Recently breakfast do not know what to eat, steamed bread to eat tired, suddenly the family want to eat with the filling, that is only the simplest bun, there is stuffing and noodles, noodles to eat is also comfortable, as breakfast is no better, today to the whole family steamed a pot of beef small steamed buns, soft and chewy, beef stuffing is fragrant, especially delicious, take it out to share with everyone today, like to eat must not miss it. Before sending steamed bun articles, there are friends who leave a message saying that according to the steps, out of the pot is not the desired effect, not hot or retracted, and friends said that they will not pinch pleats, for novice friends said a little difficult, but there is a simplest way to call a grab, the noodles of the bun must be soft, and the buns made are fluffy.
In fact, there is a skill in making buns, if the bun is not fluffy, it must be that the noodles are not fermented well, or the second wake-up is not in place, or the soda of the pot lid drips on the bun to burn the noodles, the following will share the small skills of making buns to everyone, to ensure that a look will be, the buns will be white and fat, the surface is smooth, friends who like to eat buns quickly collect it, learn this practice, eat seven days a week is not bothered.
<h1 class="pgc-h-arrow-right" > [beef steamed bun].</h1>
Main ingredients: 300 grams of flour, 3 grams of yeast, 180 grams of water, appropriate amount of beef, one cabbage, appropriate amount of green onion, a little ginger, a moderate amount of pepper water, an appropriate amount of light soy sauce, an appropriate amount of dark soy sauce, a little cooking wine, a moderate amount of salt, a moderate amount of cooking oil.
【Detailed method】
Step 1: First cut the beef into pieces, put it into a blender to beat it into minced meat, add cooking wine to remove fishiness, soy sauce, soy sauce to color, salt seasoning, stir well, cut a handful of green onions, stir evenly, if you feel that the meat filling is dry, add pepper water, stir well and marinate for 15 minutes.
Step 2: Cut the cabbage into large pieces and put it in a blender, stir into small pieces at low speed, put a spoonful of salt and pickle for 10 minutes.
Step 3: Add 3 grams of yeast to 300 grams of flour, add 180 grams of warm water in parts, stir into dough and knead into a dough, cover with plastic wrap and ferment until it is twice as large.
Step 4: Squeeze out the water out of the water cabbage, do not grasp too dry, after grasping it, slip and scatter, pour cooking oil and stir well.
Step 5:
Step 6: Stir the beef and cabbage thoroughly, suit your taste, cover and set aside.
Step Seven: The noodles are good, there are countless small seven holes in it, and our noodles are fermented.
Step 8: Dip some dry flour on your hands, take the fermented dough out of the board, knead the dough to discharge the gas inside.
Step 9: Knead the dough into long strips and place about 35 grams of dough.
Step 10: Press the next good dough with the palm of your hand and roll it into a thin skin.
Step 11: Take a dough crust, put on the appropriate amount of beef filling, it is recommended that novices pack less filling, so that it is easy to close.
Step 12: Use the method of rotation to fold one by one, and finally close the mouth, and the small dumpling is completed.
Step 13: Finish all the remaining filling, spread the anti-stick mat in the steaming drawer, put the wrapped embryo inside, leave a finger away, cover and wake up for 10 minutes.
Step 14: If it is a glass pot lid, find a cage cloth to wrap the pot lid, cover the lid and steam for 20 minutes, simmer for another 3 minutes before coming out of the pot to prevent retraction.
Fluffy and soft small steamed buns are ready, small and small bites, bite open the juice and flavorful, steam more in advance, put in the refrigerator to refrigerate, eat with heat, simple and convenient.
Xiaoqi said:
1, when steaming the buns, wipe the water in the lid of the pot dry, otherwise the water will easily drip on the buns, and the dough will burn to death.
2, steam off the heat and simmer for 3 to 5 minutes, let the hot air in the pot disperse, so that the bun will not retract when it comes out of the pot.
3, the key point of the bun fluffy, put into the pot for the second time to wake up until it becomes larger.
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