steamed bread
Ingredients: flour 900g, flour fertilizer 100g, flour alkali 10g, pork stuffing 600g, Jiang Mo 10g, chopped green onion 50g, salt 10g, monosodium glutamate 2g, sesame oil 50g, soy sauce 50g and pepper water 200g. This is the recipe of our local steamed buns in the 1970s.
Exercise:
(1) Divide the flour into two parts, one part is made into water dough by adding 250g cold water, and the other part is made into fermented dough by adding 100g flour fertilizer and 250g warm water. After the fermented dough is fermented, we melt the surface alkali with a little warm water, pour it into the fermented dough to neutralize and knead it evenly, then merge the fermented dough with the water dough, knead it evenly, and make a second proofing for half an hour.
(2) Put the meat stuffing into a pot, add salt, pour in 200 grams of pepper water and 100 grams of bone soup, and stir clockwise until the meat stuffing is thick.
(3) After the meat stuffing is mixed with water, we put the chopped green onion, Jiang Mo, dried seaweed, monosodium glutamate, soy sauce and sesame oil into the meat stuffing, and after mixing evenly, we can make steamed buns.
(4) Knead the proofed dough into seven-minute-thick strips, pull them into 80 dough pieces, and roll the dough pieces into round pieces with slightly thicker middle and thinner edges.
⑤ Put the steamed bread skin in the left hand, beat the meat stuffing in the middle of the skin with the right hand, and fold the mouth with the right hand to complete the package of steamed bread.
⑥ After the buns are made, we spread a layer of cloth on the buns drawer, put the wrapped buns on it and steam them in a steamer for ten minutes.
(1) to make old-fashioned steamed bread, you must use semi-fermented dough, that is, half water dough and half fermented dough. Mixing two kinds of dough together is semi-fermented dough. The advantage of using semi-fermented dough is that the steamed bread skin is elastic, so that the soup in the stuffed bun will not overflow and the taste is better.
② The stuffing of steamed stuffed bun must be stirred with water, so that the stuffing of steamed stuffed bun contains a certain amount of soup, which makes it more tender and delicious.
(3) when steaming steamed bread, the time should be controlled at about ten minutes, and it should not be steamed for too long. If steamed for too long, the steamed buns will taste bad.
-Final conclusion: Who has the recipe for steamed bread in the 1970s? My answer is here, I hope my answer can help you. As a person born in the 1970s, I really miss that era, but I can't go back anyway. I can only think of the good memories of that era again. I'm from Ming Ze. Thank you for reading this article. If there are any shortcomings, please leave a message in the message bar below for interaction. Thank you!
At that time, it was sold to the outside world, steamed in a cauldron, and two steamed buns: two food stamps 12 cents, and two. A bowl of wonton: two food stamps for 24 cents, one bowl.
My favorite food is soup packets that I learned from the master.
If you want to eat and love to eat, it's easy to cook at home. First, sell two Jin of ground meat (or you can process it yourself), add a proper amount of ginger, salt, chicken essence and monosodium glutamate soy sauce to the meat, and cut two Jin of scallion into pieces for later use. You only need two spices, pepper and fennel. According to my own taste, I like to add pepper to sesame seeds.
Pour a proper amount of oil into the pot, add seasoning, stir-fry until crisp, take it out, pour it on the chopping board, roll it into pieces with a rolling pin, half of it is mixed with the meat, and the other half, together with the oil of the seasoning, is put into chopped green onion and mixed well. Now the seasoning noodles are convenient, so you can buy them yourself. )
Add about 6 Liang of warm water to 2 kg of meat stuffing (more soup, less soup, control yourself), hit 300 times in one direction with your hands or more pairs of chopsticks, rest for a while, and then pick it up with chopsticks for one minute without dripping soup.
Add a proper amount of sesame oil to the mixed onion and mix well, then pour in the meat and mix well. This is the recipe for filling small soup buns.
Finally, when steaming, use the prepared dough, add a small amount of warm boiled noodles, knead them in two, and roll the steamed buns.
If you master the traditional recipe of steamed stuffed bun at home, you can definitely open your own steamed stuffed bun shop in the future. I wish you all your wishes! [yeah] [yeah] [yeah]
[Sahua] Glad to answer your question. I hope I can help you. I'm not sure if my cooking tastes like the 1970s. You can learn from it. Anyway, I think it is delicious!
I am a person who loves to eat steamed stuffed buns, but I always feel that the outside is not clean, so I learned such a set of recipes myself.
Food ingredients
250 grams of pork stuffing
Ginger 15g
50 grams of onion
Cooking wine 12g
Oyster sauce 10g
20g soy sauce
2 grams of chicken essence
Soy sauce 10g
2 grams of white pepper
5 grams of edible salt
Spiced powder1.5g.
20 grams of edible oil
Steamed bread skin: 280 grams of ordinary flour.
Warm water 150g
5 grams of yeast powder
3 grams of aluminum-free baking powder
Steps of practice
1. Dissolve yeast powder in warm water, then pour it into flour, add yeast powder while stirring, and finally knead it into smooth dough and put it in a warm place to wake it up.
2. Use waking time to mix meat stuffing. Add cooking wine, soy sauce and soy sauce to the pork stuffing. Stir well, add oyster sauce, minced onion and ginger, and then add a spoonful of cooking oil, salt, pepper, spiced powder and chicken essence. Stir well.
3. Seeing the dough wake up, the volume is twice that of the original, and it is honeycomb-shaped. Take out the dough, no need to knead and vent. Just roll it into dough, and divide it into small pieces and roll it flat.
4. Roll it into a bun skin with a thick middle and a thin edge, and then wrap the stuffing in it and pinch it tightly.
5. If it is summer, you don't need to do a second proofing, just put cold water on the pot and steam it for 15 minutes after the water boils.
6. Turn off the fire and simmer for 1-2 minutes. You can eat!
[ok] prompt
1. The difference between steamed bread and other steamed bread lies in its softness. So you don't need to rub it twice, just flatten the exhaust.
2. The waking time in winter and summer is different, so don't look at the waking time, look at the final waking state.
It's summer that doesn't need to wake up twice. If you don't wake up, you have to serve with cold water.
4. Steamed buns are soft and delicious, which is related to the degree of first proofing. The awakening time is just soft, and it is not good to overdo it.
[Contrast] The above are the ingredients and processes for making steamed buns. You can try to make it and see if it tastes the same as you. Haha, I hope you like it. Thank you!
It's no use giving you the formula. The taste of key pork has changed, so the overall taste of steamed buns is not good, which is the reason.
I heard that the main ingredient is flour pork.
After the dough is spread, the pigskin is cooked in pigskin jelly and the pork is cut into powder. Add chopped green onion into pigskin jelly and cut into powder, stir well, make a small note, wrap a little stuffing, and then steam in boiling water for 10 minutes. Steamed bread is easy to make.
Which province are you talking about? As a small town in the north, I have been confused by Nanjing soup steamed buns, Hangzhou steamed buns and Tianjin steamed buns all over the street. I don't know where steamed buns originated, let alone which one is the deity.
Even if it tastes the same, your food doesn't smell good.
Steamed bread in the 1970s is now a dream, because there is no meat in the 1970s, and now it is all feed meat, which can only be added continuously. The original flavor of that food is getting less and less, that is, the sky-high price needs better raw materials. Adaptation, human beings survive and develop in constant adaptation, and 70 years will become history.
Even if there is a formula, you can't eat the taste of that era. Flour is not flour and meat is not meat.
Or the mole beard longan steamed stuffed bun in Ji Bo street is delicious. Unfortunately, I can't eat it now!