The process of making delicious jiaozi is as follows:

First, we must make the dough well. When it comes to dough making, we must master the dough-making technology. Generally speaking, .7 kg of water should be added to one catty of dough, and the starter of dough should be soaked in advance, and mixed with the dough. Generally speaking, the time of dough making is related to the season. At 2 degrees Celsius, it usually takes 2 hours. Note: Use warm water to make dough, steamed buns and steamed buns are softer. Old people and children like it. The easiest way to see the dough fermentation is to press it by hand. If the pressed dough pit bulges quickly, it proves that the dough is ready.

Second, make stuffing: For steamed stuffed buns, it is technical to make stuffing, and the production process is as follows:

1. Make the main ingredients of stuffing, such as meat stuffing or vegetarian stuffing. For the meat stuffing, cut the meat into cubes, use sesame oil, soy sauce, pepper powder, monosodium glutamate, etc., and keep it for at least one hour;

2. The auxiliary stuffing should be well prepared. If leek is used, it should be washed and dried first, then cut and put aside for use.

Third, with stuffing: mix the above stuffing together, mix it with peanut oil and other condiments, and add moderate salt, then the stuffing is ready;

fourth, adjust the fire, put water in the steamer until it boils, and wait for the steamed buns to be wrapped before putting them in;

Fifth, there are techniques for wrapping. The skin should be thin, one or two can wrap 1 pieces, and one bag has 2 wrinkles. This kind of steamed stuffed bun is beautiful and delicious. Put the wrapped buns in a steamer, with a moderate gap between them, usually 1.5 cm;

sixth, let the fire simmer for 15 minutes, then open the cage and let it cool for a while.

seven: eat, but don't hold on.

2 "Steamed Bun

Ingredients: a catty of strong flour, 6 warm water, 2 money yeast, 2 money baking powder, and the stuffing is self-provided

Method: 1. Mix the flour and baking powder and pour them on the chopping board, and scrape a nest in the middle.

2. Mix the yeast with warm water, then pour it into the flour nest, and slowly mix the flour into dough from the inside out. Soft and hard are equivalent to being harder than pancake noodles and softer than steamed bread noodles. Cover your face with a wet cloth and wake up.

3. Knead it again after 2 minutes to make its surface smooth.

4. When the dough is one and a half times bigger, you can roll the dough.

note: when wrapping, light the steamer and put one steamed bun on top. It's ok when it's all coded Generally, a pot of steamed buns can be steamed for 3 minutes.

3

Raw materials for making steamed buns:

5g refined flour, 4g pork, 1 sesame oil and soy sauce each, a little onion, ginger, refined salt and monosodium glutamate, old flour and proper amount of alkali.

Practice:

The water surface and the fat surface should be divided into 7% and 3%. Don't overdo it, just start it. Mix well with alkali and knead evenly. Processed into 5g powder, and then rolled with a rolling pin into a round skin with thin outside and thick middle. Stir the pork stuffing with Jiang Mo, soy sauce, chopped green onion and water, then add sesame oil, refined salt and monosodium glutamate, and mix well for later use.

when wrapping steamed buns, put a proper amount of stuffing on the rolled skin, knead it into folds with the fingers of your right hand, and turn the skin with your left hand. It is appropriate to knead 15 or 6 folds for a steamed bun, and put it on the steamer steamer for 1 minutes.

4 > Making steamed stuffed bun

Step 1: Making steamed stuffed bun fermented dough

Materials: 75g of medium gluten flour, 7.5g of dry yeast powder (used to expand gluten and increase dough volume), 7.5g of baking powder (white powder with baking soda powder and other acidic materials and corn flour as filler, which can produce swelling and softening effect), 7.5g of sugar and water.

2. add 375ml of water, and then stir into blocks.

3. Knead the dough by hand and put it on the countertop and knead it repeatedly. Until the dough is smooth and smooth.

4. Cover the dough with a damp cloth, and make steamed buns when it is ready to grow.

Step 2: Making stuffing

First of all, the ratio of meat to vegetables should be appropriate. Generally speaking, the ratio of meat to vegetables in stuffing is 1: 1 or 1: . 5 is appropriate.

secondly, don't pour out the vegetable juice. According to the determination, vitamins in Chinese cabbage will lose more than 6% after juice removal. In order to avoid the loss and waste of nutrition, the scientific method is: after chopping the vegetable stuffing, squeeze the vegetable juice out and put it in a basin. When mixing the meat, add it with soy sauce one after another, fully stir it to make the vegetable juice penetrate into the meat, and then put it on the dish and stir it evenly. If it is vegetarian, you can chop the vegetable stuffing first, pour it into the pot (basin), add salt (vegetable oil) and mix it gently, let the oil wrap the vegetable, and then add salt and seasoning. In this way, the nutrition is preserved, and the stuffing will be tender and delicious. If it is leek meat stuffing, mix the vegetable stuffing with oil, then pour the mixed meat stuffing (with enough salt) and mix it evenly. The vegetable stuffing is first mixed with oil and wrapped by a layer of oil film, so it is not easy to dehydrate when it meets salt. The steamed stuffed bun wrapped with this stuffing tastes fresh and has a little fragrance of vegetable juice.

finally, the meat stuffing. Match the pork according to the ratio of fat to thin 3: 7. Clean and chop the cartilage and residue of the meat to make the meat into diced meat of different sizes. Add a proper amount of ginger water in the process of stirring meat. At the same time, soy sauce should be added slowly bit by bit. The purpose of serving soy sauce is to adjust the saltiness, and the dosage of soy sauce should be flexibly mastered. When serving soy sauce, add it a little at a time, so that the soy sauce can be completely mixed into the meat. After serving soy sauce, wait for a while. If it can be put in the refrigerator for a while, it is better to add water (if there is broth, it is best to add broth, add drops and stir). Water should also be added a little at several times, otherwise the stuffing will be easy to make soup. Then add pepper powder, sesame oil, salt, fresh ginger powder, monosodium glutamate and sesame oil and stir well. Finally, pour in the stuffing and mix well.