How to steam out a fresh meat bun with thin skin and big filling without collapsing, three key points to package you once successful

 

Today, starting from the selection of noodles, to the dough making, filling adjustment, steaming and other links, I will share with you in detail how to steam out a fresh meat bun with thin skin and large filling without collapsing, let's take a look!

———— ingredients————

Dough: 500 grams of flour, 4 grams of yeast powder, 10 grams of sugar, 300 grams of warm water

Filling: 400 grams of minced pork, 1 green onion, 2 teaspoons light soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon cooking wine, 1/3 teaspoon ginger powder, appropriate amount of salt, 2 teaspoons of sesame oil, appropriate amount of cooking oil,

———— approach————

Method 1: First make the dough, 500 grams of flour, 4 grams of yeast powder, and 10 grams of sugar. (Flour is best to use all-purpose flour, the gluten degree of all-purpose flour is between high-gluten flour and low-gluten flour, used to wrap buns, steamed buns, cakes can be, the standard flour on the market, ordinary flour, wheat core flour are all all-purpose flour)

Method 2: Melt the yeast in warm water, and the water temperature is about 35 degrees. If the water temperature is too high, the yeast will be scalded to death.

Method 3: Add 10 grams of sugar to the flour, slowly pour in the yeast water, and stir while pouring. (White sugar can increase yeast activity, adding some white sugar is easier to ferment)

Method 4: Knead the dough until smooth, cover it with a lid and place it in a warm place to let the dough rise. (The dough rises in about 1 hour in summer, and the room temperature is low in winter, it takes 2 to 3 hours, if you have an oven at home, you can put the dough in the oven to ferment)

Method 5, let's talk about the filling: prepare 400 grams of meat filling, the meat should not be too thin, the fat-to-lean ratio is 3:7, the taste is better, 1 Shandong green onion (about 180 grams)

Method 6: Finely chop the green onions into minced pieces for later use.

Method 7: Add cooking wine, 1 teaspoon dark soy sauce, 2 teaspoons light soy sauce, 1 teaspoon oyster sauce, 1/2 teaspoon ginger powder and salt to the pork filling and stir well

Method 8: Add stock or water to the evenly stirred meat filling in batches and whip in one direction. (In this way, the whipped meat filling will be full of soup, which is also one of the keys to whether the filling is fragrant and juicy)

Method 9: The whipped meat filling is delicate and viscous, and slightly strong.

Method 10: Put the chopped green onion into the whipped meat filling, add edible oil and sesame oil (sesame oil and edible oil are poured on the minced green onion in order to lock the fragrance of the green onion, and after steaming, there is only the fragrance of green onions, and there is no smell of green onions)

Method 11: Fermented dough, let it rise to two to three times the size, poke it with your fingers, and do not retract.

Method 12: Sprinkle a little dry flour on the panel, take out the dough and continue to knead it to expel the air in the dough.

Method 13: Knead the dough and rub it long (the size of the agent is arbitrary, in line with the meat filling is smaller, and the vegetarian filling is larger)

Method 14: Knead the small noodles again for a while, roll them into bun skins, and wrap them with an appropriate amount of bun filling. (It is not recommended that you cut the dough and roll it directly into the bun skin, after a few kneading, the bun skin is more flexible and the surface of the bun is smoother.) ）

Method 15, closing, all wrapped in turn. (Don't steam the steamed buns immediately, let the buns sit for 20 minutes for secondary fermentation.) This is one of the most crucial steps in whether the steamed buns are soft or not)

Method 16: Brush a little vegetable oil on the steamer to prevent sticking, put it into the buns, and steam it over medium heat for 12 minutes after steaming, and then turn off the heat. (After turning off the heat, do not immediately remove the lid, let the buns continue to simmer in the pot for 3 minutes left, and then open the lid.) If you open the lid immediately after turning off the heat, the white and chubby soft bun skin will immediately collapse and become dead)

The classic pork and green onion buns have a noisy and soft skin, and the filling is fragrant~~