#美食测评团 #
Buckwheat meat buns
A few days ago, my child said he wanted to eat meat buns. Breakfast to eat bun is very good, the nutritional value of flour is higher than rice, the protein content of flour is close to 10%, in order to make the bun more nutritious, I kneaded buckwheat flour and medium gluten flour into a dough, the color of the bun skin is different than only using medium gluten flour, a little brown. Buckwheat flour is a mixture of buckwheat flour and medium gluten flour, which can be used to make crepes, pancakes, steamed buns, buns, and noodles.
Buckwheat has a high nutritional value, buckwheat is rich in vitamins and soluble dietary fiber as well as trace elements, buckwheat as a combination of coarse grains and fine flour, can supplement nutrients. Buckwheat flour added to medium gluten flour can increase the ductility of flour and is more suitable for making pasta.
I make buns for my children In addition to the bun skin, the filling of the bun uses pork and horseshoe, horseshoe is also known as underground Sydney, and the raw meat buns in Guangzhou are filled with horseshoe and fresh meat. The filling with horseshoe is sweet and refreshing, and the meat filling with horseshoe is not greasy.
I think it's coolest to eat hot meat buns for breakfast, I got up early and used steamed buckwheat buns for children, in order to shorten the production time, I used a one-time fermentation method, that is, first kneading the soba flour into a dough, relaxing for 20 minutes, wrapping the filling and waking up for 20 minutes, and then steaming in a steamer. I often use the one-time fermentation method to make buns for my family, the one-time fermented buns are fluffy and soft, steamed out of the pot, my children ate two.
【Ingredients for bun skin】Buckwheat flour 150 g, flour 200 g, water 180 g,
Sugar 10 g, dry yeast powder 5 g.
【Filling of buns】Pork 250g, horseshoe 200g, cooking wine 10ml, salt 2g, soy sauce 10ml,
15 ml of oyster sauce, a little white pepper, water to taste, a little ginger, sesame oil 15 ml.
【Directions】
The first step to prepare the ingredients for the filling, use a piece of pork, pork is best to use a little fat, eat will not be chai, horseshoe makes the meat stuffing refreshing and sweet and not greasy.
The second step is to peel the pork, wash and cut the pork into small pieces, put the pork pieces in the meat grinder, and grind the meat grinder into minced meat.
Step 3: Add cooking wine, oyster sauce, soy sauce, white pepper and sesame oil and stir the seasonings and minced meat vigorously.
The fourth step is the horseshoe is the water chestnut, the horseshoe is peeled and chopped, and the horseshoe is crushed and mixed evenly.
Step 5 Add 1 spoonful of water, stir the minced meat and water, the minced meat absorbs the water, add water again, I add water 3 times, after stirring well is the bun filling, the filling with water is juicy to eat.
The sixth step is to stir the minced meat until it is shiny. I made the filling in advance and refrigerated it in the fridge, and then used it to wrap the buns the next morning.
Step Seven Prepare the ingredients used to make the bun skin, buckwheat flour purchased online, it is said to lower sugar and fat, diabetics can also eat buckwheat flour, I used a few bags of buckwheat flour to prepare for pasta. For a better taste, I pair buckwheat flour with medium gluten flour.
The eighth step is to ferment quickly and well, sugar is indispensable, I used a one-time fermentation method, I added 10 grams of granulated sugar to knead the dough.
Step 9 Knead the ingredients from the bun skin into a smooth dough and roll the dough round and loosen for 20 minutes.
Step 10 Divide the dough into 10 small pieces and cover it with plastic wrap to prevent the dough from drying out.
Step 11 Flatten the dough, pinch the dough thin around it, put in the filling and knead it into a bun, I'm not good at folding pleats, I won't demonstrate.
Step 12 Place the wrapped bun in the steamer and let it rise for 20 minutes.
Step 13 Steam in an electric steaming box for 15 minutes, simmer for 3-5 minutes before lifting the lid.
The steamed buns can be made to their liking, and the filling of the bun skin and buns has been carefully thought out, and the taste is good and nutritious and healthy. My family loves this bun.
I am Connie Chen, a high-quality original author who loves life and loves food, every day I will share life and share food with you, everyone's attention, likes, forwards and messages are my motivation to move forward! Each of my pictures and texts is an original work, it is strictly forbidden to carry and steal pictures from bad self-media, and the author reserves the right to pursue legal responsibility!