There are two ways to make dough:

1. Use flour fat to make noodles (usually called soda noodles).

Soak the flour fertilizer in water first, then pour the flour into it and mix it evenly. After 8 hours of awakening, it will be 65,438+0 times of the original flour, and then it will not be sour to the alkali face and smell a little alkaline. Just woke up for half an hour. When steaming, put some vinegar in the pot to prevent the steamed bread from turning into flowers. Be sure to put the steamed bread in cold water and then electrify it.

2. Use yeast to make dough (usually rapid dough making method)

Ingredients: 500g of flour, 3g of dry yeast, 5g of baking powder, 1 soybean oil, 250g-300g of warm water and 20g of sugar.

Exercise:

(1) Pour the flour on the chopping board, add dry yeast, baking powder and sugar, mix well and scrape the pit.

(2) Add warm water and soybean oil into the pit, and the dough will wake up after kneading. It takes about 1 hour.

(3) After waking up, make the buns, steamed buns and flower rolls you want to make.

(4) Put the prepared green body into the drawer, put cold water into the pot, and then insert electric steam 13 minutes (it takes about 30 -40 minutes if steamed bread, and 17 minutes if steamed flower rolls).

Second, make buns.

1. Meat stuffed bun

Buy a catty of pork stuffing (mutton, beef), one onion and one ginger. Cut the onion and ginger into powder and put them with the meat. Add soy sauce, sesame oil, vegetable oil, salt and monosodium glutamate (chicken essence) and stir well to get the stuffed bun.

2. Sam sun steamed stuffed bun

Ingredients: 70g of flour (two small bowls), 30g of pork (half a bowl), 5-6 fresh shrimps (chopped into mud), half fried eggs, 2 ounces of cabbage, mushrooms 1 piece (chopped), onion, ginger, salt and sesame oil, and a small amount of cooking wine.

Practice: Add 1/3 cups of water to onion, ginger and mushroom, mix cooking wine with shrimp and minced meat, add salt, then mix well and add scrambled eggs, chop and mix Chinese cabbage, and make steamed buns without soy sauce. Steam steamed bread 15-20 minutes on a warm fire.

Various practices

1: Tangyuan does not need yeast and baking powder, and is generally called dead bread. Directly put water on the noodles and mix evenly until the three lights (hand light, basin light and surface light) are almost the same as jiaozi noodles, but the noodles are different.

2. Face should be reduced to strength (people who have eaten Lamian Noodles should know, but not too strong, but moderate).

3. Generally speaking, it goes without saying that the finished noodles are fillings. irrigate

steamed dumplings

steamed dumplings

The ingredients of soup dumpling stuffing are certain, but they are all weighed by scales (the secret recipe is of little significance, please forgive me). Generally, it is calculated by 10 kg, and then it is put into broth to make stuffing (the ratio of one kg of stuffing to four or two soups).

4: Let's talk about the package method. Bread buns may not die, but bread buns will die. We are all cages with ten noodles and stuffing together, usually about two. Its characteristic is like lanterns. Put it down like a chrysanthemum. The skin is thin and big, and the soup is oily, soft and tender.

Ingredients of Sanxiang steamed stuffed bun: 250g refined flour, proper amount of flour fertilizer and alkali, fresh meat stuffing, bean paste stuffing and sugar stuffing100g each.

Production method:

Knead refined flour with flour fertilizer and warm water, and knead with alkali after fermentation. Wash adzuki beans, boil and knead into paste, add sugar and oil to make sand washing stuffing, chop pork into meat stuffing, add salt, monosodium glutamate, pepper, chopped green onion and sesame oil and mix well to make meat stuffing. Knead the kneaded dough into 12 thick strips, each weighing about 2.

Sanxiang steamed bun

Sanxiang steamed bun

0 g, crushed, wrapped with meat stuffing, bean paste stuffing and white sugar, kneaded into 18 folds, eaten red water with chopsticks at 4 o'clock, and steamed in a cage.

Flavor features: beautiful appearance, sweet and salty, fresh and refreshing.

Technical essentials: The dough must be properly added with alkali to make it a "big yeast".

Pork ribs steamed stuffed bun Wash the fresh ribs, control the moisture, and then chop them into small pieces. Marinate with soy sauce, salt, cooking wine, onion, ginger and monosodium glutamate for three to four hours. Use warm water and instant noodles to knead the noodles evenly and thoroughly. Wait until the surface wakes up and bubbles. In addition, prepare lentils (or other vegetables), remove the old tendons, wash them, steam them in a whole cage on the ground, cool them and chop them up. Everything is ready.

Sparerib steamed bun

Sparerib steamed bun

Each steamed stuffed bun has a small sparerib and a little lentil stuffing. The wrapped steamed bread should be steamed on low fire for a few minutes, and then steamed on high fire for 25 minutes. After steaming, don't be too busy to open the lid. It's better to be stuffy for a while. When the lid was opened, a fragrant smell came to my nose, which made my mouth water and my appetite increased greatly. Delicious sparerib steamed stuffed bun is fat but not greasy, and you can never get tired of eating it. China is a country of delicious food. The original ordinary food, after being explored and cultivated by a willing heart, will be refreshing, and there is another delicious food on our table. If you are interested, you might as well try it according to this introduction. If you are interested, you will open a delicious pork ribs steamed stuffed bun shop, which will be as famous as Nanxiang steamed stuffed bun.

Steamed bread is China people's favorite traditional convenience food. In the north, pork and green onions are the most common fillings, followed by mutton, leeks, bean paste, mushrooms and Chinese cabbage. The most famous is Tianjin Goubuli. Among southern steamed buns, there are crab meat and crab yellow steamed buns. As for kaifeng soup dumplings, Chongqing Guanshengyuan egg yolk buns, Nanxiang steamed buns and Chengdu steamed buns, etc. They have their own characteristics and various kinds. This steamed stuffed bun introduced below may be little known, but it is unique and has a unique flavor, which makes us find a new feeling from many steamed stuffed buns.

Goubuli steamed stuffed bun material:

750 grams of flour, 500 grams of clean pork, 5 grams of ginger, 0/25 grams of soy sauce/kloc, 422 ml of water, 625 grams of clean onion, 60 grams of sesame oil, a little monosodium glutamate and a proper amount of alkali.

Exercise:

1. Mix pork according to the ratio of fat to thin of 3: 7. Wash and chop the cartilage and residue of the meat to make the meat into diced meat of different sizes. In the process of mixing the meat stuffing, add a proper amount of Jiang Shui, and then add soy sauce. The purpose of serving soy sauce is to adjust the salinity, and the dosage of soy sauce should be flexible. When serving soy sauce, add a little at a time, so that the soy sauce can be completely integrated into the meat. Wait a while after serving soy sauce. If you can put it in the refrigerator for a while, you'd better add water immediately. Add a little water several times, otherwise the stuffing will be easy to make soup. Finally, add monosodium glutamate, sesame oil and chopped green onion and stir well. (Put sesame oil on chopped green onion in advance).

2. After making the dough, divide it into 20g pills.

3. Roll the powder evenly and roll it into a round skin with uniform thickness and appropriate size.

4. Support the skin with the left hand and insert the stuffing with the right hand, and roll 18-22 pieces. When pinching the bag, the thumb should move forward, and the thumb and forefinger should be folded at the same time. When you close the bag, you should press it well, and there should be no bumps in the mouth of the steamed stuffed bun.

5. Steam the steamed bread for 4-5 minutes.

Stuffing of steamed stuffed bun with sauced meat:

1. Fresh meat foam (you can also cook lean meat a little and cut it into small pieces)

2. Dice 3 shallots. Sweet noodle sauce 4. Chicken essence, sugar and salt.

Exercise:

1, add oil to the pan, when the oil temperature is 70% hot, add the meat foam and stir fry, then add it.

Sauced meat steamed bun

Sauced meat steamed bun

Add sweet noodle sauce, sugar, a little salt and a little chicken essence and stir-fry for a while, then add shallots and stir-fry a little.

2. Take out the fermented dough and exhaust it (see the making of flower rolls for the detailed making process of dough), knead it into strips and divide it into small dough;

3. Roll the dough into dough, wrap it with stuffing, close it, put it in a steamer, put it in a cold water drawer and steam it on high heat until the water boils, and then steam it on medium heat 10 minute.

Crispy steamed stuffed bun is a special pastry in Yunnan. It is called crispy skin because the skin of the finished product has layers and openings, and the layers are like crispy skin. The main reason is that the dough making process is somewhat different, and the stuffing can be made sweet or salty.

Ingredients: crust: flour (usually wrapped in jiaozi and steamed bread), liqueur (connected with rice and soup) and lard (big oil). Stuffing: fat hind leg meat, mushrooms, onions, soy sauce, sugar and salt.

Exercise:

Skin: it is mainly made of dough, not yeast, but sweet wine, which makes the finished skin have natural sweetness; Flour need not be used once. You can ferment a small portion of dough first, and then use it as "old flour" when making cakes that need to be fermented later.

1, take 2 spoonfuls of flour, boil a small pot of water, and mix the flour evenly. After the water is boiled, place it until it is not too hot, pour 1/3 water into liqueur and mix well, then mix liqueur with flour and mix well;

If the water is not enough, you can add it slowly. This is only the first step in making dough. You can make less first, and then add it according to the amount after the flour is fully fermented. The flour is kneaded into a ball, and there are no flour particles on the surface. Put it in the pot, cover it and put it in a warm place. If you have heating at home, you can put it next to it at night or in the sun, but you should avoid the flour being directly blown by the wind. If the temperature is very high

Yunnan famous snacks-Su Po steamed bun

Yunnan famous snacks-Su Po steamed bun

Usually it will ferment at night, and it will ferment successfully at noon the next day. It is also obvious that honeycomb fermented dough is like this. If the temperature at home is very low, it will take a long time. If you can't master it well, you can also use baking powder, which is really helpless.

3. You can take a good dough, add a proper amount of water and flour to make a smooth and soft dough, and leave it for about 5 minutes. This is the skin of the steamed stuffed bun.

Stuffing:

1, boil the fat hind leg meat in the pot until it is cooked for 8 minutes, then take it out and cool it for later use;

2. After the dried mushrooms are soaked, drain the water and cut into cubes, and cut the onion into powder. The previous meat was also cut into fat or even diced meat;

3. Add a little base oil to the wok. After heating, pour the three fillings into the wok together, and add 2-3 spoonfuls of soy sauce to color and enhance fragrance. Add 1 teaspoon sugar and appropriate amount of mushroom water. It is best to have a little soup at the bottom of the filling. You can add a little salt according to your taste, because the steamed stuffed bun skin is salt-free, and then you can wrap it.

Bao: Roll out the dough as thin as possible, and then don't put a layer of lard on it. This is the key to layering, and then slowly roll it into strips while pulling, so that the thinner the dough, the more obvious the final layering will be. After rolling into strips, you can pull them up by hand and knead them into round skins with thin edges and thick middle, without using a rolling pin. There is soup with stuffing in the steamed stuffed bun skin, which is very fragrant and can be eaten with porridge. If your mouth is heavy, you can dip it in small materials made of soy sauce, vinegar, sugar and oil pepper, which is also very refreshing.

note:

1. If the dough is made of yeast, it is suggested to add a little edible alkali at the end of kneading, which can neutralize the yeast and make the finished product taste sweeter. Alkali must have no particles, which exceed the thumb nail cover, and must be kneaded very evenly, otherwise yellow spots will appear in the finished product. Alkali must be added in moderation, too much, and finally the dough is yellow and hemp. The test method is to tear a small ball of flour, add alkali and cook it on the fire to avoid sticking teeth.

2, stuffing, this is a more traditional salty practice, as well as a very classic sweet stuffing, the general practice is: cut the ham (preferably the cloud leg) into cubes, add the same amount of sugar, and mix well, but the bun skin must be wrapped tightly, because the sugar will easily flow out after heating, which is the famous sugar leg steamed stuffed bun.

Pork fennel bag

Ingredients: 3 cups of medium gluten flour, 1.5 cup of water, 5g of yeast, pork stuffing, fennel, chopped green onion, sesame oil, salt and spiced powder.

Exercise:

1, 3 cups of medium gluten flour

Pork fennel bag

Pork fennel bag

1.5 cup of water and 5g of yeast are mixed to form a soft dough, which is put into a container and covered with a cage cloth for fermentation for 2 hours (as shown in figure 1).

2. Mix pork stuffing, fennel, chopped green onion, sesame oil, salt and spiced powder.

3. Knead the dough evenly and divide it into uniform dough. I divided it into six parts, and each dough was kneaded evenly.

4. Sprinkle a thin layer of powder on the panel, roll it into a cake with a thick middle and thin sides, put the stuffing on it, support the dough with your thumb, start to fold the dough evenly with your index finger, and then put it away and press it (the folds should be as dense as possible).

5. Put the semi-dry cage cloth on the cage drawer and put the wrapped buns in it.

6. Boil a small pot of water, put it in a steamer and steam for 13 minutes. Don't open the lid immediately after steaming, wait a few minutes before opening it!