Pinch method of steamed stuffed bun video illustration of pinch method of steamed stuffed bun
I'll share my experience in making steamed buns with you. I hope the steamed buns you made are better than what I said.
The steamed stuffed bun noodles should be as soft as possible, which is helpful for wrapping delicate folds and finally closing the steamed stuffed bun. 1, roll the skin with a rolling pin, the middle thickness is thin around, but the thickness should be uniform, as round as possible, and the size is whatever you want. This is mainly the problem of the size of the buns you want.
Try to be as thin as possible around it, which is related to the problem of closing at the back. Generally, I don't roll it very large and the surface is soft, so I can do it by pulling the edges ~ ~ Because the surface is soft, make sure that the skin has a uniform surface with a thin layer of powder (not much), which is mainly to prevent it from deforming and sticking together when you pinch the pleats later.
If you don't know how to use a rolling pin, just knead it by hand. Actually, it's not bad, but you should knead it evenly. 2. Put the skin in the palm of your hand, with the powdered side facing the palm, and put the stuffing. The novice stuffing can be put less.
3. Fold a pleat with your right hand first, and then fold the second pleat. 4. Glue the two pleats together at the top, and tilt the top counterclockwise as far as possible (in order to see clearly, then fold the third one, because the skin is soft, as long as the top of each subsequent pleat is gently pinched.
There are so many layers, so make sure that the skin is as thin as possible and the surface is softer, otherwise the block will become very thick. Note, it's not straight like this! Not only can it not be bowl-shaped, but the top will become a big dough! 5, folded to 2/3, I am used to changing my left hand to a posture, holding it, and then folding the next pleat with my right hand.
The pleats of the whole steamed stuffed bun are slightly inclined counterclockwise, so it should be as uniform and delicate as possible. According to personal habits, I usually pinch 14 and 15 pleats. Generally, the pleats are best concentrated in the upper-middle part of the steamed stuffed bun, so it is not necessary to fold it to the bottom. Ha ~~6. The last pleat is folded, stuck together with the beginning, showing a bowl shape. Press it down slightly with your thumb in the middle and gently shape the steamed stuffed bun.
This steamed stuffed bun is wrapped! ! ~~。
Pinch Teaching Video of Steamed Bun Fold
The steamed stuffed bun noodles should be as soft as possible, which is helpful for wrapping delicate folds and finally closing the steamed stuffed bun.
1, roll the skin with a rolling pin, the middle thickness is thin around, but the thickness should be uniform, as round as possible, and the size is whatever you want. This is mainly the problem of the size of the buns you want. Try to be as thin as possible around it, which is related to the problem of closing at the back.
I usually don't roll it very big and soft, and I can do it by pulling the edge ~ ~
Because the surface is soft, roll out the good leather, and pay attention to ensure that there is a thin layer of powder (not much) on one side of the leather. This is mainly to prevent it from deforming and sticking together when you pinch the pleats later.
If you don't know how to use a rolling pin, just knead it by hand. Actually, it's not bad, but you should knead it evenly.
2. Put the skin in the palm of your hand, with the powdered side facing the palm, and put the stuffing. The novice stuffing can be put less.
3. Fold a pleat with your right hand first, and then fold the second pleat.
4. Glue the two pleats together at the top, and tilt the top counterclockwise as far as possible (in order to see clearly,
Then fold the third one, because the skin is soft, as long as the top of each subsequent pleat is gently pinched.
There are so many layers, so make sure that the skin is as thin as possible and the surface is softer, otherwise the block will become very thick.
Note, it's not straight like this! Not only can it not be bowl-shaped, but the top will become a big dough!
5, folded to 2/3, I am used to changing my left hand to a posture, holding it, and then folding the next pleat with my right hand.
The pleats of the whole steamed stuffed bun are slightly inclined counterclockwise, so it should be as uniform and delicate as possible. According to personal habits, I usually pinch 14 and 15 pleats.
Generally, it is best to concentrate the pleats on the upper part of the steamed stuffed bun, so it is not necessary to fold them to the bottom.
6. Fold the last pleat, stick it together with the beginning, showing a bowl shape, press it down slightly with your thumb in the middle, and gently shape the buns.
This steamed stuffed bun is wrapped! ! ~~
Speaking from experience, I hope you will be satisfied.
How to make beautiful steamed buns, illustration of the kneading method of chrysanthemum steamed buns
flour
chopped meat
yeast
Steps/methods
1
Put the dough on the left hand, the meat stuffing in the middle of the dough, and bend the palm slightly downward. First, pinch the dough with the index finger and the female finger of the right hand.
Detailed illustration of steamed stuffed bun kneading method
2
Put the dough on the left hand, the meat stuffing in the middle of the dough, and bend the palm slightly downward. First, pinch the dough with the index finger and the female finger of the right hand.
Detailed illustration of steamed stuffed bun kneading method
three
Loosen the index finger of the right hand, and knead the pleat with the dough raised by (1)). Form a fold.
Detailed illustration of steamed stuffed bun kneading method
four
Then use the index finger of the left hand to push the dough next to it to the position of the index finger of the right hand and pinch it tightly to form a second fold.
Detailed illustration of steamed stuffed bun kneading method
five
And so on.
Detailed illustration of steamed stuffed bun kneading method
six
Pinch the last pleat
Detailed illustration of steamed stuffed bun kneading method
seven
Squeeze the mouth tightly and twist it gently.
Detailed illustration of steamed stuffed bun kneading method
eight
A steamed stuffed bun is ready
Illustration of wrapping and kneading of steamed buns, how to make steamed buns beautiful
At the beginning, in order to learn how to make steamed buns, I sat in front of the computer for several days and couldn't find a video of everyone making steamed buns. Finally, I had to make the first steamed bun in my life according to the experience of Bao jiaozi. In order to reduce the troubles of my sisters who have the same experience with me, when I made steamed buns today, I specially photographed the process of crumpling step by step and made a picture to talk about.
Pick up the made dough and knead it into sticky dough again, and divide it into several parts. Take one part and knead it into a stick shape, then cut it into small pieces. After each piece is rounded, press it flat and roll it into a round dough with a thick edge in the middle. (Take the dough in your left hand and roll it thin with a dough stick in your right hand while rolling.)
Put a piece of dough on the left hand, put the meat stuffing in the middle of the dough, and bend the palm slightly downward. 1) First, pinch the dough with the index finger and the mother finger of the right hand, 2) then push the dough next to it to the position of the index finger of the right hand to form a wrinkle, and 3) loosen the index finger and the mother finger of the right hand to pinch the wrinkle and dough together. Form a wrinkle, and so on. After pinching the last pleat, squeeze the seam tightly and twist it gently, and a steamed stuffed bun will be ready.
The kneading method of this steamed stuffed bun in the picture below is the same as that in the picture above. The difference is that the thumb of the right hand is always on the inside of the dough during the kneading process, and when it closes, it naturally forms a bowl shape.
There is also a cute style, but the wrapping method is super simple, which is very suitable for beginners: pumpkin wrapping.
Squeeze the mouth tightly, then turn the mouth down, then gently press a series of concave lines on the package surface of Dongdong with the back of a fruit knife, then press it again from the bottom along the previous lines with the back of the knife before entering the steamer, and insert a pumpkin skin on the top, and a beautiful and lovely pumpkin package will be made.
Illustration of kneading method for steamed buns
Just use bread and meat, hehe (note: noodles/meat is not bread/meat). Steamed buns are a famous snack in Shanghai, and there are secrets to making it thin and filling.
When making skin, you should boil it with boiling water to make it soft and smooth, and if you use raw flour, it will be too dry. The stuffing should be juicy, but it will be difficult to wrap the stuffing with water. Put it in the refrigerator for a while after mixing, so that the oil and water are solidified before wrapping, and the steamed buns will be delicious.
Ingredients: lean meat (four taels), fat meat (one tael), flour (nine taels), boiled water (half a cup), cauliflower or salted vegetable leaves (several pieces) Seasonings: salt, wine (half a teaspoon each), soy sauce, raw flour (two teaspoons each), ginger (one teaspoon), clear water (four tablespoons) and sesame oil. 2. Sift the flour evenly into a large bowl, slowly add boiling water, quickly mix well into a soft dough, rub the dough into strips with a little flour, then cut into small round grains, grind them into round vermicelli, and add meatballs into the shape of steamed buns.
3. Coat the steamer with oil, spread the vegetable leaves, then coat the vegetable leaves with oil, put them into the steamed buns and steam them for seven to eight minutes, mix well with the juice, serve them together, and eat them while they are hot. Raw flour 1 000g of soup packets, 600g of warm water, 700g of pork belly, 280g of skin jelly, 6g of lard100g of cooking wine, 8g of sesame oil, 5g of white sugar, 5g of chopped green onion and 5g of Jiang Mo, 5g of refined salt15g of pepper and monosodium glutamate.
Production process 1. Add water to flour and knead thoroughly, and leave it for a while; 2. Chop the pork into minced meat, heat it with lard in the pot, add minced meat, jelly, soy sauce, cooking wine, etc. and mix to make stuffing; 3. Knead the dough into long strips, pull it into 4 dough blanks per 50g, roll it into a round crust, add stuffing and knead it into a pleated bag, and steam it in a steamer for 10 minute. How to make steamed buns Material: 250g of medium-gluten flour125ml of semi-fat lean pork, 250g of onion ginger juice, 200ml of salt, 7g of sugar15g of soy sauce15ml of pepper and sesame oil. Appropriate production: 0 1. 02. Open the five fingers of the right hand, from the outside to the inside, and reconcile them. After the surface becomes a snowflake, mix the right amount of water and get together; 03. Knead the dough, put the dough in a container and seal it with plastic wrap for about 10 minutes; 04. Press the dough with the palm of your right hand, expand and push it outwards, spread and fold the dough, spread and fold it again, and rub it repeatedly until the dough is smooth and moist; 05. Cut a piece of smooth and moist dough with a knife, fold the dough block with both hands, spread the palms of both hands on the dough block, push and rub it back and forth, and extend it to both sides while pushing, so as to form a round strip with uniform thickness; 06. Put the long round strip on the panel and cut it into small dough with an average of10g; 07. Hold the flattened dough with your left hand and push it out with your right hand; 08.look into a round skin with thin edges; 09. Chop the washed pork and add salt, sugar, soy sauce, pepper and sesame oil; 10. Finally, add a little onion and ginger juice and mix well; 1 1. After stirring, it will become the stuffing of fresh meat. 12. Boil the pot, put the steamed buns in the steamer and steam over high heat 10-15 minutes.
Illustration of kneading method of steamed stuffed bun
Materials used to ferment dough:
400 grams of medium gluten flour, 5 grams of dry yeast, 5 grams of baking powder (optional), 5 grams of white sugar and about 250cc of warm water.
Key points: When making Chinese pastry such as steamed bread, steamed stuffed bun and bean bag, you can't use flour with too high gluten. The flour you use to make bread can't be used instead of making steamed buns.
In addition, baking powder and sugar in the material can also be omitted. The baking powder mainly plays the role of foaming, that is, more bubbles appear in pasta.
There are two kinds of baking powder, one of which is double-effect baking powder, which does not contain alum, so don't worry about aluminum exceeding the standard. If you are worried, you can make good dough without adding it. )
In cold weather, using baking powder to make dough and adding some sugar can shorten the fermentation time and the effect is good.
The method of fermenting dough:
1 Let's make the most important fermented dough first. Put the dry yeast powder in a small bowl, melt it with warm water of 30 degrees, and let it stand aside for 5 minutes to activate it.
Key points: The most favorable breeding temperature for yeast is 30~40 degrees Celsius. Below zero degrees Celsius, yeast loses its activity; When the temperature exceeds 50 degrees Celsius, it will burn the yeast to death. Therefore, the optimum temperature of the dough is about 30 degrees Celsius.
2. Put flour, baking powder and sugar into the basin and mix them evenly with chopsticks. Then pour in yeast water, stir it with chopsticks to form a block, knead it into a ball repeatedly by hand, and finally cover the basin tightly with a wet cloth. In order to prevent the surface from drying, put it in a warm place and let it stand until the dough becomes larger and there are a lot of small bubbles in it. This process takes about an hour.
Key points: It is very important to knead the dough repeatedly in this step. It is not simply to mix all the materials evenly, but to knead the dough as much as possible. The purpose is to make the protein in the flour fully absorb water and form gluten, so as to prevent the loss of carbon dioxide produced in the fermentation process and make the dough fluffy and porous. Therefore, this step is very important and cannot be sloppy. Besides, don't mix the dough too hard
3, look at the time, whether the dough has been made, the volume has expanded to twice the original size, and there is a honeycomb structure. At this time, don't rush to use it, continue to knead the dough by hand, squeeze out the air inside, and then cover it with a wet cloth again, so that the dough can expand again.
Key points:
When it has risen face to face, we should master the degree of fermentation. If the dough has been honeycomb-shaped, there are many small bubbles, indicating that it has been fermented. The bigger the eye of the honeycomb cube, the older the yeast is, and even it is overdone.
4. After twice swelling, the dough can be used, which can be used to make steamed bread, steamed buns, bean bags, flower rolls and other kinds of pasta, and can also be changed into various kinds of pasta at will, such as lotus leaf cakes, silver rolls, double color steamed bread, lotus seed buns, cream buns and so on.
Illustration of kneading method of steamed stuffed bun
This wrapping method is the most common one, in fact, it is very simple to learn it ~
Detailed steps:
1, the dough is placed on the left hand, the meat stuffing is placed in the middle of the dough, and the palm is slightly bent downward. First, pinch the dough with the index finger and the female finger of the right hand.
2. Use the index finger of the left hand to push the dough next to it to the position of the index finger of the right hand to form a pleated shape.
3. Loosen the index finger of the right hand, and knead the pleat with the dough raised by (1). Form a fold.
4. Then use the index finger of the left hand to push the dough next to it to the position of the index finger of the right hand and pinch it to form a second fold.
5, and so on.
6. Pinch the last pleat.
7. Squeeze the convergent and twist it gently.
8. A steamed stuffed bun is ready.