Tianjin steamed stuffed bun raw materials: 5 kg of flour, 500 g of flour fertilizer, 2.5 kg of water and appropriate amount of alkali; Pig fat and lean meat (3: 7) 4 kg, mushroom soup 1.2 kg, 800g of soy sauce, 400g of sesame oil, chopped green onion, Jiang Mo and monosodium glutamate. Methods: ①. Dissolve flour fertilizer with water, add flour and flour, and let stand for fermentation. ② Chop (wring) the pork into minced meat, add soy sauce for three times and mix well. Then add mushroom soup while stirring until the soup is finished and the meat paste becomes sticky, then add chopped green onion, Jiang Mo, sesame oil and monosodium glutamate, and stir evenly to make stuffing. (3) Knead the fermented dough evenly with alkali, and knead it into long strips to form 4 flour agents per 50g. (4) Roll the dough into a circle, spread the stuffing, knead it into a round steamed bread, and steam it on the drawer for about 10 minute. Features: Thin skin, tender stuffing and smooth taste of fresh Qing Xiang. Shandong steamed stuffed bun raw materials: 5 kg of flour, 500 g of flour fertilizer, 2.5 kg of water and appropriate amount of alkali; 3 kg of pork belly, 5 kg of Chinese cabbage, 500 g of staghorn, appropriate amount of sweet noodle sauce, lard, sesame oil, chopped green onion, Jiang Mo, coriander, salt, monosodium glutamate and pepper noodles. Methods: ① Dissolve flour fertilizer with water, add flour to make dough, and let it stand for fermentation. (2) Dice pork to the size of red beans, chop Chinese cabbage and juice to purify water, soak antlers and chop them into powder, chop coriander into powder, then mix them with salt and sesame oil, and stir well, preferably add chopped green onion. (3) Knead the dough evenly with alkali, knead it into noodles (2 pieces per 50g), roll it into a circle, knead the stuffing into buns, and steam it on the drawer for about 15 minutes. Features: Fat but not greasy, with Shandong flavor.

Making method of Yangzhou Sanding steamed bun

Ingredients: 650g of fermented dough, 500g of ribs, 0/00g of cooked chicken/kloc-,0/00g of fresh bamboo shoots/kloc-,75g of soy sauce, 50g of sugar and 5g of shrimp.

20g of starch, ginger and onion rice.

Methods: 1. Wash and blanch the ribs, put them in a soup pot, add onions, ginger and wine, cook until they are 70% cooked, take them out to cool, and change knives to 0.7cm square.

Diced meat: cut the cooked chicken into 0.8cm diced chicken, replace the cooked bamboo shoots with 0.5cm diced bamboo shoots, light the wok, and add the base oil and onion ginger.

Fried rice smells good. Pour in diced rice, add soy sauce, sugar, shrimp, and chicken soup, and bring to a boil. Cook on medium heat until the color is the best, and turn to high heat.

Add wet sediment, stir-fry up and down to fully absorb the marinade, and let it cool for later use.

2. Knead the dough into strips, pick it into 12 sides, pat it with your palm into a round skin with a diameter of 10 cm, scrape off the cold stuffing, and hold the skin in the palm of your left hand.

The palm of your hand is slightly concave, and your left hand puts the foreskin flat on your chest, and your right thumb and forefinger pinch out 32 folds from right to left. Use the middle finger of your right hand.

Pinch the wrinkled leather edge with your thumb. Every time you crumple, pinch your thumb and middle finger together and don't separate them. Pull your thumb and forefinger slightly outward.

Pull, so that the steamed stuffed bun finally forms a "neck", such as the mouth of crucian carp, put it in a cage for a while, put it in a cage pot, and steam it for about 12 minutes until it is peeled.

Children don't stick to their hands, just a little marinade in their mouths can get out of the cage.

Features: Leather absorbs the marinade of stuffing, which is soft and delicious. The stuffing is moderate in hardness, salty and sweet, sweet and crisp, oily but not greasy, and the steamed stuffed bun is beautiful in shape.

, is the representative variety of Weiyang dim sum.

Making method of Wowotou corn steamed bread (picture)

Corn wowotou

Ingredients: 500g corn flour and 50g glutinous rice flour.

Seasoning: 50 grams of sugar and hot water.

Production method: Put corn flour and glutinous rice flour into hot water, add sugar and knead into dough, then knead into the shape of a nest by hand and steam in a cage.

Flavor characteristics: The corn is rich in fragrance, sweet and soft.

Technical essentials: Corn flour should be made of waxy corn.

Corn steamed bread

Ingredients: corn flour, flour, sugar and yeast.

Practice: knead flour, corn flour, sugar and yeast into dough, ferment for 2 hours, then knead into steamed bread, put it in a steamer, ferment for 10 minute, ignite, boil and steam for 10 minute.

Remarks: Sorghum flour, black rice flour and buckwheat flour can all be made into steamed bread in a similar way, with simple fragrance and unique flavor.

Jiaoni mantou

1, How can steamed bread not stick to the drawer cloth? Don't unload the drawer after eating steamed bread. First uncover the top cover of the steamer and continue steaming for 3 ~ 5 minutes. After the top drawer of steamed bread is dried quickly, remove the drawer, turn it over on the chopping board, and take off the drawer cloth. In this way, the steamed bread neither sticks to the drawer cloth nor sticks to the chopping board. Wait 1 minute before unloading the second drawer, and if so, unload it in turn.

2. Optimum temperature of hair surface: The optimum temperature of hair surface is 27 ~ 30 degrees. At this temperature, the dough can be fermented successfully within 2 ~ 3 hours. In order to reach this temperature, according to the climate change, the temperature of flour mixing water can be adjusted appropriately: cold water is used in summer; Warm water of about 40 degrees is used in spring and autumn; In winter, you can mix flour with 60 ~ 70 degrees hot water, cover it with a wet cloth and put it in a warmer place.

3. Detection of pH value of dough: After the dough is fermented, a proper amount of lye must be added and kneaded evenly. The following methods can be used to detect its pH value:

(1) beat. Pat the dough with your hand. If you hear a "pop" sound, it means that the pH is appropriate; If you hear the sound of "empty", it means that there is less alkali; If there is a beep, beep, it means there is too much alkali.

(2) look. When the dough is cut, if there are evenly distributed holes of sesame grain size on the cross section, it means that the alkali is put properly; If the hole is small, slender and the dough is yellow, it means there is too much alkali; If there are uneven big holes, the dough will turn black, indicating that there is less alkali.

(3) odor. Open the dough and smell it. If it is acidic, it means less alkali. If there is an alkali smell, it means there is too much alkali; If you only smell the aroma of dough, it means that the alkali is just right.

(4) grasp. Grasping the dough, if the dough is heavy and inelastic, indicates that there is too much alkali; If it is not sticky or heavy, it has a certain elasticity, indicating that the alkali is just right.

(5) taste. Take a little dough kneaded with lye and put it in your mouth to taste. If it is acidic, it means less alkali; If there is an astringent taste of alkali, it means there is too much alkali; If it feels sweet, it means that the alkali is put properly.

The process of making delicious jiaozi is as follows:

First, we must make the dough well. When it comes to dough mixing, we must master the technique of dough mixing. Generally speaking, 0.7 kg of water should be added to 1 kg of dough, and the dough starter should be soaked in advance and mixed with the dough. The time of dough mixing is related to the season. Generally speaking, the colder the weather, the longer the time. 20 degrees Celsius, usually takes 2 hours. Note: Use warm water to make dough. Steamed bread and steamed buns are soft. Old people and children like it. The easiest way to watch the dough ferment is to press it by hand. If the pressed pit bulges quickly, it proves that the dough is ready.

Second, do a good job of stuffing: for buns, stuffing is technical, and the production process is as follows:

1. The main ingredients for stuffing, such as meat stuffing or vegetarian stuffing. For meat stuffing, cut the meat into cubes, add sesame oil, soy sauce, pepper powder and monosodium glutamate, and keep it for at least one hour;

2, the auxiliary stuffing should be done well. If leek is used, it should be washed and dried first, and then cut into sections for later use;

3. Filling: mix the above fillings together, mix with peanut oil and other condiments, and add a proper amount of salt to make the filling;

Fourth, adjust the fire, let the water in the steamer boil until the steamed bread is wrapped and put in;

Fifth, bags also have technology, and the skin should be thin. One or two bags can hold 10, and one bag has 20 wrinkles. This kind of steamed stuffed bun is nice and delicious. Put the wrapped buns in a steamer with a moderate gap, generally1.5 cm;

Sixth, keep the fire burning, steam for 15 minutes, and then open the cage to cool for a while.

Seven: Eat, but don't insist.