Delicious and Juicy Meat Buns and Steamed Buns [steps are Super Detailed]

Delicious and Juicy Meat Buns and Steamed Buns [steps are Super Detailed]

1. Prepare ingredients~ I like to go back to the beginning,
Eat at home, don’t like messy additives🌺🌺
Simply simple

2. I like to make yeast water 🌺🌺
Stir warm water + yeast + sugar and let stand for 4 minutes. Warm water: 38°C, just reach in and warm it up~

3. Pour the yeast water in a little bit~Don't pour it all at once~
Finally, be sure to use chopsticks to stir into this flocculent shape 🌻 Xiaobai Note:
If it's not like me, and there is still a lot of powder in the basin, you have to add a little water and do it slowly!
Then start kneading! !

4. Knead the dough hard! Knead for 7.8 minutes, there is no specific time

🌟🌟Do Sanguang! Hand light! Pen light! Face light!

5. 🌻🌻How to judge the dough is kneaded? 🌻🌻
I made a small video specially.
Knead the dough with your hands, it feels a little sticky, but the dough won't stick to your hands at all after you take it away! This is the best. I’m a little bit sticky in the video, which means I have a little more water, so I can continue to knead some flour into it.

6. 🌻🌻The first fermentation of steamed buns~🌻🌻
Cover the basin with a lid, or seal it with plastic wrap, and leave it in a warm place to ferment;
It takes 30-40 minutes in summer to ferment for about 1 hour in winter (you can ferment in a large pot of warm water in winter, there is humidity and temperature, so I’m not afraid that it will not grow)
🌺The white fat guy is getting up (•̥́ ˍ •̀ू )🌺
Can be compared to Figure 4 (the state that has just been kneaded)

7. 🍄🍄? How do you think the dough has been fermented successfully? 🍄🍄
1: The dough becomes larger and fermented to 1.5-2 times the size
2: Poke a hole in the middle of the dough without shrinking
3: Pull out the dough, the dough becomes honeycomb, as shown in the figure
4: Smell: a slightly sour taste is fragrant, if it is too sour, it is over-fermented

8. Let's process the meat while waiting for the first fermentation! The minced meat is here! 🌺🌺I like to do it myself, it’s fragrant
1: Mix all the materials (except the cooked oil) and stir clockwise to glue! ! Don't be lazy! !
2: Finally put the cooked oil to lock the moisture of the meat, continue to stir, don't be afraid of the waste of oil, and finally I am in the state of the picture! !
Shake the bowl, the meat will shake, the best!
😜The picture was taken by me without putting green onions on purpose, so I can see it clearly. ! ! perfect

9. Fermentation is complete, let’s exhaust gas 🍀🍀🍀
exhaust! ! 🌻🌻🌻 is very important🌱As the name suggests, knead out the air in the dough, take out the fermented dough, knead and knead to exhaust~
Generally knead for 5-8 minutes. If it is sticky, add some dry flour 🐹 How to judge the success of the dough exhaust? 🐹
Cut the dough and look at the cross section! ! As shown in the figure, it’s fine; if there are a lot of bubbles, continue to knead

10. Roll the dough into strips first!
Divide equal parts into small doughs🌼🌼
1 bun with 50-60g dough (size according to your preference)

11. I took this step specially! It's my careful thought~😛😛
🌸 Continue to knead the 60g small dough from the surrounding to the center and press 5.6 times (see the small video technique)
After kneading, you can watch the dough on the reverse side is very smooth~
It will look good when steamed

12. Start rolling! 🌻🌻🌻
Xiaobai must make the skin round, one step at a time, the skin becomes round, and the subsequent pinching of the bun will not be ugly, please pay attention ☀️☀️
The skin must be thick in the middle and thin on the sides! ! !

13. I’m pinching the buns~ Test the technique, watch the video carefully. My mother helped to shoot, the technique is relatively stale, everyone will watch it 🌻🌻
🌞🌞 "Pinch, pinch, mention, mention," your own formula 🌞🌞
1: The thumb never moves! Do not move! ! After pinching 3.4 folds, pinch the dough with your thumb and lift it up to let the meat sink inside~
2: After squeezing a 360-degree circle, the point is here, continue to squeeze a half circle to close your mouth! You have to close your mouth, or it's ugly
3: After squeezing it, put it on the drawer one by one (the drawer is filled with oil in advance to prevent it from sticking to the pan! If the bottom of the steamed bun looks good, then buy oil paper for a treasure)

14. 🌻🌻The buns are fermented for the second time🌻🌻
Put a little bit of warm water in the pot to make the pot a little bit warmer, not very hot;
Put the basket in it, and carry out the second fermentation for about 15 minutes (in summer, the tap water in the pot is ready, and the fermentation is about 10 minutes)
🌺 Seeing that the bun is a little bigger and the skin of the bun is a little moist, it means that the second fermentation is good.

15. ⭕️The skin of the bun is slightly moist in the circled area,
🔍Zoom in to see! This way, the second fermentation is OK

16. 🌻🌻🌻
Boil cold water for 15 minutes and do not open the lid in the middle of steaming! ! !
Turn off the heat for 3 minutes and you can eat it! !
That's it!
Looking forward to your work😘😘😘

Tips:

Details determine success or failure~

According to my prescription, you can make 15 buns by kneading about 60g of dough ingredients (✪▽✪)
Everyone can reduce the increment as appropriate~