How to Make Steamed Pan-Fried Buns
How to make steamed buns delicious? What ingredients do I need to learn to make steamed buns at home?Ingredients？Cooking Network The editor of the website provides a home recipe for steamed buns with step-by-step illustrations, making it easy for newbies in the kitchen to make tasty steamed buns.
Introduction to the ingredients for steamed buns
Main ingredients:
All-purpose flour (500 grams) Milk (250 grams) pure Heart meat of pig (300 grams) Cabbage (200 grams) dried shiitake mushrooms ( ) soaked Sea cucumber ( ) Auxiliary ingredients:Active dry yeast ( )Sugar (20 grams) baking soda ( ) cooking wine ( ) Black pepper ( )Salt ( ) sweet bean sauce ( ) chopped green onions ( ) Ginger paste ( )
Soy sauce ( ) light soy sauce ( )
Monosodium glutamate ( ) starch ( )Steamed bun preparation steps: 1. Prepare flour, preferably snowflake flour.2. Prepare sugar, high-activity dry yeast, organic pure milk. 3. Prepare salt,Egg( ), starch,Sesame seeds ( )( ).Wine( ) olive oil ( )Braised sauce ( ) soy sauce ( ) chopped green onions ( ) Ginger paste ( )
Soy sauce ( ) cooking wine ( ) salt ( ) MSG ( ) light soy sauce ( )
Starch ( )
16. Start by making the dough, adding sugar, salt, dry yeast, pure milk to the flour and gradually add water using a to mix.
2. Mix until it forms a snowy consistency.3. Knead with your hands, forming a dough ball, let it rest for 2 hours, then add a small amount of baking soda and knead again to form the dough. 4. Prepare minced pork, start mincing it.5. Cut large cabbage into shreds, chop them into a paste, salt for 10 minutes, remove excess moisture. 6. Squeeze out water from the cabbage paste and set aside.
7. Drain and cut dried shiitake mushrooms and sea cucumbers into small pieces.8. Begin making the filling, add chopped green onions, ginger paste, salad oil, cooking wine, soy sauce, light soy sauce, salt, MSG, light soy sauce, sweet bean sauce, and stir until well mixed. 9. Add shiitake mushroom and sea cucumber pieces, mix thoroughly.10. Mix in braised sauce and stir evenly. 11. Finally add cabbage paste and mix evenly; the filling is ready.
12. Start making buns, take part of the dough, roll it into a long strip.
13. Cut out strips to make wrappers.
14. Place one wrapper in your left hand, use a spoon to put some meat stuffing in the center, start folding.
15. Use your thumb and index finger on your right hand to pinch each fold; continue until almost closed, then seal the remaining opening to complete a bun!16. Arrange packed buns neatly on a bamboo mat. 17. Heat a flat pan, add a little oil, place the buns, sprinkle sesame seeds, and begin steaming.
18. Steam for a short time, then pour in some water.
19. Cover with a lid over medium heat to steam and simmer.
20. When most of the water has evaporated, switch to low heat and carefully shake the pan while gently moving the buns.When the buns have moved, they are done frying. 21. Remove from the pan and serve on a plate with a small hawthorn leaf garnish.
22. Final product images.
Small tips:
1, Pay attention to the amount of dry yeast when making bread, just 1% is enough; let it rise for 2 hours after kneading into dough.
2, In making the filling, no need to blanch cabbage, as its flavor would be lost, simply salt and squeeze out excess water with your hands.
23, In seasoning, add frozen braised sauce, which gives a fresh taste.24, Pinching is an art; doing it well makes the buns look elegant. 25, Use less oil when frying in a flat pan.
26, Add cold water instead of hot to create steam upon contact with the heated pan bottom and immediately cover the lid for steaming.
27, When most of the water has evaporated, switch to low heat; be cautious as buns can easily burn at this stage.
Pack the steamed buns neatly on a bamboo mat.
Support a flat-bottomed pan, heat it up and add a little oil. Arrange the buns, sprinkle some sesame seeds, and start stir-frying them.
Slightly fry for a moment, then add water.
Cover with a lid and cook over medium heat.Steam and boil. Steam and simmer.
When the water is nearly dry, switch to low heat, uncover, and gently shake the pan. Once the buns have moved around, they are ready.
Remove from heat, plate them up, and garnish with a small sprig of meihua.
Final dish photo.
2Tips:
1. When making bread,beware of the amount of active dry yeast, using just one percent is sufficient. After kneading the dough, let it rest for two hours. 2. For filling preparation, do not blanch the cabbage; it would lose its flavor. Salt it briefly and squeeze out the excess moisture by hand.3. In seasoning, add fresh chicken broth concentrate for a delicious taste.4. Pinching the pleats is an art, do it well to make them elegant.5. When frying with a flat-bottomed pan, use very little oil.
