How to make celery meat stuffing buns


\u0026 nbsp; 2 pictures

\”Originally planned to wrap the mushroom meat filling, and later saw it. The celery is very tender, so I switched to the celery meat filling!

Today’s buns still feel more successful! My mother holds the bun, and has not raised it for the first time. I have done it, so there are always many defects!

Summarize today’s bun
1. There is no rupture at the bottom of the bun, it is better to close the mouth, there is no soup
2. All all All of the buns are successfully fermented
3. The degree of softness and hardness of the surface is better
4. The only place that feels inadequate. It feels that the second fermentation time is a bit long, causing the folds of the buns to be a bit clear, and the next time it is corrected. \”

The details of the ingredients


  • 1000 grams [
  • 123]

Auxiliary materials

Fresh yeast


  • A moderate amount
  • ]

  • Pork Affairs
  • Ginger Affairs
  • Starch A moderate amount
  • [ [ [
  • [






  • white sugar 30 grams
  • A moderate amount
  • ]

  • Swear Affairs
  • Chicken Essence Affairs
  • Search Oil

  • Affairs
  • Wuxiang Powder [ 123] A moderate amount

  • Essence
  • A moderate amount

Salted fresh flavor

steaming process [ 123]

One hour takes time

  • Ordinary difficulty
  • The practice of celery meat filling buns
  • 芹菜肉馅包子的做法步骤:1

  • 1

  • Put the flour into the container, put it in sugar and mix well.

  • 2

  • Put fresh yeast in a small bowl.

  • 3

  • Take the temperature of 150 ml of warm water at about 30 ° C to open the yeast.

  • 4

  • Dig a pit in the middle of the flour, pour the yeast water into the pit, and then add 410 ml of warm water to the flour (Remember not to add all the water to the flour at a time, add it according to the actual situation.


  • Fully stir the flour to fully stir up the flour fully Uniform, until there is no loose flour at the bottom of the container.

  • 芹菜肉馅包子的做法步骤:6


    knead the wet flour into a smooth dough.

  • 123]

  • 芹菜肉馅包子的做法步骤:7

    Prepare a large water in the steamer, 60-70 ° C hot water, put the container with dough in the steamer In the steamer. Cover the lid to ferment the dough. The picture above shows a good state of the dough.

  • 芹菜肉馅包子的做法步骤:8


    Take out the fermented dough, you can see that the air holes inside the dough are rich and uniform.

  • 芹菜肉馅包子的做法步骤:9 9

    The dough will be the dough. Spot on the chopping board for 10-15 minutes.

  • 10 芹菜肉馅包子的做法步骤:10 The dry dough is rubbed and rubbed again, put in input, put it in In the basin, at the room temperature, enter the second fermentation stage.

  • 11
    The second fermentation dough is full and the dough is full of full fermentation dough. In the basin. 芹菜肉馅包子的做法步骤:11

  • 12

  • The second fermented dough is taken out of the pot and kneaded into a smooth dough again. [123 ]


  • Cut the dough and cut into a suitable dough with a suitable size.

  • 芹菜肉馅包子的做法步骤:13 [ 123]



  • 芹菜肉馅包子的做法步骤:14

    Press the noodles into the rear film, roll the original film into a large round sheet in the middle of the middle, hold the original film in the left hand, put the filling in the middle of the original film, pick up the side, push the edge of the original film inward, and push the original film. The thumb and index finger pinch a fold, pinch it in order, turn it in time with the left hand, and finally tighten the germ embryo. BaoziAfter the raw embryo is done, it should be stood at the room temperature for 15 minutes.

  • 芹菜肉馅包子的做法步骤:15

    Add water to the pot, put a humid drawer cloth on the cage drawer, place the buns raw embryo on it, coverCover the pot, boil the fire, and change the heat for 25 minutes.

  • 芹菜肉馅包子的做法步骤:16

    steamed buns.


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