How to make steamed buns with soy sauce

Sauce steamed buns with soy sauce are a type of steamed buns and one of the specialty snacks in my country. Below is the recipe for steamed buns with soy sauce that I shared. Let’s take a look.

Method 1

Ingredients

Prepare appropriate amounts of flour, meat fillings, onions and carrots, and bean paste.

Kneading dough

Use an appropriate amount of flour and add an appropriate amount of angel yeast. I use soy milk to knead the dough. You can also use warm water. After kneading the dough, wait for it to rise. The process may take 2 hours.

Method

1. Heat the oil, pour in the meat filling, stir-fry until it changes color, then add 2 tablespoons of bean paste and let cool.

2. Cut the onions and carrots into small cubes. Be careful not to cut them too finely.

3. Pour in the carrots and onions, and mix thoroughly with the meat filling.

4. Knead the dough, then cut it into small pieces, roll it out with a rolling pin until it is thick in the middle and thin on the outside, add the meat filling, and wrap it up.

5. Freshly baked buns. Method 2

Ingredients

Prepare an appropriate amount of flour and green onions.

Condiments

2 tablespoons peanut oil, 1/2 teaspoon salt, 1/2 teaspoon soy sauce, appropriate amount of ginger, 1/2 teaspoon cooking wine, 2 teaspoons sweet noodle sauce, sesame oil Just the right amount of pepper.

Method

1. Prepare materials.

2. Dissolve the yeast in warm water, pour the yeast water into the flour several times, knead the dough while adding water, and finally knead it into a smooth dough, and let it rise at room temperature for 1 hour.

3. Cut the pork into 1 cm cubes, cut the green onions into small pieces of the same size, and mince the ginger.

4. Add pasta sauce, salt, pepper, cooking wine, peanut oil and sesame oil to the diced meat.

5. Stir evenly and marinate for half an hour.

6. Mix the marinated meat filling with green onions.

7. Stir evenly to prepare the bun filling.

8. Take out the dough that has risen, knead it evenly, and break it into small pieces.

9. Flatten the dough into a round shape.

10. Take a piece of dough and add the diced meat filling.

11. Pinch the pleats to form a bun.

12. Cover the finished buns with a damp cloth and ferment for 20 minutes.

13. Steam over high heat over cold water for about 18 minutes, then turn off the heat and simmer for 5 minutes. Method 3

Ingredients

Appropriate amount of pork belly, appropriate amount of green onions, a small amount of ginger, and two star anise.

Accessories

Appropriate amount of sweet noodle sauce, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, and a small amount of cooking wine.

Steps

1. Wash and cut the pork belly into pieces, put it in a pot under cold water, add a few slices of ginger, four spoons of cooking wine, two star anise and a few peppercorns, cook until they are broken and cooked. out. At this time, you can make the noodles well and send them out.

2. Peel the pork and cut into soybean-sized pieces and set aside. Chop the ginger and green onion into mince and set aside.

3. Add a little oil, stir-fry the minced ginger over high heat for a while.

4. Add the minced pork, turn to medium heat and stir-fry for a few minutes.

5. Add two and a half spoons of sweet noodle sauce.

6. Add a little dark soy sauce.

7. Add appropriate amount of light soy sauce.

8. Stir-fry for 6 minutes and remove from the pot. When the noodles are ready to be packaged, add chopped green onions and mix well. If the sauce is not flavorful enough, add a little salt and mix well to form a sauce.

9. Open the package.

10. After wrapping, steam the buns for 20 minutes until the steamed stuffed buns with sauce are ready.

Method 4

Ingredients

500g flour, 300g water (for dough), 300g minced pork, 2 tsp dry yeast, appropriate amount of minced onion and ginger, dumpling filling.

Condiments

A little sugar, an appropriate amount of bean paste, and an appropriate amount of soy sauce.

Method

1. Take the water in the formula and dissolve the dry yeast. Knead the dough and cover with a damp cloth or plastic wrap to ferment at room temperature. Add water to the dry powder in small amounts and multiple times. The criteria for success are basin light, hand light and surface light.

2. Use a ginger rub to rub the ginger paste into the meat filling.

3. Add chopped green onion.

4. Add a little seasoning for steamed buns and dumplings. You can omit it if you don’t like it, or you can add a little black pepper to remove the smell.

5. Add an appropriate amount of salt, don’t add enough at one time, add a little less the first time, and add light soy sauce later.

6. Add an appropriate amount of sugar to enhance the freshness. If you don't like it, you can leave it alone.

7. Two spoons of rice wine and two spoons of light soy sauce.

8. Add two spoons of water and use 4 chopsticks to stir vigorously in one direction until the water is completely absorbed by the meat filling.

9. Add two tablespoons of water and continue to stir in one direction with chopsticks until the water is completely absorbed and continue the above action.

10. The well-watered meat filling becomes larger in size, lighter in color, and the meat is sticky, with no moisture leaking out or absorbed. Add a spoonful of bean paste to the prepared meat filling to get soybean paste.

11. Use chopsticks to mix the meat filling evenly, cover with plastic wrap and refrigerate for later use.

12. The fermented dough will increase in volume by 1.5 to 2 times. Poke a hole with a finger dipped in flour. The hole will not shrink back or collapse. Place the dough on a work surface to deflate, knead into a ball, and let rest for 5 minutes. Divide the cooked noodles into evenly sized portions. Roll out the bun skin into a thick one in the middle and thin around it.

13. Hold the bun skin with your left hand and put an appropriate amount of meat filling on it. With your right hand, lift one corner of the dough and move it forward while pinching the pleats. Wait until the entire bun is wrapped and closed.

14. Wrap the buns and let them rest for 10 minutes. Pour cold water into the pot and steam over medium heat for about 15 to 20 minutes after the water boils. Don't open the pot in a hurry after the buns are steamed. Turn off the heat and wait 5 minutes before opening the lid. ;