Summer temperature is relatively high, hairy food will be a lot more convenient, especially meat buns, steamed on a pot of breakfast, dinner have, vegetables do not have to fry, casually with a bowl of mung bean congee, is a bowl of delicious every meal, very provincial, and nutritious good digestion. However, why the bun store to do out of the bun soft and juicy, and do not seem to be so fluffy, and no matter how to adjust the filling can not reach the effect of tender juice, today I will teach you some bun store often use tips, and the surface directly add yeast can not, mixing time mixing time can not, but also need to add some other small objects, detailed practice you look down.

But why the bun store to do out of the bun soft and juicy, and do it yourself as if not so fluffy, and no matter how to adjust the filling can not reach the effect of tender juice, today I will teach you some bun store often use tips, and the noodles directly add yeast can not, mixing the time to mix the filling time can not, you need to add some other small objects, the details of how to do it, we will look at the next.

1. First we prepare 400 grams of wheat flour, 4 grams of yeast with about 35 degrees of warm water melting, the temperature of the yeast is more active, the face inspired by the rapid, more fluffy, the melted yeast poured into the wheat flour and mix it well. 2. After adding a bit of non-aluminum baking powder, baozi store will always use it to make the face more fluffy soft, and then prepare the appropriate warm water, the side of pouring river and mixing, and then the proper temperature. Pour the river while mixing, mixing until there is no dry flour in the basin, rub the wadding together, rolled into a slightly harder smooth batter, steamed buns should be a little bit harder, so that the second fermentation, small dumplings are not easy to deform. Covered with a vegetable dish, sealing hair alcohol 2 hours.

3. the skin of the meat removed, first cut into thin slices, and then chopped meat foam, fat and lean meat, make the small dumplings fat and not greasy mouth, tender and juicy, highly recommended handmade cut meat, do not have to chop too much, so as not to affect the taste. 4. this step is quite important, ginger a piece of small pieces cut into small pieces of white onion, a white onion cut into segments, put into the juicer, add the right amount of cold water, mixing into the Ginger and garlic puree reserved, ginger and garlic mixed and mashed, the dumpling filling is easier to digest and absorb the ginger and garlic into the flavor, but also to the dumpling filling into a part of the water, which is also the key to the dumpling filling tender and juicy.

5. Then season the dumpling filling, add 3 grams of salt to the pot, 1 gram of white pepper, 1 gram of pepper, 10 grams of soy sauce, add one-third of the ginger-garlic puree and mix well, the ginger-garlic puree should be put in three times into the dumpling filling, one-third each time, and each time you put the ginger-garlic puree needs to be mixed well to make the dumpling filling and ginger-garlic puree proportionate combination of the dumpling filling and flavor enhancement. Then add 2 grams of soy sauce king tone, in the same direction, constantly mixing and rolling 3min, so that the dumpling filling to the juice of all the digestive absorption, mixing and wrapping the collagen fibers of the filling. 6. was viscous when the egg, the egg can make the dumpling filling texture softer and more tender, dripping sesame sesame oil 5 grams, once again mixing the reserved, sesame oil can not only improve the freshness, but also lock the dumplings in the filling of the salt, water, more tender, dumplings filling to be Stir well to meticulous, squeeze the state of agglomeration, which is also the key to juicy dumplings. 7. Prepare a handful of washed scallions, cut into scallions into the dumpling filling, mixing the dumpling filling is ready.

8. 2 hours later, the batter has long been rising, inside the honeycomb eyes. The first thing you need to do is to make sure that you have a good understanding of the situation, and that you have a good idea of what is going on. While rotating the dough, pre-shape the edges, keeping your right thumb still while pinching, so that the folds will be even and the dumplings will be more beautiful. Put on the board to organize a little, so that the buns are more rounded, so that the buns of the embryo is done, covered with gauze, to avoid cracking of the billet. 10. put the good xiao long bao embryo into the frying pan, do not shoot the first cold water hair mellow 15 to 20 minutes or so, go red first to boil the water, and then turn to medium-high heat steaming for 15min. 11. and then turn off the fire and stop for 3min to open the lid of the table to start, of course, to reduce temperature to reduce the difference between the inside and outside temperature, to avoid opening the table cover after the xiao long bao, to avoid the temperature difference, to avoid the temperature difference between the inside and outside, to reduce the temperature of the inside and outside. Avoid opening the table cover after the collapse of the small dumplings, white and chubby small dumplings can be out of the pot. 12. Peel open the small dumplings to see, dumplings skin thin Xuan soft, package filling dough, and some juice.