The production of fermented dough is divided into several steps, such as mixing water, kneading dough, fermenting and eating alkali.
1. water mixing: the ratio of water mixing in flour is generally 2: 1, that is, about 0.5 kg of water is added to one kilogram of flour, which should be increased or decreased according to the flour quality, dry and wet climate and whether sugar, oil and eggs are added to the flour. The temperature of mixing water should be determined according to the season and climate change. Generally, it is hot water in winter, cold water in summer and warm water in spring and autumn.
2. Fermentation: Generally, there are three fermentation methods used to make fermented dough: old yeast, fresh yeast and baking powder. Fresh yeast and baking powder are commonly used in families.
When the amount of fresh yeast or baking powder is large, the fermentation power is strong and the fermentation time is shortened. A piece of fresh yeast can generally produce 2 ~ 2.5 kg of flour in summer and1~1.5 kg of flour in winter. The fermentation time is about 2 hours in summer and 3-4 hours in winter. 50 grams of yeast powder can make 2 kilograms of flour, so you can't use it more. If it is too much, it will be bitter. Dough made with baking powder can be used only after being left for about half an hour. After the dough is added with water and fermented materials, it should be fully kneaded until it is soft and can be used only after foaming inside. Dough leavened with old yeast needs to be added with proper amount of alkaline water after leavening, and then used after kneading thoroughly to avoid fermentation.
Filling making 1. Red bean paste stuffing: 500g of red beans are picked and washed, soaked in clear water for one day, then boiled in a pot and boiled over low heat. Then pour it into the Tao Luo and rub it out by hand, so that the bean paste can be filtered into another container. After the bean paste is precipitated, pour the clear liquid into Taoluo again to wash out the remaining bean paste (it can be repeated many times). Then pour the bean paste into a dragon bag or a thin bag and filter out the water. Put100g lard into a pot, heat it, pour 750g sugar, cook until the sugar water is tough, then pour in the bean paste, stir-fry until the thickness of the bean paste meets the requirements, then pour out and cool.
You can also use water instead of oil when frying bean paste, but the color and taste are poor. The ratio of sugar to water is 9: 1. Stir-fried bean paste and sugar can not be put at the same time, otherwise it will not be refreshing and greasy. If it is necessary to add diced lard, osmanthus fragrans or roses after the bean paste is fried, it can be added after cooling.
2. Fresh meat stuffing: There are two kinds of fresh meat stuffing: one is mixed meat, that is, meat jelly is mixed in the meat stuffing to increase the marinade, but it is greasy to eat; The other is clear water meat, which is mixed with clear water in the meat stuffing, and there is also a bag of halogen at the entrance, which is good to eat, but the cost is high.
The method of mixing water with meat stuffing is: first, put fresh skin150g, boil it in cold water, scrape off foreign hairs with a knife, wash it, put it in a pot for a little boiling, take it out, and soak it in cold water, so as to make the skin crisp, then put it back in the pot, cook it with a small fire, take it out, chop it up with a knife, put it back in the original soup, add onion, Jiang Mo and cooking wine, and use Wangwang. Then chop the sandwich meat 1 kg into a meat paste, pour it into a jar, add soy sauce, sugar, salt, monosodium glutamate and cooking wine, stir in one direction until all the seasonings are absorbed into the meat, then add clear water150g, stir in one direction until all the water is eaten, and then add clear water150g.
3. Three-diced stuffing: Pork100g is cooked until it is seven-cooked, chicken 250g is cooked until it is nine-cooked, and then it is taken out and diced; 250 grams of bamboo shoots are also diced after being cooked. Heat the pot, add chicken soup, then add diced chicken, diced diced diced pork, diced bamboo shoots, soy sauce and white sugar, cook until it is ripe, add monosodium glutamate, pour water caltrop and brown it, then add a little cooked oil, take it out and cool it.
4. Shrimp stuffing: Chop 250 grams of shrimp into paste and put it in a bowl, add 2 egg whites, stir with chopsticks to make mud, then add raw flour and mix into shrimp paste. Dice 250g of pork, shred 75g of bamboo shoots125g and barbecued pork, add appropriate amount of salt, sugar, soy sauce, monosodium glutamate, etc., and mix with minced shrimp.
5. Crab powder stuffing: Roast lard150g until 70% cooked, stir-fry onion and Jiang Mo until the onion turns yellow. Crab meat100g. First, put crab roe into hot oil, cut it with an iron spoon to make the oil orange, then pour crab roe and salt into the pot and mix it with the mixed meat.
6. Vegetable stuffing: green vegetables 1 kg, blanched in boiling water, immediately fished out and cooled in cold water (to avoid yellowing), then fished out and chopped, and put them into a cloth bag to squeeze out the water. Dice 50 grams of gluten, and cut 2 pieces of fragrant dried gluten into powder. Then pour the vegetables into a jar and shake them loosely. Add sugar, salt, monosodium glutamate, sesame oil, crude oil, diced gluten and dried fragrant powder and mix well.
7. Crystal stuffing: The lard is peeled off from the outer film, then diced and mixed with soft sugar. When filling, a small amount of water can be added to the stuffing to make the sugar slightly soluble. After steaming, the diced lard looks crystal white and crystal-like.
8. Centipede stuffing: Chop assorted candied fruit into fine powder, then add soft sugar, diced suet, melon seeds, pine nuts, almonds, walnut meat, etc., and mix well.
Steamed buns are made into dough and wrapped in various fillings to form steamed buns of various colors. Generally, when the stuffing is steamed, the package mouth is upward, and when the sweet stuffing is steamed, the package mouth is downward to show the difference.
Wrap the steamed stuffed bun, put it in a cage and steam it on boiling water for about15 ~ 20 minutes.