The bread machine made two kinds of white and fat steamed buns(mian bao ji fa mian zuo chu le chao man yi de liang zhong bai pang bao zi )

The bread machine made two kinds of white and fat steamed buns

Introduction:

"The bread maker has been idle for about five years, except for making bread several times, because the bread made by the bread maker tastes ordinary. If it's only semi processed and then baked in the oven, I'm tired of the long process, so the bread maker keeps fresh all the time. Recently, I have more spare time. I started to study the bread maker and found that I am really stupid! Why don't you go deep into it all the time? Recently, I used it to make a very satisfied and relaxed bread. Yesterday, I used it to make steamed stuffed buns. The dough is really soft and happy. I've decided that I can often make noodles at home in the future, because I don't need to make noodles by hand. "

Production steps:

Step 1: 1. Pour water, flour, salt and sugar into the bread machine in turn (in a certain order), dig a small hole in the center of the flour with your fingers and put in yeast;

Step 2: 2. Select menu "8" to make dough, press "start" and let the bread maker knead dough for 20 minutes;

Step 3: 3.20 minutes after the first kneading, the bread machine will automatically enter the fermentation state. At this time, long press the start button for 3 seconds to stop, re select the dough and then press the start button. At this time, the dough will be kneaded and fermented for 1:30 minutes automatically;

Step 4: 4. At the end of fermentation, you will find that the dough is full of the whole inner bin of the toaster;

Step 5: 5. Take the good noodles, put the chopping board, add some noodles, knead them into a smooth dough, cover them with plastic wrap, and wake up for 20 minutes;

Step 6: 6. Stir fry the stuffing of steamed stuffed bun; pour vegetable oil into the pot, heat it up and stir fry minced meat, then add Yundou and seasonings other than sesame oil, onion and ginger, stir fry until 7 and 8 are mature and then out of the pot;

Step 7: 7. Add sesame oil, onion and ginger to taste, cool and set aside;

Step 8: 8. A total of 25 steamed buns were made. We all know the specific process, so we won't write about it.

Step 9: Fried Bun production: (I use the steel pan of Fissler, so the time and process are for your reference only, according to the characteristics and time of your own pan.) 1. Heat the pan slightly, pour a little oil in the center, and put in the steamed stuffed bun without covering;

Step 10: 2. Fry in medium heat for a while to see whether the bottom of the bun is caked and colored. Pour in a paper cup or so of water (add a little flour to make the bottom of the bun look better), and cover the pan;

Step 11: turn to low fire after 3.2 minutes: two laps are all low fire;

Step 12: OK after 4.6 minutes;

Step 13: 5. If there is still water in the pot, open the lid and leave the pot after evaporation.

Step 14: steamed buns production: (I still use Fischer Lok steel pan, please come according to the characteristics and time of your own pan.) 1. Put the cloth in the cooling pan and soak it with water to make it watery;

Step 15: 2. Put in the bun and fire;

Step 16: 3. Turn to minimum heat (double circle) for 8 minutes after boiling;

Step 17: look at the finished product.

Step 18: one more.

Materials required:

Flour: 600g

Water: 350g

Yeast: 9g

Yundou: 750g

Minced meat: 350g

Scallion: right amount

Ginger: right amount

Cooking wine: 2 tbsp

Soy sauce: 3 tbsp

Soy sauce: 1 tbsp

Oyster sauce: 1 tbsp

Salt: right amount

Sugar: 1 tsp

Note: 1. The pot used in this paste is the classic second pot of German Fissler, which takes less time. Please grasp the time according to the characteristics of your own pot; 2. When placing materials, do not let the salt touch the yeast, otherwise it will kill the yeast and cause the dough not to open; 3. If you don't have time, take out the dough from the dough maker and knead it well, but it's better to wake up again

Production difficulty: simple

Technology: decocting

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Mian Bao Ji Fa Mian Zuo Chu Le Chao Man Yi De Liang Zhong Bai Pang Bao Zi