1 Put the flour in the basin and dig a hole in the middle.
2, yeast, sugar in warm water to melt (this process takes five minutes). Be careful that the water temperature is not too high, just feel it warm, otherwise it will kill the yeast and the yeast will be inactive.
3. Pour 2 into the pit of 1, immediately stir it into a small dough with chopsticks, and then knead it into a non-sticky dough by hand. If the flour: water ratio is 2:1and the dough is wet, then add some flour. I watched TV and said that if this effect occurs, it means that the quality of flour is good. Finally, the kneaded dough should meet the "three lights": surface light (the dough surface is smooth and does not stick to hands), hand light (the hands do not stick to the surface) and basin light (the surface in the basin does not stick to the surface). After reconciliation, cover the basin with a wet cloth and put it in a warm place for fermentation. It can be put indoors in summer and on the heating in winter, but never in the sun! The fermentation time is about 1 hour.
Note: When you pour water into flour, don't replenish water a little, but make sure to add enough water at one time. A little water is added and the dough is not strong enough, and it takes a long time to achieve the effect of gloss.
4. After the fermentation, the dough smells slightly sour. Take out the fermented dough, put it on a thin-faced chopping board, and add some flour to knead it into a non-sticky dough. Wake up for ten minutes.
5. At this time, you can make steamed buns, flower rolls and other pasta foods. After you finish, you have to wake up for twenty minutes. During this period, prepare a steamer, boil the water in the steamer, and then put the steamed buns and rolls into the steamer. The steaming time is 15 minutes. Mixing dough should be the most technical and difficult thing to master in steamed stuffed bun, which depends on the humidity of the dough and the temperature of the water. Here, we will explain the general situation. Generally, mixing dough does not add any additives. In summer, we can put salt properly, but we should not overdo it. If the dough becomes stiff, we should not put alkali, otherwise it will affect the color of the dough. Specifically, the dough should be kneaded more, tumbled more, and woken up more (that is, woken up more). According to the legend handed down, the dough should be tumbled three times, and the dough should be softened three times, and then the method of making pork and cabbage buns with the dough method can be used: meat stuffing: 3/4 thin,14 fat. Never use pure thin ones, they are not delicious! ! Chinese Cabbage: 1 piece, (I use the newly-preserved Chinese Cabbage, don't buy the Chinese Cabbage stored last year, some of the pistils are broken. ) Ingredients: (chopped green onion 1 root and ginger for later use) Steamed buns and flour: 500g, mine is not so accurate, probably. Angel Yeast: KFC spoon (sorry, it's for porridge), 1 flat spoon 1/2. Baking powder: KFC spoon, 1 2/3 of flat spoon. Sugar: KFC spoon, 1 flat spoon/kloc. The steps are as follows: Super time saving. Be careful, don't be hard. 1, mix flour, yeast, baking powder and salt together, and stir dry flour evenly with chopsticks. 2. The water for kneading dough should be hot, but not hot. Pour in water and mix the noodles with chopsticks until the dry flour disappears. Knead into a ball and put it in a small pot, covered with plastic wrap, covered with the cover and made it as big as two doughs. This is what I said on the Internet. I grew up after mixing the stuffing. Tip: I put a small pot of hot water under the basin of noodles, and it was written on the Internet that it should be placed in a warm place, but it is spring and there is no warm place, so I thought of this method, but the water should not be too hot, so I am afraid that the noodles will be cooked. 3, adjust the meat stuffing, be sure to adjust the meat stuffing first, so that the meat stuffing can be fully flavored. Cut the onion and ginger and put them in half first. Add salt KFC 1 flat spoon 1/2 (wordy: because the seasoning is added twice, adjust the flavor of the meat stuffing first, and don't be lazy, and don't put too much seasoning in the meat stuffing), cooking wine, light soy sauce or soy sauce, chicken essence and onion companion sauce (no need to put it, because it will taste better to put some sauce in the Chinese cabbage stuffing). Add a little water and mix well for use. 4, oil the hot pot, pour 70% hot (pepper KFC soup spoon 1 spoon) and turn down the heat to fry the pepper until it is dark brown. If you are not sure, you can smell the strong smell of pepper. Take out the pepper and throw it away, and pour out the pepper oil for later use. 5. Wash and chop the cabbage. Put on gloves (to protect the pig's hands) and sprinkle four spoonfuls of salt on the cabbage (depending on the amount of cabbage). After repeated rubbing, the cabbage is wilted. After the water comes out, rinse the salt on the cabbage with clear water. Filter out the water with a net basket and squeeze out the water in the cabbage. Mix into the meat stuffing. Add the seasoning (without salt first) put in the meat stuffing in turn, pour in the pepper oil, and then add the salt and mix well. 6. Take dry flour and put it on the chopping board, take it out of the basin, knead it evenly on the chopping board, cut it into pieces with even size, and roll it into skin and wrap it. 7, cold water on the drawer, steam after SAIC12-15 minutes. The hot steamed buns will be steamed. My pot is too small to steam only six, at most seven. These noodles are steamed three times at a time. How to send steamed stuffed bun noodles:
300 grams of medium gluten flour
Yeast 3 g
2.5g baking powder
25 grams of sugar
Salad oil 25g
Water140g or so.
Practice:
Put the ingredients in the bread maker, open the dough stall, take them out after 30 minutes, wrap them in a safety film and let them stand for 10 minutes, then wrap them in stuffing, so that the dough can wrap 12 big buns.
Then, put the wrapped buns in a pot or a container with a lid and ferment at room temperature for 30 minutes. Then, drain the water in the steamer, boil the water, and steam on high fire for 10 minute.
This steamed stuffed bun is very soft with foaming powder, and it is not stuffed after fermentation, but fermented after wrapping, and the effect is very good. How to make steamed stuffed bun? (Note: the articles in the technical formula are all transferred from Baidu) ※ How to make Tianjin steamed buns?
Ingredients: 500g refined flour, 400g pork, sesame oil and soy sauce 100 each, a little onion, ginger, refined salt, monosodium glutamate, old flour fertilizer and proper amount of alkali.
Practice: The main difference between Tianjin steamed buns and other steamed buns is that they are less fat when mixing dough. The water surface and the fat surface should be divided into 70% and 30%, and the surface should not be made too much, as long as it is initiated. Mix well with alkali and knead evenly. Processed into 50g powder, and then rolled with a rolling pin into a round skin with thin outside and thick middle. Stir the pork stuffing with Jiang Mo, soy sauce, chopped green onion and water, then add sesame oil, refined salt and monosodium glutamate, and mix well for later use.
When wrapping steamed buns, put a proper amount of stuffing on the rolled skin, knead it into folds with the fingers of the right hand, and turn the skin with the left hand. It is appropriate to knead 15 or 16 folds for a steamed bun, and steam it on the steamer steamer steamer for 10 minute.
How to make meat buns? ※?
1. The dough can be made of steamed bread, or it can be half-scalded and half-cold. (That is, half-scalded with boiling water and half-boiled with cold water). The steamed bread is just softer than the usual steamed bread.
2. Stuffing: Use meat stuffing with a ratio of fat to thin of 4:6. Add salt, slurry oil, spiced powder, chicken essence, cooking wine and sugar first. Mix these samples with.
After the meat is fully mixed, add water [or sparerib soup] and stir hard in one direction with your hands or chopsticks. When there is no water in sight,
Add water and stir again. When the stuffing is not thin, thick and sticky, add onion and Jiang Mo. Mix well and drizzle with sesame oil.
Note: For example, the meat stuffing is 2 Jin; the salt is a sharp spoon; the soy sauce (5 tablespoons of soy sauce) is used as cooking wine; Four spoonfuls of sugar and one flat spoon. Spiced powder.
Chicken essence can be appropriate. Clear water is 8 Liang __ 1 kg. It should be added to the stuffing several times. It is better to use ribs soup (cold).
3. Start the contract system.
After wrapping, steam in a cage for 20-25 minutes. Wait for the pot to boil before putting in the cage. Add a little cold water to put in the cage. Semi-scalded noodles are not needed.
It's a big steamed bun.
On this basis, celery, dried vegetables, vermicelli and cabbage can also be added. You can add whatever you like.
How to make soup packets? ※
Kaifeng steamed soup packets have a history of 100 years, and the founder is Huang Jishan. The existing state-owned steamed bun shop on the first floor is a famous flavor pastry.
Raw material formula: refined powder 5 kg pig hind leg meat 5 kg ground oil1250g soy sauce 400g cooking wine150g Jiang Mo150g monosodium glutamate 55g salt 100? 35 grams of sugar
Production method
1. Twist the pork hind leg into stuffing, put it into a pot, and add soy sauce, cooking wine, Jiang Mo, monosodium glutamate, salt and sugar. Use 4 liters of warm water in winter and 3.5 liters of cold water in summer. Add it into the stuffing for 5 ~ 6 times, stir it into a filling that is not thin or thick, and finally add a small grinding oil and mix well.
2. Pour the noodles into the basin, add 2.5 liters of water (hot water in winter, warm water in spring and autumn, cold water in summer), and mix the noodles evenly. Don't pour water into the dough at one time, first add a little water and copy it into flour spikes, and then gradually knead the underwater feet into dough pieces. Repeatedly pad the surface for three times to change the surface from soft to hard. Then stick your hands in water and make noodles into soft and hard noodles.
3. Copy the mixed flour from the basin on the chopping board, knead it repeatedly, properly pad the dry flour according to the soft and hard conditions of the flour, repeatedly plate it several times, knead the strips, roll it into a flour paste with a weight of15g, roll it into a thin sheet with a thickness in the middle, wrap it in a stuffing with a weight of 20g, and knead it18 ~ 21piece.
4. Put the raw steamed buns into a small cage with a diameter of 32-35cm and steam them with strong fire. The steaming time should not be too long. When steamed buns grow, they are easy to fall off the bottom and run soup. If you want to steam them as you eat them, put them on the table. Serve with balsamic vinegar and garlic cloves.
The product features thin skin and big stuffing, and the soup is oily. After the finished product comes out of the cage, it is lifted like a lantern and put down like a chrysanthemum.
How to prevent the stuffing from breaking when steaming steamed buns? ※
If you steam meat buns, you can spread some tender corn husks on the steamer, or you can spread some cabbage leaves, which will not only break the skin and expose the stuffing, but also add some seasoning to the cabbage leaves to make a cold dish. Process of making steamed stuffed bun (graphic) 1, material:
Flour, baking powder (pictured, Angel brand, brought from China);
Meat stuffing, Chinese cabbage, mushrooms, shrimp skin.
Sesame oil, soy sauce, cooking wine, chicken essence, spiced powder.
2, preparation:
2. 1, surface
Steamed buns are made of dough, so dough should be mixed half a day or even a day in advance.
There are instructions on the instructions of the baking powder, which is roughly according to the ratio of flour: baking powder 1:0.05-0. 15. The fermentation time of flour is related to the indoor temperature. It can be sent in half a day in summer, and sometimes it takes one day in winter. So you can put more baking powder in winter.
First, use half a bowl of warm water and put it into the container. Be careful that the water is not too hot. I used half a spoon of baking powder, as shown in the figure.
Then add flour and water and make dough.
Cover the live dough with gauze and put it in the sun, waiting for the flour to ferment.
When a large area of pores appeared in the dough, the fermentation was almost successful.
In the picture, the left side is the dough before fermentation and the right side is the dough after fermentation.
2.2 The stuffing is divided into two steps: the first step is the preparation of meat stuffing; Step 2, add chopped Chinese cabbage, mushrooms and shrimp to the meat stuffing. Step 1: The meat stuffing can be mixed in advance. I usually mix the meat stuffing at the beginning of dough mixing. The meat that has been marinated for half a day tastes good. Add Jiang Mo, chopped green onion, allspice powder, cooking wine, soy sauce and sesame oil into the meat stuffing and stir. Step 2: The dough is well fermented. Before making buns, chop up the cabbage, sprinkle with a little salt, and knead with your hands to remove the water in the cabbage, otherwise the stuffed buns will be dripping with water. Mushrooms and shrimps are also chopped; Add salt, soy sauce, sesame oil, chicken essence and spiced powder together. The stuffed bun is finished.
In the picture, the prepared meat stuffing is on the left and the finished steamed stuffed bun stuffing is on the right.
3, production article: pinch the dough into the size of a ping-pong ball (a small ball before improvement), and then rush it into a skin by hand. After putting the stuffing, hold it with one hand and pinch the edge with the other. I just learned it, too. I did it badly.
Note: after the steamed buns are wrapped, they should be left for 20 minutes before they can be steamed in the cage. Generally, at my speed, it's been more than half an hour since the last one was wrapped, so the first one can be put in the cage. Steamer and steamed buns are easy to stick together. You can put gauze or cabbage leaves on the steamer and then put the steamed buns. Steam on high fire for 20 minutes. Then open the lid and let it stand for a minute, and the hot steamed buns will come out ~ ~
I'm exhausted. If there are any omissions, please add them. Tips for making dough food (steamed buns, steamed buns, flower rolls) Tips for steaming steamed buns
(1) When steaming steamed bread, if the dough seems to be out of shape, you can dig a small pit in the middle of the dough, pour in two small cups of white wine, stop 10 minutes, and the dough will be out of shape.
(2) If there is no yeast, honey can be used instead, and honey15-20g can be added to every 500g of flour. After the dough is kneaded, cover it with a wet cloth for 4-6 hours. The steamed bread steamed from honey dough is soft and fragrant, and the entrance is sweet.
(3) The indoor temperature is low in winter, and it takes a long time to make dough. If you put some sugar in the dough during fermentation, the time for making dough can be shortened.
(4) In the fermented dough, people often put a proper amount of alkali to remove the sour taste. Check whether the amount of alkali used is moderate. You can cut the dough with a knife. If there are holes with even sesame seeds on it, it means that the amount of alkali used is appropriate.
(5) If the steamed bread turns yellow due to too much alkali, and the alkali smell is unpleasant, vinegar100-160g can be added to the steamed bread water, and then the steamed bread is put into the pot and steamed for10-15 minutes, and the steamed bread can turn white without any smell.
(6) When steaming steamed bread, put a little salt water in the flour to promote fermentation, and the steamed bread is white and fragrant.
Making steamed bread
Steamed bread is one of the common staple foods in the family. How to steam steamed bread to be soft and strong? The trick is as follows:
1, mix flour with cold water in summer, mix flour with warm water in winter, and mix flour and dough in winter should be1~ 2 hours earlier than in summer. Be careful when adding water to the dough.
2. Knead the dough several times to make the starch and protein in the flour fully absorb water, so that the gluten expressed is sincere. A good dough should be kept at a certain temperature, and 30℃ is appropriate.
3, when the face has risen, we must master the degree of fermentation. If the meeting group has been honeycomb-shaped and there are many small ones, it means that it has been fermented. The bigger the eye of the honeycomb cube, the older the yeast is, and even it is overdone.
4. When steamed bread is cooked in a cage, it must pass through the noodles. It takes about15 ~ 20 minutes in winter and shorter in summer. 5. The joint between the steamer and the pot mouth can't leak, and the leaking place must be blocked with a wet cloth. Cover the lid tightly when steaming with aluminum pot.
6. When steaming steamed bread, the pot must be heated with cold water, and the temperature will be gradually raised, so that the steamed bread blank will be evenly heated. Don't steam steamed buns with hot water or boiled water at the beginning, because steamed buns are easy to pinch.
Yeast powder is better, no need to add alkali. My experience is that Angel Yeast is good.