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Beef and tomato dumplings

Beef and tomato dumplings

ErwinKunde

I like dumplings. As the saying goes,"It's not as good as dumplings, but it's not as good as pouring them upside down." That's really the case. Eating a plate of thin-skinned dumplings with a glass of wine, drinking a cup of tea, and then resting on the sofa in a daze may be the most wonderful thing, right? <br /><br />I haven't used tomatoes before. Seeing a good friend making dumplings with tomatoes made me itchy. I have never used tomatoes to make dumpling fillings, mainly because I feel that there is too much tomato soup and I am afraid of breaking the skin when making dumplings. Who cares? Try wrapping it once, and we will find a way to solve it when there is too much soup.
white buns

white buns

MeaganNader

Steamed buns are a staple food in the north. Some places are called "steamed buns" and others are called "rolls". How can we steam steamed buns so soft and elastic? Based on past experience, I have a little experience to share with you. <br />Steaming steamed buns with cold water in summer and warm water in winter. The time to make dough in winter is two hours longer than in summer. When making dough, add water slowly and don't rush to get enough water at once. <br />When kneading dough, knead it several times to encourage the starch and protein in the flour to fully absorb water, and the gluten formed will be good. When the dough needs to be fermented after fermentation, the room temperature should be maintained at a certain temperature. In summer, room temperature can be fine. In winter, it is usually placed next to the heater or boiled a pot of hot water, and the basin is placed on the steamer. (The fire is turned off at this time, otherwise the dough will be steamed and it cannot be used.) After the water cools, you can take out the basin and heat the water in the pan again. <br />When fermenting the dough, you must master the degree of fermentation.