When it comes to breakfast, whether it is a southerner or a northerner, "buns" are people's favorite noodles. The filling of the bun will be different for southerners and northerners due to different tastes, but for "fresh meat filling", it is not divided into north and south, and everyone likes it. Many people take the "fresh meat bun" as breakfast, eat 1 drawer of fresh meat dumplings, warm and full.
There are old people who say that "children often eat pasta to grow tall and strong" is also reasonable, flour contains iron, zinc, phosphorus, calcium and other essential minerals and riboflavin, protein and carbohydrates, etc., especially after the flour is fermented, not only soft taste is also more conducive to digestion and absorption, can give the body a rapid supplement to energy, enhance human immunity, promote growth and development.
After the snow season, the weather is getting colder and colder, and it becomes more and more difficult to get up early, like an iron body, a magnet bed, and the warm quilt has infinite attraction. But "the plan of the day lies in the morning" breakfast should be eaten well. It felt good to move the work of preparing breakfast to the first night, using the time after dinner to catch up with the drama or chat with the family, and the next day's breakfast was available. The next morning it only takes a few minutes to steam and it can be easily served on the table, with warm milk or breakfast porridge booked in advance is a very nutritious breakfast, and you can also enjoy a little more warmth of the bed in the morning, which is very good.
Fresh meat buns are delicious in fact, the method is also very simple, as long as you master the noodle making skills and the method of mixing meat filling, everyone can do it at home, after all, the quality of the meat filling they choose is guaranteed, and it is safer to eat it more assured and healthier. Today, I will write in detail the steps of making buns in detail to ensure that you will learn it as soon as you learn it. Breakfast does not have to go out to buy, fresh meat small dumplings are very simple, 2 bites of a soft and delicious special flavor.
Fresh meat dumplings
Ingredients to prepare:
Dough: wheat core wheat flour 500 g, highly active yeast powder 5 g, sugar 5 g
Filling: 500 grams of pork filling, 2 tablespoons of very fresh soy sauce, 5 grams of salt, 1 tablespoon of oyster sauce, 1 gram of white pepper, 30 ml of green onion and ginger water, a little chives and green onions
Preparation steps:
1: Pour 500g of flour into the mixing pot, sprinkle 5g of highly active dry yeast, then sprinkle 5g of sugar and stir well. (The ratio of flour to dry yeast is generally 100:1, adding 1% white sugar can accelerate the speed of flour fermentation, if you do not like sugar can not be added.) ）
2: Add about 300 ml of warm water in parts and stir the flour into a dry flour-free flocculent. (The water temperature does not exceed 35 degrees, the yeast above 35 degrees will be destroyed to affect the fermentation, and the use of warm water below 35 degrees will accelerate the fermentation speed and save time in the surface)
3: Then knead the dough by hand, cover the lid and ferment until it is about 2 times the original size.
4, now to prepare to prepare the meat filling: pork choose the front leg meat, the meat is relatively tender and fat and lean, they prefer to choose 2 fat 8 lean ratio, chopped / stirred into pork filling. Stir in 1 tablespoon of oyster sauce, 2 tablespoons of very fresh soy sauce, 5 grams of salt, and a pinch of white pepper.
5: Then add 30 ml of onion and ginger water in parts and whisk in one direction until the water is completely absorbed by the meat filling. (This step is indispensable and cannot be omitted, otherwise the meat filling will be dry and affect the taste)
6: Finally, add a little chives and shallots (or chopped green onions) and stir well. After stirring the minced meat into the refrigerator for more than 30 minutes, the minced meat will become firmer and more handy when wrapping the minced meat.
7, take out the fermented dough, hand sticky flour in the middle of a hole without rebounding, the dough tissue will become very fluffy.
8: Re-knead the dough into a smooth dough, roll into long strips and roll into small areas of 10 g/piece. (If you want to wrap a large bun, then divide the dough into 25 grams/piece)
9. Knead the area in the palm of your hand and flatten it, and use the rolling pin to roll out into a round skin with a thin outer edge and a thick middle.
10: Remove the fresh meat filling from the refrigerator and scoop the appropriate amount of meat filling in the middle of the dough.
11, both hands with the pinch out of the folded lace, the small bun is ready. Although the bun is delicious, although it is not on the pleats, as long as the bun is closed, the bun is still on the pleats, as long as it is practiced often, the more beautiful it is.
12, steaming curtain cushioned anti-stick silicone oil paper, the do a good job of small dumpling embryos placed well, pay attention to leaving a suitable gap when placing. Cover and continue to wake up for 15 minutes.
13, then boil and steam for 15 minutes, then turn off the heat and simmer for 5 minutes, open the lid and see, the soft fresh meat dumplings are ready. Put the small dumplings in the refrigerator for refrigeration, and if you do too much, you can eat them for 2-3 days.
14, the next morning directly wrapped fresh meat into the steamer steamer for a few minutes to heat up on the table, with the reservation of breakfast porridge and boiled eggs, is a very nutritious breakfast. The fresh meat dumplings are soft and delicious, the juice is fragrant and tender, and the more you eat them, the more fragrant the 2 bites, the more delicious they can't stop.
Tips:
1, flour to choose ordinary flour, dumpling flour, wheat core powder are OK, see their own habits are good, this time the use of wheat core powder, is made of wheat center part of the germ grinding, more powerful than ordinary flour.
2, flour fermentation tips: one is to add a little sugar to the noodles, can accelerate the fermentation speed, the second is to use less than 35 degrees of warm water and noodles can promote yeast activity, but also conducive to rapid fermentation.
3, when stirring the meat filling, pay attention to the addition of onion and ginger water, this is a must, onion and ginger water to be added in parts must be stirred until completely absorbed by the meat filling, but the meat filling is fragrant and tender.
Today's sharing is here, I hope to provide you with a little inspiration, breakfast is actually very simple to make "fresh meat dumplings" is a good choice.
If this article is a little helpful to you, welcome to like, collect, forward and share, that is the greatest encouragement and support for the original food author "Yuting Private Kitchen", but also welcome to pay attention to "Yuting Private Kitchen", adhere to the daily text, share the most practical home-cooked recipes, recipes, let us use the simplest ingredients together to make the most beautiful taste.