How to make meat buns delicious, how to make meat buns

Try adding some five-spice powder to the filling, or the meat filling powder sold in the supermarket is good.

Slow-motion bag bun technique tutorial.

It's the first time I've made this kind of bun, and it's super delicious! Has anyone ever sat or eaten?

A meat bun recipe

Steps: 1. Ingredients: 500g of flour, 800g of raw pork, appropriate amount of dried shreds, 10g of oil, 8g of salt, 50g of ginger, 400g of green onion, 1g of cooking wine, 15g of sugar, 300g of water, 10g of sesame oil, 15g of light soy sauce, 1g of white pepper, 1g of thirteen spices, 5g of edible alkali, 5g of yeast powder, 50g of clear oil

2. Noodles. Pour the yeast powder, sugar, and edible alkali into the water and stir well, add the mixed yeast water to the flour, knead it into a smooth dough, seal it with plastic wrap, and ferment for 30 minutes.

3. Prepare the filling. After slicing and cutting the pork into strips, chop it into minced meat and put it on a plate for later use; Chop the green onion into minced pieces and set aside, mince the ginger and set aside.

4. Prepare the filling. Then add salt, sugar, thirteen spices, white pepper, cooking wine, light soy sauce, oil consumption, ginger and other seasonings to the meat filling, and then grab the meat filling with seasoning, and then beat it hard, then add sesame oil and dried silk, pour in clear oil, add green onion and mix evenly, and the bun filling is ready.

5. Take out the proofed dough, knead the dough into strips, divide the dough into four equal parts, and then take another part of the dough and knead it into strips and divide it into equal amounts of small agents; The agent is flattened by hand and rolled out into a thick wrapper with a thick middle and thin edges.

6. Take an appropriate amount of filling and put it on the bun skin, one to support the dough, pinch the folds with one hand, and gradually knead the dough from the top until the filling is completely wrapped. Put the wrapped buns in the steamer and steam for another 15 minutes after boiling, and the meat buns are ready.

Pork Nutritional Value:

1.Pork protein is a high-quality protein that contains all the essential amino acids for the human body.

2.Pork is rich in iron, which is necessary for the production and function of red blood cells in the human blood.

3.Pork is the main dietary vitamin**, especially lean pork is rich in vitamin B1. Pork also contains more vitamin B2, which plays an important role in fat synthesis and breakdown.

1. The practice of all fresh meat bags:

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!

It's best to learn it yourself!

It's easy to say, it's hard to do

8 steps to teach you to make meat buns, 5 minutes of rapid fermentation, the resulting buns are fluffy and juicy.

Ingredients: Bun skin: 500 grams of all-purpose flour, 60 grams of warm water + yeast + 2 grams, 220 grams of warm milk + sugar + 2 grams.

Steamed bun filling: 450 grams of fat and lean pork, chicken essence, oil consumption, soy sauce, dark soy sauce, white pepper, sugar, white powder, green onion ginger, sesame oil and other appropriate amounts.

Steps: 1. Add yeast water and milk sugar water to the flour, stir well, add about 10 grams of cooking oil and knead the dough, pay attention to the direction when stirring, so that the flour is stronger.

2. Heat a bowl of water in the microwave, smear some oil on the plastic bag, put in the kneaded dough, leave enough space for the dough to rise, close the door of the microwave oven to ferment, during which we prepare the meat filling.

3. Crush the ginger, chop the green onion, put it in a bowl, fill one-third of the water in the bowl, stir and soak for a while.

4. Put all the other prepared ingredients into the meat filling, or stir well in one direction, and add the water soaked in green onion and ginger to the meat filling three times, and taste the saltiness during the period.

5. When the dough is about twice as big as it is fermented, take it out, add a little flour and knead it, because the softer the dough is, the more sticky it is, knead until the dough bubbles disappear, so that the dough is delicious.

6. Roll out into long strips and divide into evenly sized dough seasons, about 50 grams each, roll out into Bo cakes with a rolling pin, thin around and thick in the middle, and then wrap in the meat filling.

7. After wrapping, we will line up, and the feed bag will continue to ferment for 20-30 minutes.

8. Brush the steaming tray with cooking oil, steam it in a pot with cold water, steam for 12 minutes, simmer for 3-5 minutes, and use it after a little cooling! If you can't finish it, you can put it in a crisper bag and put it in the refrigerator for refrigeration.

ps: Let's talk about it here, the microwave oven ferments super fast, and I don't tell ordinary people.

Skins:; 500g all-purpose flour; Warm water + yeast 60g + 5g; warm milk + sugar 220g + 20g; Meat:; about 450g of meat with a well-mixed fat and lean mix; a pinch of chicken bouillon; Appropriate amount of oyster sauce; Soy sauce to taste; Appropriate amount of dark soy sauce; a pinch of white pepper; a pinch of sugar; a little white flour (sweet potato flour); 1 3 bowls of ginger and scallion water; Appropriate amount of green onion; Sesame oil to taste.

MethodAdd yeast water and milk sugar water to the flour, stir well with chopsticks, add about 10g of cooking oil and knead it into a smooth and fluffy dough.

Heat a bowl of water in the microwave, sprinkle some oil on a transparent bag, rub a few times to evenly distribute the oil, put in the kneaded dough, leave space for it to rise, and tie a knot above the bag. Turn off the microwave to ferment.

The ginger is afraid of crushing, cut the green onion into cubes, put it in a bowl of 1 3-1 2 water, grab it a few times with your hands, and let it soak.

Add all the ingredients to the minced meat except the ginger and shallots, and stir well in one direction. Larger bowls are needed so that there is room for them.

Pour in the ginger and shallots three times and stir vigorously in one direction with chopsticks. The stuffing will be juicy this way. At this time, add green onions, pour in an appropriate amount of sesame oil, and stir well.

I use the microwave to cook a little minced meat to taste the taste, and put what is missing, so that I can remedy it.

When the dough is fermented to twice the size, take out the dough, knead it, find that the dough is more and more sticky, add a little flour, continue to knead, and knead until the dough has gone bubbles, so that the skin will be delicious.

Cut the dough into 50g each, put a little flour on the workbench, roll out with a rolling pin into a thin skin on the side and thick in the middle, and wrap the meat filling.

I use the largest transparent fruit bag in the supermarket to spread out the scissors to cover them, so that they will not stick like plastic wrap, and second, they are very large and easy to use. In winter, 20-30 minutes of fermentation at room temperature will do, and you will find that it is lighter to pick up.

Brush the steaming tray with oil, steam in a pot with cold water, steam for about 12 minutes, and let it simmer for 3-5 minutes. Put it on a shelf to cool thoroughly, then put it in a plastic bag and refrigerate it.

White and big buns, I hope your family likes them too.

So first of all, we have to prepare some ingredients, prepare 500 grams of flour, five grams of yeast powder, 500 grams of pork belly, two green onions, and one piece of ginger. And also prepare some seasonings, cooking wine, spices, sweet noodle sauce, dark soy sauce, sugar.

After these preparations are in place, we take a bowl, add an appropriate amount of water to the bowl, and then pour the yeast powder into the bowl, stir evenly and leave it for about ten minutes, but the water temperature must not be too hot, otherwise the yeast will be scalded to death, and then our noodles will not be particularly good.

Next, we prepare a basin, add an appropriate amount of flour to it, and then pour yeast water into this flour, while pouring yeast water on the side, stir with chopsticks, stir the flour into a flocculent, and then knead it into a smooth dough with your hands, and then cover it with plastic wrap and let it rise for about an hour.

Then in the process of the dough rising, we can make some bun filling at this time, we remove the skin of the pork belly we bought, put the pork belly into the pot, then pour in an appropriate amount of water, add two spoons of cooking wine, two large ingredients, two slices of ginger, and then boil over high heat and turn to low heat, and cook for about 20 minutes, until the pork can be boiled so that it can be penetrated with chopsticks. Then we take out the boiled pork belly, let it cool and cut it into cubes, and also cut the chopped green onion and ginger into cubes for later use.

Next, put an appropriate amount of oil in the pot, and then put the diced pork belly we just cut into the meat and stir-fry, and then put the minced green onion and ginger into the pot and stir-fry until fragrant. Next, add three spoons of sweet noodle sauce and stir-fry evenly, then add two spoons of dark soy sauce and one spoonful of sugar and stir-fry evenly. Then add the minced green onion and ginger we have prepared, stir-fry evenly and then serve.

At this time, you can find that your dough has risen very well, and then put these doughs on the board and knead them into a smooth dough, then we knead the dough into a long strip, and then cut it into small pieces of uniform size, and then roll them into small round slices of uniform thickness, and then we put the dough sheet in our hands, and we will start to wrap the buns. Put an appropriate amount of steamed bun filling in the dough sheet and knead it into the shape of a steamed bun. Next, we put the buns on the steamer, and we are going to start steaming the buns, and steam them on high heat for about 15 minutes, then our buns are ready at this time, and the meat stuffed buns made by this method are absolutely very delicious.

Preparation of meat buns.

1.Pour a little warm water into the yeast, stir well, wait for 5 minutes, dissolve and pour into the flour.

2.Then pour in an appropriate amount of warm water and continue to stir well, then knead until smooth, then wrap it in plastic wrap, or cover it with wet gauze.

3.Leave it in a warm place to ferment for an hour and a half until it grows into a honeycomb-shaped hole filled with small holes.

4.Then the lean and fatty parts of the pork are minced into minced pieces, and the ratio of fat to lean meat is 3:7

5.Then pour in the oyster sauce, pour in the cooking wine, add salt and sugar, sprinkle some five-spice powder, pour in light soy sauce, and then pour in egg whites.

6.Stir clockwise to thicken, then add sesame oil, sprinkle some chopped green onions and continue to stir clockwise.

7.Then look at the shape for 20 minutes, then put the marinated minced meat into the cooked glutinous rice, and grasp it with your hands to form the filling.

8.Place the leavened dough on a floured cutting board and continue to knead it.

9.After the air is kneaded out, it is kneaded into strips, then divided into small agents, pressed flat with the palm of your hand, and then rolled out with a rolling pin into a thick middle and thin dough around it.

10.Then add an appropriate amount of filling, and then pinch the folds 2cm from the edge of the dough, and do not pinch the most edge of the dough, so that it will become a flower.

11.Then put a diced carrot on the top to garnish, put gauze in the steamer, then put in the buns, cover the pot and let it rise for 20 minutes.

12.Then pour the water into the steamer, put in the awakened buns, cover the pot and steam for about a quarter of an hour to turn off the heat, and remove the lid after 3 minutes.

Meat buns: 1, dough 2, stuffing 3, 4, steaming 5, common problems and reasons Method: 1. Prepare flour, steamed buns can be steamed with ordinary flour.

2. Add water to the yeast and stir well, add about 2 grams of yeast to a pound of flour (I usually use Angel's), it doesn't matter if the amount of yeast is more, the more it is faster. As for water, warm water can be used in winter and cold water in summer, and the difference between warm water and cold water is that the former is fast, and the latter is slow. 3. Pour the yeast water into the basin and stir it into a block with chopsticks, if the yeast water is not enough, add extra water.

A pound of noodles is about half a pound of water. 4. Mix the small pieces of dough into a dough. The bun noodles are easy to be soft and not easy to hard.

The dough should be kneaded until smooth and fine. Cover the surface with a pot and start fermenting. Ferment until it is about twice the size, tearing the dough with uniform bubbles inside.

2. Filling method: 1. Stir the meat filling in one direction until it is strong, add a little water and stir until the meat is absorbed. 2. Add green onion, minced ginger, a little peppercorn powder, monosodium glutamate, soy sauce, all salt, stir well, then add oil and stir well.

You can add a little shrimp skin to enhance the flavor) 3. Package method: 1. Roll the noodles into long strips. 2. Knead into a mixture, about twice as large or larger than the dumpling agent.

3. Hold the skin with your right hand and pinch a pleat with your left hand. 4. The left hand does not move, and the right hand sends the skin to the left hand to become the second pleat. 5. Pinch the two pleats together.

6. And so on, and it's wrapped. 4. Steaming 1. After pouring water into the bottom of the steamer, put a curtain, soak the drawer cloth with water, wring it out, and spread it on it. 2. Put the wrapped buns away from the interval, cover and let stand for 15 minutes.

Then bring to a boil over low heat, change to medium heat, and steam for 20 minutes. 5. Frequently asked questions Why didn't the buns start? Reason:

The stuffing of the bun is too wet to make the skin rise. Or the noodles are not good. Steamed bun pleats gone?

Reason: The noodles have been made, although they are not delayed to eat, but the taste is poor, the mouth is scattered, and there is no texture of the tendon. The bag doesn't look good?

Reason: The number of packages is less, and it would be good to pack more times. After the bun is steamed, it sticks to the drawer cloth?

Reason: The fire is too urgent, turn the bun over, spray some water, and slowly peel it off.