2, adjust their favorite filling, I am fern meat filling, later will show you my hometown wild fern!
3, two hours after kneading the dough, divided into 12 even small groups, rolled into the center of thick, thin periphery of the pastry, put the filling, thumb support crust, index finger began to evenly pleat the skin, close the good press, was going to shoot the process of picture, but no one to help, really can not, next time, right!
4, the cage drawer on the right size of greaseproof paper, smeared with a little oil, (to prevent out of the cage staining the skin) bun yards on the cage drawer, remember to leave a big gap in the middle!
5, half a pot of water to boil, put on the cage drawer, steam 13 minutes over high heat
Break crispy buns
Materials:
Skin part: flour (usually we then wrapped dumplings, buns on the line), sweet wine wine (even with the rice and broth), lard (oil)
Stuffing: fat and lean pork, mushrooms, green onions, soy sauce, white sugar, salt.
Practice:
Crust:
Mainly made with fermented flour, without yeast, made with sweet wine, so that the finished crust with a very natural sweet flavor;
Flour does not have to be enough at one time, you can ferment a small portion of the dough, and then later on to do the need for fermentation of the pasta when you can do the "old noodle "
1, take 2 tablespoons of flour, boil a small pot of water, can be evenly divided into noodles as the standard. After the water boils, place it until it is not too hot, pour 1/3 of the water into the sweet wine brew and stir it well, after that, the sweet wine brew into the flour and well;
2, if you don't have enough water you can add it slowly, this is just the first step in the development of the noodles, you can do less first, when the flour is fully fermented and then add it according to the amount.
Knead the flour into a ball, no flour particles on the surface can be. Place it in a bowl, cover it and put it in a warm place, next to the heater at night if you still have one, or in the sunlight, but avoid the flour being blown directly by the wind.
If the temperature is very high, usually the night fermentation, the next day at noon can be successful fermentation, also can be clearly seen in the dough of the honeycomb
Fermentation of the dough is like this, if the temperature is very low at home, it is necessary to prolong the appropriate time.
If you can't get hold of it, you can use baking powder to do it, it's really no way out
3, you can take a ball of fermented flour, add the right amount of water, flour and into a smooth and soft dough, placed for 5 minutes or so, it is the outer skin of our buns
Filling:
1, fat and lean thighs in a pot to cook until 8 minutes, fish out to cool and spare.
2, dry shiitake mushrooms soaked, drained and cut into small dices, chopped into minced scallions, before the meat is also cut into fat and thin evenly small dices;
3, frying pan with a little oil, when hot, will be the three fillings poured into the pan, plus soy sauce 2-3 tablespoons, can be colorful aroma can be adjusted to 1 tablespoon of sugar, shiitake mushrooms, water, the bottom of the stuffing with a little bit of the soup is best, according to their own taste, add a little bit of salt. taste slightly add a little salt, because the bun skin is not salt
And then sort out the placed the dough, you can pack the bag
The dough rolled out, rolled thin, as thin as possible, and then Mo on a layer of lard, this step can not be missing, this is the key to the layering, and then slowly pull the side of the roll into a long strip, so that the more the surface rolled out of the thinner, and finally layered will be more pronounced
Rolled into a long strip, you can hand-pulled into a long strip, and then rolled into a long strip, you can hand-pulled into a long strip. strip, you can use your hands to pull into a dosage, with the hands of the dosage slowly pinched into a thin edge, the middle of the thick round skin, without a rolling pin ha, finished on the package, I'm too ugly, did not take another picture, I think we all better than me;
Wrapped with the stuffing, the water boiled down to the pot to steam for a few minutes, until the surface has been non-stick on the hand, it's good.
The bun skin contains the soup of the filling, it is very fragrant, you can drink with congee, if the mouth is heavy can be dipped in edible soy sauce, vinegar, sugar, oil chili pepper with a small amount of ingredients, but also very refreshing.
Nonsense:
1, if the surface is to use yeast to hair, and then the last kneading dough when it is recommended to add a little bit of edible alkali, so that you can neutralize the yeast, so that the finished product taste become sweet some, this is just a personal opinion ha
Alkali must not have particles, the amount of more than the thumbnail can be more than a little bit, it is necessary to knead very evenly, or else the finished product will be seen! The yellow dots will be seen in the finished product. The addition of alkali must be appropriate, too much, the dough will end up very yellow and very numb, the test is, after adding alkali, tear a small ball of flour on the fire, do not stick to the teeth can be.
2, filling, I this is a more traditional savory approach, there is a very classic sweet filling,
Roughly: ham (preferably cloud leg) cut into pieces, add the same amount of sugar, mix well, but the bun skin must be wrapped tightly, because the sugar heated up easily stay out of it, this is the famous sugar leg buns
home-made buns
Materials
Main ingredients: wheat flour (600 g) pork (fat and lean) (400 g)
Accessories: shrimp skin (6 g) meat skin jelly (120 g)
Seasonings: green onion (10 g) ginger (5 g) salt (6 g) monosodium glutamate (3 g) sugar (6 g) soy sauce (6 g) alkali (1 g) wine (10 g) sesame oil (15 g) Yeast(15g)
Making process
1. Peel the onion and ginger, wash, chop with a knife, add the right amount of water and mix a little, squeeze out the onion and ginger juice; pork skin jelly minced, spare.
2. Pork (preferably pork ribs) washed, chopped into puree, into the pot, add soy sauce, cooking wine, monosodium glutamate, sugar, refined salt, onion and ginger juice, mixing while adding the right amount of water, to be stirred to the vigorous, and then add the meat jelly, shrimp, sesame oil, mix well, that is, the filling.
3. flour and yeast mixed together with warm water and good, knead well, until the dough launched, into the appropriate amount of alkali, knead well kneaded, divided into evenly sized dosage, rolled into a round skin, the filling will be placed in the middle of the round skin, tighten the edges of the pinch, pinched into 18-20 small folds, that is, the baozi billet.
4. Place the buns into a drawer and steam them in boiling water over a high flame, then serve.