My husband is very fond of eating small dumplings sold by bakeries outside, so small dumplings appear a lot on my table. After having children, I prefer to cook by myself, such as small dumplings, hand-grabbed cakes, oil buns, peppery soup, etc. These common breakfasts are prepared in advance at night, and the next morning is directly made.
I have tried many squares to make small dumplings, but the taste and texture are always worse, the skin of the bun is particularly fluffy, and there will often be gravy overflowing on the skin, although the gravy overflows but the meat filling inside is still smooth and tender, which is the most attractive feature of the small dumplings. In recent days, I have finally researched the tricks inside, and there is almost no difference between the taste and the purchase, and it turns out that the secret of this bun skin is delicious and fluffy just because of the simple operation of the "exhaust" step.
<h1 class="pgc-h-arrow-right" > small dumplings</h1>
Ingredients: 1 kg of flour, 5 g of yeast powder, 260 g of warm water, pork (three fats and seven lean), green onions, sweet noodle sauce, soy sauce, soy sauce, soy sauce, salt, oyster sauce, sugar
make:
1: Pour flour and yeast powder into the basin, then use warm water and noodles, stir into a smooth and slightly softer dough, seal it and put it in a warm place to feed the hair.
2, this time to adjust the meat filling. I crushed it directly from the blender, added water to start filling, and then stirred in one direction.
3: Put the hot oil in the pot and stir-fry the green onions, then put the sweet noodle sauce, salt, soy sauce, dark soy sauce, oyster sauce and sugar to start frying the sauce according to your own taste, and then turn off the heat and let it cool.
4: After the frying sauce is cooled, pour it into the meat filling, put some more green onions, and continue to stir well in one direction, so that the meat filling is adjusted.
5, after the noodles are slightly vented or not exhausted, directly sort out the long cylinder, the following agent.
6, the dough is flattened, rolled into a thick crust around the middle, the bread is stuffed with meat, and the mouth is sealed tightly, so that the embryo is ready.
7, after all the embryos are ready, start sealing and cooking for 20-30 minutes, then turn to medium heat and steam for 20 minutes, and finally smoulder for 5 minutes out of the pot.
The moment you come out of the pot, you will find that the bun skin is soaked with gravy, which is the characteristic of the small steamed bun, gently tearing it open, the soup juice is also soaked in the bun skin, biting on a smooth and tender and fragrant bite, the meat filling is not chai, not fishy, this is the taste that belongs to the small dumpling.
<h1 class="pgc-h-arrow-right" > focus here! </h1>
❤ Small dumplings and noodles need to be softer, but not too soft, 1 pound of flour I used about 260-270 grams of warm water, everyone according to their own flour moisture content to make an appropriate amount of adjustment.
❤ When putting less sugar in the noodles, you can promote yeast fermentation. But don't put too much sugar, because it is a salty bun, and putting too much will affect the overall taste.
❤ After the dough is fermented, it can be slightly vented or directly without exhaust, if the gas is discharged very clean, the final steamed bun will be very round and bright white, and the gravy will not soak on the skin of the bun.
❤ When frying the sauce, the sweet noodle sauce is very critical, and it cannot be replaced by watercress sauce or other sauces, only when you put the sweet noodle sauce will you have the same taste as the bun shop.
❤ The skin of the bun should not be rolled too thin, otherwise it will not be sent up in the later stage, and it will not roll out the thick bun skin around the middle, and you can directly pull it by hand.