Chinese Food
Steamed bun with beef and onion
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I haven't steamed big bun for a long time. Today I finally steamed a pot. I changed my old habits. Today I made a pot of steamed buns with beef and onion stuffing. Before I made steamed buns or dumplings, they were always vegetables and meat stuffing. I seldom made pure meat stuffing. Because I was afraid that I would be tired of too much meat. It's not cold recently. I really have a big appetite. I always want to eat meat. So I have today's pure meat stuffing big bun.
Cooking ingredients
Cooking Steps
Step1:First, put 500g of medium gluten flour into the liner of the toaster. Put the flour without the toaster into the basin. Then weigh 5g of yeast, 5g of sugar and 10g of lard. If you don't eat lard, use 10g of olive oil instead.
Step2:If you use the bread machine and noodles, add 260 grams of water directly. If you are kneading the noodles by hand, slowly add 260 grams of water in several times, first mix with chopsticks, and then knead them into a smooth dough by hand.
Step3:I kneaded the dough for ten minutes with the bread machine. Put the dough back into the inner liner and cover it with a piece of wet cloth to start the fermentation. Knead the dough by hand and put it into the basin. Also remember to cover the wet cloth to ferment or the skin will become crusty and hard.
Step4:Wait for the dough to ferment. Let's clean and dice the scallions. Be careful not to chop them with a knife. The chopped scallions are easy to have a spooky taste. Cut the ginger for later use.
Step5:Put the beef stuffing in the bowl and then put the onion and ginger in it. (steamed buns with beef stuffing made of fat are more fragrant than firewood.)
Step6:Then add 2 grams of thirteen spices, 25 grams of soy sauce and 25 grams of sesame oil into the meat stuffing and stir them in one direction. I think it's better to put some thirteen spices in the meat stuffing than not. You can try it. You can also smell it. Pay attention to the fact that the meat stuffing needs a little water so that the steamed bun is juicy. It needs a little water and don't pour it too much.
Step7:After the dough is fermented, if it grows two or three times, dip your fingers in some dry flour and poke a hole in the dough. If the hole doesn't rebound or collapse, it's suitable for fermentation. If the collapse is the hair, don't use the dough again. Otherwise, the steamed bun won't succeed.
Step8:The fermented dough is poured on the chopping board and rubbed evenly to remove the air in the dough. Then the long strips are rubbed and cut into dosage forms. To make the surface of the bun smooth, this step is also very important. It must be rubbed as much as possible to make the surface smooth.
Step9:Then use a rolling pin to roll out the thin and thick round skin around.
Step10:When the bun skin is rolled out, add 4G salt to the meat stuffing and mix well. The reason why we put salt now is to avoid putting salt and meat stuffing in the soup too early to wrap the bun.
Step11:Then put meat stuffing on every face to make a big bun. My bag of willow leaves. You can also make a round bun. You can make one if you are good at it.
Step12:The wrapped bun is put in the steamer with the drawer clot
Step13:
Step14:
Cooking tips:Steamed bun is hot and steamy, so don't put it on the plate or basin right away. It's better to put it on the grate of sorghum pole or wet cotton cloth, to avoid that the bottom of steamed bun is wet by water vapor, which will affect the taste. There are skills in making delicious dishes.
