Steamed buns, which are soft, tender, delicious and make your mouth water, are actually not difficult to control! Below, I will share with you the seven most delicious steamed buns. Come and learn!

Wan mei nai Huang Bao

Ingredients:

250g of medium gluten flour, 80ml of eggs, 40g of butter, 75g of sugar, 250g of creamy yellow stuffing, 25g of milk powder, 10g of custard powder, 10g of refined flour and 3g of dry yeast.

Practice:

1) The butter is softened 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 beat them evenly; All the powders are mixed and sieved, and added into a basin; Mix into a uniform batter;

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

4) Stir it while it is hot after steaming, 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 a bread maker, select a dough mixing program, and beat for 35-40 minutes;

6) Take out the beaten dough, apply 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 exhaust gas, re-knead the dough, knead the dough into strips, separate out small doses, and roll it into a round dough;

9) Take out the milk yellow stuffing from the refrigerator, take a small lump of milk yellow stuffing, knead it into a round ball and put it in the middle of the dough;

10) wrapped into a round steamed stuffed bun, with the convergent side facing down; The steamer is filled with water to burn SAIC Motor, and the steamed buns are put into the steamer; Cover the pot and steam over high heat for 15 minutes.

Pan fried bun

Ingredients:

200g braised pork belly, 500g flour, right amount of oil, right amount of salt, right amount of soy sauce, right amount of yeast, right amount of leek and right amount of vermicelli.

Practice:

1) Preparations to be made in advance: soak the strips in warm water, chop them, pour in soy sauce for pickling 1 hour, cut the washed leek into small pieces, and dice the braised pork belly. Flour is baked with yeast, and the marinated vermicelli, leek segments and braised pork belly are put into a small pot;

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

3) After kneading the baked dough evenly and vigorously, knead it into a flour paste slightly larger than the usual jiaozi paste and roll it into thin slices;

4) Wrap the prepared stuffing, and wrap the edges; Sprinkle a little oil into the pot, and put the wrapped buns away after the pot is hot;

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

6) When the steamed stuffed bun is cooked and the noodle water is almost dry, turn around and pour in the oil, and reduce the heat. When the water on the surface is completely mushy and creaky, it can be taken out of the pot (cover the steamed stuffed bun with a large-sized plate, press the plate with your hand and turn the pot upside down).

Cui yi Zheng Bao

Ingredients:

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

Practice:

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

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

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

4) The mixed glutinous rice is wrapped in dough; Closing the mouth and making it into the shape of a vase; When it's ready, steam it for fifteen minutes.

Pumpkin bean paste bag

Ingredients:

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

Practice:

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 milk fragrance, you can add a little condensed milk; Knead into smooth dough and cover with plastic wrap;

3) take about10g glutinous rice flour, add about 1g cocoa powder, and make brown dough; About 5- 10 g is enough, and the rest can be steamed and eaten;

4) Take out a piece of pumpkin dough and knead it into long strips; Small flour preparation; Press flat into cakes; Add the bean paste stuffing; Close the package; Round with your palm again;

5) Press a groove on the ball with the back of the knife. In turn, press four strips evenly on it; The 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 make it smaller and bigger, so you can extend it a little longer). Turn off the fire, take it out and let it cool.

chicken fried package

Ingredients:

300g chicken feet, 25ml cooking wine, 300g pork loin, 1 egg, 400g medium gluten flour, 3 tsps salt, appropriate amount of ginger, 10g raw flour, 1 tsp chicken essence, 1/4 tsp pepper,/kloc.

Practice:

1) After cleaning the chicken feet, take a large soup pot, fill half of the pot with water, add chicken feet, ginger slices, cooking ground 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 it into a container with a cover, cooling it, and refrigerating it in a refrigerator for more than 4 hours; After the soup is solidified into a frozen state, it is taken out backwards;

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

4) Mix the pork stuffing with chicken feet jelly, add salt, cornmeal, chicken essence, pepper and soy sauce, stir well, and then put them in the refrigerator for cold storage again;

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

6) Covering the 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) rolling into long strips, cutting into small doses, rolling and flattening, and rolling into round dough sheets; Wrap meat stuffing, pleating, and wrapping into steamed buns;

8) Brush the bottom of the wrapped steamed stuffed bun with water; Put it in a sesame bowl and cover the bottom with sesame seeds; Pour an appropriate amount of oil into the pot, and put the steamed stuffed bun with sesame seeds neatly in 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 dried; Finally, open the lid and sprinkle with chopped green onion.

Shanghai steamed baozi stuffed with juicy pork

Ingredients:

100g pigskin, 250g medium gluten flour, 300g pork, 1 egg, salt, cooking wine, ginger, 10ml soy sauce, 10g raw flour.

Practice:

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

2) Water is injected into the soup pot, boiled and put into pigskin; When the pigskin is rolled, the pigskin is picked up and drained;

3) cut into small dices; Re-inject a pot of water, boil it and put in diced Pidgeon; Adding cooking wine and salt, and stirring evenly;

4) Cover and simmer 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 jelly and reverse it; Cut into pieces;

6) Mix all dough materials, knead them into smooth and even dough, and cover them 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 the minced meat with the minced jelly, add soy sauce, salt and raw flour and mix well;

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

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

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

with the small steamed bun

Ingredients:

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

Practice:

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 to the minced meat, mix well, then add onion and Jiang Shui several times and mix well;

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

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

5) Decorate with crab paste and make a number of steamed buns; The green body is placed in a small cage with cold water; Steam on high fire 10 minute.

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