Tianjin baozi(tian jin bao zi )

Tianjin steamed stuffed bun

Raw materials for making Tianjin baozi

1000 grams of pork, 150 grams of sesame oil, 1500 grams of flour, 15 grams of yeast, 12 grams of alkali noodles, 200 grams of soy sauce.

Tianjin baozi production steps:

Mince Pork into minced meat, mix with seasoning, put flour and yeast into the basin, add water and dough to ferment, then mix it with alkali noodles, roll it into thin skin, wrap the stuffing and steam it.

Tianjin baozi

Tianjin baozi is an old traditional pasta snack. It's affordable and popular food. In northern China, in the whole country, and even in many countries in the world, it enjoys a high reputation. The most representative of Tianjin baozi is Goubuli baozi.

Goubuli bag

The origin of the name

During the Xianfeng Period of the Qing Dynasty, there was a young man named Gao Guiyou in Yangcun village, Wuqing County, Hebei Province (now Wuqing District, Tianjin). Because his father had a son at 40, he took the nickname "Gouzi" because he wanted to raise his son safely. He hoped that he could feed as well as a dog (according to northern customs, this name is full of simple and sincere affection). Gouzi came to Tianjin at the age of 14 to learn how to make steamed stuffed buns. He worked as a cook at Liu's steamed food shop on the side of the South Canal in Tianjin. Gouzi was clever, diligent and inquisitive. With the careful guidance of the masters, Gao Guiyou's skill of making steamed stuffed buns has improved continuously. He has a good hand and soon became famous.

After three years, Gao Guiyou had mastered all kinds of skills of making steamed buns, so he set up a snack shop named Deju, which specializes in steamed buns. He used the proportion of pork, water, spareribs soup or tripe soup, and minced sesame oil, special soy sauce, ginger, onion, seasoning, etc. to carefully mix them into the stuffing of steamed buns. The skin of steamed stuffed bun is made of semi hairy noodles, rolled into a round skin with a diameter of about 8.5cm and uniform thickness after rubbing strips and putting agents. Each steamed bun has 18 folds. The density of the folds is the same, like the shape of white chrysanthemum. Finally, it is steamed with hard gas. 　

brand

"Goubuli steamed bun" has a history of more than 100 years. The reason why it is recognized as the best is that the steamed bun made by Gao Guiyou, the founder, is quite different from other methods in the two main operations of mixing noodles and stuffing. Its dough is made by the method of "one arch fertilizer", that is, mixing the fermented flour and flour water, fermenting for a period of time, then mixing with alkali when the fat flower is arched up, slightly rolling, kneading, rubbing, adding agent and rolling. The dough made in this way. Soft and biting, plus steaming temperature strictly controlled, can make the finished product not collapse, not to go. The method of making water filling is used to prepare the filling heart. A certain amount of bone soup and top-grade soy sauce will be stirred into the selected minced pork several times in one direction, and then appropriate amount of monosodium glutamate, minced sesame oil, green onion, ginger and rice will be added to make a soft and moderate meat stuffing. Use "one arch fat" dough to wrap this kind of water filling. Steamed buns are small and delicate, like white chrysanthemum to be put, and the filling is soft. The soup is delicious, fresh and mellow, fat but not greasy. The quick-frozen steamed buns produced by Goubuli quick-frozen food company provide convenience for foreign customers to taste tianjin steamed buns. There are more than 20 kinds of stuffed buns in Goubuli's business. Now there are nearly 100 varieties in ten categories. At the same time, there are also different grades of steamed buns banquets. One bag, one dish and one story make art and catering culture. If you are dining in Goubuli Hotel, you can watch the chef make some steamed buns in Yajian for you. You can also make some steamed buns by yourself.

Production method

1. Matching of raw materials

1000 grams of pork, 150 grams of sesame oil, 1500 grams of flour, 15 grams of yeast, 600 grams of water, 12 grams of alkali noodles, 10 grams of ginger powder, 10 grams of monosodium glutamate, 200 grams of soy sauce.

2 production steps

1. Mince pig into minced meat, add ginger, soy sauce, monosodium glutamate, sesame oil, stir into stuffing;

2. Put the flour and yeast together into the plate, add water and dough to make it ferment, and then add alkali flour to knead well;

3. Put the dough on the chopping board and knead it evenly to produce a smooth surface. Knead the strip with a diameter of about 23 cm, pick it into a dough blank and roll it into a thin round skin with a diameter of about 8 cm;

4. Put the thin dough on the palm of your hand, put the stuffing on the middle, and wrap it tightly;

5. Put the steamed buns into the cage and cook for 5 minutes.

Other features

Chen fool bag

In addition to Goubuli steamed stuffed bun, the famous steamed bun in Tianjin is Chen fool steamed bun, which has a long history and unique features.

Eighteen fold

Founded in 2016, 18 fold Tianjin steamed buns are mainly engaged in Tianjin characteristic steamed buns. Shibadaofold adheres to the "authentic, clean and popular" baozi production concept, and maintains the characteristics of Tianjin baozi as "thin skin and big stuffing". It is like a lantern when lifted up and a white chrysanthemum when put down. It has good color, fragrance and shape, and is fragrant but not greasy ". Eighteen fold is not only a brand of Tianjin baozi, but also a heritage of Tianjin culture and Tianjin People's optimistic spirit.

Baozi in Beitang

"Beitang baozi" in Tanggu District is a kind of minced meat stuffing made from pork and shrimp. The steamed buns are small in shape, flexible in skin, tender in filling, fragrant, round and oily.

Duck oil bag

The "duck oil bag" created by Tianjin roast duck restaurant in the 1970s is similar to Taoist hat, with good fat and alkali, and white complexion. The texture of skin and noodles is smooth, and the stuffing is not greasy. It's another popular delicacy.

Mutton bun

The mutton bun of enfade Muslim restaurant, which was originally located at the east gate of dongma Road, has a history of 100 years. It is mainly composed of mung bean sprouts cultivated artificially and coriander produced in suburb and county. Pure mung bean powder, fried gluten, plain white Xianggan, Jilin high-quality agaric, Shimen first-class cauliflower, superior Tricholoma, respectively chopped, with Hebei Xiaomo sesame oil, Shanghao sesame paste, Beijing Sufu and other seasonings made into vegetarian stuffing, also known as vegetarian stuffing, wrapped in the dough, pinch into a wrinkled vegetarian bag. The upper drawer is steamed, white and bright, soft and delicate, with the fragrance of Qingsu.

Plain bread

Shitoumenkan Su Bao is also a famous snack in Tianjin with a history of more than 100 years. It won the "Qunxing Cup" award in Tianjin "Qunxing Cup" Tianjin cuisine competition in 1987

Super burning spicy bag

A thin skin, using high-quality wheat, thin but not lack of toughness; large stuffing, selected high-quality chicken breast meat, mixed with a variety of pepper, multiple taste, not greasy, seamless integration, to achieve the perfect taste enjoyment.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Tian Jin Bao Zi