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Hg168y.com The practice of 10 special buns, all models have good taste! -Headlines

The practice of 10 special buns, all models have good taste! -Headlines

Source: Time: 2020-01-09 05:54:05

Millennium Tongzhou vitality north stream

Miso bun
Ingredients: 800g of flour, 400ml of warm water, 400g of lean meat, 200g of shallots
Accessories: 2 tablespoons of peanut oil, 2 teaspoons of sweet noodle sauce, 1/2 teaspoon of salt, 1/2 teaspoon of soy sauce, 1/2 teaspoon of cooking wine, sesame oil, pepper, ginger
practice:
1. Prepare the materials
2. Dissolve the yeast in warm water, pour the yeast moisture into the flour several times, knead the dough while adding water, and finally knead into a smooth dough, proof at room temperature for 1 hour
3. Cut pork into 1 cm cubes of diced pork, scallion cut into small pieces of the same size, ginger minced
4. Add noodle sauce, salt, pepper, cooking wine, peanut oil and sesame oil to diced meat
5. Stir and marinate for half an hour
6. Marinate the meat and stir-fry the shallots
7. Stir evenly to make the stuffing
8. Take out the dough and knead it well.
9. Roll the dough into a round skin
10. Take a sheet of crust and add diced meat
11.Pinch and fold into the bun
12. Ferment the steamed bun for 20 minutes
13. Steam on the hot water for about 18 minutes and turn off the heat for 5 minutes.
Leek dumpling stuffing buns
Ingredients: 500g leek, 300g zongzi meat, 2 pieces of dried tofu, 2 eggs, 1 zongzi, 1 yeast dough
Accessories: 1 segment of spring onion, 1 piece of ginger, 2 teaspoons of black pepper, 3 teaspoons of salt, 1 teaspoon of chicken juice, half tablespoon of sesame oil
practice:
1. Wash and dry the leek and chop it for later use.
2. Chop the minced meat, simmer with the dried beans and drain for later use.
3. Fried eggs.
4. Put oil in the pan, stir-fry the minced ginger and shallots, add the zongzi and tofu, stir-fry evenly, then pour the leek and mix with salt, black pepper, chicken sauce, sesame oil, and zongzi.
5. Wrap the fermented dough in portions and let stand for 10 minutes in cold water.
6. Bring to a boil and turn to medium-low heat for 20 minutes. Let it stand for 5 minutes after turning off the fire.
Red bean paste
Ingredients: Snowflake flour 250g
Excipients: instant yeast 3g, warm water 135g, fine sugar 10g, red bean fine sand 160g, 8 sheets on non-stick wax paper
practice:
1. Put the flour and sugar in the container, then add warm water, instant yeast mixture and add the flour, use a rubber spatula or chopsticks to mix all the ingredients until the moisture disappears; knead the dough into a smoother dough by hand Relax for a while (about 5-10 minutes) at room temperature.
2. After relaxation, put it on the operation table and rub it into long strips.
3. Divide it into 8 parts of equal size.
4. Divide the red bean paste into 20 grams and round it for later use.
5. Take one side of the leather bag and put the red bean paste filling into the red bean paste on the anti-stick wax paper.
6. Note: Rolling and wrapping into beautiful carp mouth buns is still learning.
7. Put a sufficient amount of cold water in the steamer, put the buns in the steamer and cover it, and perform the final fermentation for about 15 minutes.
8. After the dough is fermented, ignite and steam. After the water is boiled, turn to high heat for about 12 minutes (Note: From cold water, the whole process takes about 17 minutes).
Sauerkraut Noodle Pork Bun
Ingredients: 500g wheat flour
Excipients: sauerkraut, noodles, pork, warm water, yeast, soybean oil, lard, soy sauce, five spice powder, salt, MSG
practice:
1. Dissolve the yeast in warm water (about 30 degrees), pour it into the flour, and stir the flour into flour.
2. And into smooth dough.
3. Cover it and let it ferment in a warm place.
4. The noodles are cooked and the water is removed.
5. Mince the noodles.
6. Mince the sauerkraut into the pot.
7. Add ground meat.
8. Add soy oil and a small amount of lard (this makes the filling more fragrant).
9. Add soy sauce.
10. Add allspice.
11. Add refined salt.
12. Add MSG.
13. Stir well.
14. The dough is fermented to twice the size.
15. Take out the dough and knead continuously.
16. Roll the kneaded dough into long strips and cut into dough.
17. Roll each preparation into a thin crust with a thick middle edge.
18. Wrap sauerkraut noodles with pork filling.
19. Buns are made into buns. Our northeast buns are as long as shown in the figure, as well as normal round buns. What kind of buns you make depends on your preference.
20. Put the wrapped buns in cold water on the steamer, cover, and ferment for more than 30 minutes.
21. After more than 30 minutes of fermentation, start steaming. After steaming for 25 minutes, turn off the heat, simmer for 5 minutes and then open the lid.
Barbecued pork
Ingredients: 450g flour, 50g whole wheat flour
Excipients: appropriate amount of olive oil, 4 grams of salt, appropriate amount of barbecued pork, 5 grams of yeast, 250 g of water, appropriate amount of oyster sauce
practice:
1. Barbecued pork cut into fine dices
2. Add the right amount of olive oil and oyster sauce and mix well
3. Mix the flour and whole wheat flour, add salt and mix well
4. Yeast opens with warm water
5. Add yeast water to the flour and mix well
6. Add water and flour to the bread bucket
7. Cover it with fermentation to more than 2 times. After that, I want to make the buns bloom naturally. I extended the fermentation for another 15 minutes.
8. Take out the exhaust spheronization and divide into embryos, cover with plastic wrap and let stand for 20 minutes
9. Add the filling after rolling the pin
10. Prepare to cut the oily paper and put the wrapped buns to prevent sticking to the bottom
11. Put it on the steam grid cover and let it stand for 20 minutes. Add the water in the steamer to the fire and boil. Put it in the steam grid for 10 minutes.
12. The soup is all left out, the taste is really great
Zucchini Sea Rice Mini Bag
Ingredients: 100g zucchini, 1 egg, 50g sea rice, 200g dumpling skin
Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of MSG, 1 spoon of pepper
practice:
1. Wash and peel the zucchini, and use a multi-function vegetable cutter to cut into thin filaments, and the remaining ravioli can be directly discarded, which is more convenient.
2. Wipe the filament with salt
3. Pour a little oil into the pan, scoop in an egg and quickly spread into even small particles.
4. Stir fried sea rice with the remaining oil after serving out the eggs
5. Pickled zucchini with your hands to remove excess water, and add a small amount of salt, monosodium glutamate, and pepper together with the fried eggs and sea rice.
6. Take a piece of dumpling skin and put the adjusted filling in the middle. (If the dumpling skin is not well adhered, you can evenly apply a little water around it.)
7.Pinch a fold from the right
8. A small bun wrapped, huh, a bit ugly. . .
9. Brush a thin layer of oil on the steamer and evenly wrap the buns, leaving a gap in the middle.
10. Because it is dumpling skin, it can be steamed directly without boil. It can be steamed for 5 minutes.
Black Fungus Pork Bun
Ingredients: 200g of flour, 200g of lean pork, 100g of black fungus, 50g of shallot
Excipients: pig skin frozen amount, salt amount, ginger amount, garlic amount, 1 egg, old soy sauce
practice:
1. Mix flour with baking powder water, then leave to stand for fermentation
2. Lean pork
3. Add salt, shallots, ginger minced garlic, soy sauce, eggs
4. Fight hard
5. Scallion Chopped
6. Soaked black fungus chopped
7. Chives and black fungus in the meat filling
8. Mix well
9. In order to make the filling more delicious, some pork skin jelly was added. It tastes juicy
10. The dough is twice as big
11. Knead long and cut into similar size
12. Roll out
13. Wrap stuffing
14. After wrapping into buns, sit in a pot and boil water. After the water is boiled, put it in a pot and steam for 15 minutes on high heat.
Pork Fennel Bun
Ingredients: pork filling 600g
Excipients: amount of ginger, amount of shallot, amount of cooking wine, amount of raw soy sauce, amount of old soy sauce, amount of pepper powder, amount of chicken powder, amount of sugar, salt, sesame oil, oyster sauce
practice:
1. Stir in pork stuffing with ginger, soy sauce, old soy sauce, cooking wine, salt, sugar, peppercorn powder, and chicken powder.
2. Stir in the right amount of oyster sauce
3. Finally, add the minced green onion and stir well with sesame oil.
4. Pick and wash the tender fennel, control the water, and cut into the ends
5. Add to the meat, stir well and set aside
6. Yeast is hydrolyzed. And use all the ingredients together to make the dough
7. Knead until the surface is smooth and ferment in a warm place
8. When the hair is 2 to 3 times larger, take it out, knead it, vent it, and make it into a medicine.
9. Roll into a thick skin around the middle
10. Add the right amount of filling to the dough
11. Pinch out the folds evenly,
12. Add cold water to the pot, put it in the steam drawer, and turn it over medium heat to steam for 15 or 6 minutes.
Chinese cabbage buns
Ingredients: cabbage 700g
Excipients: Amount of oil, Amount of refined salt, Amount of soy sauce, Amount of green onion, Amount of MSG, Amount of five spice powder
practice:
1. Cut the cabbage into small pieces and place in the cooking utensil.
2. Rotate the cabbage by turning it clockwise a few times with your hand. If you do n’t use cabbage stuffing, you can add the cut vegetables and meat stuffing directly after the pork is ground. Because the cabbage will produce water after being ground, the cabbage must be ground separately, and then the water must be squeezed out. And meat.
3. Pour the cabbage into a pot.
4. Put in salt and marinate for half an hour.
5. Squeeze out moisture.
6.Put the chopped green onion.
7. Add refined salt.
8. Add allspice.
9. Add MSG.
10. Add a little soy sauce.
11. Put in oil.
12. Stir well.
13. Mix noodles with warm water, yeast, and smooth dough.
14. Cover with plastic wrap and ferment in the oven.
15. Ferment to 2 times larger and remove.
16. After taking out and kneading, cut into two.
17. Knead separately.
18. Rub the long strips.
19. Cut into small doses.
20. Sprinkle with flour.
21. Squash them one by one.
22. Roll into buns.
23. Take a bun into the filling.
24. Bun into a bun.
25. Put the buns in the oven for 30 minutes.
26. Put it in the pot and steam for 20 minutes. Allow the lid to open for five minutes before leaving the pot.
Green Pepper Corn Meat Bun
Ingredients: 500g of flour, 300g of lean pork, 300g of green pepper, 100g of corn kernels
Auxiliary materials: appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of shiitake mushroom, appropriate amount of soy sauce, appropriate amount of shallot, appropriate amount of garlic, appropriate amount of raw soy sauce, appropriate amount of cooking wine
practice:
1. Baking the baking powder with warm water, add it to the flour and make a smooth dough, then cover it and let it stand for fermentation
2. Prepare stuffing, minced pork
3. Add raw soy sauce and cooking wine and mix well
4. Add the shallots and minced garlic, add the right amount of water
5. Cut green pepper into small pieces
6. Mushrooms are soaked and chopped
7. Minced mushrooms are added to the meat, the color is similar, and I ca n’t see it.
8. Add fresh corn kernels
9. Add green pepper grains and mix well
10. Add a little sesame oil
11. Add soy sauce and mix well
12. This hot day, it ’s like this in less than two hours.
13. Exhaust rubbing long cut into small tablets
14. Roll into noodles and stuff
15. Close the mouth and wrap it all. Let it stand for 10 minutes and let it simmer on the high heat for 13 minutes.

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