Buns are the most common and very common staple food in life. To make a delicious buns, you need to master some basic operating skills. The following menu highlights some of the key points of making buns, including the ratio of the two parts of the dough and fillings. The ratio in the recipe can make 10 x80g buns~
Making the dough: 3 g of dry yeast was opened with 125 g of water, 250 g of flour was placed in a pot, and 10 g of sugar was added thereto, and the dough was uniformly mixed, and the dough was synthesized with yeast water. Key points: The water temperature is preferably 35 ° C - 38 ° C, not more than 40 ° C, the yeast will be burned to death. It can't be too cold, it won't work. The dough is not too soft and pinched to the feel of the earlobe. You can pinch the earlobe yourself to find the hand. It is easier and more uniform to add water a little bit. This dough process can be operated using a bread machine or a chef's machine.
Wake up the dough: After the dough and the molding, cover with a lid or a damp cloth, wrap and soak (relax) for 10 minutes. When the time is up, take it out on the panel and rub it repeatedly until the dough slowly becomes 'obedient' and the gluten is soft and can be stopped. Put it back in the basin and wait for 'one hair'. The time for 'one shot' is almost 45 minutes at the earliest, and the longest one has been tested for one and a half hours. It depends on the ambient temperature and humidity. In winter, auxiliary heating is required, such as near heating. Key points: Hey, you must smooth the dough before the 'one hair', and the gluten will be smooth. The effect of 'one hair' will be good.
To adjust the filling: 趁 'one hair' time to adjust the filling. Ground meat 250g + ginger 5g + chopped green onion 30g + soy sauce 20g + oyster sauce 15g + white pepper a little + flower carving wine 10g + sesame oil 10g + salad oil 20g + sugar 3g, stir evenly with chopsticks, a little bit of strength can be, do not over-strength, it will change In the state of a meatball, it is not good. After the meat is adjusted, add about 150g of marinated (killed) cabbage, stir evenly (you can eat more friends who like more dishes). At this point, you can make a little stuffing into the microwave oven and try to taste enough. If you don't have enough salt, you can evenly adjust the salt. Key points: All seasonings, including onion and ginger, are placed in the ground meat before mixing begins. Don't over-mix, evenly. After the cabbage is chopped, it is marinated for 3 to 5 minutes per 100 g of 3 g of salt. After the time, the gauze is used to squeeze the water. If the filling is soft, then the cabbage does not have to be squeezed too dry.
Exhaust: The standard for the 'one shot' of the buns is that the dough expands to a volume that is twice the size of the original dough. This is a very vague concept, which is almost the same when it is nearly double the size. A little law is not enough, and the problem is not big, because it is necessary to 'two hair.' Take the dough out and put it on the panel. Put the air inside out as much as possible, and then roll the dough into a smooth and smooth feeling before the 'one hair'.
Package: Usually I use 38-42g as the standard. The same standard I use for fillings is 38-42g. The whole steamed buns weigh 80g. Put the skin into the stuffing and close the mouth, and put it in the steamer (steamer) and wait for the 'second hair'. The steamer needs to be brushed in advance, or use a bottom paper to prevent sticking. The bottom paper can be cut by the baking paper.
Second hair, steaming: cover all the lids, pay attention to the cold water in the pot. The second time is shorter than the first one, the shortest is about 20-30 minutes, and the long one is 1 hour. Of course, it depends on the temperature and humidity. If you want to be quick, you can turn on a small fire to heat the water in the steamer, but you can't boil it. Touch the lid to warm the temperature by hand. After the 'two hairs', the buns began to swell, gently pressing a lower skin by hand, and immediately rebounded, the second hair was completed. At this point, open a large fire, boil the water in the steamer, steam it on the steam for 5 minutes, then turn to medium heat and steam for 8-10 minutes. Do not open the lid immediately after steaming. After 3 minutes, open the lid and slowly deflate. When the steam is almost the same, the cover is completely opened. In order to prevent the steamed bun from encountering cold air, it causes retraction. Finished~
Part of the filling should be concerned: the proportion of salt to be served according to personal taste, after adjusting the above basic seasoning, if you feel that it is not salty enough. The prepared fillings can be tasted a little bit in the microwave oven and then tasted, and then the amount of salt is determined. This is the safest.