How to make beef cucumber stuffing buns

\”At home on the weekend, use beef and cucumber as stuffing steamed buns. The whole wheat flour is used.

ingredient details

Main ingredients

Flour

    250g

  • Beef 150g
  • Cucumber 3
  • Shrimp skin A moderate amount
  • Onion A moderate amount
  • [ 123] Yeast

  • 3g
  • whole wheat flour

  • 50g
  • Accessories

Salt

A moderate amount

Chicken Essence

    A moderation

  • Salted fresh flavor [ 123] Steaming process
  • A few hours of time

Ordinary difficulty

    The practice of beef cucumber stuffing buns

1

Mixed flour with yeast, slowly add water to rub into a smooth dough, cover the plastic wrap and ferment the warm place.

  • 牛肉黄瓜馅包子的做法步骤:1

    2

    Prepare filling when the dough is fermented. Wash the cucumber into shreds, chop the beef into the end, and wash the shrimp skin and onion.

  • 牛肉黄瓜馅包子的做法步骤:2

    3

    Add a small spoon of salt to the cucumber shreds, pickle water, squeeze the water.

  • 牛肉黄瓜馅包子的做法步骤:3 4

    Beef, water -removed cucumber shred Essence

  • 5 牛肉黄瓜馅包子的做法步骤:4 Ferry red dough.

  • 6 牛肉黄瓜馅包子的做法步骤:5 The fermented dough is taken out and kneaded, rolled with a rolling pin into a large surface.

  • 7 牛肉黄瓜馅包子的做法步骤:6 Facial roll growth strip.

  • 8
    Become a small agent.牛肉黄瓜馅包子的做法步骤:7

  • 9
    Roll into a small noodle with a dumpling stick.牛肉黄瓜馅包子的做法步骤:8

  • 10
    Put the appropriate amount of beef and cucumber filling.牛肉黄瓜馅包子的做法步骤:9

  • 11
    Bao Cheng Baozi.牛肉黄瓜馅包子的做法步骤:10

  • 12
    The wrapped bun, put it in the steamer, and wake up for 10 minutes.牛肉黄瓜馅包子的做法步骤:11

  • 13
    Cold water pot, turn to medium heat after the fire is boiled, steam for 15 minutes after SAICSteam for 5 minutes and then open the lid.牛肉黄瓜馅包子的做法步骤:12

  • 14
    The whole wheat flour is not as good as white noodles, dark, and the taste is not good, but the taste is good, but the taste is really good,Eat fresh sweet and juicy while it is hot, be careful of hot mouth 牛肉黄瓜馅包子的做法步骤:13

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