How to make steamed stuffed buns with sauce and meat filling
Recently, steamed buns stuffed with soy sauce and meat fillings have become a hot topic among food lovers, especially on social media, where many people have shared their experience in making them. This article will give you a detailed introduction to the making method of steamed stuffed buns stuffed with sauce and meat, and attach structured data to help you easily master this delicious dish.
1. Preparation of ingredients for steamed stuffed buns with sauce and meat stuffing
To make steamed stuffed buns with soy sauce, you need to prepare the following materials:
| Material category | specific materials | Dosage |
|---|---|---|
| dough part | all-purpose flour | 500g |
| dough part | Warm water | 250ml |
| dough part | Yeast | 5 grams |
| dough part | white sugar | 10 grams |
| Filling part | Pork (fat and lean) | 300g |
| Filling part | sweet noodle sauce | 30g |
| Filling part | light soy sauce | 15ml |
| Filling part | Old soy sauce | 5ml |
| Filling part | minced onion and ginger | Appropriate amount |
| Filling part | sesame oil | 10ml |
2. The steps for making steamed stuffed buns with sauce and meat fillings
1.Kneading noodles: Mix all-purpose flour, yeast, and sugar, slowly add warm water, knead into a smooth dough, cover with plastic wrap, and ferment until doubled in size (about 1 hour).
2.Prepare fillings: Chop the pork into minced meat, add sweet noodle sauce, light soy sauce, dark soy sauce, minced green onion, ginger and sesame oil, stir evenly and marinate for 20 minutes.
3.making buns: Knead and deflate the fermented dough, divide it into small pieces, roll it into a dough with a thick middle and thin edges, fill it with fillings, and shape it into a bun shape.
4.secondary fermentation: Place the wrapped buns in a steamer, cover with the lid, and let stand for 15 minutes for secondary fermentation.
5.Steam: After boiling water over high heat, put in a steamer, steam for 15 minutes, turn off the heat and simmer for 3 minutes before opening the lid.
3. Cooking Techniques for Steamed Buns with Sauce and Pork Stuffing
| Skill categories | Specific instructions |
|---|---|
| Dough fermentation | During fermentation, the temperature is controlled at 25-30°C to speed up the fermentation process. |
| Seasoning of fillings | The amount of sweet noodle sauce can be adjusted according to personal taste. If you like it salty, you can add more light soy sauce. |
| Bun pinch pleats | The pressure should be even when pinching pleats to avoid filling leakage. |
| Steaming time | The steaming time should not be too long, otherwise the bun skin will become hard. |
4. Frequently Asked Questions about Steamed Buns with Sauce and Pork Filling
1.What should I do if the bun skin becomes hard?It may be that the steaming time is too long or the dough is not fermented enough. It is recommended to control the fermentation time and steaming time.
2.What should I do if the filling is too dry?You can add a small amount of stock or water to the filling and stir evenly.
3.What to do if the bun collapses?Do not open the lid immediately after steaming. Simmer for 3 minutes before opening the lid to avoid collapse due to excessive temperature difference.
5. Summary
Steamed buns stuffed with soy sauce and meat are a home-cooked delicacy. Although the production process requires some skills, as long as you master the ratio of ingredients and the steps, you can easily make delicious steamed buns with thin skin and lots of fillings. I hope the detailed steps and structured data in this article can help you successfully make delicious steamed buns stuffed with sauce and meat!
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