Steamed buns, soft and tender, are delicious enough to make your mouth water. In fact, they are not difficult to control! Below, I will share with you the seven most delicious buns. Come and study!

Wan mei nai Huang Bao

Composition:

250g of medium gluten flour, 80ml of eggs, 40g of butter, 75g of sugar, 250g of cream yellow stuffing, 25g of milk powder, 0g of custard powder10g, 10g of ground flour10g, and 3g of dry yeast.

Exercise:

1) butter softens at room temperature; Beat with an egg beater at low speed until smooth; Add sugar and beat until white;

2) Add the broken eggs in two or three times and stir evenly; Mix all that powders, sieve, and putting into a basin; Mix into uniform batter;

3) steaming in a steamer for about 30 minutes, taking out once every 10 minute, stirring with an egg beater, and steaming in the steamer;

4) after steaming, stir while it is hot, then turn it over with a rubber scraper until it is smooth and flat, wrap it with plastic wrap, and put it in the refrigerator for more than 1 hour;

5) Put the flour, water and yeast into the bread maker, select the dough mixing program and beat for 35-40 minutes;

6) Take out the beaten dough, put a little oil on the chopping board and knead it into smooth dough;

7) put it in a pot, wrap it with plastic wrap, put it in an oven at 28 degrees or room temperature, and ferment it to twice the size;

8) take out the waste gas, knead the dough again, knead the dough into strips, divide small doses, and roll it into round dough;

9) Take out the cream filling from the refrigerator, take a small piece of cream filling, knead it into a ball shape and put it in the middle of the dough;

10) wrapped into round buns, with the mouth closed down; Add water to the steamer to burn SAIC motor, and put the steamed bread into the steamer; Cover the pot and steam for 15 minutes.

Fried buns

Composition:

Braised pork belly 200g, flour 500g, oil, salt, soy sauce, yeast, leek and vermicelli.

Exercise:

1) You need to make preparations in advance: soak the strips in warm water, chop them up, pour in soy sauce for pickling 1 hour, cut the washed leek into small pieces, and dice the pork belly in brown sauce. Bake the flour with yeast, and put the marinated vermicelli, leek segments and braised pork belly into a small pot;

2) Pour in two spoonfuls of oil and proper amount of refined salt and mix well;

3) Evenly and forcefully knead the baked dough into a batter slightly larger than the usual jiaozi paste, and roll it into thin slices;

4) Wrap the prepared stuffing and wrap it; Sprinkle a little oil in the pot, and put away the wrapped buns when the pot is hot;

5) After the steamed stuffed bun is slightly shaped, pour the noodle water along the pot edge, cover the pot cover and turn on the fire;

6) When the steamed stuffed bun is cooked and the noodles are almost dry, turn around and pour in the oil, and turn off the heat. When the water on the surface is completely mushy and squeaky, you can go out of the pot (cover the steamed stuffed bun with a large plate, press the plate with your hand and turn the pot upside down).

Cui Yi Bao Zheng

Composition:

300g of flour, 70g of glutinous rice, 50g of ham sausage, 30g of carrot, 2g of salt, 3ml of sesame oil, 5g of onion, 2g of chicken essence and a proper amount of spinach.

Exercise:

1) spinach is beaten into juice; Add flour to the beaten juice to make dough; Knead the dough into strips and cut it into pills.

2) rolling the reagent into skin; Steamed glutinous rice; Onions, carrots and sausages are all cut;

3) Cool the glutinous rice and add onion, carrot and ham sausage. Add salt, chicken essence and sesame oil, and mix into stuffing for later use;

4) wrapping the mixed glutinous rice with dough; Close the mouth and make it into the shape of a vase; Yes, steam for fifteen minutes.

Pumpkin bean paste bag

Composition:

Pumpkin 200g, glutinous rice flour, sugar, condensed milk, bean paste, cocoa powder.

Exercise:

1) Wash pumpkin and cut into pieces; Take out the pumpkin puree and peel it. Add sugar, slowly add glutinous rice flour and knead into dough as soft as earlobe;

2) If you like the smell of milk, you can add a little condensed milk; Knead into smooth dough and cover with plastic wrap;

3) take about 10g glutinous rice flour and add about 1g cocoa powder to make brown dough; About 5- 10 gram is enough, and the rest can be steamed and eaten;

4) Take out a piece of pumpkin dough and knead it into strips; Small flour preparation; Press into a cake shape; Add bean paste stuffing; Close the package; Use your palm again;

5) Press a groove on the ball with the back of the knife. Evenly press four strips on it in turn; Pumpkin is ready, simple!

6) In order to make pumpkins more similar and vivid, use cocoa dough and knead them into small triangles;

7) put it on the pumpkin to make a pumpkin pedicle; Brush the disc with oil to prevent sticking. Put the pumpkin on the plate. Boil water in a steamer and put the plate in;

8) Steam on high fire for 5 minutes (I'll make it smaller and bigger so that you can extend it a little longer). Turn off the fire and take it out to cool.

Fried chicken package

Composition:

300g of chicken feet, 25ml of cooking wine, 300g of pork, eggs 1 piece, 400g of medium-gluten flour, 3 teaspoons of salt, appropriate amount of ginger, raw flour 1 0g, chicken essence1teaspoon and pepper10ml.

Exercise:

1) After the chicken feet are washed, take a large soup pot, put half of the water into the pot, add chicken feet, ginger slices, stir-fry powder and salt after boiling, turn to low heat after boiling again, and simmer for 2 hours until the soup is thick and the water is half, then turn off the heat;

2) filtering out the soup, pouring into a container with a cover, cooling, and refrigerating in a refrigerator for more than 4 hours; After the soup solidifies into a frozen state, it is taken out backwards;

3) cut into small squares; Dice the pork in front of the pig and put it in the cooking machine. Add an egg and a tablespoon of cooking wine and beat into a paste.

4) Mix pork stuffing with chicken feet jelly, add salt, corn flour, chicken essence, pepper and soy sauce, stir well, and then put it in the refrigerator for refrigeration again;

5) Put the flour into a large pot, make a hole in the middle, add yeast and water, and stir with chopsticks to form a floccule; Knead into smooth and uniform dough;

6) Covering with plastic film and fermenting in a warm and humid place to double the size; Take out the dough and knead it again, cover it with a wet cloth and relax for 20 minutes;

7) Roll into strips, cut into small pieces, roll flat and roll into round dough pieces; Wrap the meat stuffing, pleat it and wrap it into steamed bread;

8) Brush the bottom of the steamed stuffed bun with water; Put it in a sesame bowl and cover the bottom with sesame seeds; Pour the right amount of oil into the pot and put the sesame buns neatly into the pot;

9) Add clear water, and the amount of water should be just below the steamed stuffed bun; Cover the pot, turn to medium heat after the fire boils, and fry until the water is completely dry; Finally, open the lid and sprinkle with chopped green onion.

Shanghai steamed baozi stuffed with juicy pork

Composition:

Pig skin 100g, medium gluten powder 250g, pork tenderloin 300g, egg 1 piece, salt, cooking wine, ginger, soy sauce 10ml and raw flour 10g.

Exercise:

1) Wash pigskin and cut into small pieces; Scrape the front and back of pigskin with a knife edge;

2) Water is injected into the soup pot, and pigskin is added after boiling; When pigskin is rolled, the pigskin is picked up and drained;

3) cut into small squares; Re-inject a pot of water, boil it and add Pijiangding; Adding cooking wine and salt, and stirring evenly;

4) Cover and stew for 2 hours; (or pressure cooker for 25 minutes) filter out the diced pork skin soup;

5) pouring into a container with a cover, cooling, and refrigerating in a refrigerator for more than 2 hours; Take out the frozen skin and invert it; Cut into pieces;

6) Mix all dough materials, knead into smooth and uniform dough, and cover it with wet cloth for 20-30 minutes.

7) Add pork, eggs, cooking wine and a small amount of ginger slices into a cooking machine and beat them into paste;

8) Take a large bowl, mix minced meat and jelly, add soy sauce, salt and raw flour and mix well;

9) Knead the dough into long strips, cut into small doses, and roll it into thin round dough; Wrapped with meat stuffing, pleated and wrapped into steamed buns;

10) Sweep the oil in the steamer and put the steamed bread into the steamer evenly; After the water in the pot is boiled, steam it in a steamer for 5 minutes.

1 1) shred ginger, add it to Zhenjiang balsamic vinegar, and dip it in steamed soup packets.

Take the steamed buns

Composition:

300g frozen skin, 200g pork stuffing, crab paste 100g, appropriate amount of sesame oil, appropriate amount of onion and Jiang Shui, appropriate amount of chicken powder, appropriate amount of cold water, appropriate amount of white pepper and appropriate amount of sugar.

Exercise:

1) Slowly pour cold water into the flour tray; Knead dough with smooth surface, wrap it with plastic wrap and let it stand for 20 minutes;

2) chop pork belly into minced meat; Add 1/3 spoonfuls of sesame oil, salt and chicken powder into minced meat, and mix well, then add onion and Jiang Shui several times and mix well;

3) Add crab paste and stir evenly; Add a proper amount of jelly and stir in the same direction; The ratio of crab paste, minced meat and jelly is1:2: 3;

4) Take out the baked dough, knead it a few times and cut it into small doses; Roll it into a thick dough with a thin edge in the middle, wrap it with stuffing and discount it;

5) Decorate with crab paste and make several steamed buns; Put the green body into a small cage filled with cold water; Steam on high fire 10 minute.

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