Meat filling: (fat 6:lean 4)
|5 grams (optional) By the way, chicken essence is not scary.|
Chicken fat (available online)
dark soy sauce
|And just one drop.|
|Two or three drops.|
Cold water (better with stock, in 5 additions)
Flour (medium gluten)
Milk + water (or about 255 grams of whole water)
|100g milk, 155g water|
Coconut oil or lard.
The most detailed recipe for a juicy meat wrap (one hair to save time)
This coconut oil for steamed buns is very fragrant, a touch of coconut flavor. Get the filling first, beat the filling when you wait until the first time the water is completely absorbed, the meat filling becomes sticky, and then add a second time, 5 times to finish, so that of the bun to have the soup inside. Of course, you can also put the phyllo. When the filling is ready, put it in the refrigerator to freeze, the purpose is to keep the filling intact when the bun is wrapped.
Wait for the filling to freeze for this time to make the dough. Except for coconut oil, mix the rest of the ingredients for the dough, mix well and set aside.
Put the flour and liquid in the chef’s machine and mix on 3 speed for 3 minutes. It’s hard to tell if you’re kneading by hand, but estimate 5 or 6 minutes.
When the dough is a little formed and a little soft, add the coconut oil, if it’s not smooth or soft enough, mix a little more. Then increase to 4th gear and mix for 6 minutes, hand kneading may take 10 minutes, then remove. Kneading is important! A badly kneaded bun doesn’t look or taste good! There’s no machine to replace it, so be patient!
Drain the dough (you can also use a dough press to do this 5 times), take it out of the oven and round it up using this technique. Cover the dough with plastic wrap and let it rise for 2 minutes. This step is also important to allow the dough to relax for better shape.
After 2 minutes, roll the dough. Watch the video online. There is a trick to rolling the dough strips, rolling backwards and forwards for thickness, rolling to the sides at the same time for length.
After rolling, cut the dough. Small buns have 35g of dough, medium buns have 42g of dough, slightly larger buns have 50g of dough.
Roll out the dough so that the edges are thin and the middle is slightly thicker.
You can also press the dough with a dough press like in the picture, but roll out the edges a bit after pressing.
Take the mince out of the fridge and sprinkle with the spring onions and drizzle a little oil over them. Many people put the scallions in very early, which is not scientific, as the salt will soften the scallions out of the water and the scallions will become tasteless. The scallions must be the last step before wrapping right away.
Put the meat filling on the skin, with the filling a finger’s width away from the edge of the skin. Too much stuffing is not good for raw hands.
More than 18 folds, open mouth and seal style is fine. There are no detailed instructions for this step, you can search the video on the Internet.
Put it in the fermentation box to ferment. It is recommended to buy a special fermentation oven, the time will be much shorter, I am an oven with fermentation function, set 35-38 degrees Celsius, humidity 70. Fermentation time is about 60 minutes, (65 minutes in the winter). If there is no humidity function, put a bowl underneath and fill it with hot water. In short, fermentation needs to be considered in combination with the ambient temperature and other conditions, it is impossible to give a definite temperature and time. If the volume of the ferment does not get bigger, press it gently in combination with the time, it will spring back.
Before and after fermentation comparison. This is a Westinghouse steamer with the fermentation function set to fermentation, with a bowl of hot water underneath, the temperature comes with 40 degrees Celsius, it took me 70 minutes ( (Winter). It took a long time to ferment this time because it was a little cold and this time it was all fat white!
Wrap the pan in cotton to prevent dripping. Not too much water underneath, just 1/3 of the bottom of the pan! After the fire is boiling, turn off to medium heat (this is not the same, some say the bun should be high heat, some say high heat will make the bun too fast expansion) Instead, they tend to bubble, and I turn them off to medium heat on high anyway. 30g, 40g and 50g are about 12, 15 and 18 minutes respectively after opening the pan. Turn off the heat and smother for 3 minutes.
Small, 35 grams.
Today’s medium size, 40g, steamed for 15 minutes. The bun skin should never be too thin, or the bun will not be noisy and will collapse easily.
This is the fresh gravy packet. My husband said he didn’t like the taste of milk, so he changed all of it to water about 255 grams. The noodles with milk will be very white, you can add a little less, next time try 80 grams of milk + 180 grams of water.
This is for plum dried vegetables, you can see my other recipe.
1, The gold standard for fermentation is 35-38 degrees, humidity 70-80, time 60 minutes or so.
2, my American Westinghouse oven with fermentation function is not adjustable, the automatic setting is 40 degrees (actually 31 degrees), and the humidity is not displayed (I use a humidity meter of 80, and this oven took 70 minutes in the winter to ferment.
3, my Haier oven with fermentation function, humidity temperature can be adjusted, but but but! Set the temperature at 38, it takes 20 minutes to reach 36, and if the humidity is set above 10, it’s full of water! The last few tests determined that it could only go down as low as 10, and with a hygrometer it was already 80, so the actual data for each oven is Inconsistency.
4, conclusion: 20 minutes in advance to start the fermentation, the rationale as preheating before baking, so as to reduce the fermentation time.