First, the hair surface:
There are two ways to make hair.
1. Use flour fat to make noodles (usually called soda noodles)
Soak the flour fertilizer in water first, then pour the flour into it and stir well. After 8 hours of awakening, it will be 1 times that of the original flour, and then it will have no sour taste and a little alkaline taste to the alkaline noodles.
Wake up for half an hour, then put some vinegar in the pot to avoid buns. Be sure to put the steamed bread in cold water before electrifying.
2. Filial hair (usually fast hair)
A Ingredients: 500g flour, 3g dry yeast, 5g baking powder, soybean oil 1 2.
Warm water (250g-300g) According to the water consumption of flour, sugar is 20g.
Practice: 1. Pour the flour on the chopping board, add dry yeast, baking powder and sugar, and stir well.
Even approach. Rake pit
2. Add warm water to the pit, add soybean oil, mix and knead into dough.
Wake up a little. Approximately 1 hour.
3. Wake up, make the buns you want to make, and bow your head and roll flowers slowly.
4. Put the blank into the drawer, put cold water into the basin and plug in the electricity.
Just steam 13 minutes. (If steamed buns take about 30 -40 minutes, if steamed flower rolls take 17 minutes. )
Second, make steamed buns.
1, meat stuffed bun
Buy a catty of pork stuffing (mutton. An onion and a ginger. Cut the onion and ginger into powder and put them together with the meat stuffing. Add soy sauce, sesame oil, vegetable oil, salt and monosodium glutamate (chicken essence) and stir well to make steamed stuffed bun.
2, three fresh steamed stuffed bun stuffing
Ingredients: 70g flour (two small bowls), 30g pork (half bowl), and fresh shrimp.
5-6 pieces (chopped into mud), half fried eggs, proper amount of Chinese cabbage (2 Liang), and mushrooms.
A (chopped) onion, ginger, salt and sesame oil, noodles were prepared an hour ago.
If used, a small amount of cooking wine.
Practice: onion, ginger, mushrooms with water), cooking wine, shrimp,
Mix the minced meat together, add salt, add scrambled eggs and Chinese cabbage.
Chop them and mix them evenly. Make steamed buns without soy sauce. Wenhuo steamed bun
15-20 minutes.
Features: steamed bread is soft, tastes like soup, delicious and nutritious, suitable for.
Basic steamed bread skin method
Material a:
500g powder (sieved)
Salt 1/2 teaspoons
That is, 1/2 tablespoons of yeast dissolved.
Young sugar100g
Water 240 ml
3 tablespoons white oil
Material b:
Double powder 1 spoon
The way of doing things
1. Mix all the materials (a) and knead them into smooth dough, which can be drawn into thin sheets.
2. Cover the dough with a damp cloth and let it ferment to twice its size.
3. Sieve the cooked dough under B, and then knead the dough until it is smooth.
4. Cover with cloth and rest before plastic surgery 15 minutes.
note:
This method is most suitable for general family-style production, and it is simple and effective. After adding baking powder, be sure to knead it thoroughly, otherwise the steamed buns will be steamed.
The following is the vegetarian steamed stuffed bun method that I summed up through several practices.
Ingredients: dried vegetables (dried vegetables and black and white vegetables sold in supermarkets), broken rice buds (a small packet like Fuling mustard tuber), frozen tofu, mushrooms, fungus, vermicelli, tomatoes and parsley.
Practice: 1. Soak dried vegetable, Lentinus edodes and Auricularia auricula in water, softening, cleaning, and chop; Boil frozen tofu in boiling water for five or six minutes, then take it out and cut it into pieces; Boil vermicelli in water, remove with a colander to control moisture, mix with sesame oil, and chop; Pour these and half a bag of sprouts into the oil pan and fry until cooked. 2. Wash the tomatoes, peel them, chop them, stir-fry them in an oil pan to get juice, rub them into velvet with a shovel as much as possible, add a proper amount of water until they are cooked into a red paste, and add chopped coriander and stir-fry for four or five minutes to get tomato coriander sauce. 3. Mix the sauce into the fried material, add a proper amount of spiced powder, and stir evenly to make stuffing. 4. Roll out the steamed bread, wrap it with stuffing and steam it for half an hour.
Pay attention to stir-fry the stuffing a little more than stir-fry the oil, because it is dry vegetable material.
You can try. It is really delicious.
Jing steamed bun practice
Ingredients: 250g of refined white flour, 50g of flour fertilizer, and 0/25g of pork suet oil/kloc-. 250g soft candy, 4g alkaline water and warm water 125g.
Exercise:
(1) stuffing. Tear off the suet, sprinkle with sugar 120g and dice (marinate for 3 days in summer and 7 days in winter).
(2) making the foreskin. Pour the flour into the basin, add flour fertilizer (yeast) and warm water, stir evenly (water is added in three times according to 60%, 20% and 20%), knead into dough, knead until the face, hands and basin are smooth, and cover with cloth to prevent dehydration and dryness. After about 3 hours, I pulled a piece by hand and saw some holes in it. Put the noodles on the chopping board, press a nest in the middle, pour alkaline water into the nest, and then knead the noodles evenly until there are no yellow spots. Then knead the dough into long strips and pull them into 12 packets weighing about 35 grams by hand.
(3) stuffing. Add some sugar to each steamed bun, wrap it, steam it in a steamer, take it out and put it in a basin.
The practice of steamed stuffed bun with sauced meat
Sauce stuffing:
1, fresh meat foam (you can also cook the lean meat a little and dice it, I like to stir the minced meat into a paste);
2. Dice the yellow onion.
3. Sweet sauce
4. Appropriate amount of chicken essence, sugar and salt.
Exercise:
1, add oil to the pan until the oil temperature is 70% hot, add the meat foam and stir fry, then add the sweet noodle sauce, sugar, a little salt and a little chicken essence and stir fry for a while, then add the shallots and stir fry a little.
2. Take out the fermented dough and exhaust it (see the making of flower rolls for the detailed making process of dough), knead it into strips and divide it into small dough;
3. Roll the dough into dough, wrap it with stuffing, seal it, put it in a steamer, put it in a cold water drawer and steam it with strong fire until the water boils, then steam it on medium fire 10 minute and take it out;