Steps of steaming steamed bread 1 Introduction of steamed bread ingredients
600g of pork, 0/200g of leek/kloc-,800g of flour, a little salt, a little soy sauce, a little oyster sauce, a little sesame oil, a little yeast, a little edible alkaline noodles and two eggs.
Steps of steaming steamed bread
1, pork is bought back, stirred into stuffing by machine, and put into Jiang Mo.
2. Add a little salt, soy sauce, oyster sauce and sesame oil and mix well.
3. The leek is cut into 1cm segments, which is a little longer than that cut by jiaozi. Cut it and put it in the pot. Mix a little sesame oil first, so it is not easy to get out of the water. Then add seasoning and minced meat and mix well.
Noodles were delivered last night, but there was a little more in the morning. Add a little alkaline noodles and knead evenly, divide into small pieces and roll into thin slices.
5. Put in the prepared stuffing and wrap it for proofing.
6, the same method
7. Add water to the steamer to boil, and put in the steamed bread.
8. After 20 minutes in the atmosphere, the delicious steamed bread is out of the pot.
9. Try it when you have time and cook it for your family.
How to steam steamed bread How long does it take to steam steamed bread in the second step?
In fact, the time for steaming steamed bread is not long, usually about 20 minutes. If it is a meat steamed stuffed bun, the time can be extended a little, but not too long, otherwise the skin of the steamed stuffed bun will be broken, which will be unsightly and affect the taste. In addition, the time of steaming steamed bread has a great relationship with the shape of steamed bread. The time of steamed buns is shorter, 10- 15 minutes.
The process of steaming steamed bread
1, ready to deliver noodles
Prepare as many noodles as you eat. Then make a small depression in it and pour in warm water. Stir the flour clockwise with warm water with chopsticks to make the flour fully absorb water and keep it together. Note: Yeast should be added to warm water so that flour can be fermented within three hours. Finally, you should knead it neither soft nor hard. If it is hard, you should add some water to make it soft. If it is soft, you should add some flour to make it harder. However, it is not easy to master the degree of hardness. My mother-in-law gave me some guidance and taught me a three-light policy. Face light, basin light, hand light; This is a prerequisite for good facial hair, but it is not a necessary condition for good facial hair. I didn't understand it at that time, but now I have some feelings when writing a summary. I think if I don't do this for a long time, I will definitely forget it after a while. When everything is ready, cover the basin without leaving any seams, so that the flour can be fully fermented and expanded. I cooked noodles at 9:30, and began to open the lid around 3:00 in the afternoon, which took 5 hours and 30 minutes.
Step 2 prepare and stuff
I want to eat Chinese cabbage+carrot+pork belly this time. Choose only the leaves of Chinese cabbage, not the white ones. Don't bother, just cut it into the palm of your hand. Carrots, like my mother-in-law, are also very easy to save. It's very easy and can be finished in one minute. As it turns out, what my mother did in my hometown is really too much trouble, and I intend to convince her. ) The most important thing is pork belly. After cutting into small pieces, put it in the pot and oil it again. Specific practice: After the pot is hot, pour in the oil, put the pork belly into the pot, and go to Jiang Mo to stir fry. Stir-fry the pork belly until it turns white, not fully cooked. The purpose of doing this is to make the pork belly taste better, but at the cost of eating more oil. Let the pork belly cool. After serving, pour in soy sauce (soy sauce is optional), pour in some spiced powder to increase the flavor, then pour in Chinese cabbage and carrots, start stirring, and finally add salt. okay
Step 3 make steamed buns
When the dough is ready, take it out and put it on the panel. Then knead it, cut it into buns, and roll it with a rolling pin into a thick dough sheet bigger than your hand. You can start packing. Mother-in-law's practice is usually to make a steamed stuffed bun with three or four spoonfuls of vegetables, and then crumple it and put it away. This kind of steamed stuffed bun, adults usually eat two steamed stuffed buns at a meal.
4. steamed bread
It takes more than two hours for steamed buns to be wrapped and put into a steamer. The degree of proofing is subject to the expansion of steamed buns. In fact, the time for steaming steamed buns is very short, and it takes seventeen or eighteen minutes to pull them.
Tips for steaming steamed bread
1: Medium gluten flour is common flour wrapped in jiaozi;
2. For example, yeast is yeast; Anji; Yeast;
3: Add sugar when melting baking powder, because sugar is the favorite of baking powder; Food; The dough can be fermented better;
4: It is best to melt baking powder with warm water (not hot), because warm water can also help better fermentation, and the water should not be too hot (not more than 40 degrees), otherwise the yeast will; Heat; Death and loss; Activities; This dough will never ferment;
5: It is best to add baking powder and water in several times while stirring, so that dough and water can be easily mixed evenly;
6. If you feel that the dough is thin and sticky when you mix the dough, don't doubt that it won't stick if you pour in the right amount of corn oil. If the dough is too dry, steamed buns will be harder.
7: Because the dough is soft and easy to knead, the dough should be as smooth as possible (3 or 4 minutes);
8. If the room is air-conditioned after the plastic wrap is covered, if you want it to ferment quickly, you can put it outdoors (40-45 minutes), but it is best not to put it in direct sunlight until the dough is twice as big.
9: Don't rub the steamed stuffed bun skin too hard, sprinkle some dry flour to prevent it from sticking to your hands, and roll it into thin balls with thin sides and thick middle; Don't roll the steamed stuffed bun too thin. If the skin is too thin, it will not be soft and elastic even if it is fully curled.
10: Cover the wrapped buns with plastic wrap and continue to stew for 20-30 minutes, because some air in the dough will be released when kneading, and continuing to stew can make the buns more uniform and full;
1 1: steamed buns in boiling water (it seems that someone steamed them in cold water? ), wax paper should be placed under the steamed stuffed bun to prevent sticking (clean gauze will do);
12: When steamed buns are wrapped, there should be a gap in the middle, because they will be steamed again. Become bigger; If you put them too close, it is easy to stick a big ball;
13: when steaming steamed buns, steam them with high fire first, and then turn to low heat after the aroma of flour comes out;
14: the steaming time should be sufficient, and the length of time should be controlled according to the size and filling of steamed buns. Vegetarian stuffing, relatively less time, more meat and longer time; Small steamed stuffed bun, short time, big steamed stuffed bun, long natural time. This should be mastered flexibly.
15: Don't lift the lid immediately after steaming, because steamed bread will change from hot to cold instantly (as some people say; Frustrated; ), discouraged; It is also possible that the skin of the steamed stuffed bun is not rubbed evenly, and there is air in the skin. After opening, it will shrink due to cold air, and steamed buns will naturally; Frustrated; la；
16: regarding the stuffing of steamed stuffed buns, you can prepare it according to your own preferences. You can add some water and baking soda (dip it with chopsticks) to make the meat stuffing absorb water (but if it is not a soup dumpling, don't add too much water to avoid the stuffing being too thin to wrap), so that the steamed stuffed bun made is juicy and tender. Try to ensure that there is no water or less water in the stuffed bun, control the water in the washed vegetables and squeeze out the water in the blanched vegetables, otherwise the skin of the steamed bun will collapse if there is too much water;