Pepper and ham buns are now many people are very much in love with a kind of food, some people will run to the very authentic place to buy, mainly to taste the fresh meat flavor, but people can actually learn to make their own at home, in fact, it is not so difficult, as long as it is kneaded, will be more fluffy crust can be done, so that the buns are more delicious.

These are the first time I've ever seen a bun.

750 grams of flour, 500 grams of net pork, 5 grams of ginger, 125 grams of soy sauce, 422 milliliters of water, 625 grams of net green onions, 60 grams of sesame oil, a little monosodium glutamate, alkali moderate.

Practice:

1. Pork according to fat and lean 3:7 match. The meat cartilage and residue pick clean, chopped, so that the meat into the size of the diced meat. In the process of stirring meat to add the right amount of ginger water, and then on the soy sauce. The purpose of soy sauce is to adjust the saltiness, the amount of soy sauce should be flexible. On the soy sauce should be added in small increments, so that the soy sauce is completely mixed into the meat, on the soy sauce and wait a little while, such as in the refrigerator for a while is better, immediately after the water can be. Water should also be added in small amounts, otherwise the filling is easy to come out of the soup. Finally, add monosodium glutamate, sesame oil and minced green onion and mix well. (Minced green onion in advance with sesame oil smear).

2. After making the dough, divide it into 20-gram portions.

3. Roll out the dosage into a round circle of even thickness and size.

4. Hold the skin with your left hand, push in the filling with your right hand, and pinch 18-22 folds. Thumb forward, thumb and index finger at the same time to twist the folds, close the mouth should be pressed, the bun mouth should be free of dough lumps.

5. Steam the buns for 4-5 minutes.

Sauce meat bun filling materials:

1. fresh meat foam (can also be slightly cooked lean meat cut fine dice)

2. yellow onion diced 3, sweet sauce 4, chicken essence, sugar, salt, each moderate amount

Practice:

1, the pot of oil, until the oil temperature of seventy percent heat is under the meat foam stir-fried, then into the sweet sauce, sugar, a little bit of salt and a little bit of chicken stir fry, a moment, and then into the yellow sauce, a little bit of salt and a little bit of chicken essence. a while, and then into the yellow onion a little bit of stir-fried sheng out standby;

2, the fermentation of the dough out of the air, (on the detailed production of the dough over the production process see the production of rolls), rolled into strips divided into a small dough;

3, will be rolled out into a dough wrapped into the filling, close the mouth and put into the steamer, cold water on the drawer to open the high-fire steaming until the water boiled to the medium fire steaming 10 minutes can be!

Break pastry buns this is Yunnan's specialty pastry it. It's called "broken pastry" because the finished product has a layered, open, layer-by-layer pastry-like skin. The main thing is that the dough process is a little different, while the filling can be made sweet or savory.

Ingredients: outer skin part: flour (the usual dumplings, buns will do), sweet wine (with rice and soup), lard (large oil) filling: fat and lean thigh meat, mushrooms, green onions, soy sauce, sugar, salt.

Practice:

Crust: mainly with flour to do, without yeast, with sweet wine to do, so that the finished crust with a very natural sweet flavor; flour does not have to once and enough, you can first ferment a small part of the dough, and then need to do the fermentation of pasta, you can do the "old noodle" with