Teach you how to make steamed buns, red bean buns, and pig buns that won’t shrink

Teach you how to make steamed buns, red bean buns, and pig buns that won’t shrink

Overview

Steamed buns are the origin of Han culture; when I was very young, I loved watching my mother busy in the kitchen, steaming my favorite steamed buns! My mother is a skillful woman who can do anything. She never lets me enter the kitchen and is reluctant to let me cook! I enjoyed the various delicacies she prepared for me every day until one day she was gone; 😢😢😢 I had never eaten such delicious buns. Because of missing her, I started to learn food and learn what she had made before her death that no one else had eaten. It was just a superficial memory but it felt so real. People who have mothers are the happiest. Please cherish your loved ones, your food, and the fruits of your busy work. Below I will pass on my accumulated experience to everyone; some people always ask why they make dough by themselves, or buy dough that has been made and then steam it. It is either hard or shrinks. In fact, it is very simple. We just ignore the details and we have mastered the process. But the details are the secrets of Baozi and Mantou shops. Let me tell you how to avoid these problems.

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Ingredients

Steps

  1. Prepare 350 grams of flour and add 8 grams of baking powder. 2. Dissolve Xiaomu in warm boiled water at about 30 degrees Celsius and let it sit for five minutes. 3. Melt the sugar with water and set aside. 4. First mix the dissolved Xiaomu into the noodles, and then mix the sugar water into the noodles. These are all within 200g of water. Then add the remaining water to the dough, use chopsticks to stir it into a flocculent form, add 10g of olive oil, knead it into a smooth dough, cover it with plastic wrap and let it rise.

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  2. It takes time to wake up, don't rush it. When it has doubled in size, take it out and knead it until it starts to deflate. Make sure that the dough is not sticky to your hands; knead it into long strips and cut into pieces,

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  3. Now you can roll the bag. Don't roll it out too thin, just as thick as chopsticks. The middle should be thicker so it won't wrinkle. You can wrap it like a dumpling, which contains plenty of filling and is delicious.

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  4. Chop the sauerkraut and set aside 2 green onions, ginger, oil, chicken essence, pepper, salt and a little soy sauce. Appropriate amount of meat filling, put together, marinated and delicious. 3 Put the pickled cabbage filling into the marinated meat filling and mix well.

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  5. Wrap it into various shapes, put it in a steamer covered with a cloth, and let it rise for the second time. This is very important. It should be done until it becomes bigger and soft to the touch with your fingers. You can wrap two red bean buns and steam them together

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  6. Put the pot under cold water, wait until it has risen, and then turn on the fire to steam. Count the meat filling for 20 minutes from the time it starts to steam, and the vegetarian filling for 15 minutes. Steam on high heat for 10 minutes, then change to low heat for five minutes. When steaming is almost done, gradually reduce the temperature. Turn off the heat and then lift the lid after five minutes. Check to see if it is steamed well and there is no shrinkage

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  7. Take it out and arrange it

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  8. The making process of pig buns is simple; just cut the ham into pig ears, pig mouth, and eyes with black food, it’s cute

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  9. It was soft and chewy, and the filling tasted great. I ate four

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  10. So delicious😄

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  11. This is the second pot

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  12. Fat white guys, different shapes

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  13. Highlight elasticity and softness

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  14. There is also a pot of sweet red bean buns. It is healthy to make your own bean filling.

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  15. There are so many steamed buns😄

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