Buns are a kind of pasta that we often eat in our lives, whether it is for breakfast, or Chinese food, dinner, buns throughout the country have a lot of loyal fans, buns are diverse in filling, and the tastes are also diverse.
Although the bun is delicious, but there are also many friends themselves at home steamed buns, the taste and appearance are not ideal, some are steamed buns yellow to make people look no appetite, and some are bun skin collapse and harden, there is no soft feeling of the buns, and then some friends themselves are wrapped meat stuffed buns, but after steaming, feel that the meat stuffing is dry and hard, no juice, not fragrant, today autumn and autumn to talk to everyone about these steamed buns often encounter problems to solve.
The skin of the bun is yellow, the problem of collapse is mainly in the noodles, waking noodles, steamed buns, the filling is dry without soup, this is the problem of filling, now we will talk about the noodles, filling, steamer, the skills of these steps and the difference in materials.
500g of medium gluten flour, 5g of yeast powder, 5g of white sugar, 15g of corn oil, about 260g of water (the amount of water given is for reference only, and the amount of water is determined according to the water absorption of its own flour).
Pork filling, green onion, ginger, egg, cumin, cinnamon, fragrant leaves, star anise, peppercorns, cooking oil, salt, pepper, chicken essence, soy sauce.
These are the ingredients needed to make fresh meat buns, so let's start with the details.
500g of gluten flour, 5g of yeast powder, 5g of white sugar, pour into the basin and stir well with chopsticks, then add 15g of corn oil, 260g of water, stir with chopsticks into a flourform, and then knead into a smooth, softer dough by hand, cover the lid to make the dough wake up to 2 times larger, and the waking time is determined according to the indoor temperature.
1, we add white sugar to the noodles, can speed up the speed of the dough to wake up.
2, add the right amount of corn oil is to make the bun, after the cold to eat will not be dry and hard, so that the bun skin, after cooling, is also very fluffy and soft.
3, the dough naturally wakes up to 2 times larger, this time the noodles are just in a good state, there will be no sour taste, this degree is not necessary to add edible alkali, if you are in the noodles, the noodles will wake up too much, or use the old noodles to make noodles, the noodles smell sour, then you can add a small amount of edible alkali, edible alkali do not add too much, add more noodles will be yellow.
The main reason why the bun filling is fragrant or not is to see what seasonings we use when mixing the bun filling, and the method of filling.
If you want the bun stuffing to be delicious, the first step we have to do is to make a special cooking oil for meat buns, after adding the cooking oil, the bun stuffing will be more delicious to eat, fragrant but not greasy.
1, cooking oil: cumin 20g, cinnamon 8g, incense leaf 4g, star anise 8g, peppercorns 8g, soak the spices with water first, so as to prevent the frying oil when it will be fried paste.
2: Add about 200g of cooking oil to the pot, pour in the soaked spices, fry slowly over low heat, fry out the aroma in the spices, pour the spices and oil into the basin together, cover the lid, and let the oil cool and set aside.
3, after the oil is done, then make a ginger water, cut the ginger into slices into a dish, pour in the appropriate amount of water, and repeatedly grasp and knead the ginger juice with your hands for later.
4: Add salt, pepper, chicken essence, soy sauce, 1 egg and ginger water to the pork filling, whisk the meat filling in one direction with your hands, and beat the seasoning and ginger juice all in the meat filling.
5, then pour in the appropriate amount of cooking oil, and then beat the meat filling in one direction, after stirring, and then repeatedly drop the meat filling.
6, add chopped green onion, repeat the action of beating and beating the meat filling again, like a direction to whip and beat the meat filling, can make the meat filling strong, so that the steamed bun filling, eat more tender and delicious, and the meat filling will not be dry and hard, eat the soup is sufficient, tender and juicy, very tasty.
1: Sprinkle a little dry flour on the panel, put the awakened dough on the panel, knead the long strips, and then cut into a uniform dough, and press the dough by hand into a round cake.
2, with a rolling pin to roll out the dough into a thick bun skin around the middle, wrapped in the mixed filling, the hand is like a direction to discount the wrapping into a circle, and then the closing place is kneaded, our fresh meat bun is wrapped.
3, after the bun is wrapped in a steamer, cover the lid, let it wake up naturally for 15-20 minutes, wake up until the volume of the bun becomes significantly larger, pick up the bun by hand and float it lightly, it has woken up.
4, after the bun wakes up, turn on the high heat to steam, steam for another 15-20 minutes, according to the size of the bun to determine the steaming time.
5, do not open the lid immediately after steaming, open the lid immediately, the bun skin is instantly pre-cooled and easy to collapse and harden, generally wait about 5 minutes after turning off the fire, open the lid and take out the bun to eat.
The skin of the bun produced by this is very soft and fluffy, and the skin will not be hard after being cooled, the bun filling is fragrant but not greasy, the soup is rich, and it is very appetizing and delicious to eat.
This fresh meat bun for breakfast is also very nutritious, we can wrap it up at night, steam it well and let it cool, put it in the crisper box, and then put it in the refrigerator to keep it fresh, get up in the morning and take it out and heat it up to eat, both delicious and fast.
I made the bun, is used 1 kg of meat, 1 kg of noodles ratio to make, I wanted to eat at night, the remaining few just do the next day's breakfast, the result is too delicious, husband and son are eating too much, bun dinner is eaten out, if the family has love to eat buns must be steamed a little more, otherwise not enough to eat Oh.
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