There are many kinds of stuffed buns, such as pork stuffing, beef stuffing, vegetarian stuffing, celery stuffing, etc. Here are two examples:

1. Meat stuffed buns

Buy a catty of pork stuffed (mutton. Beef) One green onion, one ginger. Cut the onion and ginger into powder and put them together with the meat stuffing. Pour in soy sauce, sesame oil, vegetable oil and salt, monosodium glutamate (chicken essence) and stir well to get the steamed stuffed bun.

2. Three fresh steamed stuffed buns < P > Ingredients: 71g flour (two small bowls), 31g pork (half bowls) and 5-6 fresh shrimps (half bowls).

practice: add 1/3 cup of water to the onion, ginger and mushrooms), mix the cooking wine with shrimp and minced meat, add salt, then mix well and add scrambled eggs, chop up the cabbage heart, mix well without soy sauce, and make buns. Steam steamed buns on warm fire for 1.5-21 minutes.

characteristics: the steamed stuffed bun is soft, like soup when eaten, delicious, nutritious and suitable. The above briefly introduces one of the methods of stuffing buns, and I want to know the method of stuffing buns. There are many kinds of stuffed buns, each of which is very good. I have tried many kinds of stuffed buns, and all of them are very good. You might as well choose the stuffed buns according to your own taste to see which one is more suitable for your taste. For more and more detailed stuffed buns, you can find more detailed stuffed buns there, which will be very helpful for you to understand the stuffed buns. The above briefly introduces one of the methods of stuffing buns, and there are many methods of stuffing buns. I want to know the methods of stuffing buns. Everything is very good. I used to make a variety of stuffed buns, all of which were very good. You might as well choose the stuffed buns according to your own taste. See what kind of stuffed buns are made. More suitable for your taste, more and more detailed methods of stuffing buns. There are more detailed methods of stuffing buns, which will be very helpful for you to understand the methods of stuffing buns.

stuffing making 1. red bean paste stuffing: 511 grams of red beans are picked and washed, then soaked in clear water for one day, then boiled in a pot and boiled over low heat. Then pour it into the Tao Luo and rub it out by hand, so that the bean paste can be filtered into another container. After the bean paste is precipitated, pour the clear liquid into Taoluo again to wash out the remaining bean paste (it can be repeated many times). Then pour the bean paste into a dragon bag or a thin bag and filter out the water. Put 111 grams of lard into a pot, heat it, pour 751 grams of sugar, boil until the sugar water is tough, then pour in the bean paste, stir-fry until the thickness of the bean paste meets the requirements, and then pour out and cool.

You can also use water instead of oil when frying bean paste, but the color and taste are poor, and the ratio of sugar to water is 9: 1. Stir-fried bean paste and sugar can not be put at the same time, otherwise it will not be refreshing and greasy. If it is necessary to add diced lard, osmanthus fragrans or roses after the bean paste is fried, it can be added after cooling.

2. Fresh meat stuffing: There are two kinds of fresh meat stuffing: one is mixed meat, that is, pork skin jelly is mixed in the meat stuffing to increase the marinade, but it is boring to eat; The other is clear water meat, which is mixed with clear water in the meat stuffing, and there is also a bag of halogen at the entrance, which is good to eat, but the cost is high.

The method of meat stuffing mixed with water is as follows: firstly, put 1.51g of fresh meat skin into cold water to boil, scrape off the foreign hairs with a knife, wash it, put it in a pot for a little boiling, then take it out in cold water, so that the meat skin will be crisp, then put it back into the pot, cook it with low fire, then take it out, chop it up with a knife, then put it back into the original soup, add onion, Jiang Mo and cooking wine, and take it out while burning with strong fire. Then chop about 1 kg of sandwich meat into meat paste, pour it into a jar, add soy sauce, sugar, salt, monosodium glutamate and cooking wine, stir in one direction until all seasonings are absorbed into the meat, then add 151 g of clear water, stir in one direction until all water is eaten, then add 151 g of clear water, mix thoroughly in one direction, then let it stand for about 11 minutes, let the meat continue to absorb water and swell, and finally pour in the minced jelly.

3. Three-diced stuffing: 111g of pork is cooked until it is seven-cooked, 251g of chicken is cooked until it is nine-cooked, and then it is taken out and diced; 251 grams of bamboo shoots are also diced after being cooked. Heat the pot, add chicken soup, then add diced chicken, diced diced diced pork, diced bamboo shoots, soy sauce and white sugar, cook until it is ripe, add monosodium glutamate, pour water caltrop and brown it, then add a little cooked oil, take it out and cool it.

4. Shrimp stuffing: Chop 251g of shrimp into paste, put it in a bowl, add 2 egg whites, stir with chopsticks to make mud, and then add raw flour and mix into shrimp paste. Dice 251g of pork, 125g of bamboo shoots and 75g of barbecued pork, shred them, add proper amount of salt, sugar, soy sauce, monosodium glutamate, etc., and add them into the shrimp paste for blending.

5. Crab powder stuffing: 151g lard is cooked until it is 71% cooked, and the onion and Jiang Mo are stir-fried until the onion turns yellow. 1,111 grams of crab meat. First, put crab roe into hot oil, cut it with an iron spoon to make the oil orange, then pour crab roe and salt into the pot and mix it with the mixed meat.

6. Vegetable stuffing: 1 kg of vegetables, blanched in boiling water, immediately taken out and cooled in cold water (to avoid yellowing), then taken out and chopped and put into a cloth bag to squeeze out the water. Dice 51 grams of gluten, and cut 2 pieces of fragrant dried gluten into powder. Then pour the vegetables into a jar and shake them loosely. Add sugar, salt, monosodium glutamate, sesame oil, crude oil, diced gluten and dried fragrant powder and mix well.

7. crystal stuffing: the lard is peeled off, diced and mixed with white sugar. When filling, a small amount of water can be added to the stuffing to make the sugar slightly soluble. After steaming, the diced lard looks crystal white and crystal-like.

8. Centipede stuffing: Chop assorted candied fruit into fine powder, then add soft sugar, diced suet, melon seeds, pine nuts, almonds, walnuts, etc., and stir well.

steamed stuffed bun is made into dough, and all kinds of fillings are wrapped to make steamed stuffed buns of various colors. Generally, when the stuffing is steamed, the package mouth is upward, and when the sweet stuffing is steamed, the package mouth is downward to show the difference.

wrap the steamed buns, put them in a cage, then steam them in boiling water for about 1.5 ~ 21 minutes.

attachment: making stuffed pork buns:

311g pork, 311g sliced chicken, 6 sliced mushrooms, soaked, sliced 3 tbsps ginger, 211g chopped shage, 6 sliced boiled eggs, and 6 sliced eggs. Cut half

marinade:

2 tablespoons of soy sauce

2 tablespoons of oyster sauce

1 tsp of chicken crystal/monosodium glutamate

1 tsp of rice wine/royal wine

1/2 tsp of sesame oil

1/4 tsp of pepper

1 tsp of sugar

1/1 of potato powder. Heat oil, saute shredded ginger, add marinated meat slices and mushrooms, stir-fry until fragrant, add arrowroot and stir-fry, stew for 5 minutes until soft, taste it, put it in the refrigerator for 3 hours, and divide it into 12 portions.

2. Just make steamed buns directly.

Making stuffed buns with donkey meat:

Raw materials:

Cooked donkey meat, donkey oil, vermicelli, shallots, leeks and peppers, aniseed, fragrant leaves, cinnamon, fresh ginger, refined salt, soy sauce, sesame oil, thirteen spices, white flour baking powder and yeast powder.

Production method:

① Soak vermicelli in a soft pot, add minced onion and ginger, donkey oil and salt, and stir-fry with soy sauce until it tastes good.

② pour the vermicelli onto the chopping board, add chopped donkey meat, sprinkle with pepper, aniseed powder, fragrant leaves, cinnamon powder and chopped leek and chopped green onion, and mix well to make stuffing.

③ Mix flour with baking powder and yeast powder evenly. Use water (hot in winter, warm in spring and autumn, cool in summer) to make dough. Knead into long strips, roll out a number of flour agents. Roll them into bags one by one, and put them into stuffing. Put them in a steamer and steam them with boiling water over high fire for 21 minutes.

ingredients: 1lb leek, 1.5lb lotus root, one bag of spiced dried bean curd (with four pieces), 6 eggs, salt, and light soy sauce.

Practice:

Step 1: Wash the leeks and dry them in the air.

Step 2, slice the lotus root and cook it in boiling water for 2 or 3 minutes. Pick it up and soak it in cold water. Put it aside for use.

third step, cut the spiced dried bean curd into cubes.

Step four, cut the cooked lotus root into cubes

Step five, chop the dried leek.

step 6, beat the eggs in a bowl, add some salt and mix well. After the wok is heated, add a proper amount of tablespoons of vegetable oil, and shake the wok to make the oil stick to the bottom of the wok as large as possible. When the oil is heated to 61%, pour the eggs into the pot and shake the pot to spread the eggs evenly. Fry until both sides are golden yellow, then turn off the heat. Chop up the eggs. (I learned the trick from my friend: leave some chopped leeks on the chopping board, spread them out, then spread the fried eggs and chop them with a knife, so as to avoid the oil in the eggs from getting to other places.)

Step 7, fire, heat the wok, pour in 6 tablespoons of vegetable oil, pour in the prepared dried tofu after the oil is hot, add salt and stir-fry a few times, then add leeks, eggs and diced lotus root, and turn it quickly. (Note: After the leek is put in, you can't fry it for too long, otherwise the leek will be dehydrated and tasteless. ) The super delicious vegetarian stuffing was made successfully.

Collection of methods for making steamed bread with dough

Classification: There are many ways to make steamed bread with flour

. Choosing flour is also very important. You can't choose flour with too high gluten, for example, flour used for making bread can't be used for making steamed bread. Southern steamed bread (with sweetness) uses flour with low gluten, and when you buy flour, it is generally marked

as pastry flour. This steamed bread method is as follows: < p Water is about 42%, yeast is 1.8~1%, yeast powder is 1%, (milk powder is 5% or oil is 5%)

Note: it is optional to add it in brackets, which makes it taste much better.

Practice: 1\ Mix flour and yeast powder evenly,

2\ Dissolve yeast with a small amount of water and two or three grains of sugar. It's good at about 31 degrees.

Mix 4 \ 1 and 2, add 3 kneading dough, preferably with a blender. If you are tired by hand, try to make the flour gluten fully expand.

Let the dough stand for 11 minutes, and shape.

Proofing for about 61 minutes in 6 \ time, and make it conditional in a proofing box, that is, at a humidity of 75%. Boil the water and steam for 15 minutes.

Flour

Ingredients: 2 cups of flour

1 spoon of active dry yeast

1 cup of milk

1 spoon of sugar

Making:

1. Kneading: The milk is heated in the microwave oven to warm milk of about 31oC, and then dissolved with sugar.

2. Fermentation: put the dough into a pot, cover it, and keep it at about 31oC for 2-3 hours. When the dough grows to 2-3 times its original size, it indicates that the dough has been developed.

3. Forming: Knead the dough again before using it. After making steamed bread, steamed buns and other finished products, it should be put on hold for 1.5 ~ 21 minutes, which is called waking up and then steaming.

4. steaming: steam for 12-15 minutes after the water is boiled. Let the finished product cool for about 5 minutes after the flameout, then open the lid and take out the finished product.

Note: 1. The first step of "kneading dough" is not simply to mix all the materials and mix them evenly, but mainly to knead them as much as possible. The main function and purpose of kneading dough is to make protein in flour fully absorb water and form gluten, so as to prevent the loss of carbon dioxide produced in the fermentation process and make the dough loose and porous. Therefore, kneading dough is very important and must not be sloppy. It usually takes 3-5 minutes to knead.

2. Optimum temperature of the dough. The most favorable breeding temperature for yeast is 31~41℃. Below zero degrees Celsius, yeast loses its activity; When the temperature exceeds 51 degrees Celsius, it will burn the yeast to death. Therefore, the optimum temperature of the dough is about 31 degrees Celsius. At this temperature, the dough can be fermented successfully in 2~3 hours. In order to reach this temperature, the dough can be put into the oven in winter, but there is no need to heat it.

3. When steaming steamed bread, people are used to boiling the water in the pot before putting the steamed bread. In this way, the steamed bread is heated sharply, and the outside is heated first, which is easy to pinch the steamed bread. My practice is to put the steamed bread on the drawer after it is finished, leave it for 21 minutes, and then steam it with fire, so that the temperature rises slowly, which not only makes the steamed bread evenly heated and easy to steam, but also makes up for the lack of dough fermentation. After steaming, don't suddenly open the lid as soon as you turn off the fire because you want to see the results earlier, or you will see the hard-made white fat steamed bread suddenly shrink and wrinkle < P >.

4. The dough is very fat, but the steamed bread is not white or big, and there are spots on the surface like dead noodles. This is because the dough is overdone and the yeast has no stamina. You can knead some flour into the dough before forming.

5. Steamed steamed bread sticks to the steamer cloth, which is because the steamer cloth is too dry.

Description:

1. Use dry yeast to make dough without adding alkali for neutralization. In the past, the common method of making pasta at home was to use old yeast to make dough, that is, to mix an old yeast (also known as "old fat", "dough head" and "starter") with flour to make dough and ferment it. Using old yeast to make dough is often easy to mix with miscellaneous bacteria. Dough tends to turn sour after it is initiated, so alkali should be added to neutralize it. If you don't eat pasta often, the old yeast is not easy to preserve. Now, the dry yeast produced in the factory is used for fermentation, because the dry yeast is made of pure culture bacteria, unlike flour fertilizer mixed with a large number of lactic acid bacteria and acetic acid bacteria, so there will be no process of microbial acidification, and the dough will not turn sour after it is initiated, so it is not necessary to add alkali for neutralization. However, if the dough is raised for a long time, some bacteria contaminated on the surface of flour, water and basin will grow faster than yeast, and the dough will still turn sour. Practice has proved that fresh yeast will not turn sour for at least four hours, especially when the temperature does not exceed 31℃, which is beneficial to the propagation of yeast, but unfavorable to the propagation of bacteria.

2. At home, pasta is made with water, and only high-grade western-style cakes are made with milk. I think this is because domestic milk was expensive in the past. In the United States, the price of milk is almost the same as that of water, and yeast doesn't have to consider losing weight. Drinking more milk and sugar is helpful for its reproduction and growth.

Tips for Steaming Steamed Bread

(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 and pour in two small cups of white wine. After stopping for 11 minutes, the dough will be out of shape.

(2) If there is no yeast, honey can be used instead, and 1.5-21g of honey can be added to every 511g of flour. After the dough is softened, cover it with a wet cloth for 4-6 hours before it can be launched. The steamed bread steamed from honey dough is soft and fragrant, and the entrance is sweet.

(3) In winter, the indoor temperature is low, 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 fermented dough, people