Recipe: Cabbage mushroom stuffing (onion beef) buns

Home Cooking Recipe: Cabbage mushroom stuffing (onion beef) buns

Notes:

1. This serving size is just two layers of the upper and lower steamer, each with 6 layers, or a small package, 8 per layer. In other words, this vegetarian stuffing is a big love, it is a plain stuffing, but it has a taste of meat, and it tastes awesome~2. Super delicious beef stuffing formula: beef stuffing 200-250g, half a large onion - 1 , 1 carrot / Northeast sauerkraut, a chopped noodles and noodles: 300g. Or 500g, the buns are bigger. Just pack 16, 16 per drawer. Can also be used to pack big dumplings, pies! And beef stuffing, add a little raw powder, if the meat is too thin, add a little more oil, grab a catch, the meat will be very tender. The extra meat can be used to make a jar or a clip. Wrap (starch + egg) fried on both sides of the golden (like tempura (☆ _ ☆)), add onion ginger garlic, salt, vinegar, sugar sauce, stew and dry, it is delicious. Or adjust the salty point, fry (steamed) into a meatloaf is not bad.

Ingredients:

Steps:

  1. Home Cooking Recipe: Facial: Mix all dough materials = and into dough. Tips: 1. The ratio of noodles to liquid is basically 2:1; 2. Milk and sugar are good for fermentation. If no milk can be directly replaced with the same amount of water, you can also change the water into milk. According to personal preference; 3. Yeast should be less than less, but the ratio of basic to noodle is 100:1

    Facial: Mix all dough materials = and into dough. Tips: 1. The ratio of noodles to liquid is basically 2:1; 2. Milk and sugar are good for fermentation. If no milk can be directly replaced with the same amount of water, you can also change the water into milk. According to personal preference; 3. Yeast should be less than less, but the ratio of basic to noodle is 100:1

  2. Home Cooking Recipe: Knead the smooth dough into a large bowl, cover with plastic wrap and ferment for about 1-1.5 hours. Send it to about 2 times larger. My approach: 1. The bread machine and noodle procedure are once, knead into dough; 2. Put in the refrigerator and ferment for one night, and the next morning just happens to be good.

    Knead the smooth dough into a large bowl, cover with plastic wrap and ferment for about 1-1.5 hours. Send it to about 2 times larger. My approach: 1. The bread machine and noodle procedure are once, knead into dough; 2. Put in the refrigerator and ferment for one night, and the next morning just happens to be good.

  3. Home Cooking Recipe: Squeeze out the air, divide into 12 or 16 doughs, and cover with plastic wrap for 20 minutes. This serving size is just right for the ordinary steamer with two drawers.

    Squeeze out the air, divide into 12 or 16 doughs, and cover with plastic wrap for 20 minutes. This serving size is just right for the ordinary steamer with two drawers.

  4. Home Cooking Recipe: Make buns stuffing during the face-up process: 1. Dry shiitake mushrooms in advance, or fresh shiitake mushrooms, first boil water, chopped, and smashed the water (must remove the moisture, so as not to be too wet); Broken + fragrant dried crushed + shiitake mushroom + shrimp skin + oil = mix evenly (first wrapped in oil to prevent salt from spreading out); 3. + all-spice powder + soy sauce amount + salt amount = mix even; tips: 1 Vegetarian stuffing, oil and salt are a little more, the taste is just right; 2. I don't like the stuffing is too broken; 3. I like to put more dishes, less fragrant.

    Make buns stuffing during the face-up process: 1. Dry shiitake mushrooms in advance, or fresh shiitake mushrooms, first boil water, chopped, and smashed the water (must remove the moisture, so as not to be too wet); Broken + fragrant dried crushed + shiitake mushroom + shrimp skin + oil = mix evenly (first wrapped in oil to prevent salt from spreading out); 3. + all-spice powder + soy sauce amount + salt amount = mix even; tips: 1 Vegetarian stuffing, oil and salt are a little more, the taste is just right; 2. I don't like the stuffing is too broken; 3. I like to put more dishes, less fragrant.

  5. Home Cooking Recipe: Suede, buns: 1. The skin should be slightly thicker in the middle and slightly thinner on both sides; 2. Plain filling, the filling will be a little shrink after steaming, so put more stuffing; 3. However, if the skin is too thin Too big, too much stuffing, steamed buns are easy to reveal. Grasp it yourself, anyway, once you get back to life, it will be natural.

    Suede, buns: 1. The skin should be slightly thicker in the middle and slightly thinner on both sides; 2. Plain filling, the filling will be a little shrink after steaming, so put more stuffing; 3. However, if the skin is too thin Too big, too much stuffing, steamed buns are easy to reveal. Grasp it yourself, anyway, once you get back to life, it will be natural.

  6. Home Cooking Recipe: When the right hand pinches the pleat, put a little bag up, the left hand assists, as shown in Figure 1.

    When the right hand pinches the pleat, put a little bag up, the left hand assists, as shown in Figure 1.

  7. Home Cooking Recipe: Progressive graph

    Progressive graph

  8. Final picture: It is best to seal the mouth at the end, because after the second shot, the mouth in the middle will become bigger, then it will show up.

  9. The drawer cloth was wet, and the buns were placed. There were 6 drawers, and the small dots of the package were placed in a drawer. It will be even bigger when steaming.

  10. Steamed buns: 1. When you wrap the buns, you can put enough water in the pot, and heat it to a warm heat (not boil), turn off the fire; 2. Put the buns in the whole drawer, cover, wait 15-20 minutes, secondary hair; 3. Steaming on the fire, steaming for 15 minutes after steaming; 4. Steaming off the fire, do not open the lid, wait 5 minutes, wait until the temperature drops, then open the lid, so as not to The buns fell back.

Tips:

1. Milk can be replaced with water, sugar can not be added, but there are indeed them, the surface will be better; 2. Refrigerator fermentation, it will also make the face better; (My refrigerator freezer temperature It can be adjusted, 5-6'c can be, your cold storage room as long as it is not too frozen until the yeast can not move, the lower the temperature, the longer the fermentation time, pay attention to observe the change of the dough, send it to 2 times larger )) 3. Only the face is good enough, the steamed buns will be declared big and better. So don't underestimate these details. 4. Plain stuffing can also be: cabbage + shiitake mushrooms; or: cabbage + fragrant dried; or: only cabbage, but the shrimp skin can not be less, otherwise the taste is much worse. 5. Of course, you can also change to black fungus, the same is to first use boiled water.


Look around:

ming taizi durian pizza pumpkin pork soup margaret tofu noodles fish bread watermelon huanren jujube pandan enzyme red dates baby prawn dog lightning puff shandong shenyang whole duck contact chaoshan tofu cakes tea cookies taro