First solve the problem of meat filling. Whether it is a ball of meat or scattered depends on whether the meat filling is in the form of mud or granules. If you use a meat beater to beat half of the meat into a mud shape, whether it is Wait for the water as normal. After the steamed buns are cooked, they will be a ball of meat. As you said, the meat will shrink into a small ball and separate from the dough. If the meat is cut into pieces the size of soybeans, usually 500 grams of meat filling is mixed with 200 to 250 grams of stock. The method of making the stock is not stirring in one direction. If so, the steamed buns are still a ball of meat, and the stock should be added slowly. , kick the stuffing up and down, so that the meat will not separate from the stuffing and skin, and become a very full and loose stuffing.

As for the problem of soft and fluffy dough, one is to master the ratio of dough to yeast. The correct ratio is 100:55:1 (no more than 2). The other is to knead the dough in place. After rising, the dough must be kneaded until it is smooth on the outside and delicate on the inside. Third, fermentation must not be ignored. The first rise is usually 1 to 2 times the original dough. The second rise is especially important, as it must become lighter and larger.

Dough making tips:

1. Use half ordinary flour and half high-gluten flour to make the skin more chewy!

2. Add 1/5 of the flour to the milk powder. The dough will be full of milk flavor. The milk powder does not need to be too expensive. The milk powder heated at high temperature may not leave much nutrition. The main thing is to eat the milk flavor. Son. After the flour with milk powder is fermented, knead it vigorously. When kneading, the dough will not stick to the chopping board because it is oily.

3. Add some sugar to warm water to dissolve the yeast and then knead the dough. It should be medium hard, not too soft. Now let it rise for two hours in early summer.

The fermentation method of mixing noodles is the same as fermenting old noodles. After the dough has risen, put some dry flour on the chopping board, then pour the dough on top (add some alkaline flour) and start kneading until all the ants and honeycombs inside are gone, and then knead it all!

You can grab the ingredients, roll out the dough, and make the buns. After the buns are wrapped, if you don’t know how the alkaline noodles have evaporated (just stick a small piece of noodles to the chopsticks and burn it with fire. Then break it open and smell it (there is a faint alkaline smell), which means the buns are ready to be steamed.

The steamed buns must be placed in a boiling water pot, and the pot lid should be covered with a rag. After steaming, keep the pot lid steaming for 15 minutes before taking it out of the pot.

This is the most original way to make it. After breaking it open, the meat filling inside is delicious and soft, and the bun skin has a sweet flour flavor.

What to add milk and sugar to the dough depends on your own preferences!

Firstly, the bun filling should be stirred thoroughly, and secondly, the mixed bun filling should be left in the refrigerator for a period of time. The low temperature will solidify the grease and colloid in the stuffing, which can effectively prevent the buns from becoming lumpy. When the filling is "off". Third, the bun skin should be slightly harder. Fourth, it is better to roll out the bun skin. It is thick in the middle and basically the same thickness around the edges. It will definitely not be uniform when kneaded by hand.

2. As for making the bun skin fluffy, there are two methods, but they must be used in combination. First, the noodles must be cooked well. Second, the bun skin must have a certain thickness. If it is too thin, it will easily become dead skin.

We are talking about the problem of dough. First, the dough must ferment well! Let me introduce to you a simple dough making method. 500 grams of flour, 5 grams of yeast, 2 grams of baking powder, and 300 grams of warm water (the water temperature is about 35 degrees in summer and 60 degrees in winter). The water should not be too much, not too little, too much. If the buns are not formed well, if there are too few, the dough will be hard and difficult to roll out, and it will not be easy to close. The resulting buns will be easy to open, affecting the appearance!

If you want to make beautiful and delicious buns, you must pay attention to details, and try your best from rolling to making the buns! After the steamed buns are ready, the key is to wake them up well! To proof the steamed buns, you can place the prepared raw bun embryos in a boiling pot of hot water to proof. Be careful not to have too much water vapor, otherwise it will affect the shape of the steamed buns

If you use raw meat as filling, it will probably shrink. Formed into a ball, even if vegetables are added inside, as long as the specific gravity of the vegetables is small, it will look like meatballs when steamed. There is oil and water in the filling, and the dough gradually expands and matures after high temperature. In a relatively closed space, the filling is heated and the water evaporates, forming a cavity in the dough. The finished product is naturally separated from the skin and flesh.

The fillings made with cooked meat are generally loose, and they feel evenly distributed.

For example, sauce-based meat fillings, pickled meat fillings, and zucchini and egg (pretending to be meat) fillings.

Use a certain proportion of raw and cooked meat to make stuffing. The greater the proportion of cooked meat, the looser the finished product will be, and vice versa. For example, beef stuffing (a part of beef is stir-fried in advance, let cool and then mixed with seasoned raw beef to make stuffing), pork belly and eggplant stuffing (a part of diced pork belly is fried first, and then mixed with the other part of marinated raw pork belly, Diced eggplant and mix well).

Finally, whether the dough is soft or not requires proper kneading and waiting patiently. Whether it is artificial yeast or natural yeast, it takes a certain amount of time to mature the dough. Of course, in addition to time, the type of flour (using high-gluten flour will be too chewy), the ratio of adding water (the ratio of flour to water is roughly 2:1), the number of times of proofing (wrap it and let it sit for a while before steaming) and the softness of the other side. Certain impact.

First of all, the noodles must be served well. When the dough is rising, add a small spoonful of baking soda to make the dough fluffy. After the dough has risen, when making steamed buns, wrap the stuffing and don't put it in the pan immediately. Instead, put it on the board and let the dough rise for ten minutes. This will make the steamed buns fluffy.

Secondly, when making buns, roll out the dough into a small shape, so that it is easy to steam and the filling and skin can be combined well. When wrapping, try to put as much stuffing as possible so that it can be wrapped without leaking.

Finally, when steaming the buns, put cold water in the pot so that when the temperature rises, the buns can be given sufficient fermentation time to make the steamed buns more fluffy. When steaming, first use high heat and then keep the heat on medium after boiling. After boiling the pot, keep it for fifteen to twenty minutes (depending on the size of the buns, fifteen minutes is enough for small buns, and about twenty minutes for big buns). Turn off the heat and simmer for five minutes before the buns are out of the pan.