Second, do a good job of stuffing: for buns, stuffing is technical, and the production process is as follows:
1. The main ingredients for making stuffing, such as meat stuffing or vegetarian stuffing. For the meat stuffing, the meat is diced, accompanied by sesame oil, soy sauce, pepper and monosodium glutamate, and kept for at least one hour;
2. Auxiliary fillings should be done well. If leek is used, it should be washed and dried first, then cut and set aside for later use;
3. Matching fillings: mix the above fillings together, adjust with peanut oil and other condiments, and add a proper amount of salt, then the fillings are ready;
Fourth, adjust the fire, put water in the steamer until it boils, and then put the steamed stuffed bun into it.
Fifth, the bag should also have technology and thin skin. One or two bags can hold 10, and one bag has 20 wrinkles. This kind of steamed stuffed bun is both beautiful and delicious. Put the steamed buns in the steamer with a moderate gap, generally1.5cm;
Sixth, keep the fire burning, steam for 15 minutes, then open the cage and let it cool for a while.
Seven: Eat, but don't support.
2 inch steamed bread
Ingredients: Fuqiang powder 1 kg, 6 warm water, 2 coins of yeast, 2 coins of baking powder, and the stuffing is self-contained.
Methods: 1. Mix flour and baking powder, pour it on the chopping board and dig a nest in the middle.
2. Mix the yeast with warm water, 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 damp cloth and wake up.
Knead it again after 3.20 minutes to make its surface smooth.
When the dough is one and a half times larger than the original dough, you can roll the dough.
Note: put the steamer on the fire when wrapping, and put a steamed bread on it when wrapping. Just code all of them. Generally, a pot of steamed buns can be steamed for 30 minutes.
3 "Bao Bao Zi"
Raw materials:
500g of refined flour, 400g of pork, 0/00g of sesame oil and soy sauce/kloc-,a little of onion, ginger, refined salt and monosodium glutamate, old flour fertilizer and a proper amount of alkali.
Exercise:
Water surface and fat surface should be divided into 70% and 30%. Don't do too much, just trigger. Mix well with alkali and knead well. Processed into 50 grams of powder, and then rolled into a round skin with a thin outer surface and a thick middle with a rolling pin. Stir 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 dough, knead it into folds with your right finger, and turn the dough over with your left hand. Knead a steamed bread 15 or 16 times, and steam it in a steamer for 10 minutes.
4 "Making steamed bread"
Step 1: Make steamed stuffed bun fermented dough.
Materials: 750g 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 filled with acidic substances such as baking soda powder and corn flour, which can produce swelling and softening effects), 7.5g of sugar and 375ml of water.
Making:
1. Put the flour, dry yeast powder, baking powder and sugar into a large bowl and mix well.
2. Add 375 ml of water, and then stir into blocks.
3. Knead the dough by hand on the table and knead it repeatedly. Until the dough is smooth and flat.
4. Cover the dough with a wet cloth and make steamed bread when it is ready to grow.
Step 2: Make stuffing.
First of all, the ratio of meat to vegetables should be appropriate. Generally speaking, the ratio of meat and vegetables in stuffing is 1: 1 or 1: 0. Five is appropriate.
Secondly, don't pour out the vegetable juice. According to the measurement, the vitamins in Chinese cabbage will lose more than 60% after juice removal. In order to avoid the loss and waste of nutrition, the scientific method is: chop the vegetable stuffing, squeeze out the vegetable juice and put it in a basin. When mixing meat, you should add soy sauce one after another, stir well to make the vegetable juice penetrate into the meat, and then put it on a plate and stir evenly. If you are vegetarian, you can chop up the vegetable stuffing first, pour it into a pot (basin), add salt (vegetable oil) and mix gently, let the oil wrap the vegetables, then add salt and seasoning. In this way, the nutrition will be preserved and the filling will be tender and delicious. If it is leek meat stuffing, mix vegetable stuffing with oil, then pour in the mixed meat stuffing (add enough salt) and mix well. The vegetable stuffing is first mixed with oil and covered with an oil film, so it is not easy to dehydrate when it meets salt. The steamed stuffed bun wrapped with this stuffing has a refreshing taste and a little smell of vegetable juice.
Finally, the meat stuffing. Match pork according to the ratio of fat to thin 3: 7. Wash and chop the cartilage and residue of the meat to make the meat into diced meat of different sizes. Jiang Shui is added in the process of mixing the meat stuffing. At the same time, soy sauce should be added slowly bit by bit. The purpose of serving soy sauce is to adjust the salinity, and the dosage of soy sauce should be flexible. When serving soy sauce, add a little at a time, so that the soy sauce can be completely integrated into the meat. After serving the soy sauce, wait a while. If you can put it in the refrigerator for a while, you'd better add water (if you have broth, you'd better add broth, drop it and stir it). Add a little water 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.
bagging
1. Knead the dough smooth, knead it into long strips, cut it into small balls, and then roll it into small disks with thin outer surface and thick inner surface, so as to become steamed stuffed bun skins for later use.
2, leather bag stuffing, smashed into a fine pattern. Put white paper on the bottom and wake up in a warm place for 45 minutes.
Step 4: steaming
Steam steamed buns, put them into boiling water and steam for about 15 minutes.
5 "The practice of filling soup packets. .
1: Tangyuan does not need yeast and baking powder, and is generally called dead bread. . Put water directly on the surface and mix it evenly until the three lights (hand light, basin light, surface light). . In fact, it is almost the same as jiaozi noodles, but the noodles are different. .
2: My face is going to fall. . Fall on the strength (people who have eaten Lamian Noodles should know, but don't use too much strength, be moderate)
3: Generally, it is needless to say that the rod skin. . If you wear makeup, you are trapped. . The ingredients of soup packets are certain. . They are all weighed by scales. . Generally speaking, it is calculated by ten Jin. . Then put the broth in into the pit (the ratio of four soups to two soups per catty). .
4: Let's talk about the package method. . Steamed buns with dough may not die. . But bread will die, and bread will be made. . We are all in a cage with ten sides, and with traps, it is usually about two. . It is characterized by being lifted like a lantern. . Put it down like a chrysanthemum. . The skin is thin and big. . Pour in the soup and oil. . Soft and delicious. .
6 "Sanxiang Steamed Bun"
Raw materials:
250g of refined flour, proper amount of flour fertilizer and alkali, fresh meat stuffing, sand washing stuffing and white sugar stuffing100g each.
Production method:
Steamed. Knead refined flour with flour fertilizer and warm water, and knead with alkali after fermentation. Wash adzuki beans, boil and knead into paste, add sugar and oil to make sand washing stuffing, chop pork into meat stuffing, add salt, monosodium glutamate, pepper, chopped green onion and sesame oil and mix well to make meat stuffing. Knead the kneaded dough into 12 thick strips, each weighing about 20g. After flattening, wrap it with meat stuffing, bean paste stuffing and sugar, and knead it into 18 folds. After the dough is finished, eat red water at 4 o'clock with chopsticks and steam it in a cage.
Flavor characteristics:
Beautiful appearance, sweet and salty, delicious and refreshing.
Technical points:
The dough must be properly added with alkali to make it a "big yeast".