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The practice and skill of steaming steamed buns

Steamed buns: prepare flour, yeast, water and stuffing. Mix the flour and yeast, add the right amount of water, and knead to form a dough. Ferment the dough in a warm place until it doubles in size. Knead the dough into long strips, cut it into small pieces, and roll it into thin skin. Put the right amount of stuffing in the center of the thin skin and wrap it into steamed buns. Put the steamed buns in a steamer and steam over high heat for 10-15 minutes.

Knead the dough first: put the flour, yeast and sugar together in a large basin, add water, do not add all at once, add a small amount of water, and knead until you knead into a smoother and softer dough. Close the lid and set aside to ferment. About an hour or so. Mix the stuffing when fermenting: the pork stuffing had better be eight thin and two fat.

Steaming steamed buns after boiling water, the time is controlled at 15 minutes. After steaming, let sit for 2 minutes and then open the lid to prevent steamed buns from shrinking. Master these tips to easily make soft and delicious steamed buns at home. The following are several methods for making steamed buns: chicken feet, pork in front of pigs, eggs, medium gluten flour, salt, ginger, flour, chicken essence, pepper, light soy sauce, dried yeast powder, sesame, chopped onions.

First wake up the kneaded noodles for five minutes, cut into pieces of pork belly, chicken breast and bamboo shoots, heat the pan, pour in spring onions, chicken breast and bamboo shoots, and stir-fry. Pour in chicken essence, salt, sugar, soy sauce, a little water, pour in flour water to collect juice, pour out and let cool. Roll the noodles into steamed buns, put the stuffing on the buns, squeeze them on both sides, put them in a pot and wake up for 20-30 minutes, then steam in boiling water for 8 minutes.

Fifth: steam steamed buns in cold water instead of boiling water. Sixth: after steaming, stew for five minutes to prevent the steamed buns from collapsing, so that the steamed buns are more fluffy and full. Seventh: steamed buns can not be eaten at one time, can be refrigerated in the refrigerator, if more can be done, can be put in fresh bags, frozen, when eating, steamed for a while, the steamed buns will be soft.

The practice of small steamed buns

1. The main ingredients of the steamed bag are four taels of lean meat, one or two taels of fat, nine taels of flour, half a cup of boiling water, and several slices of broccoli or Shaocai leaves. Half a teaspoon of salt, half a teaspoon of wine, two teaspoons of light soy sauce, two teaspoons of cornflour, one teaspoon of ginger, four tablespoons of water, a little sesame oil and pepper. Flour crust: 200g of medium gluten flour, 160g of bean paste, 100g of milk, 5g of fine sugar, 2g of yeast. Pour 2g yeast into 200g medium gluten flour (plain flour).

2. Small steamed buns prepare flour, yeast, sugar, oil, water and other materials. Mix flour, yeast, sugar, oil and water to form dough. Knead the dough into a smooth dough, put it in a bowl, cover with a wet cloth, and ferment in a warm place. The fermented dough is kneaded into strips and cut into small pieces. Roll the small pieces into a circle, wrap them in the stuffing, close the mouth and put them in the steamer.

3, pork steamed buns: prepare pork stuffing, flour, yeast, sugar, salt, water, spring onions, ginger, cooking wine, vinegar, light soy sauce, soy sauce, sesame oil and other ingredients. Mix flour, yeast, sugar, salt and water to form dough, knead until smooth and wake up for 30 minutes. Add spring onions, ginger, cooking wine, vinegar, light soy sauce, soy sauce, salt, sesame oil and other seasonings, stir well and set aside.

4. Spread a steaming cloth or brush a layer of oil in the steamer to prevent sticking to the pan. Put the wrapped small steaming bag in the pot and pay attention to leaving a proper gap, because the volume will increase after fermentation. Let the steamed bun ferment again for about 10-15 minutes before firing. After the water is boiled in a large fire, steam over medium and low heat for 15-20 minutes. After steaming, turn off the engine, do not open the lid immediately, leave it for about 5 minutes and then remove the lid to prevent collapse.

The practice of small steamer bun

Cut the bought meat into diced meat. Beat an egg. Add some water to a spoonful of starch. Stir the prepared meat, eggs and starch together and put 80% hot oil in the pan for an hour and a half and stir-fry until medium, then add soy sauce, sugar, white pepper and spring onions, and then make the dumplings look like Xiaolongbao. Finally, put the pot of steamed water to the boil and steam for 10 minutes.

Step: mix the flour and yeast evenly, gradually add warm water and stir to form a dough, knead until smooth. It takes about 2 hours to ferment the dough in a warm place. Put the pork stuffing into a bowl, add minced ginger, chopped onions, soy sauce, salt, cooking wine, pepper powder, chicken essence and water. Stir well and set aside. Knead the dough into strips, cut it into small pieces, and roll it into thin skin with a rolling pin.

Ingredients: 0.25 grams of yeast, the right amount of warm water, 125 grams of flour, mushrooms, carrots, two to three spring onions, salt, monosodium glutamate, black pepper juice, oil consumption, sugar, fat and lean pork. The first thing is to mix the flour with warm water and then let it sleep in a warm place and wake up with steamed buns.

The main methods of Xiaolongbao are steamed stuffed bun crust and stuffing. The steamed buns on the market have that kind of thin-skinned Xiaolongbao or Steamed Bun Stuffed with Juicy Pork with soup. These are all thin-skinned steamed buns. There is also a kind of Xiaolongbao fermented with dough, which has no thin-skinned Xiaolongbao, but it is soft.

Raw material preparation: 280g of wheat flour, 200g of pork, 60g of spring onion, 2g of pepper, 4g of oyster sauce, 5ml of light soy sauce, 2g of cornflour, right amount of peanut oil, 05g of sugar, half a bowl of broth, 2g of salt, 120g of water. Take a large plate of flour and stir with chopsticks while adding water until finished. Water and flour can also be poured into the toaster and stirred.