A kind of quick-frozen bun method: including the selection of materials, combined surface, stirring the filling, molding, quick-freezing, packaging, refrigeration, steaming and other processes, the technical characteristics of the meat 50KG meat mixture stirred into the water type of oil in 40-50 minutes, the quick-freezing machine must be at a rate of 3 degrees of cooling per minute, so that buns in 25 minutes down to -40 degrees Celsius frozen for 45 minutes, steaming must be placed on a steamer of boiling water for 12 minutes when freezing blocks (without thawing). The use of this method of steaming the buns did not fall off the bottom, cracks, oil leaching and the phenomenon of "dead noodles" buns, filling with raw fillings, cooked fillings, raw and cooked fillings; some fillings to hit the gravy, some do not hit. But basically to pig fat and lean meat, of which fat is slightly more than lean meat as the main material, and then with a variety of auxiliary materials and become,

Soup buns and steamed buns skin blankets, respectively, is the use of child hair dough and fermented dough made. The so-called fermented dough, naturally, is added to the flour leavening agent. The dough, also known as tender dough, is just started and not yet fully fermented, and its fermentation time is only 2/5 of that of fermented dough.

The dough is more compact and tough, and is best suited for making thin-skinned soup dumplings

The following is a description of the two types of dough making methods.

1 Fermented dough

Raw materials: 500 grams of special flour, 50 grams of old fermented flour, 4 grams of baking soda, 25 grams of sugar, 25 grams of lard, 25 grams of fresh water, 250 grams of water

Modification: put the old fermented flour and water into a basin, and then add the flour and mix it well, and then knead the dough repeatedly until it is glossy, non-sticky, and does not stick to the basin, then cover the dough with a wet gauze and leave it to rise. 2-3 hours in spring and summer, 5-6 hours in fall and winter. After the dough fermentation honeycomb eyes, pour it on the board, sprinkle a little powder dry flour, and then add baking soda, preferably dissolved in water, and sugar, lard, and then repeatedly kneaded, and then rest for about 10 minutes, that is, into the fermented dough.

2 Dough for baby dough

Shorten the time for the dough to 30 minutes, then make the dough for baby dough.

When making the above two kinds of dough, in addition to mastering the degree of fermentation of the dough, it is also necessary to master the amount of alkali added to the dough, and be able to correctly identify whether the dough is positive alkali, injured alkali or lack of alkali. A commonly used method to test the alkali is to take a small piece of fermented dough, put it into the cage and steam it, if the color of the dough is white, the texture of the loose foam, the surface is clean, that is, the positive alkali; if the color of the yellowish that is, the injured alkali alkali put too much, then you need to add the fermented dough in the dough and then kneaded again; if the color of dark dark oil immersion, the texture of the texture of the foam is not loose, the sour taste is strong, it is a lack of alkali, you need to add some more baking soda in the dough. I'm not sure if you're going to be able to do that.

In the current catering industry, in addition to the traditional dough fermentation method mentioned above, it is also often used to modernize, that is, dry yeast fermentation method. The dry yeast is dissolved in water and then poured into the flour and mixed well.

Here are a few ways to make the famous Sichuan-style soup dumplings and Xiao Long Bao (小笼包子).

Small dumplings

Raw materials: child hair dough 750 grams of lean pork 400 grams of pork skin 250 grams of ginger 10 grams of scallions 50 grams of salt 3 grams of pepper 3 grams of wine 15 grams of soy sauce 25 grams of scallion-ginger juice 30 grams of sugar 15 grams of chicken 5 grams of monosodium glutamate 5 grams of sesame oil 10 grams of fresh soup

Methods:

1 Pork skin scraping, cut into strips, put in a pot of clean water, add raw water to the water, and then add the water to the water, then add the water to the water. Put into a pot of water, add ginger, scallions are pat broken, cooking wine, boil over high heat, skimming foam, turn to simmer until the soup is thick, remove the slag, seasoned pepper, chicken essence, soy sauce, to be cooled, that is, into the jelly, cut into fine grains for use.

2 pork fat and lean meat, add salt, sugar, monosodium glutamate, sesame oil, ginger and green onion juice and a little fresh broth and stir, and then add jelly particles, that is, into the filling.

3 The child hair dough rolled into strips, under the 40 agents, by hand, that is, into a small dumpling billet, into a small cage with pine needles in the pad, boiling water and steam 8 minutes, that is, into.

Features: thin skin and tender filling, soup juice fresh.

Note: If you add 50 grams of crab roe to the filling (sautéed), it can be made into crab roe soup dumplings; if you add 100 grams of fresh shrimp (chopped finely), it can be made into shrimp meat soup dumplings.

Small dumplings

Raw materials: fermented dough 750 grams of lean pork 500 grams of hairy mushrooms 50 grams of hairy orchids 50 grams of 50 grams of scallions 50 grams of salt 3 grams of pepper 3 grams of wine 15 grams of MSG 5 grams of soy sauce 25 grams of sugar 15 grams of scallions and ginger 30 grams of sesame oil 5 grams of 50 grams of chemical lard

Measurement:

1 pork fat and lean pork; hairy mushrooms, Hydrated orchid slices are cut into fine grains, and then into a pot of boiling water for a short time to fish out.

2 frying pan on the fire, into the lard hot, half of the pork fat and lean meat into the pan fried seeds, cooking wine, soy sauce, sugar, pot into the pot, then add the remaining half of the pork fat and lean pork and mushrooms, orchid slice granules, chopped scallions, seasoning salt, pepper, monosodium glutamate (MSG), onion and ginger juice, sesame oil and mix well, that is, into the filling.

3 will be under the fermented surface of 40 doses, flattened into a round skin with the hands, respectively, put on the filling, and then wrapped up to close the mouth of the pinch folds, that is, into the buns billet, and then into the brush with oil in the small cage, boiling water on high heat steaming for 10 minutes, that is, into.

The skin is thin and the filling is fresh.