water into it with the other hand, until the flour in the basin has become a large flour, and there is no dry flour, stop adding water, and knead the dough into a smooth dough with your hands.

In this process, we should pay attention to the amount of water, too much water, too soft, less water, too hard dough, we should slowly add water, and make the dough soft and hard.

The kneading of the dough in this process is very important, and the dough must be kneaded for a while until it is smooth, which takes about five minutes. How do you check that the dough is kneaded? Kneading dough to achieve "three light", it means that the dough is alive, that is, after the dough is done, the basin is clean and not sticky with flour, and the hands are also clean without sticking to the flour, and the dough is smooth, that is, three lights.

The steamed bun is steamed, why is it very dry, what to do if it is not fluffy, it may be that you have been steaming for too long, so that you can spray it with water, so that it can be fluffy.

It has something to do with the fact that you didn't make a good face in the early stage.

1. If you want the steamed buns to be white and fluffy, first mix the noodles is the key, first pour 1000 grams of all-purpose flour into the basin, add 6 grams of yeast and 6 grams of sugar to a 560 grams bowl of warm water, and stir well. The addition of sugar here is to provide nutrients to the yeast, so that the dough expands through fermentation and appears honeycomb-shaped, making the texture of the dough softer. It can also promote the time for the dough to rise.

You can also improve the taste of the bun skin, and the steamed bun tastes a little sweet.

2. After the flour is stirred well, then use chopsticks to stir the flour into a flocculent shape while adding warm water. Steamed bun noodles should be appropriately soft, a pound of flour to add about 280 grams of warm water, there must be warm water here, because with cold water and noodles, the dough will be very firm, the taste is strong and tough, generally called dead noodles, so it should not be used as steamed buns. Tip 1:

Warm water and noodles. 3. After forming a flocculent, knead them evenly into a large dough, knead them into a large dough, knead them until the surface is light and the basin is light, put the kneaded dough into a large container, cover it with a lid and let it ferment to twice the original size.

4. Take advantage of the time of dough fermentation, we can prepare the filling of the bun, about the dough is fermented, the dough is full of honeycomb, and then sprinkle some flour on the board, and then sprinkle 1 gram of baking soda, here the baking soda is used as a leavening agent, which can make the bun taste more soft and delicious, and it will not be sour. Then put the fermented dough on a cutting board, knead it until smooth, then cut the dough into small dough, then knead it into long strips, and cut it into small dough pieces of the same size. Press the small agent flat with your hand, and then use a rolling pin to roll out the skin of the bun with a medium thick edge and thin edge, so that the bottom of the bun will not break or expose the filling when wrapping the bun.

After the bun wrapper is rolled out, put the adjusted filling on the bun wrapper to wrap the bun. Tip 2: Sprinkle with 1 gram of baking soda.

5. After all the wrapping, put the bun into the steaming drawer, if it is a drawer cloth, it does not need to be brushed with oil, if it is directly put into the steaming drawer, it needs to be brushed into oil to prevent sticking. Then you need to give the buns a second fermentation for about 20 minutes, at this time you must not directly steam in the pot, only the second fermentation is good, the buns will be white and soft, and the steamed buns will not become hard, nor will they become dead bread, this is a small trick for steaming steamed buns. Tip three:

The buns are fermented for about 20 minutes.

6. If you put the steamed buns in your hand and have a light feeling, you can steam the buns in a pot with cold water, and steam them for 15 minutes on high heat. When the time is up, turn off the heat, first lift the lid of the pot a little to let it breathe, and wait for 3 minutes before removing the pot, which is another trick for steaming the steamed buns. Doing so will prevent the bun from collapsing and retracting.

Tip 4: After the steamed buns are steamed, first lift the lid of the pot to let it breathe, and wait for 3 minutes before taking it out of the pot.