Ingredients
Several steamed buns, including ham, lettuce, tomatoes, fried eggs, Chili sauce or noodle sauce.
production method
slice the ham, slice the tomatoes and wash the lettuce with pure water.
cut the steamed bread in half. Then spread the sauce, put a slice of ham, tomatoes, a slice of lettuce, and the most important eggs.
close the other half.
steamed bread
raw material formula
5 kg of flour, 5 g of sandwich meat, 15 g of salt, 25 g of soy sauce, 35 g of sugar, 5 g of sesame oil, and proper amount of cooking wine, onion and monosodium glutamate.
production method
stuffing: the meat is peeled and washed, chopped into minced meat, first added with seasoning, then 3g of water, stirred in one direction, and then added with sesame oil after the meat absorbs water and swells.
dough making: add 4kg water to each kilogram of flour, mix well and knead thoroughly until the dough is smooth and tough.
stuffing: spread oil on the bedplate, put the dough on the bedplate and knead it into long strips. Pick 12 blanks per kilogram of dough, press it into a round skin with a slightly thicker center and thinner edges, wrap it in the stuffing and knead it into a bun shape.
steaming: one by one, put the steamed buns in a steaming grill and steam them with strong fire and boiling water for about 8 minutes. When you see that the steamed buns are jade-colored, they will be cooked without sticking their hands at the bottom.
fried steamed bread slices
raw material formula
fried steamed bread slices
one steamed bread, one egg, a little salt and a little oil.
How to make it
Beat the eggs, add a little salt and stir well. Slice the steamed bread, soak it in egg liquid for more than ten seconds, evenly coat it with a layer of egg liquid, and fry it in a frying pan until both sides are golden.
tip
you can put oil or not in the frying pan as you like. With a glass of milk and a plate of cucumbers, it is a breakfast.
sugar-kneading steamed bread
raw material formula
sugar-kneading steamed bread
25 kg of special flour, 3 kg of white sugar, 1 kg of yeast, about 7 kg of water, 6 g of sodium carbonate and 5 g of peanut oil.
making method
making fermented dough: put white sugar and oil into a dough mixer, add 3kg of hot water at 7℃ to stir the sugar and oil, and then divide the yeast into small pieces and put them together with 24kg of special flour (leave 1kg of flour for anti-sticking during operation). After slightly stirring, add 4 kg of hot water at 5 ~ 6℃ one by one, and stir thoroughly. When adding water, you can't inject it at one time. Generally, the water is slightly less when the temperature is high, and more when the temperature is low. The water temperature should also be properly controlled, overheating destroys gluten, and excessive force makes the finished product lose softness; If it is too cold, the fermentation time will be long, the fermentation power will be insufficient, and the finished product will not be full. Take out the stirred fermented dough and cool it for a while, then keep the dough temperature at 25℃ (cotton fabric is generally used for insulation) and ferment for about 1 hours. The volume of the fermented dough expands to twice the original volume, and the dough section has pores and sour taste.
alkali stirring: before alkali stirring, the alkali must be dissolved in 25g of water, and then added into the fermented dough one by one and fully stirred in the dough mixer. The dosage of lye depends on the degree of dough fermentation and temperature. The dough is well fermented, the temperature is high, the amount of alkali liquor is appropriately more, the dough is poorly fermented, the temperature is low, and the amount of alkali liquor should be appropriately reduced. Generally, there are even round holes in the cross section of the dough behind the alkali stirring, and the sound of beating is crisp as well. You can also determine the amount of lye by looking at the sample first, that is, take a small piece of dough after stirring alkali and bake it first to see the sample, and then adjust it according to the situation.
molding: weigh 7g of dough, hold a glossy surface on the operating table, wrap the rest into the glossy surface with the right hand, and keep turning the dough with the left hand to knead it into a spherical dough for later use.
steaming: put the molded surface ball into the cage with smooth face up, and the padding cloth in the cage should be brushed with oil to prevent adhesion. Steaming on the pot must be steamed with small steam for about 5 minutes, and then steamed with large steam. The steam pressure shall not be lower than 3kg/cm2 for 1min.
quality standard
shape: round, full and complete. Color: white.
the tissue
is soft and free of impurities.
taste
the mouth is soft and the sweetness is moderate.
jujube flower steamed bread
raw material formula
steamed bread
dough, jujube.
production method
dough.
Boil red dates: Wash red dates and put them in a pot to boil, skim off the cabbage foam, let them cool and drain for later use.
divide the noodles and rub the fingers into thick strips.
Take a jujube, wrap it with flour, and break it to complete the first jujube flour circle, and stick it with flour to prevent it from sticking to the bottom.
Make another jujube doughnut in the same way and stick it on the first one. Continue with the same method and make a circle around the first one. Depending on the situation, you can touch 5 ~ 7.
the second layer is directly attached to the first layer, ranging from 5 to 3. Just use a jujube noodle ring on the third floor.
cover it with plastic wrap and let it dry for 15 minutes.
put water in the pot, spread a wet cage cloth, boil it, and put it into the pot. Steam for 2 minutes.
tip
the number of each layer of jujube steamed bread: generally, it is 7, 5, 3 or 6, 3, 1 from bottom to top. If you want to make it bigger, increase the number or layers.
It is suggested that red dates should be boiled to remove bitterness before use.
purple potato blossom steamed bread
raw material formula
flour, yeast, sugar, milk powder and water.
production method
peel the purple potato and cut it into dices.
after steaming in the pan, let it cool a little, and crush it directly by hand until it has no granules.
Knead all the raw materials of the dough into smooth white dough and ferment it to about 2 times the size; Knead 1/3 of the white dough and purple potato paste evenly to form purple potato dough.
divide 2/3 of the white dough into small portions.
divide the purple potato dough into small portions.
first, take a portion of white dough and roll it into a circle (there is no need to have a book around the middle), and wrap the purple potato dough in it.
after wrapping, tuck it down.
dip a little flour in the knife and cut it twice.
put it in a steamer, let it stand for 2 minutes for secondary fermentation, and steam it on high fire for about 15 minutes.
after the fire is turned off, steam for 3 ~ 5 minutes and then open the lid.
Steamed bread with spicy meat sauce
Raw material formula
1/2 catty of lean meat, 1 tablespoon of chopped pepper/bean paste, 2 tablespoons of sugar, 6 steamed bread (ready-made), 3 tablespoons of soy sauce, 1 teaspoon of salt, 1 tablespoon of ginger wine, and appropriate amount of oil.
production method
chop the lean meat, and mix it with the chopped pepper, bean paste and sugar. Remove oil from wok, stir-fry the ingredients evenly with high fire, add seasoning and stir-fry for about 5 minutes. Steamed steamed bread, cut open and eat with meat sauce.
milky steamed bread
raw material formula
5g of flour, 5g of dry yeast, 1g of sugar, 5ml of warm water and 2ml of milk.
production method
first, add yeast in warm water and let it stand for 5 minutes, then add condensed milk and warm water sugar to make dough together, and then wait for 2 hours for fermentation.
Make it twice as big, and then knead the dough (the more meat, the softer it becomes). Then poke it into a long strip and cut it into small pieces.
then put the cut dough into the oiled dish. Cover it with a cloth washed with warm water and wait for it to grow, about 1 ~ 15 minutes. Then steam in a pot for 15 minutes. It is more delicious to pour a little condensed milk with it.
tip
when the dough is made and cut into small pieces, you should wait for fermentation before steaming, and you must rub it properly to make it soft.
eat hard steamed bread skillfully
steamed bread will be dry and hard if left for a long time, but it is a pity to discard it and it is difficult to eat.
Here's how to eat hard steamed bread skillfully:
Slice hard steamed bread, soak it in salt water, and then fry it in a hot oil pan, which will become crispy and delicious food.
chop the hard steamed bread into pieces, add various seasonings such as salt, monosodium glutamate, soy sauce, onion, ginger, minced garlic or spiced powder according to your own taste, add appropriate amount of water and mix well, knead into balls, or steam or fry.
Milk steamed bread
Teacher Tu
Raw material formula
Ordinary flour 4g, milk 24g, baking powder 5g, sugar 15g
Production method
1. Pour sugar and baking powder into warm milk, stir and let it stand for about 5 minutes, put the flour into a basin, and gradually add warm milk with baking powder.
2. Knead the dough, put the kneaded dough in a basin, cover it with a wet cloth or plastic wrap, and put it in a warm place for fermentation.
3. After about 1 hour, the dough is twice as big. Grab a piece of dough by hand, and the internal tissue is honeycomb, and the dough is finished.
4. knead the dough on the chopping board for about ten minutes until it is smooth, and try to make the dough free of bubbles.
5. Knead the kneaded dough into a cylinder, cut it into small pieces with a knife, arrange it into a circle, put it in a steamer, cover it, and let it simmer for 2 minutes again.
6. steam cold water on the pot for 15 minutes, then turn off the fire, but don't open the lid immediately, and steam for a few minutes before opening the lid.