I love pasta here, and I have made many kinds of steamed buns myself. Each season, I use different ingredients to make steamed buns with different fillings. This is my breakfast. The most important thing for steamed stuffed buns is to make good noodles, and then to adjust the stuffing. The first step is to make good noodles, whether it is plain or meat stuffing. This requires mastering the skills of making noodles.
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1. Choose the flour, which is what we call ordinary flour (medium gluten flour)
2. In general, 500g flour is added with 250g water. Pay attention to the different water absorption capacity of flour in each place. Yeast is 5g. In winter, it can be about 7g without heating, and sugar is 30g (optional). In this way, the dough will generally ferment for more than 2 hours after reconciliation, and the dough will ferment more than twice as large
3. As for filling, it depends on whether you prefer vegetarian or meat. It depends on your taste, because each kind of filling is different
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Today I would like to share my meat stuffed buns and vegetable stuffed buns. You are welcome to exchange your views.
《 Steamed Buns with Radish and Black Fungus 》
Main ingredients: green radish, pickled agaric, pork, flour 500g
Accessories: cooked vegetable seed oil, salt, soy sauce, ginger, chives, five spice powder, 5g yeast, 250g pasta water
Method: 1. Mix the flour with yeast and water until smooth, cover and ferment for more than 2 hours
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2. Wash the green radish and cut into large pieces. Heat it in boiling water until it changes color for about 2 minutes. Take out the cold water and dice it
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3. Wash and dice agaric, wash and dice shallot
4. Pork slices, ginger shreds, and mashed with meat grinder
5. Pour out the meat paste, add water or stock, keep stirring in one direction, add raw soya sauce and five spice powder, and mix evenly
6. Add turnips and agaric to the meat, add salt and scallions, and mix them with cooked rapeseed oil
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7. Knead the fermented dough again, roll it into long strips, divide it into small pieces and flatten it, then roll it into thick dough in the middle and thin dough with filling
8. Start from the tail, roll out a fold on the right side and tighten it on the left side, roll out a fold on the left side and tighten it with the right side, fold it back and forth until the filling is completely wrapped, then cover it, and ferment for about 20 minutes for the second time
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9. Add water to the steamer, bring it to a boil, add a bowl of cold water, spread the steamer on the Xi mat, cover the steamed stuffed buns, steam it for 20 minutes, turn off the fire for 2-3 minutes and take it out
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Tips
If you like the green radish with strong taste, you can not blanch it. The steamed stuffed bun must be fermented well after the second fermentation. Steam it in the next steamer
《 Steamed buns with leek, egg, shrimp skin 》
Main ingredients: 600g flour, 300g leek, 3 eggs, 20g shrimp skin
Accessories: 5g blended oil, 5g salt, 6g yeast, 20g shrimp skin
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Method: 1. Mix the flour and yeast evenly, add water to form a smooth dough, cover it for fermentation for more than 2 hours, and expand it more than twice
2. Wash the leeks and drain the water. Dice them. Add cooked peanut oil and mix well. Beat the eggs and mix well
3. Cool the oil in a hot pot. When the oil is 70% hot, fry the egg liquid until it is set. Turn the pan upside down and fry it into pieces. Turn off the fire. Use a spatula to shovel small dices and pick them up. Cool them in the air. Wash the shrimp skin. Heat the pan to stir up the flavor and pick them up
4. Mix the leek and shrimp skin with salt and pepper, egg and cooked peanut oil
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5. Rub the fermented dough more to expel the air, divide it into small dosage forms, roll it into small discs, add leek stuffing, and knead it into steamed buns, ferment for about 10 minutes
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6. Add water to the steamer, bring it to a boil, add steamed buns, steam for about 20 minutes, turn off the heat, and simmer for about 3 minutes
Tips
1. The dough must be fermented well. After fermentation, the air must be drained and the dough should be kneaded more
2. The time of steamed buns depends on the quantity
Coco food, the most concerned thing is the family's three meals a day, the biggest hobby is to create a variety of food. Recipes are just about sharing the process of making your own food, not the only standard. Share delicious and interesting food every day, pay attention to me, enjoy delicious food and don't get lost.