Second, do a good job of stuffing: for buns, stuffing is technical, and the production process is as follows:
1. The main ingredients for stuffing, such as meat stuffing or vegetarian stuffing. For meat stuffing, cut the meat into cubes, add sesame oil, soy sauce, pepper powder and monosodium glutamate, and keep it for at least one hour;
2, the auxiliary stuffing should be done well. If leek is used, it should be washed and dried first, and then cut into sections for later use;
3. Filling: mix the above fillings together, mix with peanut oil and other condiments, and add a proper amount of salt to make the filling;
Fourth, adjust the fire, let the water in the steamer boil until the steamed bread is wrapped and put in;
Fifth, bags also have technology, and the skin should be thin. One or two bags can hold 10, and one bag has 20 wrinkles. This kind of steamed stuffed bun is nice and delicious. Put the wrapped buns in a steamer with a moderate gap, generally1.5 cm;
Sixth, keep the fire burning, steam for 15 minutes, and then open the cage to cool for a while.
Seven: Eat, but don't insist.
2 "steamed bread
Ingredients: Fuqiang powder 1 kg, 6 warm water, 2 coins of yeast, 2 coins of baking powder, and self-provided stuffing.
Methods: 1. Mix flour and baking powder, pour it on the chopping board and dig a hole in the middle.
2. Mix the yeast with warm water, pour it into the noodle nest, and slowly stir the flour into dough from the inside out. Soft and hard are equivalent to being harder than pancake noodles and softer than steamed bread noodles. Cover your face with a damp cloth and wake up.
Knead it again after 3.20 minutes to make its surface smooth.
When the dough is one and a half times larger than the original dough, you can roll the dough.
Note: put the steamer on the fire when wrapping, and put a steamed bread on it when wrapping. It's ok when they are all coded, and a pot of steamed buns can be steamed in 30 minutes.
3 "Making steamed bread"
Raw materials:
500g of refined flour, 400g of pork, sesame oil and soy sauce 100, a little of onion, ginger, refined salt and monosodium glutamate, and an appropriate amount of old flour fertilizer and alkali.
Exercise:
The water surface and fat surface should be divided into 70% and 30%. Don't make too much noodles, just start. Mix well with alkali and knead well. Processed into 50g powder, and then rolled into a round skin with thin outside and thick inside with a rolling pin. Stir pork stuffing with Jiang Mo, soy sauce, chopped green onion and water, then add sesame oil, refined salt and monosodium glutamate, and stir well for later use.
When wrapping buns, put a proper amount of stuffing on the rolled skin, crumple it with the fingers of your right hand, and turn the skin over with your left hand. A steamed bread should be kneaded at a discount of 15 or 16, and steamed in a steamer for 10 minutes.
4 "Making Steamed Bread"
Step 1: Make steamed stuffed bun fermented dough.
Materials: 750g of medium gluten flour, 7.5g of dry yeast powder (used to swell gluten and increase dough volume), 7.5g of baking powder (white powder filled with acidic substances such as baking soda powder and corn flour, which can produce swelling and softening effect), 7.5g of sugar and 375ml of water.
Making:
1. Put flour, dry yeast powder, baking powder and sugar in a large bowl and mix well.
2. Add 375 ml of water, and then stir it into pieces.
3. Knead the dough by hand and put it on the table and knead it repeatedly. Until the dough is smooth and smooth.
Cover the dough with a wet cloth, and then make steamed bread when it grows.
Step 2: Make stuffing.
First of all, the ratio of meat to vegetables should be appropriate. Generally speaking, the ratio of meat to vegetables in stuffing is 1: 1 or 1: 0. 5 is suitable.
Secondly, don't pour out the vegetable juice. According to the measurement, the vitamins in Chinese cabbage will lose more than 60% after juice removal. In order to avoid the loss and waste of nutrition, the scientific method is: chop up the vegetable stuffing, squeeze out the vegetable juice and put it into the basin. When mixing meat, first add soy sauce one after another, and stir well to make the vegetable juice penetrate into the meat, then put it on the dish and stir well. If it is a vegetarian dish, you can chop the stuffing first, pour it into the pot (basin), add salt (vegetable oil) and stir gently, let the oil cover the dish, then add salt and seasoning. In this way, the nutrition will be preserved and the filling will be tender and delicious. If it is leek meat stuffing, mix the vegetable stuffing with oil, then pour in the mixed meat stuffing (add enough salt) and stir well. The vegetable stuffing is mixed with oil first, and then wrapped with an oil film, so it is not easy to dehydrate when it meets salt. The steamed stuffed bun wrapped with this stuffing tastes fresh and has a little smell of vegetable juice.
Finally, the meat stuffing. Match the pork according to the ratio of fat to thin 3: 7. Wash and chop the cartilage and residue of meat to make diced meat of different sizes. Add a proper amount of Jiang Shui in the process of stirring the meat. At the same time, soy sauce should be added slowly bit by bit. The purpose of serving soy sauce is to adjust the salinity, and the dosage of soy sauce should be flexible. When serving soy sauce, add a little at a time, so that the soy sauce can be completely integrated into the meat. After serving soy sauce, wait for a while. If it can be kept in the refrigerator for a while, it is better to add water (if there is broth, it is best to add broth, drop a few drops and stir). Add a little water several times, or the stuffing will be easy to make soup. Then put in flowers.