The whole process of steaming steamed buns

The process of making delicious jiaozi is as follows:

First, the dough should be made well. When it comes to dough making, it is necessary to master the technique of dough making. Generally speaking, .7 kg of water should be added to a catty of dough, and the primer of dough should be soaked in advance, and the dough should be mixed with it. Generally speaking, the time of dough making is related to the season. At 2 degrees Celsius, it usually takes 2 hours. Note: Use warm water to make dough, steamed buns and steamed buns are softer. Old people and children like it. The easiest way to see the dough fermentation is to press it by hand. If the pressed dough pit bulges quickly, it is confirmed that the dough is ready.

Second, make stuffing: For steamed stuffed buns, it is technical to make stuffing, and the production process is as follows:

1. Make the main ingredients of stuffing, such as meat stuffing or vegetarian stuffing. For the meat stuffing, cut the meat into cubes, use sesame oil, soy sauce, pepper powder, monosodium glutamate, etc., and keep it for at least one hour;

2. The auxiliary stuffing should be well prepared. If leek is used, it should be washed and dried first, then cut and put aside for use.

Third, with stuffing: mix the above stuffing together, mix it with peanut oil and other condiments, and add moderate salt, then the stuffing is ready;

fourth, adjust the fire, put water in the steamer until it boils, and wait for the steamed buns to be wrapped before putting them in;

Fifth, there are techniques for wrapping. The skin should be thin, one or two can wrap 1 pieces, and one bag has 2 wrinkles. This kind of steamed stuffed bun is beautiful and delicious. Put the wrapped buns in a steamer, with a moderate gap between them, usually 1.5 cm;

sixth, let the fire simmer for 15 minutes, then open the cage and let it cool for a while.

seven: eat, but don't hold on.

2 "Steamed Bun

Ingredients: a catty of strong flour, 6 warm water, 2 money yeast, 2 money baking powder, and the stuffing is self-provided

Method: 1. Mix the flour and baking powder and pour them on the chopping board, and scrape a nest in the middle.

2. Mix the yeast with warm water, then pour it into the flour nest, and slowly mix the flour into dough from the inside out. Soft and hard are equivalent to being harder than pancake noodles and softer than steamed bread noodles. Cover your face with a wet cloth and wake up.

3. Knead it again after 2 minutes to make its surface smooth.

4. When the dough is one and a half times bigger than the original dough, you can roll the dough with a dose.

note: when wrapping, light the steamer and put one steamed bun on top. It's ok when it's all coded Generally, a pot of steamed buns can be steamed for 3 minutes.

3

Raw materials for making steamed buns:

5g refined flour, 4g pork, 1 sesame oil and soy sauce each, a little onion, ginger, refined salt and monosodium glutamate, old flour and proper amount of alkali.

Practice:

The water surface and the fat surface should be divided into 7% and 3%. Don't overdo it, just start it. Mix well with alkali and knead evenly. Processed into 5g powder, and then rolled with a rolling pin into a round skin with thin outside and thick middle. Stir the pork stuffing with Jiang Mo, soy sauce, chopped green onion and water, then add sesame oil, refined salt and monosodium glutamate, and mix well for later use.

when wrapping steamed buns, put a proper amount of stuffing on the rolled skin, knead it into folds with the fingers of your right hand, and turn the skin with your left hand. It is appropriate to knead 15 or 6 folds for a steamed bun, and put it on the steamer steamer for 1 minutes.

4 > Making steamed stuffed bun

Step 1: Making steamed stuffed bun fermented dough

Materials: 75g of medium gluten flour, 7.5g of dry yeast powder (used to expand gluten and increase dough volume), 7.5g of baking powder (white powder with baking soda powder and other acidic materials and corn flour as filler, which can produce swelling and softening effect), 7.5g of sugar and water.

2. add 375ml of water, and then stir into blocks.

3. Knead the dough by hand and put it on the countertop and knead it repeatedly. Until the dough is smooth and smooth.

4. Cover the dough with a damp cloth, and make steamed buns when it is ready to grow.

Step 2: Making stuffing

First of all, the ratio of meat to vegetables should be appropriate. Generally speaking, the ratio of meat to vegetables in stuffing is 1: 1 or 1: . 5 is appropriate.

secondly, don't pour out the vegetable juice. According to the determination, vitamins in Chinese cabbage will lose more than 6% after juice removal. In order to avoid the loss and waste of nutrition, the scientific method is: after chopping the vegetable stuffing, squeeze the vegetable juice out and put it in a basin. When mixing the meat, add it with soy sauce one after another, fully stir it to make the vegetable juice penetrate into the meat, and then put it on the dish and stir it evenly. If it is vegetarian, you can chop the vegetable stuffing first, pour it into the pot (basin), add salt (vegetable oil) and mix it gently, let the oil wrap the vegetable, and then add salt and seasoning. In this way, the nutrition is preserved, and the stuffing will be tender and delicious. If it is leek meat stuffing, mix the vegetable stuffing with oil, then pour the mixed meat stuffing (with enough salt) and mix it evenly. The vegetable stuffing is first mixed with oil and wrapped by an oil film, so it is not easy to dehydrate when it comes to salt. The steamed stuffed bun wrapped with this stuffing tastes fresh and has a little fragrance of vegetable juice.

finally, the meat stuffing. Match the pork according to the ratio of fat to thin 3: 7. Clean and chop the cartilage and residue of the meat to make the meat into diced meat of different sizes. Add a proper amount of ginger water in the process of stirring meat. At the same time, soy sauce should be added slowly bit by bit. The purpose of serving soy sauce is to adjust the saltiness, and the dosage of soy sauce should be flexibly grasped. When serving soy sauce, add it a little at a time, so that the soy sauce can be completely mixed into the meat. After serving soy sauce, wait for a while. If it can be put in the refrigerator for a while, it is better to add water (if there is broth, it is best to add broth, add drops and stir). Water should also be added a little at several times, otherwise the stuffing will be easy to make soup. Then add pepper powder, sesame oil, salt, fresh ginger powder, monosodium glutamate and sesame oil and stir well. Finally, pour in the stuffing and mix well.

Step 3: Wrap

1. Knead the dough smooth, knead it into long strips, cut it into small balls, and roll it into small discs with thin outer surface and thick inner surface to become bun skins for later use.

2, leather bag stuffing, knead into steamed stuffed bun with fine patterns. Put white paper on the bottom and wake up in a warm place for 45 minutes.

step 4: steam

steamed buns in a steamer, move into boiling water and steam over high heat for about 15 minutes.

5 "The practice of filling soup buns. .

1: The soup dumplings do not need yeast or baking powder, which is generally called dead bread. . Directly put water on the surface and mix evenly until the three lights (hand light, basin light, surface light). . In fact, it's almost the same as jiaozi noodles, but the noodles are different. .

2: the face will fall. . Fall to strength (those who have eaten Lamian Noodles should know, but not too much strength, but moderate)

3: Generally, people don't have to say much about the skin. . If you make up, you are trapped. . The ingredients for filling soup buns are certain. . They are all weighed by scales. . Generally speaking, it is calculated by ten catties. . Then put the broth into the pit (the ratio of four soups to two soups per catty). .

4: Let's talk about the wrapping method. . A steamed stuffed bun with dough will not necessarily die. . But the bread will die, and the buns will be made. . We are all in a cage with ten sides, and together with the trap, it is usually about two or two. . It is characterized by being lifted like a lantern. . Put it down like a chrysanthemum. . The skin is thin and big. . Pour soup and oil. . Soft, tender and delicious. .

6 "Sanxiang Steamed Bun"

Ingredients:

25g of refined flour, proper amount of flour fertilizer and alkali, 1g of fresh meat stuffing, sand washing stuffing and sugar stuffing.

making method:

steaming. Knead the refined flour with flour fertilizer and warm water, and knead it with alkali after fermentation. Wash the adzuki beans, boil them, knead them into paste, add sugar and oil to make sand-washing stuffing, chop the pork into minced meat, 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 grams, flatten and wrap it with meat stuffing, bean paste stuffing and white sugar, knead it into 18 fold wrinkles, eat red water with chopsticks at 4 o'clock at the end, and steam it in the cage.

Flavor features:

Beautiful shape, sweet and salty, fresh and delicious.

technical essentials:

the dough must be properly added with alkali to make it into "big yeast".

7

Steamed pork bun is a traditional convenient food that people in China like most. 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 the southern steamed buns, there are crab meat and crab yellow buns. As for kaifeng soup dumplings, Chongqing Guanshengyuan egg yolk buns, Nanxiang steamed buns, Chengdu steamed buns, etc., they have their own characteristics, and there are numerous kinds. The steamed stuffed bun I want to introduce may be little known, but it is ingenious and has a unique flavor, which allows us to find a new feeling from many steamed stuffed buns.

On the eve of National Day last year, I went to Dalian, and I revisited this beautiful coastal city. The third sister-in-law in Dalian goes to the labor park to practice fitness balls every day, but during the break, the golfers teach each other cooking skills. A sister-in-law taught a sparerib steamed stuffed bun, and the third sister-in-law went home to tell the third brother, and the two of them went to the vegetable market to buy two pounds of sparerib and various ingredients, such as brewing.

Delicious sparerib steamed buns are generally like this: fresh sparerib is washed and drained, and then chopped 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, and knead the noodles evenly and thoroughly. Wait until the surface wakes up and foams. In addition, prepare lentils (or other vegetables), remove the old tendons, wash them, steam them in a whole cage on the ground, and chop them into pieces after cooling. Everything is ready, and each steamed stuffed bun contains a small rib and a little lentil stuffing. The wrapped steamed buns should be steamed for a few minutes with low fire, and then steamed for 25 minutes with high fire. After steaming, don't open the lid too busy, and it is better to be stuffy for a while. When the lid was opened, a fragrant smell came to the nose, which made people drool and greatly increased their appetite. Delicious sparerib steamed stuffed bun is fat but not greasy, and you can never get tired of eating it. Although I have diabetes, I also eat several, and my son ate six and was full of praise. China is a country of delicacies, and once ordinary food is discovered and cultivated by a willing heart, it will be refreshing, and a delicious food will be added to our table. If you are interested, you might as well try it according to my introduction. If you have a will, you will open a delicious sparerib steamed bun shop, which will be as famous as Nanxiang Steamed Bun.

p>||| Clever I replied:

1 Mix the dough first; 2 in and trapped; 3 traps with bread;

4 Boil or steam

||| sdshenzc99 Answer:

1. Mix flour: a cup of warm water, some salt in the water and an egg in the flour. The water should be gradually poured into the basin, and the chopsticks are constantly stirred. When you feel that there is no dry flour and it is a pimple, you can start to work. Knead the dough hard, and you will be happy until the surface of the noodles is smooth. At this time, the smooth basin is the best state.

note 1: live ahead of time, because there is a process of "waking up", it is best to live well in the morning and pack in the afternoon.

note 2: cover the noodle pot to prevent water evaporation.

2. Mixed stuffing: If four people eat it, about a catty of meat stuffing is enough. Put salt, monosodium glutamate, ginger foam, soy sauce, cooking wine, sesame oil, water (broth is the best), and you can add some pepper or something. Anyway, it doesn't matter what you like. Stir clockwise and feel everything blend together.

note: it is better to leave the mixed meat for half an hour, which is called simmering. At this time, the meat and seasoning are mixed together, which is more delicious.

note: I think it is delicious to chop ginger. I used to rub it into powder with a vegetable cleaner, but it tastes almost bad.

3. Chop vegetables: Choose your favorite vegetables. Generally, I use Chinese cabbage and a little leek. Cut the leek into small pieces, chop the Chinese cabbage, and finally feel the food is very sparse, then use gauze to squeeze the water dry. Stir with leek in the meat. It is best to taste salty and light (I hate eating raw meat very much, and I always vomit after tasting it symbolically). If you add some salt to it, the dumpling stuffing will be ready.

4. Pull the dough: Take out the woken dough and divide it into four parts (several parts are ok, as long as they are equal parts), so as to avoid the dough being dry during the wrapping process. Take one first, put the rest back into the basin, and cover it with a lid, or cover it with a towel to prevent the water from evaporating. Knead this small portion of dough into a long strip (cylindrical) and cut it into small pieces (2.5cm in width) with a knife. Pay attention to turning the dough in a different direction after each cut.

5. Roll the skin: At this time, there are many cut small pieces on the table, which are flattened by hand and look like a flying saucer. When rolling with a rolling pin, pay attention to the thick middle and thin edges. The thick middle prevents the stuffing from leaking, and the thin edges taste good.

Note: Don't roll a lot of dumpling wrappers at once. It depends on the speed of wrapping jiaozi. Generally, five or six wrappers are enough, otherwise it will be difficult to wrap the wrappers after a long time.

6. wrap jiaozi: put the dumpling stuffing in the center of the skin, and don't put too much stuffing if you are not skilled. Pinch the center first, then pinch the sides, and then squeeze the edges of the dumpling skin from the middle to the sides, so that jiaozi won't leak soup when cooking. Then find a big plate. Northerners usually use a curtain (made of bamboo) and put it neatly on it. Note: When each jiaozi is done well, it is necessary to apply a little surface to the bottom of jiaozi to prevent jiaozi from sticking to the plate.

note: be sure to put more noodles. By the time jiaozi cooks, many jiaozi sticks together. First, the weather is too hot and humid. Second, the skin is a little thin.

hehe!

||| lianxiner25 Answer:

Material: 75g of medium gluten flour, 7.5g of dry yeast powder (used to expand gluten and increase dough volume) and 375ml of water

Preparation:

1. Put the flour and dry yeast powder into a large bowl and mix them evenly

2. Add 375ml of water.

3. Knead the dough by hand and put it on the countertop and knead it repeatedly. Until the dough is smooth and smooth.

4. Cover the dough with a damp cloth, and make steamed buns when it is ready to grow.

Step 2: Making stuffing

First of all, the ratio of meat to vegetables should be appropriate. Generally speaking, the ratio of meat to vegetables in stuffing is 1: 1 or 1: . 5 is appropriate.

secondly, don't pour out the vegetable juice. According to the determination, vitamins in Chinese cabbage will lose more than 6% after juice removal. In order to avoid the loss and waste of nutrition, the scientific method is: after chopping the vegetable stuffing, squeeze the vegetable juice out and put it in a basin. When mixing the meat, add it with soy sauce one after another, fully stir it to make the vegetable juice penetrate into the meat, and then put it on the dish and stir it evenly. If it is vegetarian, you can chop the vegetable stuffing first, pour it into the pot (basin), add salt (vegetable oil) and mix it gently, let the oil wrap the vegetable, and then add salt and seasoning. In this way, the nutrition is preserved, and the stuffing will be tender and delicious. If it is leek meat stuffing, mix the vegetable stuffing with oil, then pour the mixed meat stuffing (with enough salt) and mix it evenly. The vegetable stuffing is first mixed with oil and wrapped by an oil film, so it is not easy to dehydrate when it comes to salt. The steamed stuffed bun wrapped with this stuffing tastes fresh and has a little fragrance of vegetable juice.

finally, the meat stuffing. Match the pork according to the ratio of fat to thin 3: 7. Clean and chop the cartilage and residue of the meat to make the meat into diced meat of different sizes. Add a proper amount of ginger water in the process of stirring meat. At the same time, soy sauce should be added slowly bit by bit. The purpose of serving soy sauce is to adjust the saltiness, and the dosage of soy sauce should be flexibly grasped. When serving soy sauce, add it a little at a time, so that the soy sauce can be completely mixed into the meat. After serving soy sauce, wait for a while. If it can be put in the refrigerator for a while, it is better to add water (if there is broth, it is best to add broth, add drops and stir). Water should also be added a little at several times, otherwise the stuffing will be easy to make soup. Then add pepper powder, sesame oil, salt and fresh ginger.