There are many kinds of steamed stuffed bun, including meat steamed stuffed bun, vegetarian steamed stuffed bun and mixed steamed stuffed bun. In addition, there are sweet steamed buns, such as sugar packets and bean packets. Meat suitable for making steamed buns includes pork, beef and mutton. Steamed buns need to be steamed on the fire for more than ten minutes because of dough, so hard vegetables can be used as raw materials for steamed buns, such as radish, pumpkin, mushrooms, bamboo shoots, Chinese cabbage and so on.
Baozi Daquan: steamed soup stuffing
food
200g of minced fresh meat, 200g of frozen pigskin, 30g of ginger juice, 30g of onion juice, 4g of pepper 1 g, 4g of refined salt, 0/0g of delicious juice/kloc-0, 5g of Shaoxing wine15g, 30g of lard and a proper amount of fresh soup.
working methods
Put fresh minced pork into the pot, add delicious sauce, refined salt, ginger juice, onion juice and pepper and mix well. Add fresh soup in three times, stir vigorously each time, add Shaoxing wine and lard and mix well. Finally, add the frozen pigskin and mix well.
A complete collection of steamed stuffed bun practices: cowpea meat stuffing
food
200 grams of pork belly, 80 grams of tender cowpea, chopped green onion12g, soy sauce12g, sesame oil10g, cooking wine10g, refined salt10g, and Jiang Mo/kloc-0g.
working methods
1. Remove the residual hair from fresh pork belly, scrape it clean, put it in a boiling water pot, take it out and cool it thoroughly, and cut it into mung bean-sized particles.
2. Wash both ends of the tender cowpea, dice it, put it in a boiling water pot and take it out.
3. When salad oil is heated to 60%, stir-fry pork belly and Jiang Mo, add cooking wine and pepper, stir-fry tender cowpea, and add soy sauce, refined salt, monosodium glutamate, sesame oil and chopped green onion to serve.
Delicious dumpling stuffing recommendation: bean sprout meat stuffing.
food
200g pork, 80g Yibin sprouts, 2g refined salt, 2g soy sauce10g onion10g ginger15g sesame oil10g monosodium glutamate and 60g rapeseed oil.
working methods
Put the pot on the fire, add rapeseed oil and heat it to 50%. Stir-fry pork, add salt, ginger and onion, stir-fry, add soy sauce and Yibin sprouts, and add monosodium glutamate and sesame oil.
skill
1. Choose pork with 30% fat and 70% lean meat. When frying, the cooked pork shall prevail, and it is not advisable to fry for a long time.
2. Yibin sprouts were selected because of their unique local style, and they were chopped into fine particles before use.
Tips for making steamed buns
This paper introduces the encyclopedia of steamed buns, and let's see what tips we have to make steamed buns!
1. If you make meat stuffing, you should paste the meat.
2. If there is more lean meat in the meat stuffing, you can add a proper amount of water or vegetable juice and mix it evenly in one direction; If there is a lot of fat, you can reduce the amount of vegetable juice or water appropriately.
3. After the meat becomes sticky, add appropriate amount of spiced powder, pepper powder, salt, Jiang Mo, monosodium glutamate, sesame oil and chopped green onion and mix well.
4. In order to make the meat stuffing more tasty, you can also add some soy sauce and broth, but you must add it bit by bit and keep stirring the meat stuffing. This kind of meat stuffing can make steamed stuffed buns delicious.
Method and steps of meat steamed stuffed bun
1. Mix minced meat+egg+chopped green onion+Jiang Mo+salt+sugar+soy sauce+chicken essence uniformly in one direction;
2. Pour the yeast liquid into the flour and stir it in one direction with chopsticks to form a flocculent shape;
3. Add olive oil to the dough, pour the oil into the unfolded dough, fold the four feet to the center, and knead the dough again;
4. Ferment to 2-3 times the original volume, pull into small dosage, and roll into minced noodles;
5. Wrap it into steamed bread. After the water is boiled, steam for 15 minutes, and steam for 3 minutes without opening the lid.
Precautions: 1: The minced meat can only be stirred in one direction when seasoning is added. If you like it tender, you can add a little cold water during the stirring process and continue stirring until the meat absorbs all the water.
Note 2: add a little salad oil to the dough (odorless oil is recommended, peanut oil can be avoided) and knead it into dough in the form of oil, waiting for fermentation;
Note 3: It is best to cover the wrapped buns with a wet cloth for 15 minutes, so the buns are noisy. Don't open the lid immediately after steaming, steamed buns will wrinkle when exposed to cold air, so it takes 3 minutes to eat!
Making method of homemade pumpkin steamed stuffed bun
First of all, let's take a look at how long it takes to steam pumpkin buns and some techniques for making them.
food
800g of homemade steamed stuffed bun skin, 700g of pumpkin, 200g of lean pork, 50g of onion, 30g of soy sauce, 5g of yellow wine, appropriate amount of salt, a little monosodium glutamate, 50g of rice, 50g of starch10g, 50g of vegetable oil and appropriate amount of baking soda.
working methods
1. Peel the pumpkin, remove the gourd ladle, wash it, rub it into filaments, cut it into cubes, add salt and stir it evenly, let it stand for 20-30 minutes, wrap it with clean gauze, and squeeze out the water for later use.
2. Remove the yellow leaves and roots from the onion, wash, drain and cut into cubes for later use.
3. Wash and drain the lean meat, cut it into cubes about 0.5 cm in size, put it in a big bowl, add 30 grams of soy sauce, 5 grams of yellow wine, 50 grams of chopped green onion, a little monosodium glutamate and enough salt, fully stir, add 50 grams of vegetable oil, mix well and marinate for 1-2 hours.
4. Put the diced pumpkin into a bowl filled with diced lean meat, and stir thoroughly to make steamed buns.
5. Wrap a proper amount of meat in the skin of the steamed stuffed bun, pinch out about 20 wrinkle patterns from left to right with the thumb and forefinger of the right hand, and leave a finger-sized mouth on the top of the steamed stuffed bun, that is, make the steamed stuffed bun green.
6. Put the raw steamed bread into a steamer and steam it.
Method for making beef steamed stuffed bun
In fact, there is not much difference in the practice of steamed stuffed buns with different fillings, but more is the difference between fillings.
food
800g of homemade steamed stuffed bun skin, 350g of beef, 80g of onion100g, soy sauce, 35g of soybean oil, a little of sesame oil10g, a little of monosodium glutamate, a little of yellow wine, a little of starch10g, 50g of old noodles and a proper amount of salt.
working methods
The difference between the making method of beef steamed buns and homemade pumpkin steamed buns lies only in the filling step, such as the wrapping method of steamed buns and how long it takes to steam, so here we only introduce the filling method of beef steamed buns.
1, wash shallots, drain and cut into cubes; Scrape off the skin of ginger and cut it into pieces for later use. Wash and drain the beef, and chop it into mud for later use.
2, stuffing: take a large plate, put the minced beef into the plate, add 80 grams of soy sauce; Jiang Mo10g; Appropriate amount of salt, a little monosodium glutamate and rice wine, stir well. After the salt is dissolved, gradually add 250g of water, and when it becomes a thin paste, add 10g of starch and stir evenly. Then, 10g chopped green onion, 10g sesame oil and 35g soybean oil are added, and the stuffing is obtained by repeatedly stirring evenly.
How to make steamed stuffed bun skin softer? Eating food takes four steps.
Dough ratio: wheat flour 1 kg, baking powder 4g (half a spoonful of soup) and angel yeast 5g (one spoonful of soup).
1. Prepare a large bowl of boiled water and cold water, and the hand temperature should be about 30 degrees (yeast will die if it is too hot). Pour in yeast and stir well.
2. Pour the powder into the dry basin, pour the baking powder and mix well, then pour the yeast water. Pay attention to stirring while pouring, and don't add too much at a time to prevent it from getting too wet. If the yeast water is not enough, prepare some pure warm water to join. Note: Knead the basin light, face light and hand light, and you can finish it. (Actually, I'm not too smart. Don't make the dough too hard. If it is too hard, add some water. I feel so soft and good that I can't describe it.
Knead it and put it in a butterfly, and you will encounter a wet towel (I have a basin here, but I didn't take it this time, so I used the previous picture). Pour some boiling water at the bottom of the steamer, add a little cold water, not too hot, put the steamer, put the flour butterfly on the water surface, and then cover it, so that the fermentation will be faster, regardless of time (by feeling), watch the dough grow bigger and ferment to twice the size, and press it.
3. After the dough is made, you should knead it again to get rid of the bubbles, and then eat a small dose of stuffing. I didn't split it equally in advance. I just made a steamed stuffed bun, took a little dough, rolled it round and flattened it, and rolled it down with a rolling pin. Pay attention to the middle of the back and make it thinner around (I can't make it myself, haha, it's not very good).
4. After everything is done, ferment for 10 minutes, put it in the pot and rinse it with cold water. Put a layer of oil on the steamer without steaming cloth, so it won't stick to the pot! If it is minced meat, steam it for 18 minutes. In this way, turn off the fire and open the lid for 5 minutes before eating.
How long does it take to steam steamed bread?
After the buns are wrapped, they will be steamed in a cage. Here, you need to know how long steamed buns need to be steamed. After the blanks are put into the steamer one by one, there should be a gap of about 2 fingers between each steamed bun. Put the steamer into the pot, add a proper amount of water to the bottom of the pot, cover the pot and steam for about 10- 15 minutes.