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I want to learn to make steamed buns.

main ingredients:

main ingredients: pork (5g), yeast powder (4g) and flour (28g)

seasoning: salt, onion, ginger, soy sauce, corn oil, sugar, butter, pepper oil, water (16g) and white sugar (5g).

2. Add other ingredients to the minced meat, and continue to stir it evenly. Because everyone makes different portions, I don't have a fixed amount of seasoning, but I put it in moderation. I can put it according to the amount of pork I bought, and I can also season it according to my favorite taste.

3. To make instant noodle dough, it is necessary to boil water (6g) and flour (8g). The boiling water is brought into the flour in a circle, and then the flour and the boiling water are stirred into a ball with a scraper, and the dough is cooled at room temperature for later use.

4. Ferment dough, including warm water (1g), yeast (4g) and flour (2g) and white sugar (5g)

Dissolve the yeast in warm water, mix the flour with fine sugar, pour in yeast water, stir all the materials into dough with chopsticks or hands, and finally knead the loose dough into a complete dough, move the dough to the table and mix it with the cooled dough.

5. Relax at room temperature for 1 minutes to knead the relaxed dough into a long strip, then divide the small dosage (the size is controlled by yourself), flatten the small dosage, then roll it into a dough sheet with a rolling pin that is thick in the middle and thin around, wrap it in the prepared meat stuffing, turn the steamed stuffed bun skin into a circle, and pinch it into a fishmouth shape.

6. Put the wrapped steamed buns in a steamer, leaving a gap between them, cover the steamer cover, and make the final proofing. (The time depends on the weather of the day, and it took 2 minutes that day.) After the dough is proofed, put cold water in the pot, put the steamer in the pot, and after the water boils, turn to medium fire and continue steaming for 8-1 minutes (the whole process takes about 15 minutes), and steam the steamed buns.

steamed buns, also known as steamed buns, are used to be called steamed buns in southern Jiangsu, Shanghai and Zhejiang, and steamed buns in Sichuan. There are 1 steamed buns in a steamer, and 1 steamed buns are a cage. It originated from soup-filling buns in Kaifeng, the capital of the Northern Song Dynasty, and was inherited, developed and evolved in Jiangnan in the Southern Song Dynasty. Steamed buns are famous traditional snacks in Changzhou, Wuxi, Shanghai, Nanjing, Hangzhou, Ningbo, Jiaxing, Wuhu, Huizhou and Shengzhou.

During the Daoguang period of the Qing Dynasty, modern forms of steamed buns appeared in Changzhou, Jiangsu Province, and formed their own characteristics in various places. For example, Changzhou is delicious and Wuxi is sweet, but they all have the same characteristics as thin skin, delicious flavor and so on, and they have also been spread in Kaifeng and Tianjin. Shanghai Nanxiang Xiaolong, which was born in Tongzhi for ten years in the late Qing Dynasty, also has a long history and enjoys a good reputation at home and abroad.

differences between soup-filling buns and steamed buns:

differences between steamed buns and soup-filling buns:

steamed buns, as the name implies, are steamed in a small steamer and are divided into two types: 1. those with soup and jelly are called steamed dumplings. The skin is thin, stringy and translucent, so the flour does not ferment. 2, there is no soup, it is a general small meat bag. The skin is not as thin as the one above, so it should be made of fermented flour. Soup-filled buns, as the name implies, are buns with soup inside, that is, jelly is added, which is divided into two types: 1. Big soup buns. 2, the small soup bag is just different.

Generally speaking, soup-filling buns are slightly larger than steamed buns, and pay more attention to the taste of soup. Some soup-filling buns are made to suck the soup through straws, and the stuffing and skin taste may be slightly better.

Resources: Web page links.