Buns, do you prefer to eat thin-skinned or thick-skinned? The bean paste foreskin is soft and sweet; the soup foreskin is thin with soup; the sugar foreskin is thick and sugary...
In fact, different buns have different flavors, and there are people who like it.
People who like buns with thin skin and large fillings must like paper buns, authentic paper buns need to be complementary to the skin and filling, the filling is fresh and fragrant, the dough is thin and not broken, and the transparent elastic teeth!
In this episode, Sheng Yuxian, a senior technician of Chinese pastry, brings many skills to make paper buns at home easily.
The secret recipe of paper buns is widely publicized
The skin is as thin as paper, and the filling is full of flavor
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and semi-hot noodles
Use cold water and high gluten flour and cold water dough, use hot water, yam juice, egg white, high gluten flour and hot dough, hot dough viscosity is strong, poor gluten, easy to form; cold water dough viscosity is small, good gluten, not easy to form.
Take the hot dough apart and add it to the cold dough one by one to make the dough blend faster and more evenly, and the good dough needs to be stirred for 5 minutes and kneaded again, so repeat three times.
doohickey:
(1) Using high gluten flour, the bun is easy to form;
(2) Add the broken yam juice when using hot water and dough, because the yam is sticky and can enhance the gluten of the flour. The ratio is 250 grams of high gluten flour, 100 grams of water, 20 grams of yam;
(3) Add egg white to the dough to make it more muscular, and the skin of the steamed bun is more translucent;
(4) Three awakenings and three kneading: it is conducive to the full fermentation of the dough, the dough is more gluten, and is often used to make pasta such as buns, steamed buns, and flower rolls.
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Make the filling
Heat the oil in the pan, add the diced pork, yellow sauce and ginger and stir-fry, then let it cool and set aside.
Cook the vermicelli, add the seasonings and stir, pour into the diced pork, add the green onion, salt, pepper, chicken powder, shredded eggs, leeks, sesame oil, stir well.
Suitable for paper bun filling: strong water absorption, semi-cooked, vegetarian filling, easy to steam.
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Wrapped paper leather buns
Waking up the dough, measured by fingers, helps to pull out the same size of the dough.
Then roll out the thin skin and wrap the paper skin bun.
When rolling the skin with a rolling pin, pay attention to rolling from the middle to the surroundings, the thickness of the skin is more uniform, and it is not easy to break.
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Steamed buns
Bring to a boil and steam for 7 minutes.
Crystal clear buns, thin skin but taste tough, filling, soupy, indeed "visible heart" food!
Cantonese classic char siu bun is famous for its thick skin, authentic char siu bun is thick and soft and fragrant, and the juice is rich but not greasy.
Pastry chef Zhao Lianchao, who has been engaged in the pastry industry for 19 years, explains a different thick-skinned production method for you today.
Char siu buns that are popular in the north and south
Bun blossoms have a high trick
Make char siu chili
Pour oil into the pan, add ginger slices and onion and fry, make shallot and ginger oil and set aside.
Pour water into the pan, add red yeast rice, fried ginger slices, and onion, simmer for 4 minutes, and then strain, leaving the red yeast rice soup.
Pour 1200 g of red yeast rice soup, 187 g of sugar, 3 g of pepper, 112 g of oyster sauce, 100 g of water starch, 30 g of shallot and ginger oil into the pot and stir until viscous.
Note: Char Siu chili needs to be refrigerated for 24 hours.
and dough
Authentic char siu buns are made from old fat to make dough. Using 600 grams of old fat, adding 225 grams of white sugar, adding white sugar, is conducive to promoting fermentation and making the skin of the bun whiter.
Old Fat:
Also called noodle fat, noodle primer, noodle seed, and leave a part of the dough when the noodles, placed in the temperature of the fermentation for 12 to 24 hours, when used into the noodles, to promote flour fermentation, old fat fermentation time is long, the flavor of the noodles is stronger.
After kneading into a dough, add the stink powder, add 5 grams of lye water and sourness, add condensed milk and knead it, then add 18 grams of baking powder, 225 grams of low gluten flour and knead evenly, and finally add 3 grams of lard and knead well.
Stink powder:
The scientific name ammonium bicarbonate, can be used as a food advanced starter, put into the dough, heated has a strong expansion effect, often used to make fritters, buns, bread and so on.
Q
How can I tell if the dough is better?
Listen-to-tap has a "boom" sound, indicating that the dough is fluffy
Smell - no sour taste, indicating that the pH of the dough is appropriate
Look—the color is not yellow, and the buns are whiter after steaming
Make a char siu filling
In a bowl, add the chopped char siu, sugar, sesame oil and refrigerated roast bromeliad and grasp well.
Bun char siu bun
Roll out the dough into dough about the size of the dough and roll out the char siu bun.
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Boil on water and steam for 7 minutes.
The skin of the char siu bun is like a flower bud, slightly cracked, revealing a ruddy and bright filling, chewing up a strong meat aroma, the thick bun skin is soaked with fragrant char siu sauce, soft and sweet meat flavor!
When eating char siu buns, you can also accompany a cup of Mandarin duck milk tea.
Hong Kong-style drink Mandarin duck milk tea
A good partner for char siu buns
The method of making Mandarin Duck Milk Tea is very simple. Black tea boiled, pure coffee prepared in advance, take 120 ml of black tea water, 180 ml of pure coffee, 80 ml of evaporated milk, stir well.
In fact, whether it is thick skin or thin skin, some people like good buns! The tricks of making buns in this issue, have you learned the rice balls?
Source: CCTV goes home for dinner