I want to open a steamed bun shop and ask the masters to teach me the secret recipe of steamed bun f

1. The noodles of the buns are softer than the steamed buns, the soft noodles have good ductility and can be wrapped with more fillings, but the noodles that are too soft, you must have enough optimism to accept the moment of boiling, however, the taste is the most important thing.

2. Fennel, I've seen someone blanch it before making the stuffing, in fact, I don't think it's necessary, because I like the taste of fennel very much, and I don't want to have one more process to reduce it, if you mind, you can burn it, but eat fennel, eat this taste.

3. Prepare meat filling, sweet noodle sauce is a very good flavoring agent, if you feel that the filling you make is always tasteless, try to add a large spoonful of sweet noodle sauce next time, the taste is definitely different.

4. The meat filling, put it in the refrigerator to complete the pickling steps, it can be more flavorful, but remember, be sure to cover the plastic wrap.

5. Steamed buns, dumplings, if you want to eat more tender meat, choose the "front elbow" No. 1 meat, which is said to be the most tender meat for filling.

6. Alkaline noodles (edible alkali), why is it originally powdered, but also to be milled before use, because alkaline noodles are easy to agglomerate, and it is difficult to disperse, if you knead into the noodles like this, the finished product will have "yellow bumps", so it is necessary to knead the dough after grinding.

There are generally two ways to make sheep scorpions, one is red soup and the other is white soup, I think the white soup sheep scorpion is more delicious than the red soup sheep scorpion.

First of all, it is necessary to prepare ten catties of sheep's backbone, two catties of sheep's leg bones, chop the sheep's backbone into pieces according to the bone joints, and then chop the lamb leg bones, and then put them together in the pot and scald them with hot water to remove the sheep's fishy smell and blood. Put the lamb leg bones scalded with water at the bottom of the pot, then place the lamb backbone on the lamb leg bones, then add water and simmer over a fierce fire, before the water is boiled, put the pepper, spices, grass fruits, angelica, cumin, fragrant slices, meat cole, cinnamon into the seasoning box, and then put the seasonings with fresh ginger slices and green onion segments into the pot.

After the water in the pot is boiled, put in the chicken essence and a small amount of salt, and then turn the stove down and stew over medium heat, about half an hour later, open the lid of the pot to see, prick it with chopsticks, if it can be pierced into the mutton, it means that the sheep scorpion has been cooked, at this time, adjust the stove fire to low heat, simmer slowly, it takes about an hour, and then adjust the stove fire to a slight fire, and then stew for about another hour, you can eat.

Production experience: 1Salt should be used less at the beginning, because if the taste is light when eating, you can add more salt, and if you put too much salt at the beginning, the meat will not be easy to stew.

2.Putting lamb leg bones in a pot of stewed lamb scorpions can make the taste of lamb scorpions more delicious.

Same question: I want to open a sheep scorpion hot pot restaurant, and ask the masters to teach a secret recipe for sheep scorpions.

I want to open a pancake fritter shop, and ask the masters to teach me the secret recipe of pancake fritters.

I would like to open a knife noodle shop and ask the masters to teach me the secret recipe of knife noodles.

I want to open a baked cake shop, and I would like to ask the masters to teach me the secret recipe of baked cakes.

Put milk in your noodles, according to the ratio of 10 catties of noodles and 1 catty of milk. The buns made that way are soft and white.

The details are as follows: fragments, 300 grams of chicken, eight shiitake mushrooms (be sure to soak soft), chopped green onions, garlic, eggs, light soy sauce, oil consumption, chicken essence, sesame oil, these are the recipes for making steamed buns.

There is also a relatively simple recipe, which requires a Chinese cabbage, a pound of pork, a pound of fish, light soy sauce, chopped green onions, ginger, chopped green onions, and all the ingredients should be chopped, put them in the pot to fry, and then stir together, so that the bun filling recipe is completed.

Knowledge Expansion: There are a few tips for making bun filling:

One is that an appropriate amount of egg white can be added to the bun filling, which can make the taste more fragrant and smooth, and the lean meat taste better, and the other is that the stock can be boiled in advance and mixed into the bun filling, which can make the bun filling taste strong.

Secondly, it should also be noted that the onions, ginger and garlic in the bun filling must be chopped very finely, otherwise it will taste uneven. In addition, the proportion of seasonings must be tried in advance, otherwise the taste will be biased.

Steamed bun making detailed process issues.

1. Add the flour to the dry yeast adjusted with warm water (according to the instructions) and knead thoroughly.

2. Make meat filling: chop the pork belly filling, add salt, pepper, a little monosodium glutamate, minced shallots, add a little water (add water without adding vegetables), stir and mix well, repeat many times, it is best to move in one direction when stirring, and then put it in the refrigerator for 30 minutes.

3. Wrap the meat filling in with the noodles, wrap it into a big bag, and wake up.

4. Then steam through water.

Note: How to add vegetables to the filling:

I generally use green cabbage (small cabbage, Chinese cabbage, celery can also be), boil a pot of water, boil, put an appropriate amount of greens, change color and take out, put it in a large basin of cold water next to it, cool it in time, (otherwise, the greens will be yellow), and then use your hands to squeeze out the water, chop it, so that it is much better to chop, and then squeeze out the water and mix with oil.

Mix with minced meat and mix well! Use it in time!

and noodles. Then put some yeast.

Wait for the dough to be made. The volume of the surface will increase a lot.

Then rub it again.

and stuffing. Mince the meat, add minced green onion, minced ginger, soy sauce, salt, salad oil, and monosodium glutamate.

These are to be tasted, but not too salty.

Then stir in one direction.

It's about giving the meat a boost.

Makes the meat taste better.

If you like, prepare some chopped vegetables and squeeze out the water appropriately.

Place in the minced meat and stir in the same direction.

Once the stuffing is settled, it's time to start wrapping.

Divide the dough into a number of small dough, press flat, roll out the dough with a rolling pin not too thin, it will expose the filling, and it will not be too thick to be unwilling to cook, 2-4 mm thick, the middle of the dough cake is appropriately thicker, put the filling on the dough **, pinch its side and pinch a pleat, don't let go, develop to the side, and then pinch a pleat little by little until the dough is all pinched and folded on the top of the bun and sealed, you can see the shape, the first few may be ugly, just do a few more.

Bun. Ingredients: one pound of Fuqiang powder, 6 taels of warm water, 2 money yeast, 2 money baking powder, and the filling is your own.

Method:1Mix the flour and baking powder together and pour it on a cutting board, making a dimple in the middle.

2.Mix the yeast with warm water and pour it into the flour nest, slowly mixing the flour from the inside out to form a dough. Soft and hard is equivalent to a harder point than a pancake surface and a softer point than a steamed bread surface. After making good noodles, cover with a damp cloth and wake up.

3.After 20 minutes, knead again to smooth the surface.

4.When the dough has grown to one and a half times the size of its original size, it is time to roll out the dough.

Note: When wrapping, light the steamer on the fire, wrap one bun and put one on top. It's all OK. Generally, a pot of steamed buns for 30 minutes is almost enough.

Preparation of three-spice buns.

Raw materials: 250 grams of refined flour, appropriate amount of flour fertilizer and alkali.

Seasoning: 100 grams of fresh meat filling, washed sand filling, and sugar filling.

Method: Steamed. Refined flour is kneaded with flour fertilizer and warm water, and alkali is added after fermentation and kneaded for later use.

The adzuki beans are washed and boiled, kneaded and pressed into a puree, add sugar, fry in oil to make a sand filling, chop the pork into minced meat, add salt, monosodium glutamate, pepper, chopped green onions, and sesame oil and mix well to form a meat filling. Knead the kneaded dough into 12 thick strips, each weighing about 20 grams, flatten and wrap into the meat filling, bean paste filling, sugar, kneaded into eighteen fold wrinkles, and use chopsticks to point 4 points of red water at the end, and steam it in the basket.

Flavor characteristics: beautiful shape, sweet and salty, fresh and refreshing.

Technical essentials: The dough must be alkalinized in an appropriate amount and formed"Large leaven"。

The practice of Shandong steamed buns.

Features: Delicious and palatable, with unique flavor.

Ingredients: 500 grams of dough, pork, 300 grams of coriander, 50 grams of water deer horn cabbage, 100 grams of tender cabbage. 25 grams of sesame oil, 50 grams of chopped green onions, 3 grams of monosodium glutamate, 2 grams of salt.

Raw materials for buns: dough: 300 grams of flour, 2 grams of yeast, 150 grams of water.

Filling: eggs, leeks, dried shrimp, pork. Ingredients:

Light soy sauce, cooking wine, white pepper, salt, salad oil. Operation: 1. Put the yeast into the water and mix thoroughly, slowly pour it into the flour, mix evenly, and form a smooth dough; 2. Put the dough in a warm place and ferment for two hours until it is twice as large; 3. Stir-fry the eggs, mince the leeks, wash the dried shrimps, and chop the meat for later use; 4. Add a little water to the meat filling, beat the water into the meat filling in one direction, add an appropriate amount of light soy sauce, cooking wine, and white pepper powder in one direction, add eggs and dried shrimp and stir evenly, and finally put in leeks, add a little salt and salad oil and mix well; 5. Knead the noodles into long strips, cut them into agents with a knife, and then flatten them by hand; 6. Roll out the agent into a dough and put in the filling; 7. a start package; 8. Put the wrapped buns in a warm place to ferment for another half an hour, put them in a steamer, and steam them on high heat for 20 minutes.

Summary. Step 4: Prepare the vegetable and meat filling while the dough is rising; Add salt, 2 tablespoons of water, soy sauce, ginger puree, caster sugar, white pepper and white sesame oil to the minced pork, mix well Step 5: Wash the green onion and cut it into chopped shallots and cabbage, wash and chop; Add them to the marinated minced pork, mix well and become the vegetable and meat fillingStep 6 The fermented dough is divided into 30 grams, rolled out and wrapped into the vegetable and meat filling, and wrapped.

The secret recipe for making steamed buns.

Hello dear Hello To make steamed buns, you need to use lard.

Ingredients: 100 grams of flour, 1 gram of yeast, 1 gram of lard, generally 300 grams is 15 grams of sugar, at will, generally I 300 grams on 18 grams of sugar, warm water, 48 to 50 grams of baking powder, 300 grams of 2 grams.

Step 1: Melt the yeast with 160 grams of warm water and let it stand for 10 minutesStep 2: Put low flour, corn starch, sugar, lard (blended oil), and baking powder in a large bowl; Pour in the melted yeast water Step 3 and knead into a dough for a few minutes; Put it in a large bowl, cover with plastic wrap and let it ferment at room temperature for an hour, almost 2-3 times its size.

Step 4: Prepare the vegetable and meat filling while the dough is rising; Add salt, 2 tablespoons of water, soy sauce, ginger puree, caster sugar, white pepper and white sesame oil to the minced pork, mix well Step 5: Wash the green onion and cut it into chopped shallots and cabbage, wash and chop; Add them to the marinated minced pork, mix well and become the vegetable and meat fillingStep 6 The fermented dough is divided into 30 grams, rolled out and wrapped into the vegetable and meat filling, and wrapped.

Step 7: Cut the oiled paper to a suitable size with a knife, and put the wrapped bun on the oiled paper; Cover with plastic wrap and let rise for half an hour.

Step 8 Boil hot water in a pot and put the buns into a steamed pot that has been heated for about 20 minutes.

Cooking skills: The steamed buns will be very large during the steaming process, so the steamed buns discharged into the steamer should be at a certain distance, and the steamed buns are a little sticky, because of the addition of cornstarch; As long as you put it in the refrigerator and refrigerate it, then take it out and steam it, you don't need to stick to your teeth.

1. Put a piece of dough on your left hand, put the meat filling in the middle of the dough, and bend your palm slightly downward.

2. Pinch the dough with the index finger and female finger of the right hand.

3. Then use the index finger of the left hand to push the dough next to it to the position of the index finger of the right hand to form a fold.

4. Release the index finger and female finger of your right hand and pinch the folds and dough together.

5. Form a pleat, and so on.

6. After pinching the last pleat, pinch the mouth tightly and twist it gently, and the bun is ready.