The practice of steamed bread stuffing:

The vegetarian stuffing should ensure the taste of the stuffing is fresh and tender, but it should not contain too much water, otherwise it will be easy to reveal the soup. This requires corresponding treatment methods according to different components. For example, leeks should be locked in moisture. Even if a little sesame oil is added to the chopped leek, it should be stirred evenly so that the oil can lock the moisture in the leek. It tastes tender and juicy when eaten.

Meat stuffing should be deodorized, and the general practice is to add onion ginger, spiced powder, jelly and the like. But some diners eat ginger, they can beat onions, ginger and garlic into juice, then filter and pour the remaining onion and ginger juice into the meat stuffing.

Then stir in one direction, vigorously stir the meat stuffing, let the meat stuffing fully absorb water, and stir until it feels gelatinous. Finally, it can be wrapped in the refrigerator for 30 minutes.

Mixing skills:

Generally speaking, flour is mixed at home, 500 grams of flour and 5 grams of yeast. Baking powder can make flour softer and fluffy. If you don't like baking powder, you can use sugar instead, and the effect is similar.

The water temperature of the dough should be about 30-40 degrees, and high temperature will make the yeast lose its activity. The ratio of flour to water is about 2: 1. Then knead until the dough surface is smooth. When the dough is ready, it should be proofed, and pay attention to the temperature when it is proofed. Generally, the temperature is between 20 and 40 degrees.

The key point is to knead the dough twice to wake up, especially the second time. After kneading the bread, the air in the noodles has been exhausted, so it needs to be awakened again to restore the fluffy and soft feeling of the steamed stuffed bun skin. Don't open the steamed buns directly after they are finally steamed. After turning off the fire, you can continue to stew for two or three minutes, let it cool naturally, and prevent the buns from collapsing.