I like to eat steamed buns, and so do the children at home, but every time I eat steamed buns outside, I feel uneasy. I've seen all kinds of leftover meat from steamed buns in the vegetable market. In order to taste bad, a lot of fat will be added to steamed buns. In order to avoid eating them, I also used a lot of sweet noodle sauce and cooking wine to fry miscellaneous sauce to cover it up.

Brown-looking whole-wheat onion buns

If you want to lose weight and eat delicious but not greasy buns, you have to make them yourself. In addition to meat stuffing, steamed stuffed bun skin is also a key place. Most of the steamed stuffed bun skins outside are white flour, so people with diabetes at home are not suitable for eating more. Although he is a small steamed stuffed bun, he should also take care of everyone in the family. The formula of flour is the same as that of making whole wheat, rye and miscellaneous grains steamed bread, which is made by mixing whole wheat flour, black whole wheat flour and organic wheat flour.

I remember my classmates who live in the north told me that their most classic steamed stuffed bun is green onion steamed stuffed bun, and I also like to eat miscellaneous sauce steamed stuffed bun. Combining them in pairs, a ball of meat stuffing and a ball of noodles can be made into two flavors, one is a mixed sauce meat package with green onions, and the other is a fresh meat package with green onions.

Raw materials of whole wheat and scallion steamed stuffed bun

Organic whole wheat flour:100g

Rye flour:100g

Organic wheat flour: 50g

Dry yeast: 6 g

Warm boiled water: about 100 ml (depending on the water absorption of flour)

Onions: 4

Pork lean meat stuffing: 200g.

Linseed oil and sesame oil: a small amount.

Jiang Mo, edible salt: a small amount.

Steps of wheat and onion steamed stuffed bun

The first step, and steamed stuffed bun dough.

Three kinds of flour

The dough requirements for steamed buns are not as strict as those for steamed buns. I directly put 100g organic whole wheat flour, 100g rye flour, 50g organic wheat flour and 6g yeast in the chef's machine, and add a proper amount of water to make smooth dough.

knead flour into dough

Step two, ferment the steamed stuffed bun dough.

The fermented dough has many pores.

At present, the indoor temperature is only about 8 degrees, so it is a very easy way to use the fermentation stall of the oven to assist fermentation. Set the fermentation stall for 30 minutes, remove the dough from the chef's machine and mixing basin, cover it with wet cotton cloth, and put it in the oven for 30 minutes.

Dough that does not shrink or collapse.

Prepare minced meat and green onions when fermenting. For more detailed steps of skillfully fermenting in the oven, please refer to my previous article on making steamed bread, so I won't go into details here. There are many pores on the surface of fermented dough. If you put your finger in without shrinking or collapsing, the dough will ferment just right.

Step 3: stir-fry the mixed sauce meat and cut the green onions.

I divided the meat into two parts,120g fried miscellaneous sauce to make mixed sauce meat package with green onions, and 80g not fried to make fresh meat package with green onions.

Stir-fried minced miscellaneous sauce meat is very simple. Stir the minced meat evenly with a meat grinder, not too finely. Then a small amount of cold oil slides into the pot, and I like to add organic bean paste directly. Just pick a thumb with chopsticks, so that the fried minced meat sauce is rich and won't become salty. Stir-fried miscellaneous sauce ginger and garlic with slow fire, crisp but not greasy.

I forgot to pat the meat separately.

Onions only need to be washed, drained, cut into 4 parts with a kitchen knife, and then cut into 0.5 cm long chopped green onion for later use.

Both kinds of meat stuffing can be stirred after the dough is rolled, so as to avoid salting the water in the green onions and affecting the steamed stuffed bun and taste.

Step four, roll the steamed stuffed bun skin.

Smooth dough with good ductility

Knead into coarse noodles

After the fermented dough is kneaded evenly by the chef's machine, it is divided into two pieces, kneaded into long noodles and cut into small doses. Gently press the dough with your hands, and then roll it into thin skin with a rolling pin.

Cut into small pieces

The dough made of these three kinds of flour has good gluten and ductility. I rolled it thin and decorated it with more meat. The same size of medicine can be rolled up in a circle.

Roll steamed bread skin

Step 5, make miscellaneous sauce onion meat stuffing and fresh onion meat stuffing.

Now that the skin is rolled, just wait for the steamed stuffed bun, and then you can stir the meat stuffing.

Miscellaneous sauce Chinese onion meat stuffing

Divide the green onions into two parts, mix them with the fried miscellaneous sauce and fresh meat respectively, and add a little salt to the miscellaneous sauce meat stuffing according to the situation.

Fresh meat and onion stuffing

Add a little linseed oil, sesame oil, a little salt and a little Jiang Mo into the meat stuffing and mix well.

The sixth step is to wrap meat buns.

The steamed stuffed bun I wrapped is delicious, but it doesn't look good. The meat stuffing is almost bulging because it is thin.

How to wrap buns?

First, put the rolled bun skin in the palm of your hand, then scoop the stuffing on the dough with a spoon, hold it and start to lift, rotate, fold and pinch it, and it becomes steamed bread. The oil and water in the meat bag may leak out, so I pinched all the places where it closed.

Let go of steamed bread skin

chopped meat

Rotational convergence

Squeeze seal

Step seven, wake up the steamed stuffed bun.

This package is good.

All the wrapped buns are put into the steamer with oiled paper, and then put into the oven to start fermentation. It takes 15 minutes to wake up.

Put it in the oven to wake it up.

Step 8, steam steamed bread.

Put a proper amount of cold water into the steamer, put steamed bread on it, and steam over medium heat.

The meat in the meat bag with scallion and sauce is cooked and thin, which can be steamed for 10 minutes.

Cold water on the pot

The meat in the fresh meat package of green onion is raw and can be steamed for 3 or 5 minutes. Depending on the size of the steamed buns, it can be steamed for 12- 15 minutes.

Steamed buns smell fragrant all over the house, but don't turn off the fire and open the lid. Turn off the fire, then close it 1, and then open it after 2 minutes to avoid the steamed stuffed bun from suddenly drying up and hardening due to the cold skin of the steamed stuffed bun, which greatly affects the fluffy taste.

The steamed bread is ready.

After the steamed stuffed bun is cooled, take out the amount you want to eat the next morning and put it in the freezer. The rest can be frozen directly in the freezer, and then taken out for breakfast and steamed directly. In this way, you can eat it two or three times a week and avoid cooking it every day, because I think the project of making pasta is still relatively large.

Key points of making steamed stuffed bun with wheat and scallion meat

1. Why should linseed oil and sesame oil be added to fresh meat?

I basically use lean meat, and green onions also have some moisture analysis to make the meat tender and smooth. Dropping a small amount of linseed oil and sesame oil can not only improve the taste, but also make the meat stuffing taste tender and smooth after the fresh meat package is made. As long as a small amount of oil is enough, and oil is also necessary for the body, just pay attention to the dosage.

2. Why should the green onion leaves be cut as thin as 0.5 cm?

Roll the skin of the steamed stuffed bun thin, cut the onion thin and leave it fragrant, so that it won't be crooked inside.

The steamed bread Pi Zha is broken.

3. How do the three kinds of flour taste together to make steamed stuffed bun skin?

I have used whole wheat flour, black whole wheat flour and organic wheat flour to make steamed bread, which tastes like cotton, tough, fluffy and chewy. Steamed bread is delicious and has a strong wheat flavor. Then it is made into steamed bun skin, which also has a soft and tough taste, so don't worry about steaming. Because it is thin, you can easily bite the delicious minced onion, and there will be no situation where you can't see the minced onion after biting.

Thin skin and much stuffing.

In addition, if you eat more than two thin buns, you won't eat too much steamed bread, so the energy will not exceed the standard, or because eating too much pasta will affect the rapid rise of blood sugar after meals, you can easily eat delicious and healthy.