How to make potato and meat buns (the whole process of making buns)

The importance of diet to people is self-evident. No one should be careless about it. If possible, it is healthier to cook at home. The method of making potato meat buns (the whole process of making buns) is very simple. Friends who want to be healthy but don’t have good cooking skills may wish to learn it.

1. Add water:

2. First estimate the approximate amount of water and Angel yeast powder needed. Here I use 5g of yeast powder and half a bowl of warm water for 1 kg of flour.

3. a. Before adding yeast powder, put half a spoonful of sugar and a little bit of salt in the bowl (it is said that this can make the dough rise better, and the experimental results are indeed true)

4. b. Pour an appropriate amount of warm water at about 30 degrees into the bowl. What is the concept of 30 degrees? In winter, if you put your hand in it, it should feel warm and a little bit warm. In summer, it should be neither too cold nor too hot.

5. c. Add 5g of yeast powder and stir to dissolve. After the yeast powder dissolves, it will feel like rice soup.

6. Mix the dough 1:

7. How to knead the dough: Use one hand to hold the edge of the bowl and pour the yeast water into it. Use the other hand to stir the dough in one direction with chopsticks until it becomes small pieces like cotton wool.

8. Mix the dough 2:

9. Now you can use your hands. When kneading with your hands, try to knead in one direction until all the dough balls on the edge of the basin are stuck to it (this is very easy to do).

10. Leavening:

11. Press the dough tightly on the bottom of the basin, seal it with plastic wrap or lid, and let it stand for about half an hour. This is the case in summer, but in winter, you can put it in hot water at about 25 degrees.

12. The final result is a honeycomb shape (I used the inner pot of the rice cooker to make it, originally only a little bit was made, but after it was done, it filled up the entire rice cooker, so it is best to use a deep pot)

13. Groups:

14. a. Repeat step 3 with the fermented dough and knead it into a ball (add some dry flour while doing this)

15. b. Divide the dough into strips and cut them into similar sizes on a cutting board

16. The buns made in this way will not be too different (note that it is best to prepare some dry flour on the cutting board before putting them on the cutting board to prevent the divided buns from sticking to the cutting board. At the same time, you also need to apply a little vegetable oil on the knife)

17. Stuffing:

18. I made potato and meat stuffing. The preparation is similar to home cooking. You can refer to my usual cooking method. Today I will mainly talk about how to make steamed buns.

19. Usually we don't have rolling pins at home, so roll the dough into a round shape with your bare hands and flatten it with your palms. When pressing, make sure to make the edges thin and the middle thick.

20. Spread the pressed bun skin on your hand and put the stuffing in.

21. Molding:

22. Steamed buns are usually folded. Many people wonder how to fold them to look good. I think it is difficult to describe. Just pick up the steamed bun with one hand and fold it like a fan when you were a child. However, you need to fold it and make circles at the same time. You will understand it after trying it a few times.

23. Steamed buns:

24. Before steaming the buns, apply a little oil on the steamer or steamer to prevent the buns from sticking to it after steaming. Do not use cold water or boiling water. Steam the buns in the pot for 30 minutes. Do not open the lid during the steaming process. Remember!

Turn off the heat after 25 or 30 minutes. The buns are cooked, but don't be impatient. Don't open the lid right away, or the buns will become wrinkled and ugly when exposed to cold air. You can take them out in a few minutes so that they are beautiful.

Cooking for yourself allows your family to enjoy delicious food while also making them feel loved. The method of making potato and meat buns (the whole process of making buns) is very simple. Those who are too lazy to cook may wish to give it a try.