I like to eat steamed buns, and my children also like to eat steamed buns, but I don’t feel at ease every time I eat steamed buns from outside. I once saw various cuts of meat used to make steamed buns in the vegetable market, and for the taste, If not, a lot of fat will be added to the stuffing of the buns. In order not to eat it, a lot of sweet noodle sauce and cooking wine stir-fried miscellaneous sauce are used to cover it up.

Whole wheat scallion meat buns with a brownish appearance

If you want to lose weight and want to eat delicious but not greasy buns, you have to make them yourself. In addition to the meat filling, the skin of the steamed buns is also an important area to pay attention to. Most of the steamed bun skins outside are made of refined white flour, so it is not suitable for people with diabetes in the family to eat more. Although it is a small bun, you have to take care of everyone in the family. The flour recipe is still the same as before for making whole wheat and rye multigrain steamed buns, using a mixture of whole wheat flour, dark whole wheat flour, and organic wheat flour.

I remember my classmates who live in the north told me that their most classic steamed buns are steamed buns stuffed with green onions and meat. It just so happens that I also like to eat steamed buns with mixed sauce. They combine two and two, one ball of meat filling and one ball of dough. It can be made into two flavors, one for meat buns with green onions and mixed sauce, and one for fresh meat buns with green onions.

Ingredients for whole wheat scallion meat buns

Organic whole wheat flour: 100 grams

Rye flour: 100 grams

Organic wheat flour : 50 grams

Dry yeast: 6 grams

Warm boiled water: about 100 ml (needs to increase or decrease depending on the water absorption of the flour)

Green onions: 4 stalks

Lean pork filling: 200 grams

Flax oil, sesame oil: a small amount

Grated ginger, edible salt: a small amount

Wheat-flavored scallion meat buns Steps

The first step is to make the steamed bun dough

Three kinds of flour

The fermentation requirements of the steamed bun dough are not as strict as those of steamed buns. I directly add 100 grams Put organic whole wheat flour, 100 grams of rye flour, 50 grams of organic wheat flour, and 6 grams of yeast in a cooking machine, add an appropriate amount of water, and stir into a smooth dough.

The kneaded dough

The second step, fermented bun dough

The fermented dough has many pores

Now the indoor temperature is only At about 8 degrees, using the oven's fermentation setting to assist fermentation is a very easy fermentation method. Set the fermentation setting to 30 minutes, remove the dough from the mixer and the mixing bowl, cover it with a wet cotton cloth, and put it in the oven to ferment for 30 minutes.

Dough that does not shrink or collapse

While fermenting, prepare the meat filling and green onions. For more detailed steps on how to skillfully use the oven to ferment, you can read the article I wrote before about making steamed buns, so I won’t repeat them here. There are many pores on the surface of the fermented dough. When you poke it with your fingers, it won't shrink or collapse. The dough is fermented just right.

The third step is to stir-fry meat stuffing with mixed sauce and cut green onions

I divide the meat filling into two parts, stir-fry 120 grams of mixed sauce to make meat buns with green onion and mixed sauce, and 80 grams without frying Make green onion and fresh meat buns.

Making stir-fried pork stuffing with miscellaneous sauce is very simple. Use a meat grinder to beat the meat stuffing well. Don’t make it too fine and puree it. Then add a small amount of cold oil to the pan. I like to add Heran’s organic bean paste directly. It's enough to pick up a big lump with your thumb with chopsticks, so that the fried meat filling will be rich in flavor and will not become salty. Slowly stir-fry the mixed sauce, ginger and garlic over low heat until it becomes crispy and not greasy.

I forgot to pat the meat filling separately

You only need to wash the green onions, shake them dry, cut them into 4 parts with a kitchen knife, and then cut them into 0.5 cm long green onions, set aside .

Both kinds of meat fillings can be stirred after rolling out the dough to prevent the salt from pickling the water in the green onions and affecting the texture of the buns.

The fourth step, roll out the bun wrapper

Smooth dough with good ductility

Knead into thick long noodles

Fermented dough Use the exhaust of a kitchen machine to knead until smooth, divide into two pieces, roll into long noodles, and cut into small pieces. Gently press the dough with your hands, then use a rolling pin to roll it into a thin crust.

Cut the dough into small pieces

The dough made from these three flours has good gluten and good ductility. I rolled it out thinner and added more meat filling. For the same size dough, you can roll it out in a larger circle.

Roll out the skin of the buns

The fifth step is to make the miscellaneous sauce, scallion meat filling and fresh meat and scallion meat filling

Now that the skin is rolled out, it’s time to make the buns Steamed buns, now you can stir in the meat filling.

Mixed sauce, green onion and meat filling

Divide the green onions into two parts, mix them with the fried miscellaneous sauce and fresh meat respectively, and add a little salt to the miscellaneous sauce and meat filling according to the situation. Can.

Fresh meat and green onion stuffing

Add a little flax oil, a little sesame oil, a little salt and a little minced ginger to the fresh meat and green onion stuffing and stir evenly.

The sixth step, making meat buns

The buns I made were delicious, but not pretty, and because I rolled them thin, the meat filling almost bulged out. .

How to make steamed buns?

First put the rolled bun skin in the palm of your hand, then spoon the filling onto the dough, pinch one edge and start to lift it, rotate it, fold it, and pinch it tightly to form a bun. The oil and water from the meat buns might leak out, so I pinched all the edges tightly.

Put the bun skin in the palm of your hand

Put the meat filling

Turn to close

Pinch to seal

Step 7 , proofing steamed buns

This package is good

Put the wrapped buns in a steamer lined with oil paper, then put them in the oven to ferment and proof for 15 minutes That's it.

Put it in the oven to proof

The eighth step is to steam the buns.

Put an appropriate amount of cold water in a steamer, put the risen buns on top, and steam over medium-high heat.

The meat in the meat buns with green onion and mixed sauce is cooked, and the skin is thin, so it only takes 10 minutes to steam it.

Cold water pot

The meat in the scallion and fresh meat buns is raw, so you can steam it for 3 to 5 minutes longer, depending on the size of the buns, it can be steamed for 12-15 minutes.

The steamed buns fill the room with fragrance, but be sure not to turn off the heat and open the lid of the pot. Turn off the heat and let it simmer for 1 or 2 minutes before uncovering it to prevent the buns from suddenly getting cold and causing the skin to shrink and harden, which will affect the fluffy texture.

The steamed buns are ready

After the buns have cooled, take out the amount you want to eat the next morning and put it in the refrigerator. The rest can be placed directly in the freezer and frozen later. Just take it out for breakfast and steam it thoroughly. In this way, you can make enough at one time to eat 2 or 3 times a week, avoiding having to do it every day, because I think the project of making pasta is still relatively large.

Key points in making wheat-flavored scallion meat buns

1. Why do fresh meat fillings need to be filled with flax oil and sesame oil?

I basically use lean meat, and some water will be released from the green onions to make the meat filling more tender. Adding a small amount of flax oil and sesame oil can not only increase the flavor, but also make fresh meat buns. After cooking, the meat filling will taste more tender and smooth. Only a small amount of oil is enough, and oil is also necessary for the body, so just pay attention to the amount.

2. Why should green onion leaves be cut as thin as 0.5 cm?

Roll out the bun skin thinly and cut the green onions finely to bring out the fragrance, so when it is wrapped, it will not be bent and skewed inside

The bun skin will be punctured .

3. How does the three kinds of flour taste when combined to make bun wrapper?

I use whole wheat flour, dark whole wheat flour, and organic wheat flour to make steamed buns. They taste cottony, fluffy, and chewy. The steamed buns are delicious and have a rich wheat flavor. Then make the bun skin, which also has a cottony and tough texture, so you don’t have to worry about it breaking when steamed. Because it is thin, you can easily bite into the onion-flavored and delicious meat filling, and there will be no chance of missing the meat filling after one bite.

Thin-skinned buns with more fillings

In addition, if you eat two more thin-skinned buns, you won’t eat too much bun skin, so you won’t have excessive energy or have too much pasta to affect your meal. The blood sugar level rises quickly and you can eat delicious and healthy food easily.