Beef buns

Overview

I often make some steamed buns, and my son also loves meat. He once ate eight steamed buns in one sitting. I used to be a steamed buns novice, but now I’m almost done with it, so I’m sharing the skills with you. I hope you can make some of them on a regular basis, which is healthier.

Tags

• staple food
• home cooking
• steamed buns
• all-purpose flour
• ginger powder
• light soy sauce
• meat filling
• oil
• old soy sauce
• sugar
• thirteen incense
• yeast
• pepper
• salt
• water

Ingredients

Steps

1. 1 Half and half beef and pig, about 600 grams.

   

2. 2 Use a grater for ginger and rub an appropriate amount of ginger foam. Cooking wine, salt, thirteen spices, light soy sauce, dark soy sauce, pepper, appropriate amount of water, oil. Stir vigorously. Why add water? The main reason is that the stuffing will be tender when steamed and have soup. When wrapping, it is best to put it in the refrigerator for 40 minutes. Good package.

   

3. 3 If you like to add onions, you can add onions, but I didn’t. My kids don't like onions. Taste the saltiness of the filling.

   

4. 4 Knead 500 grams of flour, 7 grams of yeast, 20 grams of sugar, and an appropriate amount of water. It costs about 250 grams and 260 grams. The water temperature is 40℃.

   

5. 5 I don't usually drink much water myself. I pour water and stir it with chopsticks until it becomes flocculated. It's almost fine without any dry powder.

   

6. 6 Fermentation is completed when it has doubled in size and has even pores.

   

7. 7 Knead the dough, take an appropriate amount of dry flour, and knead it into the fermented dough, about 200 grams, depending on the dough humidity.

   

8. 8 Knead the dough to make it smooth

   

9. 9 The dough is smooth and you can't see any air holes when you cut the dough.

   

10. 10 Lower the dough and measure it with your fingers so that it is more evenly distributed, about 40 to 50 grams of dough size.

    

11. 11 Roll out the buns.

    

12. 12 If you want to make your buns beautiful, you need to practice.

    

13. 13 Make sure the buns are folded evenly.

    

14. 14 Put the steamer in the steamer. If the weather is below 30°C, let it sit for 10 to 20 minutes until the surface becomes slightly larger. You can turn on high heat to steam. If it is winter, heat the water in the pot and push the buns down a little until the surface becomes slightly larger. Then you can steam them.

    

15. 15 Steamed buns

    

16. 16 Steamed buns

    

17. 17 Internal structure

    

18. 18 A big wave of steamed buns, wow kaka. !