500 grams of medium gluten flour
Yeast 4 g
About 230 grams of water
8 grams of sugar
2 grams of baking powder
Corn oil 15g
Method of making Chinese hamburger (making Baiji steamed bun)
(1) First, add flour to the pot, dig a small nest, and add yeast and warm water (below 30 degrees) to melt the yeast. The water absorption rate of each flour is different, so don't add water all at once;
(2) Add sugar (not for sweetness, but to improve the fermentation quality of noodles) and baking powder (optional) and stir the noodles into floccules; (3) Add oil, knead into dough to achieve "three lights", and the dough is a little harder than steamed bread;
④ Start proofing the dough, knead it half an hour later, proofing it 15 minutes, and then knead it. The dough surface must be smooth!
The picture above shows the fermented dough. Just press it with your finger and rebound slowly, unlike delivering bread! ! ! Remember! (At room temperature of 25.5 degrees, the fermentation time is prolonged in cold weather)
The dosage is about 70g, and there are eleven steamed buns. It is better to have holes in the cut dough. Every dough should be kneaded by hand. Steamed bread is delicious, and the dough must be thoroughly kneaded.
Knead the dough into a spindle shape, thin at both ends and thick in the middle.
Roll the kneaded strip into pieces. Here, the steamed stuffed bun master has to throw the noodles out for a long time, and the rolling pin crackles. Just roll them out at home.
After rolling, it looks like a homeopathic roll. The dough is very smooth.
Face down. This cooked bread will be sealed. What is this for? Where did you cut your bun? ?
This is a dough. Some chefs don't know why they roll. This is the beauty of Baijimo. Xi people eat baiji steamed buns not only with meat,
I also eat all kinds of vegetables and red peppers. If I don't eat anything, I will eat, bite and tear one layer at a time, and this layer will roll out.
Roll it into a circle with a thickness of 6 mm, not too thin, so that the thickness of steamed bread becomes larger and larger (steamed bread makers make it 10 mm thick). Plastic surgery, knead the cake by hand and turn around. If it is thick, pinch it thinner. Put the cakes together by hand and make them as round as possible. Looks good!
(when the room temperature is low, "wake up after rolling the cake embryo for a while") put it in a hot pot without refueling! Small fire with patterns on both sides (about 1 min)
Put it in the middle of the oven, heat it up and down 170 ~200 degrees, bake it for 5 minutes ~ 10 minutes, and see the temperature of each oven. Just slightly convex. If it is like a drum, it must be that the above link is not done well.
Get out of the oven, knock, bang! A good steamed stuffed bun has beautiful patterns, high flatness and roundness!
Water!
Seasoning: fragrant leaves, star anise, tsaoko, pepper, fennel, galangal, cinnamon, grass buckle, angelica dahurica, dried pepper. Measurement reference picture!
50g yellow rice wine, one spoonful of light soy sauce, one spoonful of dark soy sauce or braised soy sauce.
Ginger 20g+65438+ rock sugar 00g and onion 30g.
Wrap the herbal seasoning with emery cloth, add yellow wine+soy sauce+water, bring to a boil with high fire, and simmer for 1 low fire/-2 hours.
The soup is thick, take out the seasoning bag and ginger onion, add 5 grams of salt, stew for 10 minutes, turn off the fire, cover the pot and stew for 30 minutes, and enjoy.
Chop meat, put buns in it and pour some soup. Ah, what a beautiful world!