Hello everyone, I am Xiao Qiu, today to share with you the practice of quick-frozen buns, this bun can be made a little more at a time, put in the refrigerator to freeze up, want to eat when you take out a steaming line, especially convenient, after the morning do not have to get up early.
Today I make a bun stuffed with chicken sauce corn, first rub a little corn kernels for later.
Beat an egg in the pre-chopped meat filling, add a little cooking wine, a taste of fresh soy sauce, soy sauce, a spoonful of salt and a spoonful of oyster sauce, add a little chicken juice, the right amount of oil and half a bowl of green onions, stir in one direction, and whisk the meat filling.
Then add the corn kernels prepared in advance, stir and mix well to adjust the meat filling.
After the filling is adjusted, we will come back to the noodles, or the old rules, a pound of flour with 5 grams of yeast, a spoonful of sugar to promote yeast fermentation. Then, with 260 grams of warm water and noodles, when making quick-frozen buns and noodles, it is slightly different from steamed buns, and the noodles are a little harder. Usually use 300 grams of water, this with 260 grams on the line, the noodles are too soft, then the frozen bun is not very solid when steaming is not very solid and easy to collapse the pot.
Add 50 grams of lard to the inside after making the flour, and the lard is slightly more than the steamed bun, which can make the steamed bun softer and the skin more shiny.
Today, when making a molded bun, you don't need to make the noodles first, knead the dough smoothly, and then directly form a small dough of uniform size. Then roll out the dough into a thin dough cake four times thick in the middle and wrap it with the meat filling that has been prepared in advance.
After wrapping it all up, cover it with plastic wrap for half an hour, wake up until the bun is obviously larger, and pick it up lightly.
Then prepare two trays, sprinkle a little dry flour in them to prevent sticking, put the awakened bun inside, cover it with a layer of plastic wrap, and put it in the refrigerator to freeze.
When the frozen bun is steamed, it does not need to be thawed, and it can be directly placed in the cage drawer and steamed. When steaming the frozen buns, boil the water to steam, do not change the heat in the middle, have been steaming on high heat for 15 minutes, do not open the pot immediately after steaming, simmer for 3-5 minutes and then open the pot to prevent the bun from retracting and collapsing.
Look at my quick-frozen buns and they are steamed, and like the steamed buns, they are also fluffy and soft, and the skin is shiny. In addition, this kind of stuffing is also very delicious. Like the small partner can try it, once you can make more buns frozen, breakfast as long as more than ten minutes to eat hot buns.
If you don't know much about the practice of frozen buns here, you can click on my avatar to enter my homepage, and you can see that this frozen bun is more video method!