Beef buns are flavorful. Beef stuffed buns how to do fresh and juicy? Master these skills, do buns want to fail are difficult! Winter breakfast, my family ate the most is a variety of buns, steamed buns in the steamer put in the steamer will not be cold, the child up as you eat as you take! Inside the many fillings, my child's favorite is the beef filling of the big meat buns, fresh and delicious, bite full of soup, meat tender and not firewood. We all know that beef is relatively thin, sometimes used to wrap dumplings or buns, made out of a skinny lump, not at all fragrant, today I will share with you 3 adjust the beef filling tips, learned, made out of beef buns want to not delicious are difficult! A look at the specific method!

Beef Buns

Ingredients to prepare: 300 grams of flour, 3 grams of yeast, 2 grams of sugar, 155 grams of pure milk, 300 grams of beef stuffing, 100 grams of pork stuffing, 20 grams of soy sauce, 10 grams of dark soy sauce, 20 grams of oyster sauce, 5 grams of sesame oil, 1 tablespoon of cooking oil, 50 grams of onion, ginger, and pepper water, and 2 grams of salt.

Practice steps:

1, flour add sugar, yeast powder, pure milk. Sugar promotes the fermentation of yeast, pure milk and flour to make a whiter bun.

2, all the ingredients stirred into the floury, and then kneaded into a smooth dough, you can knead a little longer. If you make the dough at night, cover it with plastic wrap and put it in the top shelf of the refrigerator by the light to ferment overnight. The next morning, take it straight out to deflate.

3. Add some panko to the beef filling, add soy sauce, soy sauce, oyster sauce, sesame oil, 50 grams of pepper water and stir until strong, then add 2 grams of salt and a spoonful of cooking oil and mix well.

4, fermented dough, with a finger dipped in some dry flour, in the middle of the dough press a nest, the dough will not play that is complete fermentation.

5: Take the dough out and knead it, then divide it into 10 small pieces. You can divide the dough into as many or as few as you like.

6, take a dosage, roll into the center thick edge thin, but remember not to roll out too thin, too thin steamed buns will not be enough to declare soft. Packed into the beef filling.

7, in turn, wrapped all the beef buns, covered with plastic wrap, the second rise 15-20 minutes. Press the surface of the bun with your hand, the bun skin spring back to indicate that the second rise is good. If it is a pit when pressed and does not spring back, then you need to wait a little longer.

8, pot of boiling water, water open into a well oiled steam grate, put on the buns, high heat steaming 25 minutes. Time to turn off the fire, simmer for two minutes before lifting the lid.

Summary:

1, the beef is relatively lean, we can add a portion of the stuffing when we mix the pork, relying on the fat of the pork to increase the tender taste.

2, whether it is beef or pork, we need to let the meat fully absorb the water by pumping water into the filling, so that the steamed buns can be tender and juicy. For friends who do not like onion and ginger, when mixing the filling, we can add onion, ginger and pepper water, which can be deodorized, but will not eat the onion and ginger.

3, beef filling is easy to water, so we can add a spoonful of cooking oil to lock the water when mixing the filling.

4, beef contains more carnosine than any other food, which is particularly effective in growing muscles and building strength. In the first few seconds of training, creatine is the source of muscle fuel, effectively replenishing adenosine triphosphate so that training can last longer