Teach you to easily steam steamed buns at home, the method is explained in detail with pictures and texts, and the buns are soft and delicious without collapsing
This is my steamed green onion pork bun, just out of the pot is still steaming, the real home-style taste, let's show me how to make it.
1. Practical operation
1. Prepare the ingredients
Dough part: 500 grams of all-purpose flour, 5 grams of Angel yeast, 3 grams of sugar, 8 grams of lard.
Filling: 500 grams of pork, 200 grams of skin jelly, green onions, ginger, garlic, onion, salt, light soy sauce, dark soy sauce, chicken powder, oyster sauce, Sichuan pepper powder, pepper powder, sesame oil. (No jelly can be left out)
Two" began production
1. [Noodles]
To make steamed bread noodles, you need to be softer than steamed bread noodles, so the dough is soft and elastic, so the ratio of water to the noodles is important.
The ratio is about 3-5g of yeast powder added to a pound of flour, the ratio of flour to water is 2:1, and the sugar is about 5 grams. (The amount of yeast and water can be adjusted according to the different winter and summer seasons.)
Put the all-purpose flour and sugar in a container and stir well. Then put the yeast in warm water and stir to dissolve. Slowly pour the yeast water into the flour
Slowly pour the yeast water into the flour and add a small amount of it several times to mix the dough, stirring with chopsticks as you pour.
When there is no dry flour in it, add lard and knead the dough into a smooth dough.
Once the dough is kneaded, cover it and let it rise to twice its original size. When it is hot, it usually ferments in 40 minutes, but if it is cold, it needs to be fermented in a warm place for 1-2 hours.
2. [Filling]
The choice of meat, when we make steamed buns, we choose fresh pork hind leg meat is the best, 7 points of lean and 3 points fat, it is not greasy to eat, and the taste is also the best, everyone likes to eat.
Boil scallion oil, today we make buns with green onion and pork filling, first boil scallion oil, clean the green onion, ginger and garlic, and leave the green onion white, and the green onion leaves are used to boil scallion oil. Slice the green onion leaves, slice the garlic, slice the ginger, and shred the onion. Put oil in the pot, low heat, first put in the onion and fry for 2 minutes, then add the green onion, ginger and garlic to fry the surface until the surface is golden, filter out the material head, and then set aside the scallion oil. (The meat filling mixed with scallion oil is more fragrant, and it can also remove the taste of raw onions in the green onions and the fishy smell that covers the meat).
We chop the jelly prepared in advance, chop the meat into minced meat (or choose the meat directly from the supermarket, or process it into minced meat at the supermarket), mince the green onions, and mince the ginger and put it in a container. (If there is no jelly, you can leave it out)
At this time, we add salt, light soy sauce, dark soy sauce, chicken powder, pepper, Sichuan pepper powder, oyster sauce, sesame oil to the filling, pour in scallion oil and stir evenly to taste.
We put the mixed filling in the refrigerator and refrigerate, and when the meat filling is solidified, we can wrap the buns. (Because the jelly is added to the filling, it is difficult to wrap it, so it should be refrigerated until it solidifies.) There is also an appropriate amount of starch added to the filling to increase the coagulation of the meat filling, and the meat filling with starch will taste more tender).
3. Knead the dough
The proofed dough must be kneaded evenly by exhausting, but it should not be kneaded for too long, it will destroy the gluten network organization and cause the steamed buns to collapse. Therefore, kneading is very important when steaming buns.
The basis of judging whether the dough has risen well,1. After a proofing dough becomes twice as big, gently poke a small hole from the middle with your fingers, after the fingers leave the dough, the surface of the dough appears to be pressed into a depression, and it can be done without falling or rebounding. 2. There is also a method of pulling, that is, pulling the dough by hand, observing the size of the tissue bubbles, how much film, and the thickness of the net. 3. After fermentation and ripening, the dough has a slight sour taste and wine aroma. If you can't smell a little sour, it means that the fermentation is insufficient, on the contrary, the sour taste is very strong, which is a sign of excessive fermentation.
Knead the dough vigorously, after the dough is proofed, sprinkle some dry flour on the board as a pavement, and then place the proofed dough on the board and knead it vigorously and smoothly. (The reason why the skin of the buns sold outside is so smooth is because they use mechanical kneading, so that the kneading dough is evenly vented, and the steamed bun skin is smooth and will not collapse, so we must knead the dough vigorously until the dough is smooth and uniform when we knead and exhaust the dough for the second time, and the shape of the wrapped bun will look good.)
Then knead the evenly kneaded dough into long strips, cut it into small dough pieces of the same size, and then press the small dough with your hands and roll out the skin. The wrapper is rolled into a thick crust in the middle and thin on both sides, so that the wrapped bun is not easy to leak the bottom.
4. Wrap buns
Next, we began to wrap buns, wrapping buns have to be wrapped often, only by wrapping buns often, the technique will be more proficient, and the buns will be beautiful and good-looking.
Today we are an open type of bun pinching method, that is, when starting to fold, put the dough in the palm of the left hand, put it in the filling, pinch the edge of the dough with the right hand to start the first pleat, and put the thumb of the pleated inside the dough, the thumb does not move, and the index finger pulls up the dough to form the second and third pleats, and so on, and at the same time needs to gently lift the pleats up, so that the pinched pleats will be more uniform and smooth. Pinch to the place where the closing place connects the beginning of the pleats, and does not pinch the edge of the cage pleats, which is an open type.
The second proofing, the wrapped bun must be proofed twice, and the proofing time is about 15-20 minutes, which is very critical. The first fermented dough has large and dense pores, and then after exhausting and kneading, the dough will become smaller, and if it is not fermented twice, the steamed buns may be very small and easy to collapse. After the second fermentation, the buns are fuller, and the dough is kneaded and exhausted and fermented again, the pores inside are more evenly distributed, and the taste becomes softer and more delicate. How to tell if there is a second hair? Press it on the bun with your hand to bounce it back, or pick up the bun to give birth to a lighter embryo, which means that the second hair is fine.
5. Steamed buns
Put the steamed buns in the cage drawer for the second time, steam the buns in the steamer, put cold water into the pot, and steam for 20 minutes after steaming. The whole process is steamed over high heat.
Our green onion pork bun is steamed, the steaming bun is white and fluffy, and the aroma is tangy, which makes people drool when they look at it.
The above is the most detailed explanation and all the production process of our steamed buns at home. From how to solve the problems encountered when mixing noodles, kneading dough, adjusting filling, wrapping steamed buns, and steaming buns, and some tips in steaming steamed buns, the purpose is to make the buns soft and delicious and not collapse. Next, let's take a look at the detailed analysis before making the buns.
2. Analysis of the details of the early stage of making steamed buns at home
1. Why choose all-purpose flour?
When we make steamed buns, we are most suitable for using the rich strength flour and wheat core flour in all-purpose flour. The buns made from these flours are soft and have a very good taste, so Fuqiang flour and wheat core flour are more suitable. [Fuqiang Flour] is a flour ground from the core part of wheat, which is a first-class flour, finer, with high gluten content, less impurities, whiter, and better taste, suitable for making pasta such as buns and pies. 【Wheat Core Flour】Wheat core flour is made from the endosperm of the central part of wheat, which is a high-quality flour with the highest precision, and the finished product has a smooth surface and a smooth taste. Family pasta such as steamed buns, dumplings, buns, noodles, and pancakes can be used, and it is versatile.
2. What kind of yeast to use
The fermentation process includes rapid fermentation, one-time fermentation and secondary fermentation. Yeast also has different fermentation properties, some ferment quickly, some slowly; Some have strong fermentation endurance and great stamina, while some have poor fermentation ability and insufficient stamina, or even no stamina. Therefore, we have to choose yeast with different fermentation properties according to the fermentation process.
Fast proofing and one-time proofing are suitable for using yeast with little or no stamina, it is suitable for mechanical kneading, and no proofing is required for direct production. After the fermentation of this yeast reaches its peak, it will stop producing gas and fermentation, and the buns must be steamed in time. If it is not steamed in time, the air pressure inside the dough will decrease, it will collapse and shrink, and the bun will become a waste product.
We generally use the secondary fermentation process for home production, so we must choose yeast with stamina. It ferments slowly in the previous stage, and the faster it ferments in the later stage, the gas production is large, the duration is long, and after the dough expands greatly, it can also keep the bun from collapsing for a period of time. Therefore, it is more suitable for us to choose this kind of secondary fermentation yeast for home production, which is conducive to the control of artificial fermentation process, and also conducive to the connection between proofing and steaming processes. (When we choose yeast, we should check the instructions to see the properties of the yeast and whether the yeast is within the expiration date)
3. The appropriate temperature of yeast
The most suitable temperature for yeast fermentation is 40-42 °C, and the most suitable temperature for growth is 20 °C ~ 30 °C. If the temperature is below 10 degrees or above 45 degrees, the activity of the yeast will be greatly reduced, and if the temperature is below 4 degrees, the fermentation will stop. At temperatures above 55 degrees, the yeast dies in a short time.
When melting baking powder, it is best to use warm water at no more than 40°C. If the water temperature is too high, it is easy to inactivate the baking powder, which will affect the dough fermentation. Too low a water temperature is also not conducive to yeast fermentation, so warm water is most suitable.
4. The role of sugar in fermented dough
Sugar is what helps the dough to rise. Let's first think about why the dough swells. The answer is: whether you use "old flour fertilizer" or yeast powder, the principle is the same. It mainly relies on yeast to decompose and absorb the sugars contained in the flour, so it multiplies in large quantities, and produces gas to support the dough, and it looks like the dough has doubled in size. Therefore, adding an appropriate amount of sugar will help fermentation and save time for resting. It also enhances the taste. Add an appropriate amount of sugar to the steamed buns, and they will not be sweet, but sweet. (If you don't like sugar, you can leave it out)
5. The effect of adding lard when making steamed buns
When making steamed buns, 1. Add an appropriate amount of lard, which will make the skin of the buns appear whiter, the color is good-looking, and the taste is delicate and sweet. 2. There are also steamed buns with lard that are soft, and the buns are generally easy to harden when cooled, and with lard, they are not hard when they are cold. 3. With the addition of lard, the buns are not easy to collapse after steaming. The steamed buns and noodles are softer and more delicious, but the noodles are soft, after the steamed buns are steamed, as soon as the filling is retracted, the skin of the buns is easy to collapse, and the lard is added, it will not collapse, and the appearance is good.
That's the trick to steaming the buns. When steaming the buns at home, use the above method to steam the buns, which are not only delicious and delicious, but also will never collapse or shrink, and are fluffy and soft. Let's share this steamed bun here today, the steamed bun is fragrant and delicious.