How to make delicious meat buns? Meat bun recipes and techniques

The hot meat buns make your mouth water just looking at them. If you want to make delicious meat buns, there is a trick! youyouii.com will first introduce how to make meat buns!

How to make delicious meat buns? Meat bun recipes and techniques

How to make delicious meat buns?

1. How to make meat buns:

Ingredients for making meat buns: 400 grams of flour, 5 grams of fresh yeast, and 250 grams of water.

Ingredients for making meat bun filling: 400g minced meat, 2 eggs, appropriate amounts of fungus, dried mushrooms, bamboo shoots, green onion and ginger.

Seasonings for making meat buns: salt, soy sauce, sugar, Maggi sauce, oyster sauce, chicken essence, sesame oil.

1. Make stuffing:

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

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

3 Soak fungus and dried mushrooms in warm water, wash and cut into pieces, and blanch bamboo shoots (I use flat tips) and cut into pieces.

4 Heat the oil in the pot. When it is 50% hot, add the mushrooms and bamboo shoots and stir-fry until dry. Then add the fungus and stir-fry evenly. Add Maggi fresh and oyster sauce and stir-fry evenly. Remove from heat and set aside.

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

2. Leather making:

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

2Slowly pour water into the basin filled with flour and stir it into snow flakes with chopsticks.

3 Knead the dough, cover with a damp cloth, and let it rest for 15 minutes (room temperature in summer).

4 Take out the dough, knead it tightly again, then roll it into a long strip, add the ingredients, and roll it into a round shape to form a bun wrapper.

3. Bao and steam:

1Put appropriate amount of filling into the bun skin.

2Pleat the buns into a bun base, place it on the oiled steamer drawer, cover the pot, and leave it for 10 minutes for secondary proofing.

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

4Turn off the heat, do not open the lid, wait for one minute and then slowly open the lid.

2. Delicious meat buns, there are tips for making them

1. The noodles of steamed buns are softer than steamed buns. Soft noodles have good malleability and can be filled with more fillings. But if the noodles are too soft, you must be optimistic enough to accept the moment when the pot is opened. However, the taste is good. is the most important.

2. Fennel, I have seen some people blanching it before making stuffing. In fact, I don’t think it is necessary, because I like the taste of fennel very much and don’t want to add another step to lighten it. If you mind, you can blanche it, but just eat fennel. This is the taste.

3. Prepare the meat filling. Sweet noodle sauce is a very good seasoning. If you feel that the stuffing you make always lacks flavor, try adding a large spoonful of sweet noodle sauce next time. The taste will definitely be different.

4. Put the meat filling in the refrigerator to complete the marinating step, which will make it more flavorful, but remember to cover it with plastic wrap.

5. For steamed buns and dumplings, if you want more tender meat, choose "front elbow" meat No. 1, which is said to be the tenderest meat for stuffing.

6. Alkaline noodles (edible alkali), why do they have to be ground into powder before use? Because alkaline noodles are easy to agglomerate and difficult to spread. If you knead them into the noodles in this way, the finished product will be "yellow". "lumpy", so you need to grind it finely before kneading it into the dough.