500g of flour, 3g of yeast, 1, 300g of sugar in two warm waters, 20g. 1. Milling: There are two methods of milling. 1. It is recommended not to use flour as powder fat (usually called alkaline flour) because it is not easy to make dough with uncooked hands. 2. Flour made by yeast (usually instant flour) is available in yeast supermarket, one yuan a pack.
Ingredients: 500g flour, 3g dry yeast, soybean oil 1 2, warm water (250g-300g), 20g sugar according to the water consumption of flour. How to put sugar or not: 1. Pour the flour on the chopping board, add dry yeast and sugar, mix well and dig in the middle. It takes a little longer. 3. Wake up and make the steamed buns, steamed buns and flower rolls you want to make. 4. Put the prepared blank into a drawer, put cold water into the pot, and steam for 13 minutes. (If the steamed stuffed bun takes about 30 minutes to 40 minutes, the flower roll takes 17 minutes. ).
How to make soup packets?
How to make soup dumplings delicious? What ingredients do you need to learn to make soup packets at home? I will provide you with a diagram of making soup dumplings, so that novices in the kitchen can make delicious soup dumplings.
The ingredients of the soup bag are minced meat (appropriate amount), jelly (appropriate amount), dumpling skin (appropriate amount), soy sauce (one teaspoon), salad oil (one teaspoon), spiced powder (appropriate amount) and salt (appropriate amount). Steps for filling soup packets: 1.
Prepare ingredients. 2。
Add ginger, soy sauce, salt, sugar, salad oil and spiced powder into the meat in turn. 3。
Stir clockwise. Come on! When all seasonings and meat are mixed, stir and let stand for five minutes! 4。 Cut the jelly into cubes! The method of freezing skin refers to the method in my recipe. If it's too much trouble, you can go to the supermarket to buy finished products, and the taste will be greatly reduced.
5。 Put the dumpling skin on the chopping board and roll it up a little! The steamed stuffed bun made in this way is very thin! More translucent! 6。
Fill the rolled dumpling skin with half of the meat stuffing 7. As far as possible, use frozen diced meat skin to wrap the meat stuffing, and tighten the mouth! Otherwise the soup will come out as soon as it is hot! 8。
Boil the water and put it in the wrapped buns! Steam on high fire 12 minutes! .
How to make authentic soup packets?
1: Tangyuan does not need yeast and baking powder, and is generally called dead bread.
. Put the water directly on the surface and stir it evenly until it is three lights (hand light, basin light and surface light).
. Actually, it's similar to jiaozi's noodles, but it's different.
. 2: My face is going to fall.
. Fall on the strength (people who have eaten Lamian Noodles should know, but don't use too much strength, it should be moderate) 3: Needless to say, the skin of ordinary people.
. If you wear makeup, you are trapped.
. The ingredients of soup packets are certain.
. They are all weighed by scales.
. Generally speaking, it is calculated by ten Jin.
. Then put the broth into the pit (the ratio of four soups to two soups per catty).
. 4: Let's talk about the package method first.
. Steamed buns with dough may not die.
. But bread will die, and steamed buns will be cooked.
. We are all in a cage with ten sides, and with traps, it is usually about two or two.
. It is characterized by being held up like a lantern.
. Put it down like a chrysanthemum.
. The skin is thin and big.
. Pour the soup and oil.
. Soft and delicious.
How to make soup packets?
Method 1: Ingredients: flour 1000g, warm water 600g, pork belly 700g, jelly 280g, crab meat 160th, crab roe 40g, soy sauce 40g, lard 100g. Accessories: 6 grams of cooking wine, 8 grams of sesame oil, sugar, chopped green onion and Jiang Mo. 2) Chop pork into minced meat, chop into crabs, heat with lard, add crab meat, crab roe and Jiang Mo fried crab oil, and mix with minced meat, bean jelly, soy sauce and cooking wine to make stuffing; 3) Knead the dough into strips, pull it into 4 dough blanks every 50g, roll it into round skins, add stuffing, knead it into pleated bags, and steam it in a steamer for 10 minute.
Soup-filling bag Crystal soup-filling bag Raw materials: fresh pigskin 500g, white gourd 600g, fish gizzard 150g, ham 30g, cucumber skin 30g, chicken skin 1 slice, ginger 25g, scallion 50g, salt, pepper, cooking wine, monosodium glutamate, chicken essence, dry and wet starch, etc. Methods: 1. Wash the pigskin, put it in a pressure cooker, add fresh soup, add ginger, onion, salt, pepper, cooking wine and chicken essence, cover it, press it on fire until the pigskin becomes juice, then open the cover after cooling, remove the residue, pour the soup into a square plate, cool it and put it in the refrigerator for refrigeration, that is, freeze it into skin, and then trim it into a diameter. 2. Peel the wax gourd, cut it into 15 cm square blocks, then cut it into large blocks, totaling 12 pieces, and soak it in salted boiled water for about 10 minutes; Slice ham, cucumber skin and egg skin; Blanch onion leaves in a boiling water pot and tear them into filaments; Cut the red cherry into fine powder. 3. Roll the jelly cut into balls with a layer of dry starch, then wrap it with a layer of fish maw, then dip it evenly with shredded ham, shredded cucumber skin and shredded egg skin, wrap it with soaked wax gourd slices, then bundle it with shredded onion leaves into pomegranate packets, and decorate it with cherry powder to form crystal soup packets. Put it in a cage and steam it for about 5 minutes with high fire, then take it out and put it on a plate. 4. Wash the pot on the fire, add a little fresh soup to boil, add refined salt, pepper and monosodium glutamate, thicken it with wet starch, pour sesame oil and pour it on the crystal soup bag in the pot.
Method 3 of soup package: lean pork in pig's hind legs, large pigskin in pig's belly, high-gluten noodles of mother crab, salt, saturated alkaline water and pigskin. After cleaning, add cooking wine, soy sauce, onion and ginger, cook to make skin soup, cold cut, freeze for five hours, freeze into skin, take out and chop, add the mixed lean meat powder, crab roe and crab meat, and add appropriate amount of salt. Let it wake up for two hours, put it out, roll it into a shape, and then put it in a cage. Although this kind of soup bag is big, it has a lot of soup and fast heat transfer, that is, it can't be steamed. Too much soup will turn into steam and become bigger, which will make the soup bag crack and full of anger. Six minutes is enough, but this practice must be based on Weiyang's steamed bread technique.
How to make soup packets? Practice and formula of soup packets
The practice of soup packets:
Ingredients: minced meat (150g), shrimp (50g), bean jelly (150g) and flour (200g).
Accessories: onion (appropriate amount) and ginger (appropriate amount)
Specific practices: 1, skin jelly materials: carved wine, chicken feet, ginger; 2. After washing half a catty of chicken feet, boil them first and then wash them. Add ginger slices, 2 spoonfuls of carved wine and 1 liter of water to boil, and then turn to low heat for about 1 hour. 3. Cook until the meat is easy to take off from the bone; 4, you can just take the soup, or you can remove some meat and put it in the soup, add the right amount of salt, pepper and monosodium glutamate to taste, cool it and put it in the refrigerator for one night. 5. Dough: 200 grams of flour, add 1 10 grams of cold water, knead into dough, and wrap it with plastic wrap for at least 30 minutes; 6. Minced meat 150g, shrimp 50g, jelly 150g, onion and ginger (the amount of jelly here determines the amount of soup, so as long as you keep the bag, put as much as possible, the jelly made by panda is a little watery and cannot be added); 7. Seasoning of meat stuffing: soy sauce, soy sauce, wine, sugar and salt; 8. Add minced onion and ginger and 1 teaspoon of soy sauce, 1 teaspoon of soy sauce, 1 teaspoon of wine, 1 teaspoon of sugar, 1 teaspoon of salt and 50ml of water into the meat stuffing, stir evenly for three times (adjust seasoning according to personal taste), and then add chopped shrimp and water. 9. Wake up in small doses; 10, roll into dough with thick middle and thin sides, just like buns (if the meat stuffing is too wet, you can freeze it for about 30 minutes first, which makes it easier to wrap it); 1 1, and the wrapped buns can be steamed in the pot; 12. The cold water begins to steam 15 minutes. Never open the middle lid. /kloc-Turn off the fire for 5 minutes after 0/5 minutes.
The practice of filling soup packets
The soup in the soup filling bag is made by freezing the original soup into pieces and wrapping it in the stuffing. In the process of steaming, the heated soup blocks become soup water. The first method of filling soup packets: flour 1000g, warm water 600g, pork belly 700g, frozen skin 280g, crab meat 160g, crab roe 40g and lard 65438. 2) Chop pork into minced meat, chop into crabs, heat with lard, add crab meat, crab roe and Jiang Mo fried crab oil, and mix with minced meat, bean jelly, soy sauce and cooking wine to make stuffing; 3) Knead the dough into strips, pull it into 4 dough blanks every 50g, roll it into round skins, add stuffing, knead it into pleated bags, and steam it in a steamer for 10 minute.
Soup-filling bag Crystal soup-filling bag Raw materials: fresh pigskin 500g, white gourd 600g, fish gizzard 150g, ham 30g, cucumber skin 30g, chicken skin 1 slice, ginger 25g, scallion 50g, salt, pepper, cooking wine, monosodium glutamate, chicken essence, dry and wet starch, etc. Methods: 1. Wash the pigskin, put it in a pressure cooker, add fresh soup, add ginger, onion, salt, pepper, cooking wine and chicken essence, cover it, press it on fire until the pigskin becomes juice, then open the cover after cooling, remove the residue, pour the soup into a square plate, cool it and put it in the refrigerator for refrigeration, that is, freeze it into skin, and then trim it into a diameter.
2. Peel the wax gourd, cut it into 15 cm square blocks, then cut it into large blocks, totaling 12 pieces, and soak it in salted boiled water for about 10 minutes; Slice ham, cucumber skin and egg skin; Blanch onion leaves in a boiling water pot and tear them into filaments; Cut the red cherry into fine powder. 3. Roll the jelly cut into balls with a layer of dry starch, then wrap it with a layer of fish maw, then dip it evenly with shredded ham, shredded cucumber skin and shredded egg skin, wrap it with soaked wax gourd slices, then bundle it with shredded onion leaves into pomegranate packets, and decorate it with cherry powder to form crystal soup packets. Put it in a cage and steam it for about 5 minutes with high fire, then take it out and put it on a plate.
4. Wash the pot on the fire, add a little fresh soup to boil, add refined salt, pepper and monosodium glutamate, thicken it with wet starch, pour sesame oil and pour it on the crystal soup bag in the pot. Method 3 of soup package: lean pork in pig's hind legs, large pigskin in pig's belly, high-gluten noodles of mother crab, salt, saturated alkaline water and pigskin. After cleaning, add cooking wine, soy sauce, onion and ginger, cook to make skin soup, cold cut, freeze for five hours, freeze into skin, take out and chop, add the mixed lean meat powder, crab roe and crab meat, and add appropriate amount of salt. Let it wake up for two hours, put it out, roll it into a shape, and then put it in a cage. Although this kind of soup bag is big, it has a lot of soup and fast heat transfer, that is, it can't be steamed. Too much soup will turn into steam and become bigger, which will make the soup bag crack and full of anger. Six minutes is enough, but this practice must be based on Weiyang's steamed bread technique.
Method of crab roe soup bag: ingredients: main ingredients: 1000g flour, 600g warm water, 700g pork belly, 280g jelly, 160g crab roe, 40g soy sauce, 100g lard; Accessories: cooking wine 6g, sesame oil 8g. 2) Chop pork into minced meat, chop into crabs, heat with lard, add crab meat, crab roe and Jiang Mo fried crab oil, and mix with minced meat, bean jelly, soy sauce and cooking wine to make stuffing; 3) Knead the dough into strips, pull it into 4 dough blanks every 50g, roll it into round skins, add stuffing, knead it into pleated bags, and steam it in a steamer for 10 minute.