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www.hg981888.com [Reprinted] The practice of nine delicious buns

[Reprinted] The practice of nine delicious buns

Source: Time: 2020-01-28 19:15:55

Millennium Tongzhou vitality north stream

First, plain stuffed buns
[Bread] 2 bowls of gluten flour + 1 bowl of whole wheat flour + a little salt + a little sugar + yeast + water = and the dough is fermented in a warm place for 2 hours.
Steamed buns use plain flour, medium flour, and dumpling flour. Adding a little bit of salt and a little bit of sugar is something I borrowed from the habit of making bread, and sometimes I add a little oil. Home-cooked pasta is not as strict as pastry. I always put it on hand. Don't add too much salt and sugar. For a bowl of flour at home, add about 2g of salt and about 10g of sugar. Of course, it's okay to let go. The main point is the smoothness of the dough.
[Stuffing] deep-fried tofu, vermicelli, leek, egg, shrimp skin.
Slice the tofu, fry it and cut into small dices. Beat the eggs with chicken powder, stir-fry, and chop. Leek chopped, mixed with oil to prevent water. The noodles are soaked, cooked and chopped. The shrimp is soaked and chopped. If it is shrimp skin, put it directly and mix the 5 materials together. Raw soy sauce, pepper powder, chicken powder, sesame oil (sesame oil), a little pepper powder can be mixed well. Recently, I love to use pepper powder, because I put a little at home, add a little fragrant noodles, steamed buns with a little fragrant.
[Package] Knead the dough, divide into ingredients, roll out, and wrap the filling.
[Steaming] The water in the steamer is boiled and turned off. Put the wrapped buns on a basket drawer and ferment for another half an hour before steaming. This is the second fermentation of bread. It is also very effective for steamed buns. The steamed buns are very fluffy.
Second, Shuangdingbao
[Methods] Cowpeas (the tenderer, the better) are matured over water, and the semi-fat lean meat is also matured to 8 and then cut into diced onions and ginger, salt, pepper powder, soy sauce, cooked peanut oil, and mix well. After the noodles are ready, wrap them into buns and simmer in boiling water for about 15 minutes, then steam for 10 minutes.
Third, milk yellow packets
I'm getting more interested in making pasta and snacks. This time I made milk-yellow buns. I used 600 grams of flour and made a little more. I put it in the refrigerator and ate it slowly. First make milk-yellow stuffing. Some cream-yellow stuffing methods need to add custard powder. I did not add the recipe, and the color is not bright enough, but it is all natural green food without additives.
[Milk filling ingredients]
[Milk Filling Practice]
[Milk Pork Practice]
Fourth, quicksand bag
[Materials] 250 grams of salted egg yolk, condensed milk, butter, medium-gluten flour, 1/2 teaspoon of yeast, 1/2 teaspoon of baking powder, 1 teaspoon of sugar, a little salt, 1 tablespoon of chestnut oil, and 130ML of water.
【practice】
1. The salted egg yolks are steamed and smashed, then add softened butter and condensed milk and mix well (this has no specific amount, I added it by feeling, try the taste every time I add it until it feels similar), then Refrigerator snow hard.
2. Mix flour, baking powder, sugar and salt.
3. After the yeast is dissolved in water, it is allowed to stand still. When bubbles appear on the surface, it can be poured into the flour. Add the chestnut oil while stirring. Finally, knead the dough until the film can be pulled out, and then let it ferment to double the volume. Until now (it's summer, room temperature fermentation is OK).
4. Knead the fermented dough until it is smooth, then divide it into several small ingredients.
5. The small agent is rounded and flattened. After the filling is packed, it is squeezed tightly, rounded again, then placed on the egg tart paper, and then placed in the egg tart mold for secondary fermentation (fermented in the egg tart mold, the shape of the bun after fermentation) Will look much better).
6. The method of secondary fermentation is to put a damp cloth in the steamer, and then place the bag on it. Put hot water in the pot, then put the steamer in the pot, and then cover the pot. After about 30-40 minutes, the buns will grow large. 1 time (this means summer, winter time will be longer), when you press it with your fingers, the bun will no longer bounce and you can steam it.
The steaming bag is also very skillful. Put the cold water in the pot, then put the steamer in the lid, cover it, first boil the water with a high fire. When the steam is generated, immediately turn the medium and low heat to steam for 20 minutes. Minutes before opening the lid, so that the steamed bag will be fat and will not shrink.
Five, steamed buns
Six, fried barbecued pork bun
[Pork roast filling method] Pour some raw oil in the pot, fry the fragrant onion and minced onion and ginger rice, pour some rice wine and add fragrant, add the appropriate amount of old soy sauce, oyster sauce, soy sauce, sugar, salt, white pepper and water, and cook, The starchy water prepared with raw flour and chestnut flour is used to smash the sauce into a thick form, which is the barbecued pork sauce. Cut the takeaway barbecued pork into pellets and mix well with the barbecued pork sauce until ready to use.
[The practice of barbecued pork]
1. After the dough is fermented, knead the long strips and divide into small pieces.
2. Put a layer of raw oil on the pan, code the buns into green dough, fry both sides to golden brown with medium-low heat, pour in moderate water and cover with a lid and simmer until it is dry.
3. Lift the lid and sprinkle with white sesame and spring onion, then add some flour to the side of the pot. After collecting the juice, there is a layer of crispy skin at the bottom of the bun to get out of the pot.
Positive ~
Fragrant crispy bottom ~
Seven, lard dumplings
[Noodle making] 250 grams of flour, 125 grams of warm water, 1 teaspoon of yeast, 1/4 teaspoon of baking powder (optional), 1 tablespoon of sugar. (Nine servings) Dissolve the yeast with warm water, mix the flour, baking powder, and sugar, pour in the yeast water, knead the dough into a smooth mass, and ferment to room temperature to double the size.
[Stuffing] Lard residue, 3 large pieces of cabbage, 1 vermicelli, ginger and chives.
Lard residue: It's not a clean, dry one. It's golden brown, with some oil, put in the refrigerator and refrigerate. You can use a rice cooker to make pork suet, cut into small pieces and wash it. Put it into the rice cooker, add some water, cover the lid, and press the rice cooking button. Leave it for 10 minutes after jumping to heat preservation. Press the cooking button again, jump to the insulation and let it stand for 20 minutes, which is safe and trouble-free, and not afraid of being fried.
Cabbage: Use dry water to blanch the dry water and make it pile up.
Fan: Soak it in boiling water and dry it.
[Seasoning] Salt, chicken essence, sugar, oyster sauce, old soy sauce, thirteen incense, sesame oil, vegetable oil, cooking wine.
【practice】
1, crushed lard residue, crushed cabbage, crushed vermicelli, crushed chives, ground ginger, put all the fillings and seasonings together, grab evenly with your hands and mix the fillings.
2, roll into a thick, thin round cake in the middle (buns are baked, do not roll too thin, or the noodles will die), and wrap in the filling. In a counterclockwise direction, the pack is round.
3. Put the wrapped buns on a steaming rack (wet a wet sand cloth on the steaming rack to prevent staining), and let it proof for ten minutes.
4. Put cold water in the pot and steam for 25 minutes. Turn on the fire and turn to medium heat. Wait for 1 minute before turning off the lid so that the buns will not shrink due to sudden cold.
Eight hemp coriander buns
[Materials] 500g flour, 5g dry yeast, 5g baking powder, 5g sugar, a little salt, 250g warm water.
[Filling] 500g vegetables, 500g dried beans, sesame oil, monosodium glutamate, sugar, salt a little, sesame oil, monosodium glutamate, sugar, salt, pepper, ginger powder, soy sauce, rice wine, Shisanxiang amount.
【practice】
1. Put all the ingredients of the dough in a powder bowl, stir it with a rice spoon, and then rub it by hand.
2. Knead the dough until it is smooth and does not stick to your hands.
3. Put a layer of cling film on the steaming board, put water in the steamer and heat it for a while. You can feel the warmth in the pot with your hands and you can turn off the fire because it is winter and summer. Just put it in the powder pot to ferment.
4. Put the dough on the steaming board, and use the remaining temperature of the steamer to proof the dough. It should not be too hot, and the overheated yeast will be burned to death.
5. The proofed dough is twice as large as the original, the dough is soft and has a slight yeast flavor.
6. This is the material for meat filling.
7, the fresh meat filling heart, the meat is strong. (Can be made into meat buns)
8. Stir-fried vegetables stuffed with heart, oily and fragrant.
9, the proofed dough is divided into small points.
10. Rub long strips.
11. Each dose is 50g.
12. Press the dough flat.
13. Use a rolling pin to roll the dough into a thick sheet with a thick edge in the middle to fill the dough.
14. Take away the plastic wrap just now, wrap the vegetable pad with a piece of oil paper. This oil paper baking shop sells it and is cut out, but I cut it out by myself using the large oil paper for baking cakes. The steamed buns should be allowed to proof for 20 minutes before being steamed.
15, 15-20 minutes, the vegetables are out of the pan, very fragrant sesame oil and green bean curd.
Nine, purple sweet potato sweet bun
Purple sweet potato: steamed purple sweet potato, peeled and crushed with a spoon, add sugar, fresh milk and butter and mix well.
Purple sweet potato sweet bun: After sieving the middle powder, add yeast water and knead it to knead it into a "Sanguang" dough, set it to warm up to twice the size; after kneading the dough a second time, divide it into squeezers of the same size, use Roll the noodles into a thin bun with a thin edge in the middle and wrap it with purple potato filling; close the bottom of the steaming pan with a layer of raw oil, place it into the green, and set the steamer to proof for five minutes. Stop steaming after six minutes of steaming and wait to remove.
Steamed Purple Potatoes
Mix potatoes
Sweet milk scented purple sweet potato buns ~

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