How to make meat buns soft and delicious

Baozi is one of the staple foods that people often eat. The method of making baozi is to wrap the filling with dough and then steam it in a pot. It sounds simple, but when making meat buns, the method of making the dough is also very important. If the dough of the meat buns is not made well, it may be too hard and affect the taste of the buns. The buns must be soft to be delicious, so how to make the bun skin delicious? Next, I will introduce several recipes to you.

Dough ingredients: 400 grams of flour, 5 grams of fresh yeast, 250 grams of water.

Ingredients for the filling: 400 grams of minced meat, 2 eggs, appropriate amounts of black fungus, dried mushrooms, bamboo shoots, and appropriate amounts of green onions and ginger.

Seasoning: salt, soy sauce, sugar, umami sauce, oyster sauce, chicken essence, sesame oil.

1. Add two eggs, chopped green onion and ginger to the minced meat;

2. Add salt, soy sauce, sugar, chicken essence, mix well, then add sesame oil and mix well again;

3. Soak the fungus and dried mushrooms in warm water, then wash and dice. Blanch the bamboo shoots (I used flat tips) and dice.

4. Heat oil in a pan. When it is 50% hot, add mushrooms and bamboo shoots and stir-fry until dry. Then add black fungus and stir-fry evenly. Add soy sauce and oyster sauce and stir-fry evenly. Remove from the pan and let cool for later use.

5. Pour the fried mushrooms into the meat and mix well to make the bun filling.

practice

1. Dissolve fresh yeast in 250 grams of water (30 degrees Celsius);

2. Slowly pour water into the bowl of flour and stir it into snow flakes with chopsticks;

3. Knead the dough, cover with a damp cloth and sugar for 15 minutes (room temperature in summer;

4. Take out the dough, knead it again, then roll it into long strips, cut it into pieces, and roll it into round slices to make bun skins.

Production steps :

1. Put appropriate amount of fillings into the bun skin;

2. Make pleats into buns, put them into the steamer tray brushed with oil, cover the pot, and leave them for 10 minutes for secondary proofing;

3. Place the steamer on the fire, bring to a boil over high heat, then lower the heat and steam for 15 minutes;

4. Turn off the heat and do not open the lid. Wait for one minute before slowly opening the lid.

Precautions

1. When making dough, the water temperature should not be too hot (preferably not higher than 35 degrees Celsius). The water temperature must not be too high, because too high a water temperature will inactivate the yeast and cause the dough to fail to ferment.

2. The length of time required for fermentation is closely related to the external temperature. The higher the temperature, the shorter the fermentation time, and vice versa. In summer, when the temperature is high, the dough can be fermented at room temperature. In winter, the dough needs to be placed in a warm place. For example, in the north, you can place the container with dough next to the heater, while in the south, you can use a pot to boil warm water, soak the container with dough in the warm water, and then cover the pot, which can also shorten the fermentation time.

3. A simple way to judge whether the dough is well fermented is: dip your finger in flour and insert it into the dough. If the dough around the fingerprint does not rebound or sink after you pull out your finger, it means it is fermented just right. If the dough around the fingerprint rebounds quickly, it means it is not fermented enough. If the dough around the fingerprint sinks quickly, then the dough is over-fermented. Generally speaking, when the dough has doubled in volume and is covered with honeycomb-like holes, it means that the dough has been fermented.