Problem description:
When others make steamed bread, the dough is soft, but it can be shaped. Ask an expert for advice. Is there anything special in the dough when making steamed buns and noodles? What can achieve the effect of being both soft and shaped?
Analysis:
Steamed buns are a famous snack in Shanghai, and they have the secret of making thin stuffing. Make skin with boiled water and powder.
The skin is soft and smooth when cooked, and it will be too dry if raw flour is used. The stuffing should be juicy, but it is difficult to wrap the stuffing with water.
Put it in the refrigerator for a while, let the oil and water solidify before wrapping it, and the steamed stuffed bun will be delicious.
Ingredients: lean meat (four liang), fat meat (one liang), flour (nine liang), boiled water (half a cup), broccoli or.
Seasoning for cooking leaves (slices): salt, wine (half teaspoon each), soy sauce, cornflour (two teaspoons each), ginger (
1 teaspoon), water (4 tablespoons), sesame oil, pepper (a little each), sauce: shredded ginger (half a tablespoon)
+vinegar (two tablespoons)
Practice: 1. Chop lean meat and fat meat together, add seasoning and stir until gelatinous, and make small meatballs respectively.
2. Sift the flour evenly into a large bowl, slowly add boiling water, quickly stir evenly into a soft powder ball, and cool your hands with a little flour.
Rub the dough into long strips, then cut into small round particles, grind them into round vermicelli, and make the balls into the shape of buns.
3. Grease the steamer, spread the vegetable leaves, then grease the vegetable leaves, steam in the steamed bread for seven or eight minutes, and mix well.
Eat it with juice while it is hot.
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Kaifeng steamed buns
Kaifeng Xiaolongbao has a long history, which was gradually improved from the first "Plum Blossom Xiaolongbao in Wangloushan Cave" in Beijing in the Northern Song Dynasty. It is unique in color, fragrance, taste and shape. The specific manufacturing method is as follows:
First, raw materials:
A catty of refined flour, a catty of pork hind legs, two and a half pieces of gutter oil, one dollar of monosodium glutamate, eight dollars of Shaoxing wine, Jiang Mo and San Qian salt, eight dollars of soy sauce and eighty cents of sugar.
Second, the production method:
1. Boning, peeling and deboning the meat, cutting it into strips, and grinding it into minced meat with a machine;
2. Put the minced meat into the basin, add the seasoning and stir in one direction to taste. Then add about seven to eight ounces of water one after another, stir vigorously, and finally add small grinding oil and stir into stuffing.
3. Put the noodles into the basin, first copy the noodles into spikes with a little water and make them into hard noodles; Then dip the noodles in water and tie them into noodles that are neither soft nor hard.
4. Put the mixed noodles on the chopping board and knead, whip and fold them repeatedly until they are smooth and soft, then make 50 noodles, roll them into thin skins at both sides and thick skins at the middle, and make them into 18 to 2 1 pleated buns after filling.
5. Use a big fire when steaming. It will be ready in six to seven minutes.
Third, the characteristics:
Thin skin and big stuffing, oily soup, small and exquisite, fresh and fragrant, like lanterns, like chrysanthemums.