Self-rising flour uses wheat produced in high-quality special wheat flour bases in pollution-free areas as raw materials. It undergoes a wheat washing process derived from healthy living to remove impurities attached to the wheat itself, and undergoes a unique peeling and flour-making technology. , finely ground and processed high-quality wheat flour is used as raw material, and a nutrient-rich nutritional leavening agent is added before being premixed to become a high-end household essential product.

Self-raising flour can be convenient, fast, and requires no skills. Everyone can become a pastry maker. The convenience is that you only need to add an appropriate amount of water to the flour to make various high, medium and low-end flour products. It can be roasted, roasted or fried. Steamed buns, buns, flower rolls, bean paste buns, pancakes, deep-fried dough sticks, and Western-style pizza can be made. However, self-raising flour cannot make dumplings and noodles due to its own characteristics (that is, it is suitable for making fermented products). Because the product has already produced gas during production, it will cause damage to the gluten, resulting in broken dumpling skins and broken noodles.

How to make carrot meat buns

1. Pour the self-raising flour into a container, mix it with warm water, and put it aside to wake up for about 20 minutes (it is best to use one piece) Cover the basin tightly with a damp cloth to prevent the surface from drying out)

2. Prepare the ready-made meat filling with ginger, soy sauce, sesame oil, cooking wine, and white pepper and set aside.

3. Fragrant Wash the green onions and chop them finely; wash the surface of the carrots, scrape the skin, and then grate into shreds

4. Put all the main ingredients in order: pork filling - chives - carrots Shred the dough, add appropriate amount of salt to make filling

5. Knead the dough after it has risen, and knead it repeatedly to make the dough puffy and porous

6. Take out the dough and knead it Grow into long strips and make them into buns. Roll them out into a dough that is thick in the middle and thin around the edges. Fill it with fillings

7. Leave the wrapped buns aside for 10-15 minutes, let them rise again, and then steam them< /p>

8. Add cold water to the steamer, and brush a layer of cooking oil on the steamer (to prevent the steamed buns from sticking to each other). Pay attention to the spacing when placing them.

9. When turning on the fire, lower the heat first. Wait for steam to come out and then turn to medium heat and steam for 20 minutes.

How to make barbecued pork buns

1. The choice of meat is very important and will affect the taste. It is recommended to choose pork neck or very thin tenderloin strips. Cut the pork into several pieces, spread the barbecued pork sauce evenly, and marinate in the refrigerator for at least 4 hours, preferably overnight. During this period, take out the meat and do a "massage" to allow the sauce to penetrate into the meat better

2. I used a microwave oven with a "combination grill" function for cooking, or it can be baked directly in the oven. The temperature is set to about 170-180 degrees. Depending on the size of the meat, bake for 15 to 20 minutes, but remember to turn the meat once in the middle.

3. After the meat is cooked, take out the meat pieces, apply a layer of sauce and bake in the oven for 5 minutes.

4. The roasted barbecued pork can be eaten directly, or of course it can also be made into barbecued pork buns.

5. It is very easy to make barbecued pork buns with self-rising flour. After kneading the self-raising flour into a dough with warm cold water, let it rest for about 30-45 minutes depending on the room temperature. In short, the dough will ferment until it doubles its original size.

6. You can prepare the barbecued pork filling while the dough is rising. Cut the barbecued pork into small cubes, then add a small amount of barbecued pork sauce and mix well. This will make the barbecued pork buns have barbecued pork juice and taste better.

7. Cut the fermented dough into dough pieces evenly, and then roll it into round dough. The thickness of the dough is about the same as that of a puff pastry. Then wrap in barbecued pork filling.

8. Place the wrapped barbecued pork buns in a basket, cover the pot and let it rest for 20 minutes for secondary fermentation.

9. Before steaming the buns, cut a cross on the barbecued pork buns with scissors, and then start steaming. It will be cooked in about 10 minutes after the water boils.