How to wrap buns? Steamed buns are fragrant and soft. How can we have a healthy breakfast from now on?

How to wrap buns? Steamed buns are fragrant and soft. How can we have a healthy breakfast from now on? China's steamed buns are very charming. I heard that even many foreigners have fallen in love with this delicious food now, but how many people in China are not good at making steamed buns? Here is a brief summary of the important reasons why everyone can't make steamed buns well: First, steamed buns are not soft enough and have a bad taste; Second, the steamed stuffed bun skin has an alkaline taste and a bad taste; Third, making steamed buns won't wake you up.

This method shared with you now can solve all kinds of problems that everyone wants to overcome. Remember the following points when making steamed buns, so that you can make them fragrant and soft, and then have a healthy breakfast.

Take about 200 grams of warm water, add proper amount of white sugar and 3 grams of yeast into the warm water, gently stir with chopsticks, fully stir the yeast, water and white sugar, and then let it stand for 2 minutes.

Pour about 400 grams of wheat flour into yeast water several times, and fully stir each time until the wheat flour is stirred into a flocculent shape. Knead the dough into smooth dough with both hands, put it in a small pot, cover it with a layer of fresh-keeping bag, so that the dough can be raised to twice its original size and dragged out of the honeycomb holes.

Mix the stuffing. Wash a proper amount of raw pork, chop it into fine dumpling stuffing, then cut a proper amount of onion and ginger foam into dumpling stuffing, add a proper amount of salt, sugar, yellow wine, soy sauce and an egg into the meat stuffing, stir it evenly with chopsticks, then add a proper amount of cassava starch, cover it with a fresh-keeping bag after stirring, and let it stand for 30 minutes to make the meat stuffing tasty enough.

After the dough wakes up, sprinkle a layer of flour on the chopping board, put the dough on the chopping board and knead the dough again to make the gas in the dough glow and develop into strips. At this time, it is enough to keep the dough for 5 minutes, so that the air in the dough can be exhausted enough.

After kneading the dough into long strips, cut it into buns of the same size and roll it out with a rolling pin to make it look like a rolled dough with a thin bulging edge in the middle. Put a small amount of meat stuffing in the middle of the surface layer, knead one side of the dough by hand, and fold it once until it is wrapped into colorful wrinkles with a small center steamed bread in the middle. Put it on the steamer cloth to dry for a while, so that the steamed bread skin is slightly dry.

Put a proper amount of cold water into the pot, put the steamed buns into the pot, don't pat them yet, let them stand in the pot for 20 minutes, let the size of the steamed buns increase slightly, and then steam them over medium heat. Steam for about 25 minutes, and the steamed buns are cooked. Don't take it out after the flameout, stew it in the pot for about 3 minutes, so that the steamed buns will taste better.