Health benefits
Green onions: detoxification
Soy sauce: nourishing blood, protecting teeth, protecting bones
Ingredients
Beef mincing ( 30g ) | Green onions (4 white green onions) |
Four ( 400g ) | Yeast powder ( 5g (one small bag) span> ) |
Baking soda powder ( 1g ) | Aluminum-free baking powder ( 1g ) |
Warm water ( appropriate amount ) | Onion and ginger ( appropriate amount ) |
Salt ( 2g ) | Chicken powder ( 1g ) |
Soy sauce ( 1 tablespoon ) | Salad oil ( 2 tablespoons ) |
Cooking wine ( 2 tablespoons ) | Sesame oil ( 2 tablespoons ) |
Dark soy sauce ( 1/2 tablespoon ) | White pepper ( a little ) |
Dried Sichuan peppercorns ( 15-20 capsules ) | Boiling water ( a little ) |
White water ( appropriate amount ) |
1.Put an appropriate amount of dry flour in a container, and add an appropriate amount of baking soda and aluminum-free baking powder.
2. Pour an appropriate amount of warm water into the bowl, pour the yeast powder into the warm water and stir it Dissolve.
3. Pour the warm water that has dissolved the yeast powder into the flour, and stir it into a fluffy shape with chopsticks.
4. Knead the flocculent flour into a dough with your hands, cover it with a damp cloth and let it rise for about an hour..
5. While the noodles are resting, we start preparing the fillings.Take a bowl, add an appropriate amount of dried Sichuan peppercorns, pour in boiling water and soak into Sichuan peppercorn water, let cool and set aside.Chop green onions and ginger into small pieces and set aside.Put the beef filling into a container, break it up with chopsticks, add the pepper water into the beef filling in small amounts, use chopsticks to stir in one direction to form minced meat, add salt, chicken powder, soy sauce, dark soy sauce, salad oil, cooking wine, and sesame oil , white pepper and mix well to taste.
6. Take 4 green onions and cut them into mince, mix with the seasoned meat filling Mix well and set aside.
7. After proofing, the dough will basically expand to twice its original size.Use chopsticks to prick it.hole, if it doesn't rebound, it means it's ready.
8.Put some dry flour on the chopping board, continue to knead the risen dough, and deflate the air..Form the dough into several dough balls and roll them into bun wrappers.
9.Take a bun wrapper and hold it with the palm of your left hand, and put an appropriate amount of meat filling in the middle.
10.Pinch the edge of the bun skin with your right index finger and thumb and start to pinch the folds, and rotate the palm of your left hand appropriately to match Pinch the pleats with your right hand, and finally tighten the mouth, and a bun is completed.
11.After making all the buns, cover them with a damp cloth and let them rise for 10 minutes Add an appropriate amount of water to the steamer, lay a damp cloth on the steamer, place the re-awakened buns on the steamer, cover the pot and steam over high heat for 12-13 minutes.Do not open the lid immediately after turning off the heat.Use the residual heat of the water in the pot to steam for 2-3 minutes before opening the lid.
12. Arrange on the plate, fragrant, soft and delicious buns are ready.
Tips
1.The dough should be as soft as possible.Too hard bread will not work well when making buns.
2.The time for the dough to rise depends on the temperature.In summer, it usually takes about half an hour to 40 minutes.In winter, it usually takes about an hour.The room temperature at my home is around 20 degrees Celsius.
3.Zanthoxylum bungeanum water can add flavor to beef and mutton.
4.Add water to the filling several times and add less each time.The chopsticks must be stirred in one direction, otherwise the meat filling will not be easy to be strong.
5.After the buns are wrapped, they need to be proofed for the second time, so that the effect of the dough will be better.
6.Steam over high heat* Do not rush to open the lid of the pot.After steaming for a few minutes, the skin of the buns will not shrink.
7.When placing the buns on the steamer, there should be a certain distance between each bun, because the buns will become larger when steamed.
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