Chinese Food
Three flavor steamed bun
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It's too cold. It's better to stay at home and make steamed buns. I'm excited about the idea. I'll get the materials ready. To be honest, I've never wrapped a bun. When I was a child, I saw my father wrap a beautiful bun with pleats with skillful technique. I patronized and admired it. Why didn't I learn it? Ah. I'm sorry. With only a little memory left in my mind, I wrapped it up with apprehension. Rolling the dough is still a weak link. Even rolling and pulling. Just making it round. Really stupid. [perspiration] this morning, coco teacher gave me a secret way to make noodles. When it's cold, wrap the bun and put it in the pot for secondary fermentation. It's better to have hot water below. I'll make this method public to you. Teacher coco should be very happy as well. Today's baozi debut. The effect is really good. I have prepared three kinds of stuffing for steamed buns. One is cheese stuffing. The other is stir fried meat stuffing. The other is chopped meat and mixed with ingredients
Cooking ingredients
Cooking Steps
Step1:All kinds of materials are ready for weighing. The water is heated first, and then yeast is put in to melt. Loafers prefer toasters. This time it's the same. Add yeast water, flour, sugar and salt. Put them in the bread maker together. Start the kneading procedure twice. Knead the dough to a smooth surface. Then ferment it to 2.5 times the size.
Step2:Prepare all kinds of fillings while waiting for the dough. A. Stir fried meat stuffing - mince lean meat. Add bean paste, soy sauce, cooking wine and wet starch, mix and marinate for a while. Put oil in the pan. Slide in the seasoned minced meat and ginger. Stir fry slowly over medium heat. Mix a little monosodium glutamate. Set aside. Today, when I was chopping meat, I accidentally chopped out a heart shape. So loving.
Step3:B. oil free meat stuffing - mix minced meat with salt, monosodium glutamate, egg white and onion. Stir vigorously in one direction. A's meat can be chopped. B needs to be chopped into small pieces.
Step4:C. cheese filling - the cheese is cut into larger grains.
Step5:The hair is divided into many equal parts. The size is random. Roll out the round thin skin. The middle thick skin is thin. Please ignore the process of chef Yang pulling the dough. It seems that the side leather is thicker than the middle one. Ha ha ha h
Step6:Heat the water in the steamer while rolling the surface. Turn off the fire after the water is turned on. Let it slowly reduce the temperature. You don't need to do this step in hot weather. Add cold water directly. The effect of my steamed bread with flower rolls was very good the other day.
Step7:Take a rolled face with your hand, put it in the palm of your hand, scoop a spoon of meat filling in the middle of the face, fold a fold of baozi, and finally close. Chef Yang was extremely unskilled. He also took a process map. It's not easy. There's only one thing to praise for the final shape of the bun - it's a good finish. [hee hee
Step8:It seems much easier to pack cheese stuffing. Look good.
Step9:Put the buns one by one into the steamer with hot water underneath. Cover it and wake up for another 20 minutes. Fire after 20 minutes. Steam for 25 minutes. Turn off the fire. Simmer for 5 minutes and then open the lid.
Step10:Chef Yang's steamed bun for the first time.
Step11:In my opinion, the cross-sectional drawing of steamed buns with different flavors is much more beautiful than the appearance drawing of a whole steamed bun. [snickering
Step12:(GAGs) the process of making mini peanut butter rolls.
Step13:Steamed buns, mini steamed buns, mini flower roll
Cooking tips:Multi oil meat filling - lean meat, starch, bean paste, soy sauce, cooking wine, ginger powder, monosodium glutamate. Oil free meat filling - lean meat, egg white, salt, MSG, scallion. Cheese stuffing - brie has skills in making delicious dishes.
