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How to make steamed buns loose and soft? The more detailed, the better.
1. Preparation materials: 750g of medium gluten flour, 7.5g of dry yeast powder, 7.5g of baking powder, 7.5g of sugar, 375ml of water, 500g of fresh meat and 500g of Chinese cabbage.

Second, the operation method:

1, put flour, dry yeast powder, baking powder and sugar into a large bowl and mix well. ?

2. Add water and stir into pieces. ?

3. Knead the dough by hand and knead it repeatedly on the countertop until the dough is smooth and lubricated. ?

4. Cover the dough with a wet cloth and let it stand for more than 2 hours until the dough is formed. ?

5. Chop the meat, chop the cabbage, drain the juice and stir well.

6. Add the right amount of oil, soy sauce, salt, pepper powder, spiced powder, fresh ginger powder and monosodium glutamate and mix well.

7. After the dough is made, knead the dough smoothly, knead it into long strips, cut it into small balls, and roll it into small disks with thin outside and thick inside, so as to become steamed stuffed bun skins for later use.

8, leather bag stuffing, pinched into a fine pattern of buns. Put a blank sheet of paper at the bottom and wake up in a warm place for 45 minutes. ?

9. add water to the pot and make a big fire. After the water is boiled, put the steamed bread into a steamer and steam it on high fire for about 15 minutes.