Method and steps for making steamed buns

Baozi is a traditional food of the Han nationality. The method of making baozi is also relatively simple. First, you need to ferment the flour. It is better to choose medium-gluten flour for fermentation. It takes at least 2 to 3 hours to ferment the flour. Then prepare the corresponding fillings. There are many types of fillings. You can prepare vegetarian fillings or meat fillings. Then, wrap the buns and steam them in the steamer for about 15 minutes. The buns are ready.

Method and steps for making steamed buns

1. Buy flour for steamed buns, and then buy a small bag of baking powder/yeast powder/baking powder (anything will do). Add water according to the instructions and stir evenly into a dough. Then let it ferment. You can also add a few eggs when kneading the dough to make it softer and more delicious. 2. Use the fermentation time to make the filling. Choose the fat-to-lean ratio according to your preference, chop it into meat filling, stir-fry it in oil, add seasonings such as salt, pepper powder, etc. according to your preference. 2. After the meat filling is fried, chop the green onion in a ratio of about 1:2, add sesame oil and the fried meat filling and mix well. At this time, the dough is almost ready (the dough can grow to twice its size). 3. The fermented dough can be divided into several portions and kneaded until there are no bubbles or holes in the middle. 4. Then roll it into a long dough stick, cut it into sections (the size depends on your preference, usually 2-3 portions larger than dumplings), and use a rolling pin to roll it into a round shape with a thick middle and thin sides (the thickness depends on your preference)

Various methods: 1. Soup dumplings do not require yeast or baking powder, which are generally called dead bread dumplings. Just add water and knead the dough evenly until it is shiny (hands, basin and dough). In fact, it is similar to dumpling dough, except that the flour used is different.

2. The noodles need to be pounded until they are chewy (those who have eaten ramen should know this, but it doesn't need to be too chewy, just moderate). 3. Everyone generally knows how to roll the dough, so there is no need to say more. Once the noodles are kneaded, they become the filling. The ingredients for the filling of Guan Guan Soup Dumplings are certain and are weighed on a scale (I won’t go into details about the secret recipe, please forgive me). They are generally calculated based on ten pounds, and then the broth is added to the filling (the ratio of one pound of filling to four ounces of soup). 4. Let’s talk about the wrapping method. Bread that spreads out may not necessarily die, but bread that dies will definitely spread out. We usually have ten baskets of noodles and stuffing, which together weigh about two taels. Its characteristic is that it looks like a lantern when you hold it up. Let go like a chrysanthemum. The skin is thin and the filling is large, the soup is flowing and the dish is soft, tender and fragrant.