The methods of making dough are 1. dry yeast (convenient, easy to operate and nutritious), and 2. fresh-keeping yeast (slightly worse than dry yeast, mainly because yeast is inconvenient to store for a long time! ), 3. Old flour (not easy to master, it will damage nutrients when neutralized by alkali), and 4. Spontaneous flour (it takes a short time to make flour, and it can be made in 30 minutes. Generally, supermarkets will sell them). Why don't you try it? Wish you success! !
First, the hair surface:
There are two ways to make hair.
1. Use flour fertilizer to make noodles (usually called big alkali made noodles)
Soak the flour fertilizer in water first, then pour the flour into it and mix it evenly. Wake up for 8 hours until the flour is 1 times the original, and then it has no sour taste to the alkali face and a little alkaline taste.
Wake up for half an hour, and then put some vinegar in the pot to avoid the steamed buns. Be sure to put the buns in with cold water before turning on the electricity.
2. Hair with filial piety (usually quick hair)
A ingredients: 500g of flour, 3g of dry yeast and 5g of baking powder, soybean oil 1 2,
Warm water (250 grams-300 grams) according to the water consumption of flour, sugar 20 grams.
Practice: 1. Pour the flour on the chopping board, add dry yeast, baking powder and sugar, and mix.
Evenly close. rake the pit.
2. Add warm water into the pit, add soybean oil, and mix and knead into dough.
Wake up a little. About 1 hour.
3. When you wake up, make the buns you want to make, slow your head and roll flowers.
4. Put the green body into the drawer, put cold water into the pot, and plug in the electricity.
Steaming 13 minutes is enough. (If steaming steamed bread is about 30 minutes-40 minutes, if steaming flower rolls 17 minutes)
Second, making stuffed buns
1, meat stuffed bun
Buy a catty of pork stuffing (mutton. One green onion and one ginger. Cut the onion and ginger into powder and put them together with the meat stuffing. Add soy sauce, sesame oil, vegetable oil and salt, and monosodium glutamate (chicken essence) and stir well to make the stuffed bun.
2, three fresh steamed stuffed bun stuffing
Ingredients: 70g of flour (two small bowls), 30g of pork (half a bowl), and fresh shrimps.
5-6 (minced into mud), half an egg fried, a proper amount of cabbage (2 taels), and mushrooms.
One (chopped) onion, ginger, salt and sesame oil, and the noodles were prepared one hour ago.
For use, a small amount of cooking wine.
Practice: add water to onion, ginger and mushrooms), cooking wine and shrimp,
Mix minced meat together, add salt, add scrambled eggs, and add cabbage heart.
Chop them and mix them evenly. Do not add soy sauce to make buns. Steamed stuffed bun with warm fire
15-20 minutes.
Features: Steamed buns are soft, like soup when eaten, delicious and nutritious, suitable for.
/myBlogDetail.htx& id=26 1999& Userid=4 19533 1 Happy dough making (old dough method): several kinds of steamed bread (illustrated method)
/tour/czsf/200602/20060214164022.html (dry steamed and sold pictures)
Steaming and selling is one of the traditional breakfasts in tea houses that Guangzhou people like. It is steamed with semi-exposed meat stuffing wrapped in thin noodles, which is delicious in color and refreshing. All tea houses and restaurants are available for sale. There are two kinds of steamed pork and beef. Among them, the history of beef roasting has been 70 to 80 years. The production method of beef siu Shao is: remove the tendons of beef, chop it with a knife, mix it with fat pork, ginger juice, wine, etc., tart it until it is gelatinous, squeeze it into balls and serve. Take two capsules per dish and steam them in a steamer. Now, there are refreshing ingredients such as horseshoe granules and bamboo shoots to make it more delicious and delicious.
steamed dumpling
It is made of egg liquid, water and flour as skin, pork, shrimp and mushrooms as stuffing, kneaded into pomegranate flower shape and steamed. Its color is light yellow, crab yellow is bright, its skin is soft, its meat is refreshing, it contains a little juice, and it is delicious and fragrant. In the 1930s, dry steaming and cooking became popular all over Guangdong, and in the past 20 years, it has spread all over large and medium-sized cities in Guangxi, becoming a must-have product in Lingnan teahouse and restaurant tea market.
The production method of dry steaming and selling:
1. Put the flour on the chopping board to make a nest, add egg water, alkaline water and knead it evenly, and wrap it with a wet cloth. 15 minutes. Knead the dough into slender strips, then cut it into small discs about 6 mm thick with a knife, put the small discs in dry corn flour with a small mallet and roll them into lace-like cakes for use.
2. Cut the lean meat into small pieces and put them into the basin, then add some salt, oil and monosodium glutamate to stir. Peel and clean prawns, chop them into pieces, put them in another pot, add salt and monosodium glutamate, stir and glue them, then cut the remaining fat meat and mushrooms into small pieces, and combine them with meat and shrimp, and put all the seasonings into it and stir well to get the stuffing.
3. Take the skin in your left hand, put the stuffing into the skin with the ruler15g in your right hand, and close it with your thumb and forefinger. Plus, press the ruler flat and close it while pressing it, forming a circle, and a little stuffing can be seen from the top. After wrapping, put it on a small oiled steamer, 4 in each cage, and add some sausage powder or egg yolk to decorate the mouth of the roast. Use the atmosphere when steaming, about 7 minutes (it is easy to peel off if the time is too long).