The Buns are Good-looking, They are All in The Fold-pork Buns
by Junliang mom
Favorite
Difficulty
Easy
Time
2h
Serving
2
As the saying goes: steamed buns are delicious, not on the discount.
But Shuangshuang wanted to say: The buns are beautiful, all in fold.
Steamed buns are the most troublesome problem for both, because I don’t look good at pinching them!
I have watched a lot of videos, and found that it is easy to pinch it, and it is difficult to do it by yourself.
Ever since, I can only comfort myself in this way-the buns are delicious, not on the discount.
Today, I will introduce a super simple, but delicious pork filling method, children's shoes that do not squeeze well, you must come and see if you can bring it back to your face, it depends on it!
Some children's shoes said that my bag looks good. Actually, I picked one of the most beautiful ones and put it in the bright place!
Today's bun fillings are pure meatballs, without any blending with other vegetables.
Many foods need to use minced meat. To make minced meat more delicious, it not only requires clever seasoning, but the most important thing is the mixing of ingredients and water.
Today's buns and minced meat are mixed with the water of spring onion, ginger, and Chinese pepper soaking, which can not only enhance the umami taste and remove the peculiar smell, but it is also a magic weapon for the soft taste of the pork filling!
Stirring in the water is also skillful. Be sure to stir in the same direction. Never stir the meat back and forth in both directions.
Stir in one direction, the filling will be very "draft". Stirring can rupture part of the cells in the meat to release protein, strengthen the gelation of the protein, and promote the meat filling to clump.
If it is whipped in both directions, the tissue will be difficult to form and the water absorption will be greatly reduced. At the same time, stirring back and forth can easily destroy the newly formed gel protein, weaken the viscosity of the meat filling, weaken the grouping power, and make the taste rough and not chewy. "
But Shuangshuang wanted to say: The buns are beautiful, all in fold.
Steamed buns are the most troublesome problem for both, because I don’t look good at pinching them!
I have watched a lot of videos, and found that it is easy to pinch it, and it is difficult to do it by yourself.
Ever since, I can only comfort myself in this way-the buns are delicious, not on the discount.
Today, I will introduce a super simple, but delicious pork filling method, children's shoes that do not squeeze well, you must come and see if you can bring it back to your face, it depends on it!
Some children's shoes said that my bag looks good. Actually, I picked one of the most beautiful ones and put it in the bright place!
Today's bun fillings are pure meatballs, without any blending with other vegetables.
Many foods need to use minced meat. To make minced meat more delicious, it not only requires clever seasoning, but the most important thing is the mixing of ingredients and water.
Today's buns and minced meat are mixed with the water of spring onion, ginger, and Chinese pepper soaking, which can not only enhance the umami taste and remove the peculiar smell, but it is also a magic weapon for the soft taste of the pork filling!
Stirring in the water is also skillful. Be sure to stir in the same direction. Never stir the meat back and forth in both directions.
Stir in one direction, the filling will be very "draft". Stirring can rupture part of the cells in the meat to release protein, strengthen the gelation of the protein, and promote the meat filling to clump.
If it is whipped in both directions, the tissue will be difficult to form and the water absorption will be greatly reduced. At the same time, stirring back and forth can easily destroy the newly formed gel protein, weaken the viscosity of the meat filling, weaken the grouping power, and make the taste rough and not chewy. "
