First, matters needing attention: the first priority of making steamed buns is to make dough. Usually, most of our dough is made of yeast. How to make good noodles and steamed buns? Please take a look at the following precautions when making dough:
1, soak the yeast powder in warm water, the water temperature must be well controlled, too high a temperature will burn the noodles to death, and the yeast will lose its fermentation function. Pour the evenly stirred yeast into the flour and knead it while stirring, and gradually add warm water to knead it into a whole dough.
2. Put the kneaded dough into a basin, cover it tightly with plastic wrap and ferment it in an environment with a temperature slightly higher than room temperature until the dough is fermented to two or three times its original value. See if the dough has honeycomb pores. If there are, you need to knead the dough again. When kneading the dough, you should add some flour to avoid touching your hands or the chopping board. The secondary fermentation volume will not be enlarged, and the purpose is only to remove bubbles.
3. When the above steps are completed, you can wrap the steamed buns, and then wake up. When you wake up, put the lid on the steamer and leave it for half an hour. The cold water pot began to burn, and the steamer that burned to the top was also fully inflated, and the timing began; Because there is meat stuffing in the steamed stuffed bun, SAIC will cease fire in about 25 minutes. Don't open the lid after the ceasefire, let it stand for a few minutes before opening the pot.
Second, making steamed buns:
1, raw materials: minced meat, flour, Chinese cabbage, green onion, ginger, salt, monosodium glutamate or chicken essence, soy sauce, lard, thirteen spices and yeast.
2. Processing: wash and chop the cabbage into stuffing, salt the cabbage and marinate it evenly for 5 minutes, take out gauze to wrap the cabbage stuffing, pinch the water for use, and cut the green onion and ginger into foam for use.
3, dough: 35 degrees warm water half a bowl, put 5g of yeast, stir to melt the yeast. Pour it into a bowl filled with flour, while pouring the water and dough. If the dough is too hard, add warm water, and seal the mouth of the bowl with plastic wrap after mixing the dough. Place it in a place where it can keep about 35 degrees. If there is no suitable indoor temperature, wrap it with bedding to keep warm. Let it stand for about an hour, and the noodles will be ready.
4. Meat stuffing: pour the dehydrated Chinese cabbage stuffing, green onions and ginger foam into the meat stuffing pot; Then add salt, chicken essence, sugar, thirteen spices, soy sauce or soy sauce, or add an egg. Stir hard in one direction with chopsticks, taste the taste at the same time, adjust the taste, add the coagulated lard, and continue to stir until the meat is strong. At the same time, taste good and adjust it to your favorite taste.
5. Wrap buns: After the dough is made, knead the dough according to the second method of the above precautions, make buns, and roll them into small pancakes. When rolling the cakes, roll them a little thinner around and a little thicker in the middle, so as to avoid the bottom of the wrapped buns from rotting easily. Roll out the dough and wrap the meat stuffing. The wrapped buns are placed directly on the steamer covered with wet gauze. Refer to article 3 of the precautions.
Summary: Focus on the three points for attention. The taste of steamed buns and whether they are soaked or not are all in those details. As for the dosage of each raw material, it can be determined according to the actual situation of the number of individuals, and the taste is also controlled according to one's own preferences. The key to making steamed buns is the method, and you can't be very precise in the dosage of the formula. Therefore, it is ok to master the method.