Beef buns
By VicentaLakin
Recipe Recommendations
- beef appropriate amount
- flour appropriate amount
- pork belly appropriate amount
- onion appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- MSG appropriate amount
- white granulated sugar appropriate amount
- baking powder appropriate amount
- soy sauce appropriate amount
- fuel consumption appropriate amount
- sesame oil appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Beef buns
1
Cut the beef
2
Five flowers, too
3
Onion chopping
4
Onions and ginger cut to the end
5
I'll boil eight horns, peppers, fragrances and water
6
Add beef and bouquets into the sauce, oil consumption, salt, sugar, wine, perfume, ginger and onions, so that they may be edible in one direction. And then we'll add the boiled water, and we'll stir it up, and then we'll put the onion in pieces
7
The fermentation powder is first boiled with hot water, mixed with flour, mixed into blocks, and condensed with hands until the face is smooth and lubricated; the sheet is covered with wet cloth for an hour, before the volume expands twice。
8
Scratch the noodles into a flat-size agent。
9
Take a small dose and flatten it into a thin slice of the middle edge and wrap it into beef pie。
10
Start wrapping the beef pie and squeezing the skin under the edge into a flat circle
11
20 to 30 minutes in a bag。
12
A cold water pan, with well-stamped beef buns; 15 minutes after the water starts steaming and three minutes after the fire closes。Beef buns Make Tips
Tips:
1. Adding water to the meat filling makes it tender and juicy. When adding water to the meat filling, do not add more water until the previous water has been fully absorbed by the meat.
2. Onions have a pungent aroma and, being rich in sugars, become sweeter the longer they are cooked. Combined with tender beef in the filling, they create a smooth, tender, and sweet-savory flavor. Alternatively, you can replace the onions with celery or pickled vegetables.
3. The dough must be fully fermented, and the shaped raw buns must be adequately proofed. This ensures the steamed buns will be plump and fluffy.
4. Remember not to remove the lid during steaming, and do not rush to remove it immediately after turning off the heat; removing the lid prematurely will cause the buns to collapse.