Recently we are busy shopping is not it? Christmas dinner is to eat out or eat at home? Answer that one either, as long as the family spent together, even if there is no food, no gifts, too, can have open happy heart, soul to meet!
spent housewife Although it likes to eat Western food, but not to eat every day, too tired. breakfast in addition to eat bread, the Chinese-style noodles are often made, especially in the fermentation pasta. Today is the winter solstice, but it takes a housewife saw Bo reminder to remember friends, I knew today would not get steamed buns, dumplings it! Shuijian Bao is a housewife and spent flowers are favorite classic steamed buns, but less likely to eat out. not because they do not taste good, but feel a little greasy. side feel good, while they can only eat three to four on the full. get your own home, and first put a lot of vegetables, meat and pork fat in it will not put meat, do not put too much Jianbao midnight oil and lard are not used.
Shui Jianbao called jian bao, a traditional Shanghai snack. is characterized not steamed, but the water filling fried, the bottom of the savory steamed crunchy. made pastry dough must use the old surface to n surface species production, and this product will have an unique aroma and full of chewy, is quick with only yeast produced by the direct method out of the buns can not be compared.
put buns in 55% of the water, not as Southern as adding flour buns, but 25% of wheat flour high gluten flour, put the old with the same amount of flour hand, relying solely on the dough to ferment, All of the above are so Shui Jianbao eat soft chewy in the band.
the stuffing more vegetables and less meat (meat dish twice), and more food After a draw with the proportion of ground pork together, each one is sweet and juicy, thin filling of fresh. Jianzhi time to pay attention: patient, the fire can not be too much to cover, one should not fried too more dumplings, crispy base so you can make friends and do not Popi's buns!
~ Recipe Cookbook ~
system of law:
surface species of the old surface method
weight:
13 个 (excluding filling each about 25 g)
from species:
purpose flour 40g (Note 1)
instant dry yeast 0. 6 g (Note 2) water at room temperature 32g
surface species:
from the kinds of 60g
purpose flour 30g (Note 1)
water at room temperature 18g
dough:
surface species 80g
purpose flour 40g (Note 1)
water at room temperature 24g
Main dough:
dough 125 g
purpose flour (sifted) 95 g (Note 1)
high gluten flour (sifted) 30g
tablespoons granulated sugar 8 g 12.5 g
(Note 3) at room temperature milk, 69 g (reserve about 1 0 g) (Note 4) Stuffing:
Chinese cabbage (Napa Cabbage / yellow tips white) 200g
leek 75g
ground pork 100g < br> ginger 1 tsp
seasonings (Chinese cabbage):
salt 1 / 2 tsp
seasonings (Chinese cabbage and leeks):
sesame oil 1 tbp
sauce (pork) :
salt 1 / 2 tsp
sugar 1 / 2 tsp
soy sauce 1 tsp
wine 1 / 2 tsp
pepper 1 / 8 tsp
sesame oil 2 tsp
onions water 4 tsp
onion ginger ginger water:
onion 5g
ginger 5g
water 2tbp
flour water / dilute surface water:
water 220g
purpose flour 30 g (note 1)
decoration:
white sesame amount
steps:
1. from the species: all the material in the container Stir into the wet and soft dough, cover with plastic wrap, and set the indoor 26 ~ 30C place 4 to 8 hours fermentation, the dough expands to 3 times bigger, was thin thick-like, honeycomb surface covered with large and small bubbles.
before fermentation fermentation
2. surface types: the container Stir all ingredients, into a sticky soft dough, cover with plastic wrap, and set the place indoors fermentation of 26 ~ 30C 12 ~ 24 hours (in winter, then may be placed 2 days), the dough expands to 3 times bigger, was diluted thick-like surface a small amount of air bubbles inside the honeycomb.
3. dough: Put all ingredients in a container Stir into the wet sticky soft dough, cover with plastic wrap, place the indoor place to ferment 26 ~ 30C 6 to 12 hours (in winter, then may be placed 1 day), the dough expands to 3 times the size, surface uneven and there are small holes, interior honeycomb.
4. meat: Wash cabbage, cut pieces (cut into thin after a little water to facilitate removal, do not use a food processor, so as not to lose the crisp taste of broken), salt, for 30 minutes.
5. until cabbage softens, the load gauze bag , the squeezed water, squeezed as far as possible, so that the taste will be crisp, and the water will not make dough sticky.
6. chives Wash, drain water, mince.
7. the All materials 葱姜 hand Cuonie water, so that the juice of onion and ginger are soluble in water, then filtered.
8. salt and soy sauce, add ground meat, the place for 10 minutes. use chopsticks to stir the same direction first effort, onion ginger 3 times slowly adding water in the ground meat, to wait until the water is completely absorbed and then continue to increase, and then for 30 minutes.
9. add the remaining seasonings and ginger and mix well, Refrigerate at least 3 hours.
10. Main dough: Put all ingredients (except the reserved milk and oil) by hand or mixer until it began to stir into the group. in the mixing process of dough as soft as to decide whether or not to join reserve milk. (I use KitchenAid speed 1 first hit 1.5 minutes and then speed 2 play 3 minutes.)
11. add oil and continue stirring until the dough into a state of elastic and triphosgene - pasta light, hand light, container light. (I first knead dough by hand about 2.5 to 3 minutes, then use the KitchenAid speed 2 play 2.5 minutes.)
12. the kneaded dough into the fermentation pot covered with a damp cloth (to avoid hard surfaces League Cadres) , in a warm place about 40 basic fermentation to 90 minutes. (time is only a reference, in a different fermentation environment will be different fermentation time required to expand the dough to 2 times the size of subject.)
13. meat: To avoid water, including the former system only then mix the meat in the cabbage and leek, then add 1 tbp sesame oil, Hunban evenly, do not overmix, or vegetables will be water.
14. rub 22g ball into a small round, cover with plastic wrap, place the refrigerator spare.
15. kneading dough: put the fermented dough by hand rubbing the table 5 to 10 minutes, make the dough more detailed organization (can be used knife to open the pores of dough to see whether the cross-section of small and uniform).
front of dough after kneading
16. the kneaded dough covered with damp cloth (to avoid the hard surface League Cadres) Place the indoor relaxation (middle fermentation) 10 to 20 minutes. (time is only a reference, high temperatures, the middle of the fermentation time is short, about 10 minutes; the other hand, low temperature, the middle of the fermentation a little longer, about 20 minutes; to dough softening shall prevail.) < br> 17. packs the first 20 minutes to go to the stuffing from the refrigerator freezer, it was semi-hard state to facilitate the packs.
18. roll surface: knead the dough strip growth (not the table wash powder easier to knead).
19. with a knife cut the dough the same size, each about 25 g of small pasta.
20. then squeeze a small circle of dough knead slightly.
21. bench wash powder, first with the palm of your hand to flatten the small dough. and then stick rolling pin to slightly stick dough into flat discs about 7 cm large, this would be more smooth dough.
22. thumb of one hand with the index finger holding a small center of dough, pressing the other hand small Ganmian small stick the dough 1 / 3 of the local stop rolling. with one hand while turning the small dough, rolling the other hand side of the face, so little dough become thick around the middle of the dough thin diameter of about 10 cm.
23. package filling: Remove the stuffing from the freezer and put in the dough.
24. Crimping light filling the left thumb, right thumb Lift dough and index finger side of the edge of a fold a fold along the edge of dough to play small forward fold, to the last twist in the central tighten the creases kneading, shape into a round package.
25. (Note 5) buns on hand to spread the powder or steamer paper plate and cover with a damp cloth (dry and hard to avoid the steamed buns), in a warm place for the final fermentation of about 10 to 50 minutes. (time is only a reference to a slight expansion of the dough, After a slow hand soft reduction can bounce)
26. Jianzhi: Spread a thin layer in the pan of vegetable oil, warm with the fire for 5 minutes.
27. (Note 6) put the pot down to the bottom buns, flour into the water (weight about buns 1 / 4), cover with lid to prevent water evaporation. dumplings with a small torch to dry quickly fry until the water about 6 to 8 minutes ( The actual time depends on your home stove fire).
28. cast white sesame seeds, cover and fry over medium fire to the bottom of golden buns, flour, water, paper-like surface to form films like that can (about 2 to 3 minutes).
* Point *:
1. with milk instead of water, finished a little more white.
2. traditional Shui Jianbao tall are small, so dough should not exceed 35g.
3. stick dough into a round leather-like can not be too large, or stuffed, the Department will shut up the top too thick.
4. stick dough into a round leather-like placed before the bench on the table and sprinkle flour for kneading dough on both sides, or be sticking.
5. dumplings to Niede fine creases, folds to be consistent in size, creases to at least 15 or more, so the shape will be pretty steamed.
6. the beginning, when fried, the fire can not be too large, otherwise the bottom will be fried paste buns.
Note: 1. Shui Jianbao of the tendons used to make it must be a powder, flour, wheat flour heart, because a higher reinforcing bar, made out of the buns will be more chewy.
2. I am using S af-instant yeast is the Swallow brand instant dry yeast
France 3. baking oil can not be used in color or has a strong flavor, such as: olive oil, peanut oil, sesame oil
4. different brands of flour, gluten degrees with the water absorption will be different, so the amount of water to be flexible. and the principle of bread, like a little water retention first. In time of mixing the dough with the dough is soft or hard, according to retain the moisture slowly.
5. because you want fried buns after The Zhezi more clearly, the final fermentation time deliberately set shorter than the South steaming buns.
6. Pour the flour water, to change the amount of the actual situation. If fewer fried dumplings , is a prime or fillings are more vegetables and less meat, steamed buns was small, with very small amounts of pot to fried dumplings, etc., then flour and water only up to the buns 1 / 4 or 1 / 3 can.
two buns made with the surface species (click text link):
Mushroom Chicken Package (with Hong Kong-style bun dough) 100% of the surface species using only fresh pickled vegetables Roubao Zi in the history of the most concentrated egg smell but he is not tired of bread - Hokkaido milk bread Dome Important: vigilance false information in the history of winning the most concentrated flavor but he is not tired of eggs
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