Good looking steamed buns, all on the fold(bao zi hao kan quan zai zhe shang zhu rou xiao bao )

Good looking steamed buns, all on the fold

Introduction:

"As the saying goes, steamed buns are not delicious. But Shuangshuang wanted to say: the steamed buns are good-looking, all in the fold. Bun fold, is Shuangshuang the most headache, because, I pinch not good-looking! I've seen a lot of videos and found that it's easy for people to pinch and operate by themselves, which makes it difficult. So I can only comfort myself that the steamed buns are delicious, not on the fold. Today, I introduce a super simple but delicious pork stuffing method, and children's shoes with poor pleats. We must come to see if we can move them back to face. It depends on it! There are children's shoes said I pack good-looking, in fact, I chose the most beautiful, put in the light just! Today's stuffed buns are pure meatballs without any other vegetables. Many foods need to use meat stuffing. To make meat stuffing more delicious, we need not only ingenious seasoning, but also the mixing of water. Today's steamed stuffed buns are filled with water soaked with onion, ginger and pepper, which can not only improve the taste and remove the peculiar smell, but also make the pork stuffing soft and tender! Stir in water is also a skill, we must stir in the same direction, do not stir the meat back and forth from the positive and negative directions. Stir in one direction, filling will be very "draught". Agitation can break some cells in the meat and release the protein, which strengthens the gel action of protein and thus promotes meat stuffing. If it is stirred in two directions, the structure will be difficult to form and the water absorption will be greatly reduced. Meanwhile, stirring back and forth, easy to destroy gel protein just formed, the viscosity of meat stuffing is weakened, the power of binding is weakened, the taste is coarse, and no chewing force is made.

Production steps:

Step 1: buy the pork stuffing and chop it into mud with a knife. (pork stuffing is to save time. It's better to use pork personally.)

Step 2: chop the meat, put it into the basin, add salt, soy sauce, white pepper, sugar a little (taste).

Step 3: onion, ginger, pepper with hot water out of the flavor, air cool, filter out onion, ginger and so on.

Step 4: slowly stir the moisture into the pork stuffing.

Step 5: when stirring, be sure to stir in one direction, and stir in the feed water in several times until the meat is sticky. I use the cook machine to save trouble

Step 6: the minced pork is sticky and tender.

Step 7: pull into the right size of flour.

Step 8: press.

Step 9: take a bun skin and fill it with meat.

Step 10: hold the bun skin with the thumb and index finger of the right hand, stack one fold on top of the other and press it, while pinching and pulling the dough.

Step 11: wrap it in turn and let it stand for 15 minutes.

Step 12: open fire, steam for 10-15 minutes according to the size of steamed buns, turn off the fire, simmer for 5 minutes and open the lid.

Materials required:

Flour: 300g

Yeast powder: 2G

Water: 180g

Pork stuffing: right amount

Onion, ginger and pepper water: appropriate amount

Soy sauce: moderate

Salt: right amount

White pepper: right amount

Sugar: right amount

Note: 1. Steamed bun dough can be softer than steamed bread dough, so it's easy to fold. 2. Pork stuffing can save time by buying ready-made pork stuffing and then chopping it. 3. Onion, ginger and prickly ash can be brewed with hot water to quickly produce fragrance. 4. Stir in the process of feed water, must follow the same direction, keep stirring, and stir in several times, must maintain the viscosity of pig meat. 5. If the stuffing of steamed stuffed bun is stirred with enough water, the taste will be more soft and tender. However, when making the stuffing, you should pay attention to the soft. It's not good to make the stuffing. Don't fill too much stuffing at one time. 6. The skin of steamed stuffed bun should not be too thin. If there is no fermentation space, the fermentation effect will be affected.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Bao Zi Hao Kan Quan Zai Zhe Shang Zhu Rou Xiao Bao