Delicious steamed buns comparable to breakfast stand(pi mei zao dian tan de mei wei bao zi )

Delicious steamed buns comparable to breakfast stand

Introduction:

"As a Shandong person, the most indispensable thing in life is pasta, and baozi is one of my favorite pasta. There are many kinds of steamed buns, such as plain stuffing, meat stuffing, bean paste stuffing, steamed buns, fried buns and soup stuffing. Steamed stuffed bun, which is made of fermented flour, is a kind of steamed bun that everyone usually eats. It is also a kind of making method that often makes the situation of the maker frequent, and even does not know where the problem is. Many people make steamed buns full before steaming, but when they come out of the pot, there are always a few black ones that can't get up. Some people always feel that their steamed buns are not as soft and delicious as those bought outside. Today, I will tell you some of my tips for making steamed buns, so that everyone who likes pasta can make soft and delicious steamed buns at home, just like those on the pasta stand

Production steps:

Step 1: weigh the flour, put the yeast in a small bowl, add warm water of about 35 degrees (similar to the hand temperature) and mix well, then pour it into the flour, mix well, and knead to make three smooth. The noodles should be a little softer than steamed bread. Knead as much as possible for a while. The more evenly kneaded, the better the dough, and the better the taste of steamed dough. Knead and ferment in a sealed container to about twice the size.

Step 2: cut zucchini, mushrooms and carrots, and stir pork into stuffing with blender.

Step 3: add vegetable oil into the zucchini powder, add a little more, and let the oil wrap the stuffing as much as possible, so that there will be no water. Mix well, add mushrooms, carrots, pork and seasoning, mix well.

Step 4: take out the fermented dough, knead for a while, exhaust the gas, divide it into small agents, then roll the skin, wrap and shape. Dip more flour in the bottom of the bun and place it. Cover it with plastic film and ferment it for 15-20 minutes.

Step 5: add water to the steamer and bring to a boil. Put a wet cloth on the drawer, and then put the bun evenly, leaving a gap. Turn the heat to medium heat, steam in the drawer for 9 minutes, then turn off the heat. Turn off the heat and let it stand for 5 minutes, then the steamed buns can be taken out and eaten~~~

Materials required:

Medium gluten flour: 150g

High gluten flour: 50g

Yeast: About 2G

Zucchini: right amount

Lentinus edodes: right amount

Moderate amount: carrot

Pork fillet: right amount

Minced chives: right amount

Ginger powder: appropriate amount

Salt: right amount

Sugar: right amount

Sesame oil: appropriate amount

Cooking wine: moderate

Soy sauce: moderate

Chicken essence: appropriate amount

Vegetable oil: right amount

Wang Shouyi: moderate

White pepper: right amount

Precautions: 1. To make the skin feel soft, first, add high gluten flour; second, steaming time should not be too long; 2. Zucchini is easy to get out of water, so you should first mix it with vegetable oil and other fillings and seasonings, so as to ensure nutrition and good taste; 3. Pork can be replaced with streaky pork, lean meat is more healthy, after all, the amount of exercise is small, so you'd better eat less fat meat; 4 Steamed buns with meat stuffing take about 8-10 minutes to steam, while steamed buns with plain stuffing take about 10-12 minutes. Because when heated, the temperature of meat stuffing is higher than that of plain stuffing, and steamed buns are easier to mature, so the time is shorter. The specific time should be adjusted according to the size of steamed buns. 5. When steamed buns, do not use high fire, otherwise the steam will condense into water drops and fall on the steamed buns, and the steamed buns will not start. The principle is the same as above; 6. After steaming, don't put it too long in the pot, the skin will harden; 7. If you can't finish eating, don't put it in the cold storage, because the cold storage will accelerate the aging of starch in the skin, shorten the shelf life, and make the skin taste worse. 8. Every time you knead the dough, you must knead it well. Otherwise, there will be a bun on it. Some places have it, but some places don't have it. 9. Wang Shouyi is an old brand for many years. All kinds of fillings are very delicious. It's necessary to eat more white pepper in winter to warm your stomach.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Pi Mei Zao Dian Tan De Mei Wei Bao Zi