How to Make Delicious Buns: Share Dough and Filling Techniques for Fluffy and Soft Buns
Introduction: When steaming buns, master the small techniques of kneading the dough and preparing the filling, the buns will be fluffy and soft, really delicious.
In our daily staple foods, buns are a relatively important kind. After fermentation, packaging, and steaming, the buns are one by one, with soft skin and fragrant filling, which is delicious and doesn’t need to be said. Of course, to steam buns well, it also needs techniques. For some beginners, making buns often appears in the situation of shrinking skin and not-so-delicious filling. However, don’t worry, as long as you master the small techniques in it, do it seriously, I believe that the buns you make will be fluffy, soft, and particularly delicious. This time, I will share with you a recipe for chives and pork filling buns. The combination of chives and pork filling makes the buns particularly flavorful and delicious. It is also a dish that often appears on our family’s dining table. Below, I will detail the techniques of making buns and preparing the filling for you.
Chives and Pork Filling Bun Recipe:
Ingredients:200g chives, 200g pork, 500g flour, 1 egg, 5g yeast, 20g liquor, 20g oyster sauce, a little salt, 1 small piece of ginger, a little pepper, a little edible oil.
Making Process:Step 1, put the flour into the kneading bowl, and in the center make a pit, put in 5g yeast powder, then add a little white sugar, prepare a certain amount of warm water, pour it into the flour in batches, while pouring, constantly knead the dough.
Step 2, until the dough is kneaded into a smooth and moderately soft dough, cover it with a damp cloth, put it in a warm place, cover it with a blanket and let it ferment. While fermenting, prepare the filling. Cut the pork into fine minced meat.
Step 3, chop a small piece of ginger into fine minced meat, first put the minced pork in a container, add pepper, Sichuan peppercorns, oyster sauce, and liquor, and stir evenly with a chopstick, then pour in a little water, and put in the minced ginger and stir evenly.
Step 4, crack in an egg, add 2 spoons of oil and stir evenly. Add the chopped chives to the meat filling, add a little salt and sesame oil and stir evenly.
Step 5, when the dough is fermented, transfer it to the countertop, knead and shape it into bun skins, then put in appropriate amount of filling and shape into buns.
Step 6, cover the finished buns with a damp cloth and let them proof for 15 minutes. Add water to the pot, cold water into the buns, start steaming, until the water boils, time 20 minutes, turn off the fire and let it steam for 5 minutes before taking it out.Editor’s Summary:
To make delicious buns, whether kneading the dough or preparing the filling is very important. If one of them is not done well, the buns will not be successful. Breakfast buns sold in breakfast shops are delicious because of their long time of making and experience, or because they know the small techniques, so the buns are popular. In fact, we can also make soft and fragrant buns at home by mastering the techniques. No matter what filling you make, it will be delicious. The finished buns are a good choice for breakfast or as a staple food.
Cooking Techniques:
1. The bun skin needs to be well-made, and the kneading and fermentation both need to be done. If you steam the buns with cold water, in addition to adding yeast powder, you also need to add a little white sugar to promote fermentation. The fermented bun skin will be good. So, whether it is the first fermentation or the secondary fermentation, the fermentation time needs to be sufficient.
2. When preparing the pork filling, adding water is to make the meat filling more tender and elastic. Adding eggs is to make the meat filling less dense and chewy. Finally, adding edible oil locks in the moisture of the meat filling, so it tastes more tender and smooth. The three must be one of them.
3. When steaming buns, pay attention to steaming with cold water. The specific steaming time needs to be determined according to the actual situation. Don’t turn off the fire when taking out the buns in a hurry. Steaming for a little while can prevent the bun skin from shrinking.
