Recipe: ~ meat buns ~ juicy, soft buns Jun's production Raiders

Home Cooking Recipe: ~ meat buns ~ juicy, soft buns Jun's production Raiders

Notes:

The dough is very soft and the price is not enough. In addition to the lack of whiteness and not beautiful pleats, it is completely pk. The inner lining is absolutely perfect. The meat is tight and the meat is tight. If you are juicy and just out of the pan, there are still a lot of soup inside the buns. Do you believe it? Try

Ingredients:

Steps:

  1. Home Cooking Recipe: 1. Water and yeast are placed in the bread machine barrel;

    1. Water and yeast are placed in the bread machine barrel;

  2. Home Cooking Recipe: 2. Shake the bread bucket by hand to dissolve the yeast in water;

    2. Shake the bread bucket by hand to dissolve the yeast in water;

  3. Home Cooking Recipe: 3. Pour all the medium powder;

    3. Pour all the medium powder;

  4. Home Cooking Recipe: 4. Start the kneading process and smooth the dough;

    4. Start the kneading process and smooth the dough;

  5. Home Cooking Recipe: 5. Fermentation at room temperature

    5. Fermentation at room temperature

  6. Home Cooking Recipe: 6. When the dough is fermented to twice as large, the fermentation is finished;

    6. When the dough is fermented to twice as large, the fermentation is finished;

  7. Home Cooking Recipe: 7, the dough is not taken out, continue to select the noodle file;

    7, the dough is not taken out, continue to select the noodle file;

  8. Home Cooking Recipe: 8. Re-sludge the dough to a smooth finish;

    8. Re-sludge the dough to a smooth finish;

  9. Home Cooking Recipe: 9. Cut the surface with a knife and cut it. The cut surface is smooth. If there is less space, the dough is good.

    9. Cut the surface with a knife and cut it. The cut surface is smooth. If there is less space, the dough is good.

  10. 10. Sprinkle the powder on the chopping board, place the kneaded dough on the chopping board, and dig a hole in the middle;

  11. 11. With the hole as the center, slowly stretch the dough to the outside by hand;

  12. 12, cut, twist into a strip of uniform thickness;

  13. 13. Cut into a uniform agent with a knife or a scraper;

  14. 14, the flip is slightly rounded, the cut surface is thinned and then flattened;

  15. 15, smashed into a thin section around the middle;

  16. 16. Put the prepared meat into the middle of the dough;

  17. 17, then pleating in the same direction by hand, the bun is sealed;

  18. 18. Place the wrapped steamed buns on a non-stick mat and ferment at room temperature for 20 minutes;

  19. 19. Inject a proper amount of cold water into the pot and put in the bun embryo after the proofing. After the fire is boiled, steam for 10 minutes and then turn off the heat;

  20. Pork stuffing:

  21. 1. Wash the pork and cut it into small pieces. 2. Turn it into small pieces and use a knife to make a meat.

  22. 3, put the good meat into the pot, add ginger powder, salt, soy sauce, soy sauce, white sugar and cooking wine to stir evenly; 4, continue to add starch and oyster sauce and mix well; 5, pour into the water, stir evenly clockwise ;

  23. 6, finally pour the salad oil and diced green onion, whipped until the meat is strong;

Tips:

~ 碎碎念~1, the water absorption of the powder is different, can be increased or decreased according to the actual situation; 2, after the end of the dough fermentation, the dough needs to continue to be polished, the smoother the cut surface, the smoother the surface of the finished product; Thick and thin thin slices can prevent the stuffing of the buns; 4, pork fat: thin = 4:6 is appropriate, if too much lean meat, then add some salad oil, otherwise the finished product is too dry, no Delicious; 5, recommended manual meat, if you use the cooking machine, do not whipped excessively, too much to affect the taste; 6, the added spices to increase or decrease their taste, the meat must be whipped up, steamed meat into a group , not loose, more delicious, the whipping process can be done with electric egg beater; 7, the bottom of the steamed buns can be placed on the paper, anti-sticking good; 8, cold water into the pot after steaming, turn off the fire, do not rush to open the lid, 焖Remove the steamed buns after 5 minutes to avoid shrinking the bun.


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