How to make meat buns and recipe How to make meat buns and recipe
Tools / Ingredients
Four taels of pork
Half a catty of flour
Fragrant oil
Vegetable oil
Soy sauce
Yeast
Salt
Chicken essence<
Water
Methods/Steps
>01
To make the meat filling: cut the pork into small pieces, put it into a blender and mix the meat filling
>02
To make the meat filling: put the meat filling and the ingredients (chicken broth, salt, sesame oil, vegetable oil, soy sauce, etc.) and mix them evenly together, and add chopped green onion and ginger
>03
Rising: slowly add warm water to the flour and knead it well, add yeast and leave it to ferment, then add alkali and knead it well
>04
Rolling out the bun skin: divide the dough into egg-sized pieces, sprinkle a thin layer of flour on the panel, and roll it out to form a thicker middle and thinner outside
>05
Breading the stuffing: put the buns Skin put on the filling, thumb support the crust, index finger began to evenly fold the collection of skin, collection of good press the following
>06
will be wrapped buns into the electric steamer, add the right amount of water, steam for about fifteen minutes can be.
Meat buns practice
Fresh meat big buns practice: 1, flour plus with warm water seasoned with dry yeast (according to the instructions), knead through.
2, do the meat filling: good pork mince, add salt, pepper, a little monosodium glutamate, small onion mince, add a little water, stir and mix well, repeated many times, stirring the best in one direction, and then put the freezer to stand for 30 minutes, you can. 3, with a good surface, the meat filling into the package, wrapped into a large package, wake up a little.
4, and then steamed over water, can be. Meat buns practice Minced meat; eggs; flour; chopped scallions; ginger; salt; sugar; soy sauce; chicken essence; Meat filling is delicious and nutritious, you can do more in the refrigerator to freeze, and in the morning to get hot can be eaten.
Methods and steps 1 minced meat + eggs + chopped green onion + ginger + salt + sugar + soy sauce + chicken essence in one direction and mix well; 2 yeast solution in the flour, stirred in one direction with chopsticks into flocculent; 3 olive oil in the dough, to the unfolding of the dough to pour the oil, the four feet to the center of the folded up, and kneaded again into a dough; 4 Fermented to the original volume of 2 to 3 times, pulled into a small dosage, rolled out into a piece of dough wrapped in meat filling. 5 wrapped into a package as a package; 5 Bread the buns, water boiled steam 15 minutes after the water do not open the lid of the pot virtual steam for 3 minutes can be. Beef Buns Dough: 1, flour, sugar, baking powder, instant baking powder, water; 2, the above materials kneaded into a smooth dough, covered with a damp cloth molasses 15-20 minutes, you can do buns buns.
The filling: 1, ginger slices soaked water (will be used when mixing the filling); 2, beef filling with the appropriate amount of wine, soy sauce, salt, sugar, chicken essence, water, salad oil and onions and scallions and ginger water can be mixed well; Finally, the dough will be divided into 50 grams of small dough each, wrapped into the filling, kneaded into a bun, boiling water steam 13 minutes. leek meat buns practice Ingredients minced meat, pork, leeks, flour, baking powder, salt, soy sauce, sweet flour sauce, cooking wine, green onions, ginger, chicken broth, sesame oil Method 1, cleaned pork, put the pot to cook 2, cooked pork cut into small grains, 3, pork grain with minced green onions and ginger, sweet flour sauce stir-fried flavor 4, minced meat, pork grain with salt, soy sauce, minced green onions and ginger, cooking wine, chicken broth, and then put on the chopped chives, sesame oil Mixed 5, flour and baking powder into fermented dough, kneaded, under the agent, rolling, wrapped into a package 6, on the cage drawer steam on high heat for 15 minutes.
Meat Buns
Bun filling is of course raw 1: First, and the noodles.
(and flour, add some baking powder, stir with some warm water, and then and ah and, and flour to: not sticky hands the best), you can slightly add some sugar. I'm not sure how much I'm going to be able to get out of this one, but I'm sure I'll be able to get out of it.
Then I remembered to add sugar, haha.) 2: the filling is to use some fungus (is a friend to send, they went to pick Oh, very good), meat, is the earth pork.
Half fat and lean best, add some salt, add some oil 2: now the weather is cold, it is difficult to fermentation, you can boil some water in the pot, and then put about 30-36 degrees. Just put the and good dough into the pot and let it ferment slowly.
I am sometimes too eager and open it up a lot, so it may not have fermented well. But it's still an improvement over before, hahaha.
3: fermentation is characterized by: half of the big (in fact, I did not send half of the big, is a little honeycomb, pinch up not so hard (by feel) 4: then do the buns ah. The practice is to make a round dough, pinch flat, put the filling, and then wrapped up 5: steamed buns: it is best to put on a perforated container steam.
Steaming between the time to control, I think the steam longer to be good, be sure to steam the meat. This practice is in the ten meters of community to see, there are a lot of other food practices, and detailed illustrations to explain, it is easy to learn, you can go there to see Oh!
Baozi filling practices
1, the main ingredients: pancake meat 200g, 100g fans, cabbage 100g, green onions, ginger 50g 2, seasoning: salt, chicken essence, sweet noodle sauce, soy sauce, cooking wine, sugar 3, practice: (1) the pancake meat cut into cubes, green onions, ginger cut into puree; (2) diced meat into the pan and stir-fried until browned, add salt, chicken essence, soy sauce, cooking wine, sugar Stir fry; (3) cabbage cut into small dices, sprinkle a little salt marinade 20 minutes after squeezing the excess water; (4) fans with boiling water to soften, cut into small segments; (5) the diced pork, fans, cabbage and mix well.
4, the secret recipe Meat filling with the following these, tender and juicy: (1) green onion, ginger juice Usually when we do the meat filling, we like to onion, ginger, garlic and other seasonings directly chopped into the meat filling. In fact, this is very difficult for the meat to fully absorb the seasoning.
The best way to do this is to put fine green onions, ginger slices and garlic into cold water and soak them for 1 hour beforehand, and then use the juice of green onions and ginger to flavor the meat filling after the juice has fully penetrated into the water. In this way, the flavor of the onion, ginger and garlic can be better absorbed by the meat, thus making the meat filling taste more delicious, and you can eat it without worrying about eating the seasoning.
(2) Egg Liquid Usually the meat filling used for making dumplings and buns will become dry and old after being steamed or boiled in water. Dumplings made in restaurants always have a smoother texture and finer meat.
It turns out that they are put egg liquid. The egg white component of the egg liquid can maintain the tenderness of the meat, and more effectively lock the moisture, and the viscous egg liquid can be quickly polymerization of the meat mixture to stick together, the dumplings will not be easy to spread out.
(3) pepper oil Northern people usually like to put a little pepper oil when making dumplings, do not underestimate the role of pepper oil. Pepper oil is the key recipe for delicious dumplings in Northeast China.
Experienced housewives usually fry their own pepper oil at home. First prepare fresh green peppercorns, then wash them and spread them out on the board to control the water.
Then pour the appropriate amount of vegetable oil into the pot, and then add the peppers to boil, cook until the peppercorns burst open dark color, you can fish out the peppercorns. Once the pepper oil has cooled, you can add 2 teaspoons of pepper oil to the meat mixture.
If you are afraid of spicy, do not add more, otherwise it will make the meat mixture spicy and numb. Pepper oil not only makes the meat more fragrant, but also removes the fishy flavor and gives you a good aftertaste.
(4) Freeze the meat for a few moments We will add oil and water when mixing the meat filling, the meat will become wet, then immediately used to wrap dumplings or meat pie, the crust is not easy to form, and it is not easy to pinch tightly. It is recommended to put the seasoned meat into the refrigerator for 15 minutes to make the meat more firm and easier to wrap the dumplings.
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Baozi Tips: Expanded information: