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ingredients details
[
- 123] Steamed Craft
- A few hours of time
- Advanced difficulty
The method of scallion beef buns
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1First, the beef uses the cage of the cow beef. This part of this part is relatively tender, which is relatively suitable for beef filling. If you like it You can choose the part of the fat cow, which will be more fragrant. -
2Beef sliced, chopped onion, cut onion, chop ginger to end, put in the cooking machine in order middle. -
Add more sesame oil, appropriate amount of oyster sauce, sugar, salt, dumplings, dumplings, dumplings, dumplings, dumplings, dumplingsSub seasoning. -
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cooking machine point -type high -speed work until the beef becomes minced meat. It is recommended here that after 30 minutes or longer, add a small amount of water, and then stir the beef sauce (this is the key to the finished soup), and then seal the plastic wrap and put the refrigerator in the refrigerator. Refrigerate for an hour. (Refrigerated is to make buns, it will not get out of water) -
5 Now we can prepare the dough. I first Explain that I make buns. It’s easy. Don’t doubt, the buns are not delicious, just as delicious.
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warm water (below 35 degrees), add 50 grams of white sugar and stir, then add 4 grams High sugar yeast, stir for 10 minutes (at this time there should be many small bubbles. If not, consider whether the water temperature is too high or the yeast expires). -
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Kitchen machine, pour the flour, add 4 grams of soaked powder, 1 gram of salt, knead at low speeds into a ball, to make a ball, low speed, and turn into a ball, low speed, and turn into groups, low speeds, as low speeds, kneading into groups at low speed, low -speed rubbing into groups, reinforcement, low speeds, and low -speed rubbing into groups, and to make groups at low speeds, as low speeds, kneading into groups at low speeds, as low speeds, kneading into groups at low speeds, as low speeds, kneading into groups at low speeds, as low speeds, kneading into groups at low speeds, and making groups at low speeds. Three light state. Note here that you should add it slowly when you join. Do not add it at one time. The flour for each house is different and the water absorption is different. -
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This is the state of three light, the pot is very clean and not sticky. -
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After rubbing the dough, take it out and rub it for one minute. -
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Generally like this. It is more convenient to cut. -
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Cut into one by one. Take out one first and cover the remaining plastic wrap to avoid air drying. -
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Growing the dough to grow, if the speed is slow. Remember to cover the plastic wrap. -
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Cut into small pieces of basically consistent size. -
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Press flat and put it on the side with plastic wrap. -
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Take a small dough and roll it into the middle thickness, four weeks thin. I usually roll a few, after doing it, then roll it and do it. -
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Make it like your favorite. Put on the steamer with oil paper. -
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Preheat the steam box in advance, but be sure Hour. (Look at the condition of the fermentation of the buns increase or shorten the time) - 18
Many people say In fact, the key is to warm, humid, seal, three words. The temperature is below 35 degrees, and the slightly moist sealing site is most suitable for yeast breathing. In this case, fermented buns are particularly soft. If you steam the bun with a gas stove, you can heat the water in advance, and then cover the lid to ferment. However, it should be noted that the water vapor is relatively large when the gas furnace is steamed. If you steam it, you can take it out quickly, otherwise it is easy to get water.
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Steaming the steaming box for 15 minutes, and after 1 minute, take it out immediately, do not steam it and take it out immediately. It should not be placed inside for a long time to cause water.
- White fat bun
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21What shape, as you like, the meat filling is done, and it is quite good to make a few steamed buns.
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22Make the buns, put it on the shelf, cool it, put the refrigerator for a day. It can be frozen for a month.
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23Soft green green beef buns.
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24Sauerkraut beef filling, add some of the peppers, slightly spicy, appetizing.
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Tips
Many people say that I will not send buns. In fact, the key is that, warm, humid, sealing, three words. The temperature is below 35 degrees, and the slightly moist sealing site is most suitable for yeast breathing. In this case, fermented buns are particularly soft. If you steam the bun with a gas stove, you can heat the water in advance, and then cover the lid to ferment. However, it should be noted that the water vapor is relatively large when the gas stove is steamed, and the steam is enough to simmerTake it out quickly, otherwise it is easy to get water.