Go Believe
material
600g of wheat flour, 500g of fat and lean meat, 5g of scallion 1 5g, 3g of monosodium glutamate, 6g of cooking wine, 20g of soy sauce, 20g of alkali1g, 20g of sesame oil, 3g of salt and 0g of yeast15g.
working methods
1. Peel the onion, wash it and cut it into powder for later use; Wash pork and chop it into minced meat for later use.
2. Put the minced meat into the pot and add seasonings such as soy sauce, monosodium glutamate and salt. And you can beat an egg to make the meat tender, then pour the bone soup into the meat, stir it in the same direction while pouring it, and stir it into a sticky filling.
3. Mix flour and yeast together, stir with warm water, and knead well. At the beginning of dough, add a proper amount of edible alkali, knead well, divide into flour agents with uniform size, roll them into round skins, put the stuffing in the middle of the round skins, knead tightly, and knead into more than 16 folds, that is, the green buns are made.
4. Put the raw steamed buns in the drawer, steam them with boiling water, and serve.
baozi
material
300g of medium gluten flour, 0/60g of water/kloc-,3.5g of yeast, proper amount of sugar, proper amount of salt and a little stuffing.
working methods
1. Flour is fermented with water and kneaded into dough. You can slowly ferment it with plastic wrap until it is twice as big. At this time, the noodles are kneaded into strips and cut into sections.
2. Knead until the surface is smooth.
3. Divide into 12 parts.
4. Then roll it into a round piece, and the bottom of the piece is stained with flour, which is easy to produce lines.
5. stuffing.
6. Wrap it up.
7. Put it in a steamer. The steamer should be oiled or put with silicone paper.
8. Wake up again.
9. Then steam 10 minutes, turn off the fire for two minutes and then open the lid.
Cabbage and mushroom steamed bun
material
500g of refined flour, 5g of dry yeast, 300g of warm water, sugar 1 teaspoon, Chinese cabbage 1 tree, 25 mushrooms, sesame oil 1 spoon, a little salt, a little sugar and a little chicken essence.
working methods
First, dissolve the yeast in warm water and let it stand for a while.
After sieving the flour, add 1. Knead into a smooth dough, cover it with a wet cloth and put it in a warm place for fermentation. The dough is twice as big as the original stool.
Make stuffing, clean the cabbage, chop it up, add appropriate amount of salt, and squeeze the cabbage out of the water.
Add a little water to the mushrooms and steam for 5 minutes (the microwave oven can turn on the fire for 2 minutes). Dice after steaming, squeeze out water, mix with 3, add sesame oil, add salt and chicken essence according to your own taste, and add a little sugar to keep the flavor.
After the dough is made, rub it into long strips, cut into small doses and roll it into buns, not too thin. Add stuffing and make buns.
Let the wrapped steamed bread stand for 20 minutes, then put it in a cage and steam for about 8 minutes. The trick is to see if the dough is well made. Poke your finger into the dough with the right amount of flour. If the hole is not restored, it will be made.
The longer the dough is kneaded, the more delicious the steamed bread will be, but it should not be kneaded for too long.
Adding a small amount of sugar to dough can help fermentation, and steamed bread will be sweeter, but not too much, otherwise it will inhibit fermentation.
The water in cabbage and mushrooms must be squeezed dry, and mushrooms must be steamed.
Fresh meat onion
material
500g of flour, 5g of yeast, 5g of baking powder, 5g of sugar and 300g of water. Pork 250g(3:7), scallion 120g, water 80g, soy sauce 1 tablespoon, spiced powder 1 teaspoon, cooking oil 1.5 teaspoon, ginger, sesame oil, cooking wine, a little sugar and salt 3g.
working methods
1. Add baking powder and sugar to the flour and mix well. Stir the yeast with warm water and then knead it into the flour. Wake up for 20 minutes.
2. Chop the pork into mud, add cooking wine, soy sauce, spiced powder, Jiang Mo, white sugar and salt, stir evenly, then add clear water to stir unidirectionally, put it in the refrigerator for refrigeration, and wrap it after the meat is solidified. Add chopped green onion before wrapping, then add cooking oil and sesame oil and mix well.
3. After the flour is awakened, roll it into a leather bag and steam it in a steamer for 50 minutes.
Put the gas stove in the steamer and turn on a small fire to wake it up. After the water is boiled, steam on high fire 10 minute.
5. Wait 5 minutes after turning off the fire before taking out the steamed stuffed bun.
Huiguorou steamed bun
material
Corn flour 1 00g, eggs1piece, half a catty of pork belly, dried plums100g, and 50g of ginger.
working methods
1. Wake up (about 30 minutes).
2. Soak the dried plums one night in advance, take them out the next day, drain the water and cut into pieces; Ginger is also sliced.
3. Put the pork belly in a boiling water pot for 30 minutes and cook it thoroughly (you can add some salt to the water when cooking). Then take it out, let it cool, cut it into minced meat and mix it with plums and ginger.
4. Heat the wok and pour in the right amount of clear oil. When the oil is hot, pour in the plum vegetables and stir-fry the Jiang Mo pork stuffing, mix well, and let the plum vegetables eat through the oil and water. Stir-fry for five to eight minutes, add appropriate amount of salt to taste, and serve out for later use.
5. Roll the dough into thin steamed bread skin, then wrap the fried pork stuffing in the dough, knead it into the shape of steamed bread, and put it in a steamer.
6. Boil the water in the steamer, put the steamer with steamed bread in boiling water, steam for half an hour, and you can come out.
Method for making stuffed bun with meat
Ingredients/Accessories: flour 200g, floss 100g, oil, salt, abalone juice and chicken powder.
Steps:
1. Put the flour and baking powder into the toaster. Select the function and press the dough fermentation key, and the machine will start running.
2. Put the dental floss on the plate.
3. Add abalone juice, salt, oil and chicken powder and mix well.
4. Add the fermented dough. Knead and exhaust, and let stand for 15 minutes.
5. Break the noodles into small pieces, cut them into small pieces and flatten them.
Step 6 do it in a circle
7. Knead the dough into wrinkles and pinch it tightly. Do the others in turn.
8. Put cold water in the steamer, put steamed bread on it, cover the steamer and let it stand for 15 minutes, then steam for 20 minutes on high fire.
9. Turn off the fire and simmer for 3 minutes to open the lid. Steamed buns are ready.
The practice of lettuce steamed stuffed bun:
Ingredients preparation: lettuce, minced meat, mushrooms, fungus, shallots, flour, yeast and seasoning.
Production steps:
Make steamed stuffed bun skin first:
1. Mix yeast and sugar evenly, soak in warm water and let stand 10 minute.
2. Add proper amount of water to the dough with yeast liquid, let it stand for 10 minute, knead it again and repeat it several times.
3. When the dough is about twice the original size, flatten the dough and knead it evenly so that the dough continues to be twice the original size.
4. Knead the dough into long strips, cut it into agents with uniform size, flatten it, and roll it into round skins.
Then the steamed stuffed bun:
1. Soak mushrooms and auricularia, wash them, drain them, and chop them for later use.
2. Break the lettuce, blanch it with boiling water, squeeze out the water and chop it up; Chop the onion and set aside.
3. Mix shallots, mushrooms, fungus and minced meat together, and add seasonings to taste according to personal taste.
Steamed buns:
1, take the meat stuffing and put it in the middle of the bun skin, then pinch the bun skin one fold at a time along the edge, and finally seal it.
2. Let the wrapped buns stand for a while and steam them in boiling water for 20 minutes.
The method of Chinese cabbage steamed stuffed bun
Exercise 1:
Preparation of ingredients: flour, pork, Chinese cabbage, baking soda, thirteen spices and condiments.
Production steps:
1, add water to flour and make up. Tie the blended noodles tightly and put them in a warm place.
2. Chop the pork, then add chopped green onion, soy sauce, thirteen spices, salt, cooking wine and a little water, stir in the same direction, then add cooked oil and stir well.
3. Boil the water in the pot, blanch the cabbage for a few minutes, remove, cool and chop, and drain.
4. Pour the cabbage into the meat and stir well.
5. Add baking soda or alkaline noodles to the dough, knead thoroughly, and then let it stand for ten minutes.
6. Knead a noodle, knead it into a long strip, knead it into a potion, and roll it into a round skin.
7. Put the stuffing on the round skin and wrap it into buns. After wrapping it, let it stand for ten minutes.
8. Add water to the pot. After boiling, put the steamed bread in a steamer and cover it with steam 15 minutes.
Exercise 2:
Ingredients preparation: flour, meat stuffing, cabbage, seasoning.
Production steps:
1. Chop the cabbage, add salt and drain the water for later use.
2. Put the cabbage into the prepared meat and mix well.
3. Flour is fermented with yeast powder for about 40 minutes.
4. Divide the flour into small pieces, roll it into a disc, and then put the stuffing in and wrap it.
5. After the steamed stuffed bun is wrapped, it is wrapped with plastic wrap for secondary fermentation.
6. Steamed the steamed bread on the steamer and put it in the pot for 20 minutes.
Method for making mushroom vegetable jiaozi
Exercise 1:
Preparation of ingredients: vegetables, mushrooms, dried beans, oil consumption, condiments.
Production steps:
1. Melt the yeast with clear water; Add sugar, yeast water and cooking oil to the flour and mix well. When the dough becomes smooth, put it in a warm place for fermentation.
2, the dough is fermented to twice the size, just poke it with your finger without rebounding.
3. Soak the mushrooms; Dried tofu; Blanch vegetables, put them in ice water, cool them, and drain them for later use.
4. Dice the above three ingredients, add seasonings and mix well.
5. Take about 50 grams of dough and roll it into a big round piece.
6. Put the stuffing in the pancake and wrap it.
7. Put the wrapped buns on the wet drawer cloth, cover the steamer cover, and wake them for 10 minutes.
8. Steam in a pot with cold water 15 minutes, starting from the time when the water boils.
Exercise 2:
Ingredients preparation: flour, yeast powder, sugar, water, vegetables, dried mushrooms, dried seaweed, seasoning.
Production steps:
1. Wash the vegetables, blanch them in a boiling pot, and let them cool for later use.
2. Cut the cold dish into pieces and squeeze out the water. Don't squeeze it too dry.
3. Soak laver and dried mushrooms until soft, wash and chop.
4. Mix all the materials evenly and make stuffing for later use.
5. Mix flour, baking powder and water and knead into a smooth and elastic dough.
6. Cover the dough with a wet cloth and ferment it to twice its size in a warm place.
7. Knead the dough into a long strip and divide it into 12 small dough, then flatten the dough to make a round dough.
8. Wrap a proper amount of stuffing in the round skin, wrap it and fold it.
9. Let the wrapped steamed bread stand for 10 minute, then put it into a cold water steamer, and then turn to medium heat for steaming. ...
The practice of steamed stuffed bun with plum vegetables:
Flour, soaked plum vegetables, pork stuffing, yeast, onion, Jiang Mo and seasoning.
Production steps:
1. Add yeast powder to flour, and then add warm water to make dough.
2, hot oil in the pot, add meat and stir fry. When the excess water in the meat stuffing is fried, add the minced onion and ginger and stir fry.
3. Add soy sauce, soy sauce, cooking wine and oyster sauce to the pot and stir fry.
4. Stir-fry the chopped plum vegetables in a pot, and add sugar, salt, chicken essence and pepper.
5. When the dough rises to more than one and a half times, repeatedly knead the dough to exhaust, then knead the dough into strips, cut it into pieces, and flatten it into round skins.
6. Put the plum stuffing into the round skin, wrap it into buns, and then wake it for about 10 minutes.
7. Put the woken steamed bread in a steamer and steam it for 12~ 15 minutes.
Fried pork bun
Hair surface part
Flour, yeast, salt, sugar, milk.
Filled part
Pork (lean meat), chives, salt, sugar, oyster sauce, soy sauce, sesame oil, homemade hawthorn powder, cinnamon powder, raw powder (mixed with water) and cooked black sesame seeds.
working methods
(1) used for filling
1, mince the meat with a cooking machine, or chop it yourself.
2. Cut the onion into chopped green onion.
3. Put the pork and chopped green onion together, add a little salt and sugar, take a few drops of soy sauce, a little oyster sauce, a little hawthorn powder and cinnamon powder, and the last few drops of sesame oil, mix well and stir in one direction until the meat is very thick.
(2) Send bread buns
400g flour, 190ml warm milk, 20ml white sugar, 3ml salt and 7ml yeast were used (it doesn't matter if there is more yeast).
1. Mix warm milk and sugar evenly, add yeast to melt, let stand for 5 minutes, and the yeast becomes active.
2. Pour the yeast into the container, add the flour and salt, don't knead it yet, and stir it into pieces with chopsticks.
3. Next, I began to rub, saying that I should do three things, and try my best to do face light, basin light and hand light. However, the dough I kneaded was never as smooth as it was on the Internet, but it should be light enough for my hands and basin. As long as the dough doesn't touch hands, whether the surface is smooth or not should not affect the fermentation.
4. Cover the container with a lid, or seal it with plastic wrap, and ferment at about 30-30 degrees. Summer is just room temperature. I usually send it for an hour, and the dough 1.5 times to 2 times as big as a honeycomb.
5, flatten the flattened dough, and then knead the dough, mainly for venting and making it smooth. At this time, the stuffing is also ready, and then the steamed stuffed bun is ready. This lazy version of fried dumplings is very simple. Don't worry about folding beautiful folds. Shut your mouth, and it's closed down.
(3) Fried steamed stuffed bun
1, put a thin layer of oil in the pot and put the steamed bread in the pot.
2, first fry to the bottom of the coke.
3. Pour in raw powder water.
4. Cover the lid and fry first. This step must be covered immediately, and be careful not to burn it.
5. Remember to turn to low heat and fry for 3-5 minutes, so that you can eat the bottom of the steamed stuffed bun.
6. Sprinkle sesame seeds and chopped green onion before cooking.
Bean dregs bread
material
Flour, sesame walnut bean paste residue, sauce meat foam, eggs, leeks, carrots, cabbage, vermicelli, salt and pepper.
working methods
1. Add sesame, walnut and soybean paste residue that grinds soybean milk in the morning when kneading noodles.
2. The stuffing consists of sauteed sauce meat foam, chopped scrambled eggs, leeks, carrots, cabbage and vermicelli, seasoned with salt and pepper.
3. Wrap the stuffing into the dough and steam it on the pot.
Making method and formula of steamed buns 1 fried chicken sauce buns
Composition:
300g of chicken feet, 25ml of cooking wine, 300g of pork, eggs 1 piece, 400g of medium-gluten flour, 3 teaspoons of salt, appropriate amount of ginger, raw flour 1 0g, chicken essence1teaspoon and pepper10ml.
Exercise:
1) After the chicken feet are washed, take a large soup pot, put half of the water into the pot, add chicken feet, ginger slices, stir-fry powder and salt after boiling, turn to low heat after boiling again, and simmer for 2 hours until the soup is thick and the water is half, then turn off the heat;
2) filtering out the soup, pouring into a container with a cover, cooling, and refrigerating in a refrigerator for more than 4 hours; After the soup solidifies into a frozen state, it is taken out backwards;
3) cut into small squares; Dice the pork in front of the pig and put it in the cooking machine. Add an egg and a tablespoon of cooking wine and beat into a paste.
4) Mix pork stuffing with chicken feet jelly, add salt, corn flour, chicken essence, pepper and soy sauce, stir well, and then put it in the refrigerator for refrigeration again;
5) Put the flour into a large pot, make a hole in the middle, add yeast and water, and stir with chopsticks to form a floccule; Knead into smooth and uniform dough;
6) Covering with plastic film and fermenting in a warm and humid place to double the size; Take out the dough and knead it again, cover it with a wet cloth and relax for 20 minutes;
7) Roll into strips, cut into small pieces, roll flat and roll into round dough pieces; Wrap the meat stuffing, pleat it and wrap it into steamed bread;
8) Brush the bottom of the steamed stuffed bun with water; Put it in a sesame bowl and cover the bottom with sesame seeds; Pour the right amount of oil into the pot and put the sesame buns neatly into the pot;
9) Add clear water, and the amount of water should be just below the steamed stuffed bun; Cover the pot, turn to medium heat after the fire boils, and fry until the water is completely dry; Finally, open the lid and sprinkle with chopped green onion.
Shanghai steamed baozi stuffed with juicy pork
Composition:
Pig skin 100g, medium gluten powder 250g, pork tenderloin 300g, egg 1 piece, salt, cooking wine, ginger, soy sauce 10ml and raw flour 10g.
Exercise:
1) Wash pigskin and cut into small pieces; Scrape the front and back of pigskin with a knife edge;
2) Water is injected into the soup pot, and pigskin is added after boiling; When pigskin is rolled, the pigskin is picked up and drained;
3) cut into small squares; Re-inject a pot of water, boil it and add Pijiangding; Adding cooking wine and salt, and stirring evenly;
4) Cover and stew for 2 hours; (or pressure cooker for 25 minutes) filter out the diced pork skin soup;
5) pouring into a container with a cover, cooling, and refrigerating in a refrigerator for more than 2 hours; Take out the frozen skin and invert it; Cut into pieces;
6) Mix all dough materials, knead into smooth and uniform dough, and cover it with wet cloth for 20-30 minutes.
7) Add pork, eggs, cooking wine and a small amount of ginger slices into a cooking machine and beat them into paste;
8) Take a large bowl, mix minced meat and jelly, add soy sauce, salt and raw flour and mix well;
9) Knead the dough into long strips, cut into small doses, and roll it into thin round dough; Wrapped with meat stuffing, pleated and wrapped into steamed buns;
10) Sweep the oil in the steamer and put the steamed bread into the steamer evenly; After the water in the pot is boiled, steam it in a steamer for 5 minutes.
1 1) shred ginger, add it to Zhenjiang balsamic vinegar, and dip it in steamed soup packets.
Take the steamed buns
Composition:
300g frozen skin, 200g pork stuffing, crab paste 100g, appropriate amount of sesame oil, appropriate amount of onion and Jiang Shui, appropriate amount of chicken powder, appropriate amount of cold water, appropriate amount of white pepper and appropriate amount of sugar.
Exercise:
1) Slowly pour cold water into the flour tray; Knead dough with smooth surface, wrap it with plastic wrap and let it stand for 20 minutes;
2) chop pork belly into minced meat; Add 1/3 spoonfuls of sesame oil, salt and chicken powder into minced meat, and mix well, then add onion and Jiang Shui several times and mix well;
3) Add crab paste and stir evenly; Add a proper amount of jelly and stir in the same direction; The ratio of crab paste, minced meat and jelly is1:2: 3;
4) Take out the baked dough, knead it a few times and cut it into small doses; Roll it into a thick dough with a thin edge in the middle, wrap it with stuffing and discount it;
5) Decorate with crab paste and make several steamed buns; Put the green body into a small cage filled with cold water; Steam on high fire 10 minute.
Wan mei nai Huang Bao
Composition:
250g of medium gluten flour, 80ml of eggs, 40g of butter, 75g of sugar, 250g of cream yellow stuffing, 25g of milk powder, 0g of custard powder10g, 10g of ground flour10g, and 3g of dry yeast.
Exercise:
1) butter softens at room temperature; Beat with an egg beater at low speed until smooth; Add sugar and beat until white;
2) Add the broken eggs in two or three times and stir evenly; Mix all that powders, sieve, and putting into a basin; Mix into uniform batter;
3) steaming in a steamer for about 30 minutes, taking out once every 10 minute, stirring with an egg beater, and steaming in the steamer;
4) after steaming, stir while it is hot, then turn it over with a rubber scraper until it is smooth and flat, wrap it with plastic wrap, and put it in the refrigerator for more than 1 hour;
5) Put the flour, water and yeast into the bread maker, select the dough mixing program and beat for 35-40 minutes;
6) Take out the beaten dough, put a little oil on the chopping board and knead it into smooth dough;
7) put it in a pot, wrap it with plastic wrap, put it in an oven at 28 degrees or room temperature, and ferment it to twice the size;
8) take out the waste gas, knead the dough again, knead the dough into strips, divide small doses, and roll it into round dough;
9) Take out the cream filling from the refrigerator, take a small piece of cream filling, knead it into a ball and put it in the middle of the dough;
10) wrapped into round buns, with the mouth closed down; Add water to the steamer to burn SAIC motor, and put the steamed bread into the steamer; Cover the pot and steam for 15 minutes.
Fried buns
Composition:
Braised pork belly 200g, flour 500g, oil, salt, soy sauce, yeast, leek and vermicelli.
Exercise:
1) You need to make preparations in advance: soak the strips in warm water, chop them up, pour in soy sauce for pickling 1 hour, cut the washed leek into small pieces, and dice the pork belly in brown sauce. Bake the flour with yeast, and put the marinated vermicelli, leek segments and braised pork belly into a small pot;
2) Pour in two spoonfuls of oil and proper amount of refined salt and mix well;
3) Evenly and forcefully knead the baked dough into a batter slightly larger than the usual jiaozi paste, and roll it into thin slices;
4) Wrap the prepared stuffing and wrap it; Sprinkle a little oil in the pot, and put away the wrapped buns when the pot is hot;
5) After the steamed stuffed bun is slightly shaped, pour the noodle water along the pot edge, cover the pot cover and turn on the fire;
6) When the steamed stuffed bun is cooked and the noodles are almost dry, turn around and pour in the oil, and turn off the heat. When the water on the surface is completely mushy and squeaky, it can be cooked.
Red bean stuffed pomegranate steamed bun
Composition:
Flour 300g, yeast 3g, sugar 5g, milk 150ml, and red bean stuffing.
Exercise:
1) Heat the milk in a microwave oven for 30 seconds, then add yeast and sugar, stir well, and then add flour to form dough;
2) Double the dough volume and the dough will be ready;
3) Put the dough on the panel and knead it repeatedly, and then knead the dough into long strips; Cutting into small dosage forms with uniform size;
4) Rub the small dose into a circle; Roll the small dose into a circle; Put the red bean stuffing into the pancake; Knead that periphery of the wafer into wrinkle;
5) kneading the periphery of the wafer together to manufacture a green body; Decorate the blank with Lycium barbarum, stir for 20 minutes and steam for 15 minutes.
Cui Yi Bao Zheng
Composition:
300g of flour, 70g of glutinous rice, 50g of ham sausage, 30g of carrot, 2g of salt, 3ml of sesame oil, 5g of onion, 2g of chicken essence and a proper amount of spinach.
Exercise:
1) spinach is beaten into juice; Add flour to the beaten juice to make dough; Knead the dough into strips and cut into balls;
2) rolling the reagent into skin; Steamed glutinous rice; Onions, carrots and sausages are all cut;
3) Cool the glutinous rice and add onion, carrot and ham sausage. Add salt, chicken essence and sesame oil, and mix into stuffing for later use;
4) wrapping the mixed glutinous rice with dough; Close the mouth and make it into the shape of a vase; Yes, steam for fifteen minutes.
Pumpkin bean paste bag
Composition:
Pumpkin 200g, glutinous rice flour, sugar, condensed milk, bean paste, cocoa powder.
Exercise:
1) Wash pumpkin and cut into pieces; Take out the pumpkin puree and peel it. Add sugar, slowly add glutinous rice flour and knead into dough as soft as earlobe;
2) If you like the smell of milk, you can add a little condensed milk; Knead into smooth dough and cover with plastic wrap;
3) take about 10g glutinous rice flour and add about 1g cocoa powder to make brown dough; About 5- 10 gram is enough, and the rest can be steamed and eaten;
4) Take out a piece of pumpkin dough and knead it into strips; Small flour preparation; Press into a cake shape; Add bean paste stuffing; Close the package; Use your palm again;
5) Press a groove on the ball with the back of the knife. Evenly press four strips on it in turn; Pumpkin is ready, simple!
6) In order to make pumpkins more similar and vivid, use cocoa dough and knead them into small triangles;
7) put it on the pumpkin to make a pumpkin pedicle; Brush the disc with oil to prevent sticking. Put the pumpkin on the plate. Boil water in a steamer and put the plate in;
8) Steam on high fire for 5 minutes. Turn off the fire and take it out to cool.
Zucchini egg stuffing
Raw materials:
Zucchini, flour (both medium gluten and low gluten), eggs, warm water, tofu, yeast powder, vermicelli, sugar, salad oil, chopped green onion, Jiang Mo, minced garlic, flour, water, salt, soy sauce and chicken essence.
Exercise:
1) After the dough is cooked, cut off the steamed bun skin, spread the zucchini, add salt and dehydrate properly. Crushing tofu, frying eggs, adding shredded zucchini and chopped tofu;
2) Soak the vermicelli in cold water, blanch it, cut it into sections and mix it into the stuffing. Add onion, ginger, minced garlic, salt, sugar, soy sauce and chicken essence and mix well;
3) Wrap the steamed buns, wake them for 20 minutes, and steam them in cold water for about 10 minute.
Curry potato bag raw materials:
Raw materials:
Potatoes, carrots, onions, curry sauce, low-gluten flour, clear water, dry yeast, milk.
Exercise:
1) Peel and steam potatoes, press them into mashed potatoes with a spoon, and dice carrots and onions;
2) Add a little oil, stir-fry carrots and onions, add curry sauce and appropriate amount of water, and bring to a boil slowly. If you like carrots that are soft, you can cook them for a long time, pour in mashed potatoes, stir well, season them properly, stir fry with low heat to evaporate water, and be careful not to fry them. The finished curry stuffing should be pasty and let it cool for later use;
3) Mixing dough: roll five small pieces of dough into dough with a thick middle and a thin periphery, wrap them with stuffing, add cold water to the steamer, spray water on the surface of steamed bread with a watering can (water can't be too much, usually press the watering can), cover the lid and ferment for 15 minutes;
4) Medium fire, boil and steam for 65438 05 minutes. Wait for 3 minutes after the flameout, and then lift the lid.
Creative rainbow steamed bun
Raw materials:
Pumpkin, purple potato, flour, meat stuffing, milk, yeast, green tea powder.
Exercise:
1) steam pumpkin and purple potato for 20 minutes. Take out, pour out distilled water, cool for later use, heat the milk and melt the yeast. Divide into four parts and add one part of milk to the crushed pumpkin. Similarly, add a purple sweet potato;
2) Add flour to pumpkin and purple potato and knead into dough. Knead the dough with milk and warm water, and knead the dough with 1 spoon of green tea powder, milk and warm water. Ferment in a warm place, the meat stuffing is seasoned in the way of dumpling stuffing, the four kinds of dough are fermented twice as big, kneaded into the original state and exhausted, rolled into thin slices according to their favorite collocation, rolled into a tube and sliced;
3) Take a piece, roll it into a round cake, wrap it with meat stuffing, make steamed bread, and send the steamed bread to a warm place for fermentation;
4) Steam for 20-25 minutes.
Yehuangbao
Ingredients: eggs, fine sugar, coconut milk, custard powder, butter, sodium sulfate, salted egg yolk, low flour, water, sugar and yeast.
Exercise:
1) After the butter is softened, add sugar 1 and stir well, then add eggs several times and stir well, and then add coconut juice and continue to stir well. Stir flour and custard powder sieving method 1 evenly, add salted egg yolk, mash them together, and stir them into a particle-free batter. Pour the batter into the pot and cook it on low heat, and stir it evenly with chopsticks. Gradually roll the batter into balls, then cool it off and knead it into balls for use.
2) Knead flour, water, sugar and yeast into smooth dough, put it in a warm place and ferment it to twice its size, then knead the dough evenly and divide it into small portions, each portion is rolled into a dough bag with a thick middle and a thin periphery, then put it into a milky yellow filling and tighten it with a tiger's mouth;
3) Put water into the pot, put the wrapped milk-yellow bag into the steamer for secondary fermentation for about 20 minutes, turn to medium heat for seven minutes, stew for a while, and then open the lid.
Liusha packaging
Ingredients: flour, yeast, baking powder, milk, salted duck egg yolk, sugar, milk and butter.
Exercise:
1) Knead flour, yeast, baking powder and milk into smooth dough, simmer for 15 minutes, steam salted egg yolk, crush it with the back of a knife, add sugar, a little milk and butter, and mix well to make stuffing;
2) Knead the dough into strips, divide it into 10 equal parts, flatten it by hand, put the stuffing in the middle of the dough, pinch it tightly, put it on a steamer, face down, and ferment it to twice the size;
3) Put in a cold water pot and steam over medium heat for 10 minute. After turning off the fire, open the lid and take out the pot after 3 minutes.
Baozi Stuffed with Honey BBQ Pork
Raw materials:
Medium gluten flour, yeast, warm water, sugar, barbecued pork, mushrooms, green onions, ginger, oyster sauce, starch, lard, pepper, soy sauce, baking powder.
Exercise:
1) Melt the yeast with warm water, let it stand for 5 minutes, mix the sugar, baking powder and flour, pour in yeast water and knead it into dough. Cover the dough with a wet cloth 1 hour. After proofing, the dough will be honeycomb. Add lard and knead into a smooth dough. Relax for 15 minutes;
2) Take an oil pan, saute shallots, ginger, pepper and diced mushrooms, stir fry, pour soy sauce and oyster sauce into the pan, and pour starch into the thinner sauce. Pour into the pot. Stir with a spatula and turn off the heat until it bubbles. Cool for later use;
3) Barbecued pork is diced, evenly stirred into stuffing, and the dough is divided into several portions, weighing about 50g, and rolled into a dough sheet with a thick middle and a thin edge with a rolling pin. Wrap a proper amount of stuffing, hold the dough in your left hand, lift the dough with your right thumb, forefinger and middle finger, then knead it into a ball, and press the dip in with your left thumb. Just keep your mouth shut;
4) Put a proper amount of water in the pot to boil, then add steamed bread and steam for 6-8 minutes.
Milk-flavored purple potato steamed bun
Ingredients: flour, yeast, water, purple potato, yellow potato, sugar, whipped cream.
Exercise:
1) The yeast is melted with 50 ml warm water (30-35 degrees), the flour, yeast water and clear water are mixed and kneaded into smooth dough, covered with plastic wrap and fermented for about 2 hours, the purple-yellow sweet potato is steamed, peeled and put into a fresh-keeping bag, and pressed into mud with a rolling pin;
2) Pour the purple sweet potato paste into a bowl, heat it, add white sugar and light cream, and knead the purple sweet potato paste into balls of moderate size.
3) When the dough is almost ready, divide the dough into several equal parts, put the just-made purple potato balls in, close the mouth, cross the surface with a knife, cover with plastic wrap, stir at room temperature for 10- 15 minutes, then steam in cold water for 15-20 minutes, and take them out after turning off the fire.