A list of the contents of this article:

How to make small steamed buns? soft and delicious

The soft and delicious steamed buns mainly lie in the process of making noodles. There are two ways to make noodles: first, use flour fertilizer to make noodles: soak the noodles with water and then pour them into the noodles and stir them evenly. Wake up for 8 hours before the noodles are twice as good as the original, and then make sure that the noodles have a little alkaline taste. When you wake up for half an hour, you can put some vinegar in the steaming pot to prevent the steamed buns from being floral. Be sure to use cold water and put the steamed buns into it and turn on electricity.

Practice: chop lean meat and fat meat together, add seasoning and stir until gelatinized, make small meatballs respectively. Sift the flour into a large bowl, slowly add boiling water, quickly mix well into soft flour balls, rub the flour balls to grow into strips, then cut into small round grains, grind them into round powder skins, and add meatballs to make Xiaolongbao shape.

Warm water fermentation. When melting baking powder, it is best to use warm water not more than 40 ℃ to melt. Too high water temperature can easily make the baking powder inactive, which will affect the dough fermentation. Don't overdry the dough. When mixing noodles, if you think the dough is sticky, you can add the right amount of corn oil. At the same time, avoid that the dough is too dry, otherwise the steamed buns taste hard. Steamed buns are steamed after waking up for half an hour.

The practice and skill of steaming steamed buns

1. 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.

2. When steaming steamed buns, a certain gap should be maintained between steamed buns to ensure that steamed buns are not easy to adhere after steaming. Steamed buns the next day should be frozen in the refrigerator, steamed with quick-frozen steamed buns, not thawed and steamed directly. 1 quickly freeze the steamed buns for 3-5 hours and put them into a fresh-keeping bag to keep them for a longer time. According to the size and heat of steamed buns, the steamed buns should be steamed for about 5-15 minutes after the water boils.

3. Cooking time. The cooking time of steamed buns is related to the stuffing. Steamed buns with vegetarian stuffing can be steamed for about 15 minutes and meat stuffed buns for about 20 minutes. Do not uncover immediately after steaming. Steam the steamed buns in a steamer after boiling, but be careful not to lift the lid immediately after steaming, otherwise the steamed buns are easy to shrink and should not be uncovered until the steamed buns cool slightly.

How do you make steamed buns and meat stuffing?

1. Wash the pig skin, put it into the pot, add water, boil the water for ten minutes, take it out and scrape off the fat with a knife and cut into thin strips. 2. Put the pig skin into the pot, add water, material package, bring to the boil, simmer over low heat for two hours, and cook until the soup is thick. 3. Add the right amount of salt and mix evenly, filter out the broth, put it in a container, cool it, seal the cling film, put it in the refrigerator and refrigerate overnight.

2. when mixing the stuffing, add spring onion and ginger water and pepper water to mix the stuffing, which can not only remove the fishy smell of the meat, but also make the stuffing delicious, tender and juicy; when mixing the stuffing, it will also be fresh and juicy, and add skin jelly to make the Xiaolongbao fresh, tender and juicy.

3. Add water to the flour and form a dough, cover with plastic wrap and ferment in a warm place. Beat the eggs into egg liquid. Heat the pot and put in the oil, pour in the egg and stir it into pieces. Rinse leek, control dry water and cut into pieces, pour in proper amount of oil and mix well to prevent soup. Put the chopped leeks into the eggs, stir well and add a little sesame oil. Add salt, chicken powder and sesame oil and stir well. Chopped green onions and ginger. Put it on top and mix well when making the bag.

The process of making 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. The steps of making small steamed buns are as follows: first, chop lean meat and fat meat into delicate meat stuffing, then add appropriate amount of seasoning, stir until the meat stuffing shows a sticky gelatinous state, and then make small meatballs. Then, sift the flour into a large bowl, gradually add boiling water and stir quickly until a soft dough is formed. In the course of operation, you can sprinkle some flour to prevent sticking to your hands.

3. The hindleg meat of the pig is boned, peeled, tendoned and cut into strips, and then ground into minced meat by machine. Put the minced meat in a basin, add all the seasonings and stir in one direction to make it taste. Then add about seven to eight taels of water one after another, stir until strong, and finally add a small grinding oil, stir well to form a stuffing.

4. Package system: take a noodle and roll it into a round skin with a thick middle and thin edges. Then put the right amount of meat stuffing in the middle of the skin and wrap it. Tighten the seal when packing to prevent the stuffing from flowing out when steaming. Fermentation: the wrapped small steamer is placed in a steamer with a gap, close the lid, and ferment again for about 20-30 minutes. Steaming: after boiling the water over high fire, put the steamer on and steam over medium heat for about 15-20 minutes.

5, stuffing production: put the pork stuffing into a large bowl, add minced ginger, chopped onions, light soy sauce, soy sauce, salt, white pepper and other seasonings. Add chopped beans and sprinkle with sesame oil or sesame oil to increase the aroma. Stir well so that the meat filling and seasoning are fully mixed. Small steamed buns: take out the fermented dough, exhaust and divide it into small dosages and roll into round skins.

6. Apply a layer of oil in the steamer, then spread the fresh vegetable leaves, and then apply another layer of oil on the vegetable leaves. Put Xiaolongbao in a steamer and simmer for seven to eight minutes. After coming out of the pot, mix with the sauce, which is composed of half a tablespoon of shredded ginger and two tablespoons of vinegar. Enjoy while it is hot, the Lentinus edodes and rape steamed buns made in this way have not only the delicacy of Lentinus edodes, but also the fragrance of rape, delicate taste and endless aftertaste.