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The ten best stuffed buns are sweet.
Cabbage sauce meat steamed bun

Ingredients: meat, soy sauce, a spoonful of sesame oil, monosodium glutamate, onion, ginger, Chinese cabbage and coriander.

Practice:

1. Stuffing: My family is just diced meat (seven points thin, three points fat), soy sauce (no salt, enough salty taste) oil, a spoonful of sesame oil, monosodium glutamate, cut some minced onion and ginger and mix well together.

2. There is no hurry to mix vegetables and meat, and then mix them when they are wrapped, because the meat is filled with soy sauce, not salt, so there will not be too much water after mixing (some coriander is added when mixing).

3. Cut the dough, roll the skin, mix the stuffing evenly, wrap the stuffing, and close the mouth (remember, don't stay too long after the steamed stuffed bun is wrapped, because the cabbage is too easy to get out of the water to prevent the bottom from collapsing).

4. Wrap the steamed buns and steam them in cold water (no one is allowed to laugh at me, so my steamed buns are wrapped like this, and there is nothing I can do about it).

5. The delicious steamed stuffed bun with Chinese cabbage sauce and meat is out of the pot. It's big and the stuffing is real, so just a few can fill it.

Carrot bag with celery leaves

Ingredients: 300g of flour, milk 1 80ml, 5g of salt, 4g of sugar 1 0g, 4g of dried yeast, 250g of pork stuffing, 50g of celery leaves 1 50g, carrots1root, a little of onion and ginger, 2 tablespoons of soy sauce.

1, first make dough, put flour, milk, 2.5g of salt, sugar and dry yeast into a bread machine, stir and ferment to twice the size.

2. To make stuffing, add soy sauce, oyster sauce and sesame oil to the pork stuffing and stir well. Chop onion and ginger and add the meat stuffing, then chop celery leaves and carrots, add all the meat stuffing and add the remaining salt and stir well.

3. Ventilate the fermented flour, relax it for 10 minute, divide it into 10 small doses, rub it round, roll it into round dough pieces, and wrap it in buns.

4. Put the wrapped steamed buns in a steamer and wake them for 15 minutes, then steam them on high fire for 20 minutes, and then stew them for 3 minutes.

Steamed bun with milk and yellow stuffing

Ingredients: 5 eggs, powdered 125 g, custard powder 25 g, milk 250 g, melted cream 125 g, and fine sugar 400 g.

1. Add the eggs once 1 one by one into the material 2, and adjust it to be stubborn.

2. Heat the milk and cream in water, add sugar to the milk and stir until the sugar melts.

3. Add the egg paste prepared by the method of 1 into the pot, stir it continuously with a wooden spoon, and heat it until it is gelatinous.

Pork and Chinese cabbage stuffing

Ingredients: flour: 500g yeast: 3g pork stuffing: 500g Chinese cabbage: half green onion: half ginger: 3 slices of salt: 3 tablespoons chicken essence: 2 tablespoons thirteen spices: 2 tablespoons water: 100ml edible oil: 50ml.

1, mix flour and yeast, add water and knead the dough until it doesn't touch your hands, and cover it with plastic wrap (put the dough in a larger container and put it in a warmer place for about 1 half an hour, and send it to two dough sizes).

2. Chop Chinese cabbage, green onion and ginger, and add them into the pork stuffing respectively. Salt, chicken essence, thirteen spices, cooking oil and water are also added into the stuffing and stirred (finally, add Chinese cabbage, and stir in one direction during the stirring process, so that the meat stuffing tastes delicious).

3. Take out the dough, knead the dough with dry flour, and roll the skin to make buns.

Shangtang steamed buns

Ingredients: flour, pork stuffed bun. Seasoning sesame oil, salt, monosodium glutamate, jelly, chopped green onion.

1, stuffing: frozen minced pork skin, take a proper amount of chopped green onion and mix well with sesame oil, add salt and monosodium glutamate together with the frozen minced pork skin, and mix into the stuffed bun, thus forming the steamed stuffed bun stuffing.

2. Flour making: take 70% of flour and add boiling water, boil it properly (the flour is slightly harder), spread it out and cool it, then add the remaining 30% of flour, and use cold water to make a "three-raw" dough with suitable hardness and softness.

3. Packaging: Knead the dough evenly into thin strips, pick it into 20g small dosage, roll it into a round leather with a diameter of 1.2 inch with a flour pin, wrap 20g in the stuffing, and knead it into 18-22 pleated crucian carp mouth-shaped buns.