method of work
Self-raising flour adds warm water to synthesize dough. Seal and ferment for about 1 hour.
Chop onion and ginger. Soak a part of minced onion and ginger in hot water for 10 minutes to make onion Jiang Shui. Stir the minced meat clockwise with chopsticks and beat in the onion Jiang Shui. Then add sesame oil, salt, sugar, allspice powder, soy sauce and the rest minced onion and ginger in turn.
Knead the dough with a spoonful of baking powder (the buns will be softer). Divide into small pieces, roll them into leather bags and put them into meat stuffing. Keep the seal awake for 10-15 minutes (if there is no time, it can be omitted).
Pour the base oil into the pan, add the steamed stuffed bun (a major feature of Shanghai fried bun is that the steamed stuffed bun folds down and folds up when serving), cover and fry for about 5 minutes. After coloring, pour half a bowl of water. Sprinkle sesame seeds after about 5 minutes, and then turn over. Continue frying for 3-5 minutes, then sprinkle chopped green onion and take out.
Ingredients: flour, pork, green pepper, dried yeast, cooking wine, sesame oil (a few drops), soy sauce, salt, sugar (a little), chicken essence, water and sesame.
Practice 1. Stir dry yeast with warm water and leave it for 5 minutes.
2. Add salt to the flour and mix well, then add yeast water, knead it into a smooth dough, and cover it with plastic wrap until it is twice the size of the dough.
3. You can prepare stuffing when you wake up the dough. Pork should be a little fat, cut into paste, add the above seasonings and stir in one direction for 5 minutes. Wash and chop the green pepper, add it into the pork pit, and stir well.
4. Knead the awakened dough a little, roll it into small doses, wrap it in the stuffing (don't roll the skin too thin, otherwise it will leak easily), close it down, put it directly into the pan coated with salad oil, sprinkle with sesame seeds, and cover the lid with low heat for frying.
5. When the bottom is golden brown, add water (the amount of water added is one-third of the raw fried bag) for frying until the water in the pot is boiled, and then heat for 2 minutes. Delicious pan-fried buns are coming out!
Material dough:
1: 480g (3 cups) of all purpose flour, add 2 teaspoons of Baking Powder)2 and mix well.
2: Warm water 3 10/0g (about 1 and 1/3 cups+1 tablespoon), sugar 1 tablespoon, 2 teaspoons of fast rising yeast, and medium gluten flour 1 tablespoon.
3: corn oil 1 tbsp.
Stuffing:
4: 250 grams of lean pork (extra lean ground pork).
5: 4 mushrooms, soaked in soft water, washed and diced for later use.
6: Chop 2 shallots, Jiang Mo 1 teaspoon.
7: salt 1/4 teaspoons, chicken essence 1/4 teaspoons, cornmeal 1 tablespoon, swastika soy sauce 1.5 tablespoons, Jin Lan soy sauce 1 tablespoon, sesame oil 1 tablespoon.
8: Yuquan brand vacuum-packed instant cabbage half a packet150g.
Others: 4.5 tablespoons olive oil.
Decoration: cooked white sesame 1 tablespoon, chopped green onion 1 tablespoon.
Note: 1 cup = 240ml, 1 tablespoon (1 t) =15ml,1teaspoon (1t) = 5ml. The above dosage can make 24 fried bags.
Dough: Put the two ingredients into a cup, stir them evenly and let them stand for 10 minute, then pour them into 1 ingredient to make a soft dough, then add 1 tablespoon of corn oil, knead them until smooth, and put them in a warm place for fermentation. I usually put them in the oven in winter, and only turn on the light of the oven to keep warm.
Stuffing: Take a pot, add all ingredients 4, 5, 6 and 7 and mix well, then add 8 ingredients of cabbage, and stir in one direction with a wooden spoon until the stuffing is strong. Steamed buns: Wait until the dough is twice as big as before. Sprinkle some dry flour on the dough, knead it into long strips and divide it into 24 small pieces. Each piece is rolled into a skin with a diameter of10cm, and then 1.5 tablespoons of stuffing is added at a discount to make buns.
Put the steamed stuffed bun blank on a baking tray covered with paper towels, and wake up in the oven for 20-40 minutes (the length of time can be adjusted according to the temperature, and the lights can be turned on in winter to keep warm until the steamed stuffed bun grows 50%). ）。 Put 1.5 tablespoons of olive oil in the frying pan, and put the woken buns into the frying pan. Put the frying pan on the stove and turn on the fire. Add 3/4 cup of water and cover it. After the water boils, turn to medium-high fire (put 8 in the electric furnace) and fry until the water is dry (squeaking sound is heard). Turn to low heat (put 4 in the electric furnace) and fry for 3 minutes, and low heat (put the minimum fire in the electric furnace) and fry for 2 minutes. Leave the fire for 1-2 minutes, then uncover and sprinkle with cooked sesame seeds and a little chopped green onion.
Materials: steamed bun skin: 500g flour, 5g yeast, warm water, sesame seeds, stuffing: 300g pork stuffing, 3 Chinese cabbage leaves, 0/50g vermicelli/kloc-,1 onion, 3 ginger slices, seasonings: salt, soy sauce, sesame oil, cooking wine, pepper and chicken powder.
Practice 1 yeast is allowed to stand with a little warm water 10 minute, then flour, a proper amount of warm water are added to form dough, and plastic wrap is covered for fermentation.
2 Cut ginger into pork stuffing, add cooking wine and soy sauce and marinate 15 minutes.
3 Put the vermicelli in a hot water pot and cook until soft. Take it out and cool it. Chop it. Wash and chop the cabbage leaves.
4. Add sesame oil, pepper, salt and chicken powder to the cabbage vermicelli and meat stuffing and stir well.
Wake up 5 wrapped buns 10 minutes, add a little oil to the pan, and heat them at 60% to arrange the buns.
6 After frying for one minute, pour in flour water (noodles: water =1:5), and add flour water to 2/5 of the steamed stuffed bun.
7 Cover the lid and bring to a boil. Turn to a low heat until the flour and water are dry and the bottom of the steamed stuffed bun is crispy. Sprinkle sesame seeds and chopped green onion.
Ingredients: 250g beef stuffing, appropriate amount of chopped green onion, 0/00g sand tea sauce/kloc-,one egg white, 200g ginger, pepper, cooking wine water, soy sauce, white sugar and sesame oil.
Flour water: flour: water =1:15
300g of Fuqiang powder, 4g of yeast, 20g of sugar, 0/teaspoon of salt, 0/50g of clear water, chopped green onion and black sesame.
Practice 1. Add salt to Fuqiang powder and mix well with white sugar.
2. The yeast is soaked in water below 30 degrees for 5 minutes to stimulate its activity. Water at 30 degrees is almost the same if you put your hands in the water and don't feel hot.
3. Mix the dough with yeast water, then pour the rest of the dough water into the basin and stir it as shown in the figure.
4. Knead into dough and put it in a warm place to ferment until it is twice as big. The time is about 40 minutes.
5. Pick up the fermented dough and roll it into skin. I'll divide each dose into 35 grams, or I can make it smaller.
6. Wrap all the dough bags into buns and let them stand for 45 minutes.
7. Use a frying pan or a frying pan, and brush the bottom oil.
8. Put the buns in the pot, leaving a proper amount of space between them.
9. Cover the lid with a small fire and slowly fry the crispy bottom of the steamed stuffed bun.
10. When the bottom turns golden, add flour water (surface: water =1:15). So that the bottom can be connected to each other.
1 1. Sprinkle a little chopped green onion and cover the pot to continue.
12. When there is a sizzling sound in the pot, the water is basically gone. Sprinkle with black sesame seeds to get out of the pot.
Meat stuffing production:
1. Add an egg white to the beef stuffing and beat well.
2. Add soy sauce, a little soy sauce, a little sugar, and mix well with the right amount of salt.
3. Ginger and pepper cooking wine water =2 slices of ginger+appropriate amount of pepper+a little cooking wine+water.
4. Filter the ginger and pepper cooking wine water out of the pepper and ginger slices, pour a small amount into the meat stuffing in several times, and stir the chopsticks in one direction.
5. Add the sand tea sauce and continue to beat in one direction. Finally, add the right amount of sesame oil to seal the taste inside the meat.
6. Finally, add the right amount of chopped green onion and mix well for later use.
Material dough: all purpose flour 1 2/3Cup, baking powder 1 teaspoon, warm water (not hot) 190ml-200ml, sugar1tablespoon, and quick-baking powder.
Stuffing: minced beef (30% fat), chopped mushrooms, celery, eggs, Jiang Mo, minced garlic, chopped green onion, sugar, soy sauce, sweet potato powder and braised pork soup;
Other auxiliary materials: cooked sesame, chopped green onion and olive oil.
Note: 1Cup=240ml, 1 tablespoon = 15ml, 1 teaspoon =5ml.
Practice 1, all purpose flour12/3Cup, baking powder1teaspoon are put into a medium-sized 3P salad basin and mixed evenly;
2: sugar 1 tablespoon, fast rising yeast 1 teaspoon, medium gluten flour1tablespoon, mix well, add warm water (not hot) 180ml-200ml, mix well, and let stand1.
3. While stirring the material 1 with chopsticks, add the material 2 until the flour can't be seen, and knead it into a smooth dough;
4. Wipe a little water on the edge of the basin, cover it with plastic wrap, and place it in a warm and humid place until the dough is twice as big as before;
5. Add appropriate amount of chopped mushrooms, chopped celery, eggs, Jiang Mo, minced garlic, chopped green onion, sugar, soy sauce and sweet potato powder into the small Lecou 3P salad basin, add braised pork soup while stirring, and finally stir in the same direction;
6. Divide the fermented dough into 12 small portions, roll each portion into a dough sheet with a thick middle and a thin edge, wrap a proper amount of stuffing on each dough sheet, close it into a bun shape, cover it with plastic wrap, place it in a warm and humid place, and perform secondary fermentation for 15-20 minutes;
7. Add a tablespoon of olive oil to the pan and heat it. Put the steamed buns fermented twice into the pan, leaving a little space between the steamed buns, and pour in the clear water that overflows the steamed buns 1/3;
8. Cover the lid. When the water boils, turn to medium-high fire and fry until the water is dry (squeak-squeak-squeak sound is heard), then turn to medium-low fire and fry for 3-5 minutes;
9. Leave the fire for 1-2 minutes, then uncover and sprinkle with chopped green onion and cooked sesame seeds.
Material dough:
1: 240g of all purpose flour (1.5 cup), 240g of whole wheat flour (1.5 cup) and 2 teaspoons of baking powder, and mix well.
2: 330 grams of warm water (about 1 2 cups), 2 teaspoons of sugar, 2 teaspoons of fast rising yeast, and medium gluten flour 1 tablespoon. Stir well and let stand for 10 minute.
3: 2 teaspoons of corn oil.
Stuffing:
4: medium-sized white shrimp 1 400g, shelled and gut-removed, and washed for later use.
5: lean meat stuffing100g.
6: 4 tablespoons chopped green onion, 0.5 teaspoon of Jiang Mo/kloc-0, 2 teaspoons of salt 1/4 teaspoons of chicken powder 1 4 teaspoons of raw flour 1 4 teaspoons of white pepper14 teaspoons of sugar1.
7: 2 handfuls of spinach * * * 550g, pick up the old leaves and wash them for later use.
8: sesame oil 1.5 tbsp, salt 1/2 tsp, shisanxiang powder 1/4 tsp, swastika soy sauce 1 tbsp.
9: 3 tablespoons of olive oil or rapeseed oil.
Note: 1 cup = 240ml, 1 tablespoon (1 t) =15ml,1teaspoon (1t) = 5ml. The above dosage can be used to make 24 fried spinach and shrimp packages.
Practice Dough: Add 1 flour and baking powder into the basin and mix well, then add 2 ingredients and knead into soft dough. Then add 2 teaspoons of corn oil, knead it until it is smooth, and keep it in a warm place for fermentation. I usually put it in the oven in winter, and only turn on the light of the oven to keep it warm.
Stuffing: Shrimp is squashed with a knife, chopped into pieces, put into a basin with 5 and 6 ingredients, and stir vigorously. After blanching spinach in boiling water for 1 min, drain and rinse with cold water, cut into small pieces and squeeze out excess water. Stir in sesame oil from 8 ingredients, then mix in the remaining 8 ingredients, and finally add it into the shrimp paste and mix well to form a filling.
Steamed Buns: When the dough is twice as big as it used to be, sprinkle some dry flour on the dough, knead it and divide it into 24 small pieces. Each piece is rolled into a skin with a diameter of10cm, and then 2 tablespoons of stuffing (almost 1/24 stuffing) are added to make a steamed bun. For the kneading method of steamed stuffed bun, see the video of kneading steamed stuffed bun in fresh meat fried bag with cabbage. Put the wrapped buns in a tray covered with baking paper, put them in the oven (without turning on the oven temperature), and wake them up for another 30 minutes. Put the steamed buns into a non-stick pan in batches, add 1 tablespoon of oil and 3/4 cup of water, cover and put them on the fire. After the water is boiled, fry until the water is dry (squeaking noise is heard), turn to medium and small fire (put 4 in the electric stove) and fry for 3 minutes, and then fry for 2 minutes on low fire (put the minimum fire in the electric stove). Leave the fire for 1-2 minutes, then uncover and sprinkle with a little chopped green onion.
Materials Flour dough150g, stuffing: 300g, sesame oil15g, soy sauce paste 30g, cabbage powder160t, chopped green onion 20g, Jiang Mo10g, salt 8g and water 80g.
Practice 1. Chop cabbage, add salt, mix well, wrap with gauze and squeeze out water for later use.
2. Stir the cabbage powder and the rest of the stuffing materials prepared by the method of 1 until they are sticky and gelatinous, and then put them in the refrigerator for cold storage.
3. Take 30 grams of olives from the dough into a round dough, and then take a proper amount of meat stuffing from the method 2 and wrap it in the round dough.
4. Take a pan, heat the pan, pour a little salad oil into it, drain it into the steamed stuffed bun of Method 3, then pour in the flour water mixed with flour and water at the ratio of1:15, cover it and fry it with low fire, about 6? 6? 58 minutes after the water boils, sprinkle with white sesame seeds, then cover and continue to cook until the water is dry, so that the bottom of the steamed stuffed bun is crispy and golden.