Pork 500g (thin 7 fat 3) soy sauce 125g sesame oil 50g monosodium glutamate 5g chopped green onion 50g Jiang Mo 5g water 350g (water can be turned into chicken soup) a little chicken essence.

Add the stir-fried star anise powder into the powder.

Practice: mince pork with meat grinder, add Jiang Mo, stir well, add soy sauce, and stir until thick. Then add water and stir, adding water several times. When stirring, the water should be stirred in the same direction, and pay attention to the amount of water. The filling should not be too soft. For beginners, you can add less water to make packaging. Add sesame oil, chopped green onion and monosodium glutamate when wrapping steamed buns.

Note: 1, soy sauce should be mixed with good soy sauce, not with soy sauce or soy sauce. You can add star anise water to copy, or you can add a little batter and fermented milk.

2. Meat stuffing is also made of bean paste, flour paste, spiced powder and star anise water.

2, vegetarian stuffing (Shimen sill vegetarian bag)

Mung bean sprouts 1000g vermicelli 250g fragrant dried 8 gluten 50g mushroom 15g auricularia 10g daylily 15g coriander 250g bean curd (sufu) 1 chunk.

Sesame oil 100g flour paste 100g water starch 75g star anise flour, ginger powder, soy sauce, salt and sesame paste 100g.

Practice: Cut vermicelli, dried fragrant bean curd and gluten into small squares, then soak daylily, auricularia auricula and shiitake mushrooms in water, wash them and dice them. Blanch mung bean vegetables with hot water, wash coriander, cut into pieces, put oil on a wok, stir-fry aniseed when the oil is hot, take out aniseed, add a little coriander and ginger powder, stir-fry, add batter, stir-fry until cooked, then add soy sauce, salt and a little water, thicken with water starch, and boil. Pour vermicelli, dried bean sprouts, gluten, day lily, fungus, mushrooms and coriander into a basin, and then pour the prepared miso soup into the stuffing and mix well.

Assorted vegetarian packages must have at least four kinds of auxiliary materials: bean products (dried fragrant bean curd, shredded bean curd, gluten or fried dough sticks), mushrooms (shiitake mushrooms, dried day lilies and dried mushrooms), bamboo shoots, fried eggs, vermicelli, day lilies, fungus, sesame oil, monosodium glutamate and salt.

Note: auxiliary materials, fried with peanut oil, and then stirred into stuffing.

It is best to fry sesame seeds, crush them and add them to the stuffing.

Ingredients: 500g of ordinary flour (I like to use the thick flour from the big mill), 250g of warm water (flour: water = 2: 1), 2 teaspoons of dry yeast (i.e.10g). I usually use Angie's dry yeast, 5 grams of sugar.

1. Put the flour in the basin and dig a hole in the middle.

2. Yeast and sugar are melted in warm water (this process takes five minutes). Be careful that the water temperature is not too high, just feel warm, otherwise the yeast will be killed and inactive.

3. Pour 2 into the pit of 1, immediately stir it into small dough with chopsticks, and then knead it into non-stick dough by hand. If the ratio of flour to water is 2: 1 and the dough is wet, add some flour. Watching TV said that if this effect appears, 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 middle surface of the basin does not stick to the surface). After mixing, cover the basin with a wet cloth and put it in a warm place for fermentation. You can put it indoors in summer and on the heating in winter, but never in the sun! The fermentation time is about 65438 0 hours.

Note: When adding water to flour, don't add a little water, but make sure to add enough at once. Adding a little water is not strong enough, and it takes a long time to achieve a shiny effect.

After fermentation, the dough smells a little sour. Take out the fermented dough, put it on a thin chopping board, add some flour and 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. After you finish, you should wake up for twenty minutes. In the meantime, prepare a steamer, boil the water in the steamer, and then put the steamed bread and flower rolls into the steamer. The steaming time is 15 minutes.

Noodles should be the most technical and difficult thing to master in steamed buns, which depends on the humidity of dough and the temperature of water. Here, we will explain the general situation. Generally, no additives are added to the dough. Salt can be put properly in summer, but not too much. If the dough becomes stiff, we should not put alkali, otherwise it will affect the color of the dough. Specifically, it is necessary to knead dough more, throw more and wake up more (that is, wake up). According to the legend handed down from ancient times, the dough should be thrown three times, three times in the afternoon, and it can only be used after three soft and three hard experiences.

Method for make steamed bread noodle by sum method

Pork and cabbage package:

Meat stuffing: 3/4 lean, 1/4 fat. Never use pure thin, it's not delicious! ! )

Chinese Cabbage: 1, (I used new Chinese Cabbage, don't buy the cabbage saved last year, some pistils are broken. )

Ingredients: (1 chopped root onion and ginger for later use)

Steamed bread and noodles:

Flour: 500 grams, mine is not so accurate, probably.

Angel Yeast: KFC spoon (sorry, it's for porridge), flat spoon of 1/2.

Baking powder: KFC spoon, 2/3+0 flat spoon of 65438.

Sugar: KFC spoon, 1 flat spoon 1/2.

Salt: KFC spoon, 1 flat spoon, 1/4, less or none.

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 stir the noodles with chopsticks until the dry flour disappears. Knead into a ball and put it in a small pot, cover it with plastic wrap, and cover it to make 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, and it was written on the Internet that it should be put 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, lest the noodles be cooked. )

3, adjust the meat stuffing, you must first adjust the meat stuffing, so that the meat stuffing can be fully flavored. Cut the onion and ginger, and put them in half first. Add 1/2 salt KFC 1 flat spoon (wordy: because the seasoning is added twice, adjust the flavor of the meat stuffing first, don't be lazy, don't put too much seasoning in the meat stuffing), cooking wine, soy sauce or soy sauce, chicken essence, onion sauce (don't put it, because it will be better to put some sauce in the cabbage stuffing) and spiced. Add a little water and stir well for use.

4. Oil the hot pot, pour 70% heat (Chili KFC spoon 1 spoon), turn off the heat, and fry the Chili until dark brown. If you are not sure, you can smell strong pepper. Take out the pepper, throw it away, and pour out the pepper oil for use.

5. Wash and chop the cabbage. Wear gloves (to protect the pig's hands) and sprinkle four spoonfuls of salt on the cabbage (depending on the amount of cabbage). Rubbing repeatedly makes the cabbage wilted. After the water comes out, rinse the salt on the cabbage with clear water. Filter the water with a basket and squeeze the water out of the cabbage. Mix in the meat. Add the seasoning (without salt) into the meat in turn, pour in the pepper oil, and then add the salt and mix well.

6. Put the dry flour on the chopping board, take it out of the basin, knead it evenly on the chopping board, cut it into pieces of uniform size, and roll it into a bag.

7. Fill the drawer with cold water, and steam passes through SAIC 12- 15 minutes. The hot steamed bread is about to steam.

My pot is too small to steam only six, at most seven. These noodles were steamed three times.

How to make steamed stuffed bun noodles

Materials:

300g medium gluten flour

Yeast 3 g

2.5 grams of baking powder

25 g sugar

Salad oil 25g

Water is about 140g.

Exercise:

Put the ingredients into the bread machine, open the dough stand, take them out after 30 minutes, wrap them with safety film, let them stand for 10 minutes, and then wrap the stuffing, so that the dough can wrap 12 big buns.

Then, put the wrapped buns into a pot or a covered container and ferment at room temperature for 30 minutes. Then, put the water into a steamer and steam for 10 minute.

This kind of steamed stuffed bun foaming powder is very soft, and it is not wrapped after fermentation, but fermented after wrapping, and the effect is very good.

How to make steamed buns? (Note: The articles in the technical formula are all transferred from Baidu. )

How to make Tianjin steamed stuffed bun? ※

Raw materials: 500g refined flour, 400g pork, sesame oil and soy sauce 100, a little onion, ginger, refined salt and monosodium glutamate, and proper amount of old flour fertilizer and alkali.

Practice: The main difference between Tianjin steamed buns and other steamed buns is that there is less fat when kneading dough. The water surface and fat surface should be divided into 70% and 30%. Don't make too much noodles, just start. Mix well with alkali and knead well. Processed into 50g powder, and then rolled into a round skin with thin outside and thick inside with a rolling pin. Stir pork stuffing with Jiang Mo, soy sauce, chopped green onion and water, then add sesame oil, refined salt and monosodium glutamate, and stir well for later use.

When wrapping buns, put a proper amount of stuffing on the rolled skin, knead it into folds with the fingers of your right hand, and turn the skin over with your left hand. A steamed bread should be kneaded at a discount of 15 or 16, and steamed in a steamer for 10 minutes.

How to make meat buns? ※?

1. Flour is made of steamed bread. It can also be half hot and half cold. (that is, boiling water is half hot and cold water is half hot). Steamed bread is just a little softer than ordinary steamed bread.

2. Stuffing: Use meat stuffing with a ratio of fat meat to lean meat of 4:6. Add salt, oil slurry, spiced powder, chicken essence, cooking wine and sugar first. Compare these samples with.

After the meat is fully stirred, add water [or ribs soup] and stir vigorously in one direction with your hands or chopsticks. When the water is out of sight,

Add water and stir again. When the filling is not thin, thick or sticky, add onion and Jiang Mo. Mix well and drizzle with sesame oil.

Note: For example, 2 kg of meat stuffing; Salt is a sharp spoon; Soy sauce (5 tablespoons soy sauce) as cooking wine; Four spoons of sugar and a flat spoon. Spiced powder

Chicken essence can be appropriate. Clear water is 8 Liang __ 1 kg. Add it to the filling several times. It is best to use sparerib soup (cold).

3. Start the contract system.

Wrap it and steam it in a cage for 20-25 minutes. Don't put it in the cage until the pot boils. Add a little cold water and put it in the cage. No need for semi-scalded noodles.

This is a big steamed bread.

On this basis, celery, dried vegetables, vermicelli and Chinese cabbage can also be added. You can add anything 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-run steamed stuffed bun shop on the first floor is a famous flavor cake.

Raw material formula refined powder 5 kg pig hind leg meat 5 kg small grinding oil 1250 g soy sauce 400 g cooking wine 150 g Jiang Mo 150 g monosodium glutamate 55 g salt 100? 35g sugar

manufacturing method

1. Twist pig hind legs into stuffing, put them into a pot, and add soy sauce, cooking wine, Jiang Mo, monosodium glutamate, salt and sugar. Use 4 liters of heated water in winter and 3.5 liters of cold water in summer. Add it into the stuffing and stir it for 5-6 times, and stir it into a filling that is neither thin nor thick. Finally, add small ground 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 stir the noodles evenly. Don't pour water into the dough at one time. First, add a little water to make flour spikes, and then gradually knead the underwater feet into dough pieces. Repeatedly pad the surface for three times to make the surface from soft to hard. Then put your hand into the water and make the noodles into soft and hard noodles.

3. Copy the mixed flour from the basin on the chopping board, knead it repeatedly, properly pad dry flour according to the soft and hard conditions of the flour, dish it several times repeatedly, knead it into strips, roll it into thin sheets with thin edges and thick middle, wrap it with 20 grams of stuffing, and knead it into 18 ~ 2 1 fold.

4. Put the raw steamed bread into a small cage with a diameter of 32-35cm and steam it over high fire. Do not steam for too long. When steamed bread grows up, it is easy to fall off the bottom and run soup. If you want to steam while eating, just put them on the table. Serve with balsamic vinegar and garlic cloves.

The product has thin skin and big stuffing, and the soup is oily. After the finished product comes out of the cage, lift it like a lantern and put it down like a chrysanthemum.

How do steamed buns prevent stuffing from breaking? ※

For steamed 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 cold dishes.

The process of making steamed bread (graphic)

1, material:

Flour, baking powder (pictured, angel brand, brought in China);

Meat stuffing, Chinese cabbage, mushrooms, shrimp skin.

Sesame oil, soy sauce, cooking wine, chicken essence, spiced powder.

2. Prepare:

2. 1, surface

Steamed bread is made of dough, so the dough should be mixed half a day or even a day in advance.

The instructions on the use of baking powder indicate that it is roughly in accordance with 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 delivered in half a day in summer, and sometimes it takes one day in winter. So you can put more baking powder in winter.

First, put half a bowl of warm water into a container. Be careful that the water is not too hot. I used half a spoonful of baking powder, as shown in the picture.

Then add flour and water to make dough.

Cover the live dough with gauze and put it in the sun, waiting for the flour to ferment.

When the dough has a large area of pores, the fermentation is almost successful.

On the left is the dough before fermentation, and on the right is the dough after fermentation.

filling

Filling mixing is divided into two steps: the first step is the preparation of meat stuffing; Step 2, add chopped Chinese cabbage, mushrooms and dried shrimps into the meat stuffing.

Step 1: The meat can be mixed in advance. I usually stir the meat at the beginning of mixing. The meat salted for a long time 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 steamed stuffed buns, chop the cabbage, sprinkle some salt on it, rub it with your hands to remove the water from the cabbage, or the steamed stuffed bun will drip. Mushrooms and shrimps are also chopped; Add salt, soy sauce, sesame oil, chicken essence and five-spice powder together. Steamed buns are ready.

On the left is the prepared meat stuffing, and on the right is the prepared steamed stuffed bun stuffing.

3. Make an article:

Knead the dough to the size of a ping-pong ball (a small ball before improvement), and then push it into skin by hand. After filling in, turn with one hand and pinch the edge with the other. I just learned it, too I did a terrible job.

Note: After the steamed stuffed bun is wrapped, let it stand for 20 minutes before it can be steamed in the cage. Generally speaking, at my speed, the last one has been wrapped for more than half an hour, and the first one can be put into the cage.

Steamer and steamed bread stick together easily. You can put gauze or cabbage leaves on the steamer, and then put steamed bread.

Steam on high fire for 20 minutes. Then open the lid and let it stand for a minute, and the hot steamed bread will come out ~ ~

Tips for making dough food (steamed bread, steamed buns and flower rolls)

Tips for steaming steamed bread

(1) When steaming steamed bread, if the dough looks deformed, you can dig a small pit in the middle of the dough and pour two small cups of white wine. After stopping 10 minutes, the dough will be deformed.

(2) If there is no yeast, honey can be used instead, and 15-20g honey can be added to every 500g flour. When the dough becomes soft, cover it with a wet cloth for 4-6 hours before pushing it out. The steamed bread steamed from honey dough is soft, waxy and fragrant, and the entrance is sweet.

(3) In winter, the indoor temperature is low and the dough mixing time is long. 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 an appropriate amount of alkali to remove the sour taste. Check whether the dosage of alkali is moderate. You can cut the dough with a knife. If there are even holes in sesame seeds, 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, you can add100-160g vinegar to the steamed bread water, and then steam the steamed bread in a pot for 10- 15 minutes, so that the steamed bread turns white and has no alkali 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.

make mantou

Steamed bread is one of the common staple foods in the family. How can steamed bread be soft and strong? The trick is as follows:

1. Mix flour with cold water in summer and warm water in winter. It is 1 ~ 2 hours earlier in winter 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 expressed gluten is sincere. Good dough should be stored at a certain temperature, 30℃ is appropriate.

3, when the noodles have risen, we must master the degree of fermentation. If the social group is already in a honeycomb shape and there are many small ones, it means that it has been fermented. The bigger the eyes of the honeycomb cube, the older the yeast is, even too much.

When steamed bread is cooked in a cage, you must pass the noodles. Winter is about 15 ~ 20 minutes, and summer is shorter.

5. The joint between the steamer and the pot mouth must not 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 gradually raise the temperature, so that the steamed bread blank is evenly heated. Don't steam steamed bread with hot water or boiled water at first, because steamed bread is easy to pinch your hands.

Yeast powder is better without alkali. My experience is that Angel Yeast is good.

1, according to the instructions, the amount can be slightly more in winter.

2. Put the yeast into a bowl, add a spoonful of sugar and melt it with warm water. Pour into the flour and knead until the flour is slightly soft. Cover it with a damp cloth and put it in a warm place. When the volume becomes larger and there are a lot of small bubbles on the surface, it will be fine.

3. Cover the steamed bread with a dry towel and let it stand for 20 minutes. Pay special attention to this. Be sure to put the steamed bread for 20 minutes before steaming! )

4, water into the steamer, steaming 15 minutes -20 minutes.

I just steamed a pot of flower rolls according to the above method, haha, it worked! Better than those on the market! Really believe in science.