If you want to eat buns, you can collect the pleats without pinching them, and the shell buns that are easy to learn are delicious and have a high appearance

Hello everyone, I'm Allie, a great day starts with a nutritious breakfast, eat a good breakfast and be energetic all day. Eat well for breakfast, full for lunch, eat less for dinner, low oil and low salt, light diet, this is my habit for many years, I hope to eat healthy, eat beautiful, eat out of good shape with friends!

Friends said that they want to eat meat buns but each time the pinched pleats are not too ugly or will open their mouths to expose the filling, today share the shell meat buns I made, the ingredients are diverse, the skin is fluffy and soft, the meat filling is tender and juicy, the method is simple and high, the meat buns are delicious, and friends who want to eat buns and will not pinch the pleats can try it.

【Ingredient Details】

Whole wheat flour, buckwheat flour, cocoa powder, minced meat, green onion, ginger, yeast.

Seasoning: salt, soy sauce, soy sauce.

【Directions】

Prepare two servings of whole wheat flour or ordinary medium gluten flour, one serving of whole wheat flour with buckwheat flour, the ratio of whole wheat flour to buckwheat flour is 5:1 or 4:1, or without buckwheat flour. Another serving of whole wheat flour is added cocoa flour, the ratio of whole wheat flour to cocoa flour is 6:1 or 7:1, prepare the right amount of yeast, the amount of yeast is one percent of the total weight of the flour, put the yeast in warm water and stir well.

Use yeast water and dough to knead into two soft and hard doughs, so that the dough is easy to operate and the finished product is more stylish.

Cover with plastic wrap and ferment until twice as large.

I put the refrigerator refrigerated fermentation overnight, the next morning to take it out at room temperature for about 1 hour, fermentation is just right.

After mixing the minced ginger, green onion, salt, soy sauce and a little old soy sauce, add water in a small amount of water several times, whisk the meat stuffing clockwise until the meat is strong, and marinate for 20 minutes.

Remove the fermented dough, knead the dough repeatedly to exhaust, and knead into two smooth doughs.

Start by rolling out the whole wheat dough into rectangular slices of about two millimeters.

Roll out the cocoa dough to be about the size of the whole wheat dough, stack the two dough sheets together, and roll out thinner.

Roll up from the bottom.

The process of rolling should be rolled tighter, and the finished product looks better.

Divide into small doughs of even size.

Take a dough and turn it over, pressing flat first.

Roll out thinly and roundly.

Press out the lines evenly with a scraper.

As shown in the picture, put the chopsticks in the middle of the dough and clip it up, if the noodles are softer, at this time the chopsticks are easy to stick to the dough, you can apply a little cooking oil on the chopsticks to prevent stickiness, I kneaded the dough soft in the hard will not have such a problem.

Pull out chopsticks.

Turn the whole embryo over.

The marinated meat is stuffed into small balls, and then the meatballs are placed on the dough.

Then close the top sheet, press the edges tightly, and the shell embryo is ready.

Other small doughs are also made into raw embryos according to the above method.

Add the right amount of cold water to the pot and place the shell embryo on the steaming cloth.

There should be a gap between each embryo to prevent it from becoming larger and sticky together after heating, affecting the appearance.

Cover and wake up for about 15 minutes.

After waking up for the second time, steam on high heat for 16 minutes.

If the raw embryo is larger and the meat filling is more, it needs to be steamed for an additional 2 minutes.

Turn off the heat and simmer for 5 minutes before opening the lid to prevent retraction and collapse.

Fluffy and soft, bulging in the middle, the shape is like a shell, really beautiful.

The wheat scent of the dough is mixed with the mellow aroma of cocoa, which is full of fragrances and enticing colors.

Shell packs made of coarse grains, nutritious and full, delicious and not afraid of fat.

Open the shell package, the meat filling is tender and juicy, no drying, no firewood, really tempting.

The meat filling can also be added with vegetables or made into a vegan filling, or replaced by bean paste filling, different ingredients, different nutrients, are very delicious.

Make a shell bag for your family during the holidays, and the whole family will praise it.

【Mixed with cold vegetables】

After boiling water, pour spinach, apricot abalone mushroom shreds, carrot shreds, add a little oil, cook until the spinach is broken and fished out of the controlled water, add sesame oil, a little chili sauce, aged vinegar and mix evenly, chili sauce and aged vinegar have a salty taste, I did not add salt, seasonings can be added according to their own taste, cool appetizers, diverse ingredients, rich nutrition.

【Millet porridge】

After boiling water, pour in the washed millet, boil again, adjust the heat to medium and continue to cook until viscous, fragrant and soft, often drink stomach.

【Boiled eggs, steamed chestnuts】

【Grapes, cherries】

The cherries and grapes are wet first and then scrubbed with baking soda and then rinsed, the cherries are arranged in a circle, the grapes are cut in half, and a circle is placed around the cherries, which is simple and beautiful.

A high-value nutritious breakfast, a sense of happiness and ritual, is also one of the motivations for me to get up early every day.

I am Allie who loves life and loves to make food, like my friends please pay attention to me, thank you for your support!

#My Breakfast Diary##Food# #吃在中国 #