This is the recipe of the woman, the bun is really a lever. There are two kinds of dough recipe: formula 1: 400 grams of powder, 200 grams of fresh milk, 50 grams of eggs, yeast 4g (with milk can be used to face) Make the finished product white a little), Formula 2: If you use water directly, then 400 powder, 200 water, 4g yeast (like a softer one, you can add a little water). In fact, if you use this ratio, you can easily match it. As long as you know that milk is thicker than water, eggs are thicker than milk, and you can add a little sugar. I use the second one. But the water is changed to fresh milk. The fatness of the pork is 4:6.
4g of yeast to fresh milk or water for 5 minutes, add 400 grams of flour to the basin, slowly add yeast water, knead into a smooth dough, you may start to touch your hands, slowly and smoother, with a little bit The strength of the sputum, a little pressure on the feeling (as shown below), squatting horizontally, 90 degrees and then squatting, repeated movements. If it is a bread machine: add bread or milk to the bread, add yeast, dissolve for a while, add flour, choose the noodle procedure, open the lid and smash the dough within 20 minutes. (Must be smooth, this is very important) ps: Summer water or milk ice is good, if it is winter, it is best to heat to a temperature of no more than 40 degrees. It must not exceed 40 degrees. It should be noted that it is a touch of warmth.
Put the kneaded dough into the container lid and put the plastic wrap in the warm place for one hour. If the bread machine is used, close the lid and close the lid to directly select the fermentation function. How to judge whether the dough is good or not: the finger licks the flour and is in good condition. Insert a hole in the middle of the dough, the hole does not retract, the whole dough does not collapse, it is a good dough. If the dough is a bit collapsed, it is overdone, it may be sour, if it is a little bit too good, you can still eat. If you retract, you can't see it right away. It may take a while to see if you can't retract. After all, the dough of the steamed buns does not have the moisture of the bread, which is relatively slow.
When the dough is fermented, there is enough time to make the meat stuffing, so don't make the meat stuffing and then make the noodles. The time cost of doing it once is too big. I have repeatedly studied it many times before I call it out. It is suitable for most tastes. It is said that it is the best meat buns ever eaten. Of course, except for the special taste, the pork stuffing: half a catty of pork belly, hand-mashed (can also be ground meat machine. But not too broken, too Broken no mouthfeel), add the right amount of onion ginger (children do not like to eat ginger, so to grind ginger into juice), soy sauce 8 grams of soy sauce 2 grams of salt 3 grams of sugar 3 grams of sesame oil 3 grams of edible oil 10 grams of fuel consumption 3 grams Starch 3 grams of water 18 grams in a clockwise direction to stir all the spices to absorb (may take more than 10 minutes), if you have an electric egg beater at home, you can use a stir bar (this is very important, if the meat paste is not stirred up, then the finished product The meat will be very scattered, not a glimpse, it will not be easy to eat, the finished product must be a simmered meat. You can use pork belly, you can use the meat, but the premise is that fat and thin must be about 4 to 6, if thin and appropriate Add more oil, don't be afraid of oil, otherwise the finished product is very ,unpalatable.
If the meat is mixed well, the surface may not be cooked yet, so remember to knead the noodles and then mix the dough. There will be many holes in the dough. The dough must be smoothed again. This process may take 10 minutes. Oh). For the bread machine: Don't take out the dough and continue to choose the noodles. How do you judge whether you are good or not? Cut the smooth surface with a knife to see if there are any holes in the cut surface. The smoother the cut surface, the smoother the finished product. The dough is sprinkled on the mat, and a hole is drilled in the middle (as shown below).
Look for a place that is not evenly cut, sprinkle the powder until the thickness is even (note that when using the plastic scraper, use the scraper, if not, use the kitchen knife)
Then sprinkle the powder and cut it into pieces of uniform size (note the strength, don't break the mat)
The powder is completely flattened (slightly flattened a little, do not press hard)
Then twist into a thin section with a thin inner circumference. Why has to be this way? If it is the same, then the buns that are steamed out are not even, and they will go back to the bottom. If you don’t believe it, you will know.
Put a proper amount of meat in the middle of the dough. (The photos are all made by me many times. I will see it.) The dough and the meat are just right. If you try a few times, you should use it very well. Up
Wrap the wrapped steamed buns in cooking oil, or padding paper, or buy a special steamed buns silicone pad, leaving a certain gap in the middle of each bun, because it has to be doubled.
Cover the lid, wake up (without moving) for about 20 minutes, summer time can be shorter, winter time can be extended a little. Wake up a good steamed bun (filtered water) on the pot, steam for 20 minutes after the water is turned on. If there is no suggestion for filtering water or steaming with boiled water, I have seen a report saying that cold water is not good for steaming, and cancer is still saying, I have forgotten. Do not open the lid immediately after steaming. Some common sense knows the principle of thermal expansion and contraction. At least 焖 3 minutes to 5 minutes and then open the lid. It is not too long to open the lid. It will be wet for a long time.