Ingredients required for beef buns: appropriate amount of beef, appropriate amount of chopped green onion, appropriate amount of green onion and ginger water, dark soy sauce, light soy sauce, salt, cooking wine, cooking oil, 400g of flour, 3g of yeast powder. Production steps 1. The most important thing about steaming steamed buns is to leave the dough.
If your facial hair is not good, no matter how correct the steps are, it will not work.
The ratio of flour to water for steamed buns is 2:1. Use warm water to knead the dough and test the water temperature with the back of your hand. Just make sure it is not hot. In this way, the activity of the yeast is maximum and the dough will rise faster. After kneading, cover the lid and let it rise for two seconds.
Double in size. If the dough is not fully risen, do not rush to make buns. The dough must rise until the middle of the dough is filled with honeycomb-shaped holes.
2. Chop the meat filling, add chopped green onion, dark soy sauce, light soy sauce, salt, cooking wine, heat some hot oil and pour it on top of the chopped green onion, stir evenly.
3. If you feel that the meat filling is dry, you can soak some onion and ginger in water and stir it in. This will remove the fishy smell and make the meat filling more tender.
4. When the dough is ready, be sure to knead and deflate it until it reaches the size before it rises. Knead out all the pores in the dough. In this way, after the buns are proofed for the second time, the pores in the bun skin will be uniform in size and the bun skin will be even.
It is more delicate and smooth, and there will be no dead skin on the pita skin of the bun.
5. The bun skin should not be rolled out too thin. You have to leave some room for the bun skin to rise. Don’t worry about pinching the folds of the bun. Just practice a few times.
6. After the buns are wrapped, they must be proofed for a second time. It takes at least 10 minutes at the current temperature. When the buns are round and plump, start steaming them. If there is no second proofing, or the proofing is not in place, they will die after steaming.
The buns are almost the same.
Steam in a pot with cold water. If your pot lid does not have a vent, insert a toothpick to allow the steam to escape, otherwise the skin will easily die. After the water boils, steam for 15 minutes, turn off the heat and simmer for 5 minutes, then it is ready to serve.
The most important thing is to wipe off the water in the pot lid before steaming the buns, otherwise the water will drip on the buns and burn the skin to death.
7. Turn off the heat and simmer for 5 minutes before lifting the pot to allow the heat in the pot to dissipate naturally, otherwise the buns may shrink back when suddenly cold.
The steamed buns steamed in this way are white and plump, with a very delicate and smooth skin, and there is no dead skin on the skin. Follow the points I mentioned, and you can also steam buns like this.