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Reprinted from 438934624 at 5:24 p.m. on November 28th, 2010 Read (loading. ..) Comments (0) Category: Personal Diary
buns face and how? Baidu know
MATERIALS: 500 grams of flour (I like big strong flour mill), 250 grams of warm water (flour: water = 2:1), 2 teaspoons dry yeast (or 10 grams. I usually use dry yeast Angel ), 5 grams of sugar.
1, the flour on the basin in the middle Wage Keng.
2, yeast, sugar dissolved in warm water (this process takes five minutes.) Note the water temperature not too high, touched the temperature almost on the line, otherwise they will kill the yeast, the yeast was not active.
3, the 2 into 1 hole and immediately stir with chopsticks into small dough, then knead sticky dough by hand. If in accordance with the flour: water = 2:1 ratio and the surface is a wet dough, then add some flour. I watch TV, said that if this effect, indicating good quality of flour. Finally, the kneaded dough should meet And the good, the cover with a damp cloth in the basin, the fermentation in a warm place. Summer can be placed indoors in winter, heating can be placed on, but do not put the sun! Fermentation time is about 1 hour.
Note: When the water into the flour, should not a little bit of pay, must be enough time to add water. A little bit of water in and out of the dough is not enough, to rub a very long time to achieve the effect of surface light.
4, after the end of fermentation, the dough has a touch of sour smell children. Remove the dough to ferment, the text on the facilities of the Thin board, together with some flour to re-knead sticky dough. Proofing ten minutes.
5, this time can make dumplings, steamed rolls and other baking foods. Done, but also proofing twenty minutes. In the meantime prepare the steamer, the steamer in the water to a boil, then proofing good dumplings, steamed rolls, etc. into the steamer, the steaming time is 15 minutes.
inside buns and noodles should be the most technical, most difficult to master, to the wet and dry sub-surface water temperature, here to explain the general situation, and the face, usually without any additives, summer time can be appropriately salt, but not too much, too much of stiff dough, do not put base, or return to the color of dough. Specific and face, to more rubbing, more wrestling, more than noon (that is, wake up), in accordance with the saying passed down, side to plate fell three times, noon three times, through three soft c hard before you can use
bun surface and Law Making
cabbage pork buns:
meat: 3 / 4, thin, 1 / 4 fat. (Do not use pure thin, not eat !!)
Cabbage: 1, (I'm down with the new Chinese cabbage, cabbage Do not buy stocks last year, and some vegetables are bad core.)
ingredients: (1 onion, chopped ginger spare)
buns and noodles:
flour: 500 grams, of my not so accurate, about it.
Angel Yeast: KFC spoon (sorry, that is, with that porridge), and 1 level teaspoon 1 / 2.
baking powder: KFC spoon,
tods shoes, 1 flat spoon 2 / 3.
sugar: KFC spoon, 1 flat spoon 1 / 2.
salt: KFC spoon, 1 flat spoon 1 / 4, less release or hold anything.
steps are as follows: Super save time. Note that the surface not to hard.
1, the flour, yeast, baking powder, salt, mix the dry flour mix with chopsticks.
2, and surface water should be hot, but not hot. Pour in water, stir the noodles with chopsticks, until flour disappears. Balled on the small bowl, cover with plastic wrap, cover the dough into two big hair, this is the Internet said, stuffing my face to get it done grown up. (Tip: I put a basin below Xiaopen hot water line to write to a warm place, but now there is no warm place in spring, I thought this way, but the water not too hot, I'm afraid to boiled the noodles.)
3, transfer the meat, be sure to transfer the meat, which would allow the full tasty meat. The onions, ginger and cut half of the first release. Sprinkle the salt KFC1 flat spoon 1 / 2 (wordy: because spices were divided into two by adding, first transferred out of the smell of meat, do not lazy, meat in the sauce can not put too much), cooking wine, soy sauce or soy sauce, chicken, onion sauce partner (no link, because the release point of stuffing cabbage sauce will taste better), five-spice powder or Shi Sanxiang can. Add a little water, stir well spare.
4, wok oil, pour into a hot 7 (KFC tablespoon pepper 1 tablespoon) adjusting the small fire the pepper and deep fry brown. If you feel unsure, you can smell the thick pepper flavor on it, remove and discard the pepper, pour the pepper oil reserve.
5. the cabbage into small pieces. Wear gloves (protection trotter hand) in Siping spoon cabbage rubbed salt (according to the number of Chinese cabbage may be). Repeatedly rub, cabbage fade, after the water, with water to rinse the salt on the cabbage. With a net basket filter out the water, gripping the water out of the cabbage. Transferred to the meat. Then added to the tone when put meat sauce (to not salt), into the pepper oil, then add salt and mix thoroughly.
6, take the case of dry flour on the board, will send out a good side from the bowl,
tods handbags, set down kneading board, cut into a uniform size, rolling skin, packets.
7, cold water on the tray, SAIC steam after 12-15 minutes. Hot steamed buns for good.
my pot is too small, only steamed 6, up to 7. The three face a total of steam.
how hair buns face
material:
in yeast 300 g flour 3 g baking powder 2.5 grams
25 grams of sugar, 25 grams of salad oil
about 140 grams of water
approach:
the material put bread, and noodle open 30 minutes after the show wrapped after the film aside for 10 minutes after the insurance, including into the filling, so that the dough can pack 12 large buns,
then wrapped buns, put a pot or a covered container in the fermentation room temperature for 30 minutes. and then turn on the water steamer, after the water boils and steam for 10 minutes.
put the buns after a very soft foam powder , and it is not good until after the fermentation bag filling, is to take the wrap after fermentation, the effect is very good.
how to make dumplings? (Note: The technical formula which articles are transferred from Baidu know)
※ Tianjin dumplings do
materials: 500g flour, 400g pork, sesame oil, soy sauce, 100, onion, ginger, salt, a little MSG, the old leaven,
mens tods shoes, alkali amount.
practice: Tianjin steamed buns where other major difference is the fat and fewer old faces. Surface water and fertilizer to seventy-three open, face not too much hair, just launched on the line. Rubbing against the base are good. Processed into small dose 50g sub-surface, and then use a rolling pin roll into a thick round the middle of the outside thin skin. Pig meat with ginger, soy sauce, green onion and water mix well, stir well came alive again in sesame oil, salt, MSG, mix aside.
midnight the right amount of stuffing bags into rolling good skin, and with the right hand fingers, shape into fold, turn left along Topi, a fifth six buns pinched off is appropriate,
tods online shop, into the steamer Long Ti on the use of high heat 10 minutes.
※ do Roubao Zi?
1. face, but baking. also some of the semi-hot half-cold. {or scalded with boiling water half and half with cold water}. leavened dough is usual The surface should be soft steamed buns more.
2. filling system: the ratio of 4:6 with the fat and lean meat. the first salt. slurry oil. allspice. Chicken. wine. sugar. these few
meat and stir well after the full. Add water [or pork ribs soup] hand or chopsticks to stir hard in one direction. in the sight of a water
add water. and then stirred. has been do not dilute the Xianzai upsets do not thick sticky, add onions. ginger. Serve topped with sesame oil and mix well.
Note: cases. meat, 2 Jin, salt: a sharp piece of article. 5 soup soy sauce soy sauce} {wine; 4 soup soup sugar a flat bar. allspice.
chicken. may be appropriate. __1 two pounds of water 8. to join in multiple stuffing. with ribs soup more {cool}.
3. start packs.
Wrap cage steam for 20 - 25 minutes. on the cage before you open, such as pot. add a little cold water in the {baking} cage. Tangmian not half.
ah big buns.
on this basis can add celery. dried. chalks. cabbage. like what food and vegetables, to add anything.
※ do Tangbao
Kaifeng dumplings Guantang package Hundred Years, is the founder Huang Jishan. Bao Zipu the first floor of existing state-owned business, is a famous style of pastry.
5 kg of raw material formula powder 5 kg of pig hindquarters 1250 grams of small oil mill 400 grams of cooking wine,
tods shoes sale, soy sauce, ginger 150 grams salt 150 grams 100 55 grams of MSG?
35 grams of sugar production methods
1. Jiaocheng stuffing the pig hind leg, into the basin, with soy sauce, cooking wine, ginger, MSG, salt, sugar. 4 liters with warm water in winter, summer, switch to cold water 3.5 liter, 5 to 6 times by adding sub-stuffing, the Jiaocheng not thin not thick paste, and finally into a small mill oil and stir well.
2. will face into the basin, blended with 2.5 liters of water (hot water in winter, spring and autumn with warm water, cold water in summer), the surface and absorbed. And the surface Do not pour the water once, the first in a little water, ear copied into the surface, and then gradually into the water feet and kneading the dough. Repeated three times the pad surface, the surface of the soft and hard. And then tie his hands above water surface, and as neither hard nor soft face block.
3. will face a good copy on file from the basin board, repeatedly rubbing, where appropriate under the surface of the hard and soft pads, dry surface, repeated multiple disk several times, rubbing down to 15 grams face agents, rolling into the middle of a thick sheet of thin edge, including 20 grams of weight into the filling, pinching 18 ~ 21 fold.
4. the buns GREEN 32 ~ 35 cm in diameter into a small cage,
tods shoes online, stir the cooking process. Steaming time should not be too long, the end of a long buns off easily, running soup to eat with steamed to the cage and serve. Serve with vinegar, garlic.
thin filling Features a large, Guantang flow of oil, finished after the lift came out like a lantern, went down like a chrysanthemum.
※ How to prevent the breaking of steamed stuffed
Roubao Zi if the steam, you can spread some of the steaming tray and tender corn bran, but also spread some cabbage leaves, not only anti-sticking drawer cloth breaking
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