Breakfast store small meat buns why so delicious, why do not you do this flavor and this texture, in fact, to make the breakfast store meat buns like the effect is not very difficult to do at home, as can be done, to meat buns are delicious, it is just 2 points, one is the surface and the second is to adjust the filling, which is 2 good points, do a good job, do a good job out of meat buns naturally delicious. Breakfast store meat buns are generally small buns, so let's take a look at how this breakfast store small dumplings are made.
Breakfast store meat buns practice:1, first of all, 5 grams of sugar, 5 grams of yeast, and 5 grams of non-aluminum baking powder, with 310 grams of about 40 degrees of warm water to melt. If you do not like to add baking powder and sugar can not add or add less, these 2 can play a role in promoting fermentation, without these 2, the fermentation time to extend some can be. With a large bowl add 500 grams of gluten flour, lard can add 10 grams of lard into it, add lard can make the steamed buns out of the texture of the skin is more fluffy, buns skin is not hard. Then add the yeast water just melted into it. Because the water to do small dumplings than large buns soft, so add more water, and out of the noodle is also softer, so that the texture of the buns out of the texture is also more fluffy and fluffy.
2, mix the flour into flakes and then knead into a softer dough, the dough kneaded smooth, then use plastic wrap or cover to wake up about 15 minutes can be used to cover the dough is to prevent the surface of the dough to be air-dried. After the dough has risen, you can transfer the dough to the board for venting, you can first sprinkle a little dry flour, then you can start to knead the dough venting, do not need to do too much kneading to make small buns, a little more than 20 kneading can be, and then knead the dough into long strips, and then divided into even small doses, small buns are usually in the 20 grams of the dose of about 1.
3, in the case of the board sprinkled with some dry flour, to prevent in the rolling of the bun skin when sticky board, and then gently with the hands of the pasta dosage flattened, and then use a rolling pin to roll into the middle of the thick side of the thin side of the diameter of some of the buns in the 8 centimeters of the skin, and the pasta is relatively soft, then do not need to roll out the rolling pin, with the hands of the flattened and directly after the package.
4, in front of the wake-up call when we can come to the modulation of the meat filling, we use the meat is 500 grams of 4 fat 6 lean pork, do meat buns can be used a little bit of fat, so that the filling is more tasty, the first meat with a cooking machine twisted into a meat filling standby. Before mixing the meat filling we need to use a 200 grams of onion and ginger water, that is, with 15 grams of ginger and 15 grams of green onions patted with 250 grams of water, and then use your hands to grab the juice out of the onion and ginger can be. You should also prepare 50 grams of green onion cut into scallions, 30 grams of ginger cut into ginger, 1 white onion first cut into small pieces, and then use a cooking machine to break up and then wrapped in gauze and squeezed dry and then ready to use.
5, the meat into a large bowl, and then add 20 grams of soy sauce, 5 grams of soy sauce, 10 grams of Huadiao wine and 4 grams of salt, and then the meat and seasoning mix well, mixing in one direction to mix, at least 2 minutes to mix. After mixing, add the onion and ginger water for the first time, and continue mixing in one direction for 2 minutes or more. Add the onion and ginger water four times, and each time we add the onion and ginger water, stir in one direction for at least 2 minutes. Finally, add 30 grams of spice oil, 5 grams of sesame oil, 5 grams of monosodium glutamate and 1 gram of thirteen spices, add and continue to stir for more than 2 minutes, so that the meat part of the modulation is ready.
6, the ready chopped green onion, ginger and white onion minced together into the meat filling, and then stir evenly meat bun filling is ready. Next you can wrap the buns, we are wrapping the buns in the buns of the filling and buns skin weight should be about the same, so that the buns out of the buns are equal, only proportional to look good. Packed into the cage covered with a loose lid for 20 minutes, the second wake up well after the steamer on high heat after steamer on the steamer for ten minutes can be out of the pot.
According to this method to do out of the meat bun skin is very white, but also particularly fluffy, inside the meat is holding the state of the meat, but also particularly juicy, very tasty, absolutely no worse than outside the professional bun store, because this is the practice of the breakfast store outside.