How to make delicious buns

Steamed buns are eaten as breakfast for many friends every day. There are many types of steamed buns, which are mainly differentiated by the fillings inside. In fact, you can make buns by yourself at home, because making buns is not too difficult. You just need to do the steps of fermenting the dough and grasp the time of steaming the buns. You can mix the fillings according to your own preferences, but remember not to put too much into the buns.

1. Soup dumplings do not require yeast or baking powder, which are generally called dead buns. 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 firm (those who have eaten ramen should know this, but they don’t need to be too firm, just moderate)

3. Everyone knows how to roll the dough, so there is no need to say more. Once the dough is kneaded, it becomes the filling. The ingredients for the soup dumpling filling 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 (a 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.

Ingredients for three-spice buns: 250 grams of refined flour, appropriate amount of yeast and alkali, 100 grams each of fresh meat filling, red bean paste filling and white sugar filling.

Preparation method:

Add yeast fertilizer and warm water to the refined flour and knead it evenly. After fermentation, add alkali and knead it evenly for later use. Wash the red beans, boil them until they are soft, knead them into a paste, add sugar and oil to stir-fry them into the sand filling. Chop the pork into minced meat, add salt, MSG, pepper, chopped green onions and sesame oil and mix well to make the meat filling. Roll the dough into thick strips and cut into 12 pieces, each weighing about 20 grams. Flatten them and fill them with meat filling, red bean paste filling, and sugar. Pinch them into eighteen wrinkles and use chopsticks to add 4 drops of red water at the end. Steam them in a steamer until cooked.

Flavor characteristics: beautiful shape, sweet and salty, fresh and refreshing.

Technical essentials: Add an appropriate amount of alkali to the dough to make it into "leavened dough".

Pork ribs buns: Wash the fresh pork ribs, drain the moisture, and then chop into small pieces. Marinate with soy sauce, salt, cooking wine, onion, ginger and MSG for three to four hours. Use warm water and self-raising flour to make the dough, and knead the flour evenly and thoroughly. Wait for the dough to rise and foam before use. In addition, prepare lentils (or other vegetables), remove the old tendons and wash them. Steam the whole lentils in a steamer until cooked. After they cool down, chop the lentils into puree. Everything is ready, put a small piece of pork ribs and a little lentil filling in each bun. Steam the wrapped buns in a steamer over low heat for a few minutes, then over high heat for 25 minutes. After they are cooked, do not open the lid immediately; let them simmer for a while. When the lid is opened, a fragrant aroma comes to your nose, which immediately makes you salivate and increases your appetite. The delicious pork ribs buns are fat but not greasy and you will never get tired of eating them. China is a country of gourmet food. Ordinary foods can become refreshing after being discovered and cultivated by people with good intentions, and our dining table will have another delicious dish. If you are interested, you may try it out according to this introduction. It is possible that someone will open a delicious pork ribs bun shop and it will become as famous as Nanxiang Xiaolongbao.

Baozi is one of the most popular traditional convenience foods among the Chinese people. In the north, the most common fillings are pork and green onions, followed by lamb, leeks, red bean paste, mushrooms, and Chinese cabbage. The most famous one is Tianjin Goubuli. The more distinctive southern steamed buns include crab meat and crab roe buns. As for Kaifeng soup dumplings, Chongqing Guanshengyuan egg yolk dumplings, Nanxiang Xiaolongbao, Chengdu Xiaolongbao, etc., each has its own characteristics and there are many varieties that are too numerous to mention. The steamed bun introduced below may be little known, but it is ingenious and has a unique flavor, allowing us to find a new feeling among the many steamed buns.

Ingredients for Goubuli steamed buns:

750 grams of flour, 500 grams of clean pork, 5 grams of ginger, 125 grams of soy sauce, 422 milliliters of water, 625 grams of clean green onions, 60 grams of sesame oil, a little MSG, and appropriate amount of alkali.

practice:

1.Match the pork in a ratio of fat to lean meat:3:7. Remove the cartilage and residue from the meat and chop it into cubes of varying sizes. When grinding the meat, add an appropriate amount of ginger water and then soy sauce. The purpose of adding soy sauce is to adjust the saltiness, and the amount of soy sauce should be controlled flexibly. When adding soy sauce, add it a little at a time so that the soy sauce can be completely mixed into the meat. Wait for a while after adding the soy sauce. It would be even better if you can put it in the refrigerator for a while, and then add water. The water should also be added in small amounts at a time, otherwise the stuffing will become soupy. Finally, add MSG, sesame oil and chopped green onion and mix well. (Brush the chopped green onion with sesame oil in advance).

2. After preparing the dough, divide it into 20g portions.

3. Roll the dough evenly with the flour and form it into round skins of even thickness and appropriate size.

4. Hold the dough with your left hand, put in the stuffing with your right hand, and make 18-22 pleats. When pinching the bun, move your thumb forward and twist the pleats together with your thumb and index finger. Press the opening firmly when closing it so that there is no dough lump on the mouth of the bun.

5. Steam the buns for 4-5 minutes.