This is the most successful buns I have ever done, and I have done the most, and the play has been very stable. If the beef buns are not done well, the meat will dry up and the filling will shrink into a cake. According to my method, there will be no such problems, and it will be fresh and juicy. This recipe can pack 16 buns with a diameter of 8cm.
The yeast sugar is dissolved in warm water, allowed to stand for 5 minutes, foamed, poured into flour, kneaded into a smooth dough, and fermented for 1-2 hours (see room temperature) to twice as large.
Fill the filling during the baking. The beef stuffing is firstly added to the old raw material, and the chopsticks are evenly whipped in one direction, and the seasoning is completely absorbed.
Add the cold boiled water 10 times, once a spoonful, and then add the next spoon after the whipping is completely absorbed until the meat is smooth and there is no excess water. Here, if you use hot water to make pepper water in advance, it is better to use the meat to remove the meat. Nothing is fine. Add pepper powder to the back.
Add allspice, pepper powder, white pepper, salt, onion and ginger, and mix well. Finally add a spoonful of vegetable oil and mix well for more than half an hour.
Onion diced alternately.
After the face is made, it is vented again into a smooth dough, and the bun that is steamed out for a while is smoother and more elastic.
Pour the onion into the meat, add the sesame oil and a little MSG, and mix well. If you want to taste salty, you can take a teaspoon and heat it in a microwave for one minute until cooked.
When the suede is sprinkled with some flour (outside the weight), the finished puff pleats will be clearer.
Cool water into the pot, continue to wake up for 10-15 minutes, because the filling soup is more, the proofing time is too long to steam out and easy to drop the bottom of the soup (the reason is the same as the dog does not care the buns).
Steam on the steam to the SAIC, turn to the fire and steam for another 14 minutes, turn off the heat and then suffocate for 3 minutes, open the lid.
More onions, so that it tastes softer and more moist, and steamed out will not feel more onions, or the feeling of eating meat buns. The onion and ginger must be more. I can see the soy sauce color in this old-fashioned ratio of the finished stuffed stuffed buns. If you don't like the color too deep, you will be more raw, and you will lose a little. The mixed meat is better packaged after refrigerating, and the moisture absorption is more complete. The meat will not be discharged during the whole process of the package, but there is a lot of soup when steamed out.