Tianjin buns raw materials: 5 kg of flour, 500 grams of flour, 2.5 kg of water, alkali moderate; pork fat and lean meat (3:7) 4 kg, 1.2 kg of mushroom soup, 800 grams of soy sauce, 400 grams of sesame oil, green onion, ginger, monosodium glutamate moderate. Preparation: ①. Fertilizer unraveling water, add flour and dough, leave to ferment. ② the pork chopped (strangled) into minced meat, add soy sauce in 3 times and mix well. Then add mushroom soup while stirring, until the soup is added, the meat mixture into a paste, and then add chopped green onion, ginger, sesame oil, monosodium glutamate, mix well into the filling. Knead the fermented dough well, roll it into long strips, and then into 4 dosages per 50 grams. ④ Roll the dough into a round shape, smear the filling, pinch the bun into a round shape, and steam it on the drawer with high fire for about 10 minutes. Characteristics: thin skin, tender filling, a package of pulp, fresh aroma and fresh mouth smooth mouth flow soup. Shandong buns raw materials: 5 kg of flour, 500 grams of flour, 2.5 kg of water, alkali moderate; 3 kg of pork, 5 kg of cabbage, 500 grams of antler, sweet sauce, lard, sesame oil, green onion, ginger, coriander, salt, monosodium glutamate, pepper moderate. Method: ① water will be unraveled fertilizer, add flour and dough, leave to ferment. ② pork cut into adzuki bean-sized cubes, cabbage chopped and squeezed clean water, antlers soaked and cut into pieces, parsley chopped, and then mixed together with salt, sesame oil, etc., mix well, it is best to add green onions mixed well into the filling. ③ will be good dough on the alkali kneaded, rolled under the agent (2 per 50 grams), rolled into a round, on the filling pinched into a bun, on the drawer with a high-fire steam for about 15 minutes that is cooked. Characteristics: fat but not greasy, with Shandong flavor.

Yangzhou three Ding Baozi production method

Raw materials: fermented dough 650g, 500g of pork ribs, 100g of cooked chicken, 100g of fresh bamboo shoots, 75g of soy sauce, 50g of sugar, shrimp roe 5g,

Starch 20g, ginger, green onion and rice appropriate amount.

Method: 1, the pork ribs cleaned and blanched, into the soup pot, into the onion, ginger, wine, cooked to seven mature, fished out to cool, knife into a 0.7cm square

diced meat, will be cooked chicken cut into 0.8cm chicken diced, cooked bamboo shoots knife into 0.5cm bamboo shoots diced, the other will be on the fire of the frying pan fire, into the bottom of the oil, onion and ginger

Mi stir-fried aroma, poured into the three diced to add Soy sauce, sugar, shrimp seeds, add chicken broth into the right amount, high heat to boil, medium heat to cook to color and taste, change to high heat

Join the wet starch thickening, up and down to make the three ding fully absorbed marinade, sheng up to cool and standby.

2, will be the dough roll strip, picked into 12 pasta dose, with the palm of the hand into a 10 cm diameter round skin, scraping the cool filling, the left palm of the skin,

palm slightly concave, the left hand will be the skin of the flat in front of the chest, the right hand, thumb and forefinger from the right to the left in order to pinch out 32 folds; with the right hand, the middle finger and

thumb pinched the edge of the skin wrinkles, each time to pinch the pleat When the thumb and middle finger pinch together, do not separate; thumb and forefinger slightly outward pull a

La, so that the buns finally formed a "neck", such as the mouth of crucian carp, put in the cage to wake up for a while, placed in the cage pot, steaming for about 12 minutes can be, to be the skin

Subs do not stick to the hands of the mouth, that is, to the mouth of the marinade can be slightly Wang out of the cage.

Features: the skin absorbed when the filling of the marinade, soft and delicious. The filling is soft and hard accordingly, salty and sweet, sweet and crunchy, oily but not greasy, beautifully shaped buns

, is a representative variety of dim sum in Weiyang.

How to make corn buns for corn woks (photo)

Corn woks

Ingredients: 500 grams of corn flour, 50 grams of glutinous rice flour.

Seasoning: 50 grams of sugar, hot water.

Method of production: cornmeal, glutinous rice flour with hot water and sugar and kneaded into a dough, under the agent with a hand kneaded into the shape of the nest, steamed on the cage is complete.

Flavor characteristics: rich corn flavor, sweet and soft.

Technical tips: cornstarch should be made from glutinous corn.

Corn Buns

Main Ingredients: Cornmeal, Flour, Sugar, Yeast

Practice: Flour. Cornstarch . Sugar. And yeast into a dough, fermentation for 2 hours, and then kneaded buns in the steamer in the fermentation of ten minutes, light the fire, the water boiled steam 10 minutes can be.

Remarks: sorghum flour, black rice flour, buckwheat flour can be similar practices made into steamed buns, simple aroma, flavor unique.

Teach you steamed buns

1, steamed buns how to not stick to the drawer cloth: steamed buns do not rush to unload the drawer. First of all, the cage drawer lid uncovered, continue to steam for 3 to 5 minutes. When the top drawer buns quickly dry knot, unloading drawer buckle on the board, remove the drawer cloth. This way, the buns will not stick to the drawer nor the board. Wait 1 minute and then unload the second drawer, and so on.

2, the best temperature of the dough: the most suitable temperature is 27 ~ 30 degrees. At this temperature, the dough can be fermented successfully in 2 to 3 hours. In order to achieve this temperature, according to the changes in climate, the temperature of the water can be adjusted appropriately: cold water in summer; spring and fall with about 40 degrees of warm water; winter can be 60 to 70 degrees of hot water and noodles, covered with a wet cloth, placed in a warmer place.

3, the test of the pH of the dough: after fermentation, the dough must be into the appropriate amount of lye, kneaded. The following methods can be used to detect its pH:

(1) Pat. Pat the dough with your hand, if you hear "bang bang" sound, it means that the pH is suitable; if you hear "empty" sound, it means that the alkali put less; if you make "bla, bla" sound, it means that the alkali put more. The alkali put too much.

(2) Look. Cut the dough to see, such as the profile has a uniform distribution of sesame seed size holes, indicating that the alkali put the right; such as the emergence of the hole is small, elongated stripes, the dough color yellow, indicating that the alkali put too much; such as the emergence of uneven holes, the color of the dough is dark, indicating that the alkali put less.

(3) smell. Picking open the dough smell, such as acidic flavor, indicating that the alkali put less; such as alkali flavor, indicating that the alkali put more; such as only smell the aroma of the dough, indicating that the alkali put just right.

(4) Grasp. Hand grasp the dough, such as dough sinking, no elasticity, that is too much alkali; such as not sticky, not sinking, and have a certain degree of elasticity, that is, alkali put just right.

(5) Taste. Will knead the lye of the dough pull down a little bit into the mouth taste, such as sour flavor that put less alkali; such as alkali astringent flavor, that put more alkali; if you think there is a sweet taste, that is, the alkali to put the right.

The process of making delicious dumplings is like this:

First, first of all, the noodles should be good, talking about the noodles, we have to master the technology of the noodles, in general, a catty of noodles should be added to 0.7 kilograms of water, to the noodles beforehand, soak the primer, with the noodles and the noodles, the noodles and the seasons have a relationship with the time of the hair, in general, the colder the weather, the longer the time used. At 20 degrees Celsius, it usually takes 2 hours. Note: Use warm water and noodles, steamed buns and buns are softer and more gentle. Older people and children like it. The easiest way to see the face fermentation with a hand press, if pressed the face of the pit quickly bulged that proves the face hair good.

Second, to do a good job of filling: for buns, do filling is technical now, the production process is as follows:

1, the main ingredients of the filling is good, such as meat or vegetarian filling, meat filling to cut the meat into cubes, with sesame oil, soy sauce, pepper, MSG, etc. accompanied by a good, raise at least one hour;

2, auxiliary fillings to be good, such as the use of leeks, we should wash and cool dry, and then come back and cut up!

Third, accompanied by the filling: the filling with the above, with peanut oil and other seasonings, seasoned, put the salt should be moderate, this time the filling is ready;

Fourth, the stove fire adjusted, the steamer pot into the water to a boil, and wait for the buns packaged into the;

Fifth, the packet is also a technology, to thin skin, one or two can pack 10, a bag with 20 folds, a bag of the same size, a bag of the same size. A bag on the folds of 20, so that the buns and good-looking and delicious; put the package into the steamer, buns and buns to have a moderate gap between the general to have 1.5 centimeters can be;

Sixth, to be a strong fire, steamed for 15 minutes after the opening of the cage, and then a little cooler for a while.

seven: open to eat, but do not hold up ah