This kind of situation does happen, either the dough does not stick, or the secondary steamed bun is not in place, or the secondary steamed bun is overdone, or the steam on the lid drips onto the steamed bun and scalds the steamed bun skin to death. Today, I will tell you the steps of making steamed buns to ensure that the steamed bun you wrapped is white and fat, and the skin is smooth and soft.
Beef Steamed Bun
The required ingredients are beef, chopped green onion, onion and Jiang Shui, soy sauce, soy sauce, salt, cooking wine, cooking oil, flour 4g, and yeast powder 3g
Production steps
1. The most important thing in steaming steamed buns is to make dough. If the dough is not good, no matter how correct the steps are. The ratio of flour to water for steaming steamed buns is 2: 1. Mix the dough with warm water and try the water temperature with the back of your hand, as long as it is not hot, so that the yeast has the greatest activity and the dough grows faster. After rubbing, cover it and wake it up to twice the size. If the dough is not completely cooked, don't worry about making steamed buns. Be sure to wake it up to the middle of the dough filled with honeycomb holes.
2. Chop the minced meat, add chopped green onion, soy sauce, soy sauce, salt and cooking wine, heat some hot oil and pour it on the chopped green onion, and stir well.
3. If you think the meat stuffing is dry, you can soak some onion and Jiang Shui and add them to stir, which will remove the fishy smell and make the meat stuffing more tender.
4. When the dough is cooked, it must be kneaded to the size before it is cooked, and all the air holes in the dough should be kneaded off, so that the air holes in the steamed stuffed bun skin will be uniform in size after secondary proofing, and the steamed stuffed bun skin will be more delicate and smooth, so that the phenomenon of dead skin of the steamed stuffed bun skin will not appear.
5. The steamed stuffed bun skin should not be rolled too thin, so it is necessary to leave some room for the bun skin to wake up. Don't worry about tucking the steamed stuffed bun, just practice a few more times.
6. After the steamed buns are wrapped, they must be awakened twice. The current temperature needs at least 1 minutes. When the steamed buns are round and full, they should be steamed. If there is no second smell, or the smell is not in place, the steamed buns will be similar to the dead ones. Steam the pot with cold water. If there is no air hole in your pot cover, put a toothpick to let the steam run out, otherwise it will die easily. After the water is boiled, steam for 15 minutes, turn off the heat and suffocate for 5 minutes, and you can get out of the pot. The most important thing is to clean the water in the pot cover before steaming the steamed buns, otherwise the water drops on the steamed buns will burn the skin to death.
7. After turning off the fire, keep stuffy for 5 minutes, and then lift the pot to let the hot air in the pot dissipate naturally, otherwise the steamed stuffed bun may retract when it suddenly gets cold. Steamed buns like this are white, full, with a very delicate and smooth skin and no dead skin. You can also steam steamed buns like this by following my instructions.