Beef steamed stuffed bun is done bad to pledge with respect to meeting flesh dry, stuffing shrinks a cake. Spend absolutely according to my method won't appear such problem, assure fresh and tender and juicily.
? Can this prescription wrap the steamed stuffed bun of 16 diameters 8cm?
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Replaced the method of my near future 2019:
I mix recently meat stuffing does not put cooking wine, however bubble water of a few Chinese prickly ash, measure the water that green ginger writes in Jiafangzi again (the quantity of water of subtractive Chinese prickly ash) hit Cheng Cong Jiang Shui with broken wall machine, little is added in meat stuffing to mix divide evenly, such going to seafood is better, green ginger flavour can be reflected more come out, also suit not to like to have the person of grain of ginger giving green more. If do not have broken wall machine, with silk of ginger of lukewarm bleb green, repeatedly knead lets flavour adequately release, filter again it is OK also to give a liquid to add chopped meat.
Of course, according to just putting cooking wine formerly also is possible. But my individual is used to now is steamed stuffed bunCooking wine is not put in stuffing.
Emphasize additionally, meat stuffing can mix late ahead of schedule good refrigeration tasty, onion must be added again before Bao Zhi, give soup easily otherwise. Onion had better cut Xiaoding with the knife, I had tried to be wrung with meat chopper broken, give water easily, can make stuffing stuff becomes rare to be operated not easily, and mouthfeel is different also.
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With makings
| Lean beef stuffing | 250-300 overcomes the left and right sides |
| Onion | 3 of duck's egg size |
| Green | Half |
| Ginger | A few |
| Often smoke | 1.5 big spoon |
| Unripe smoke | 1 big spoon |
| Cooking wine | 1 big spoon (water of usable green ginger is replaced) |
| Cool plain boiled water (or water of a few Chinese prickly ash + green Jiang Shui) | 120-150ml |
| Pink of Chinese prickly ash | Right amount |
| White pepper | Right amount |
| Pink of the five spices | 1 small spoon |
| Salt | Right amount |
| Vegetable oil | 1 big spoon |
| Balm | 2 big spoon |
| Gourmet powder | A few |
| Skin of steamed stuffed bun | |
| In muscle flour | 500 grams |
| 35-40 spends Wen Shui | 250 grams |
| Yeasty | 5 grams |
| Candy | 15 grams |
The practice of delicious and juicily onion beef steamed stuffed bun
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Yu Wenshui of dissolve of yeasty white sugar, quiet place 5 minutes, in flour falling after bubbly bubble, knead glaze group, build ferment 1-2 hour (see room temperature) to double big.
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Stuffing is moved during leaven dough. Beef stuffing is added first often smoke unripe take cooking wine, with chopstick face agitate of a direction is hit even, condiment is absorbed completely. If put green ginger water,can omit cooking wine.
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Cent adds cool plain boiled water 10 times, one spoon is measured, agitate is hit below one spoon is added again after be being absorbed completely, till meat stuffing is suitable slippery, without redundant moisture. If here uses water of Chinese prickly ash of make it of Chinese prickly ash of hot water bubble beforehand, infiltrate meat stuffing goes effect of raw meat or fish is better, not also just as well, pink of Chinese prickly ash is added to also go from the back.
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Add end of ginger of pink of pink of the five spices, Chinese prickly ash, white pepper, salt, green, sufficient agitate is hit even. Add oil of one spoon vegetable finally, mix divide evenly refrigerates half hours of above.
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Onion cuts Ding Bei to use.
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After the area has been sent again exhaust kneads glaze group, the skin of steamed stuffed bun that kneads evaporate a little while to go out more is smoother bouncy.
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Onion falls into meat stuffing, rejoin balm and a few gourmet powder, mix adequately divide evenly. Want to taste Xian Danke to be used in order to take one small spoon
Heat one minute to come ripe, weak add salt to flavor. -
Face of roll skin nowadays scatters some of flour more (outside heft) , plait of finished product steamed stuffed bun will be clearer.
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Cold water enters boiler, do not firing continue to wake hair 10-15 minute, because stuffing expects Shang Zhibi is more, wake hair time grows evaporate to come out to drop bottom leakage soup easily too (the truth pays no attention to steamed stuffed bun with the dog same) .
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Open conflagration evaporate consummate steam, the conflagration in turning again evaporate 14 minutes, close fire to cover tightly again 3 minutes, open a lid.
Small stick person
Green ginger end also wants many a little bit.
I often am smoked this unripe smoking stuffing of steamed stuffed bun of scale finished product is to be able to see soy look, if do not like color too deep, unripe smoke many a little bit, often smoke decrease a bit.
After the meat stuffing that has mixed is refrigerated nicer package, moisture is absorbed more complete, the process meat stuffing of whole package won't give water, but evaporate comes out is to have juice of a lot of soup.