How to make steamed stuffed bun with sauced meat

Teach you how to make steamed stuffed buns with sauced meat at home, and share the detailed methods of making dough and stuffing. Delicious and salty, it takes five minutes to learn.

Teach you how to make steamed stuffed buns with sauced meat at home, and share the detailed methods of making stuffing from the dough. It's salty and delicious. You can learn it in five minutes!

Hello everyone! Today we will talk about the common breakfast staple food in life: steamed stuffed bun. Steamed bread can be said to be one of the essential staple foods for breakfast. As a southerner, I didn't make steamed buns or steamed buns before, but since my children went to school, I've been learning from scratch just to give them a cleaner and healthier breakfast.

The most eaten steamed stuffed bun before is bean sprout steamed stuffed bun, which is also the most popular steamed stuffed bun in our place. Some time ago, I also tasted the mushroom meat package sold by a company. I don't know, it always tastes strange. It's not as good as bean sprouts and meat buns! I just don't know what to eat for breakfast and ask my son what he wants to eat. He said he wanted to eat steamed stuffed bun with mushroom meat and asked me if I would do it. I think I made it last year, but I think the stuffing is average. Since you want to do it, you must learn how others mix the stuffing. After inquiring about the practice of stuffed buns with sauce and meat on the Internet, I compared several recipes and found out the mushroom sauce and meat stuffing suitable for my second treasure. The steamed bread is really delicious. As soon as the circle of friends dries up, friends in the circle leave messages to do.

Today, I will share with you the homemade method of this mushroom sauce meat package, from dough to fried stuffing, and share the detailed production process. Salty and sweet, suitable for all ages, friends who like it can try it.

I don't have much material for making this steamed stuffed bun. The main ingredients before were mushrooms and meat. Considering that it is for children, I don't add too much seasoning. I mainly use soy sauce and sweet noodle sauce for seasoning, but it tastes surprisingly fragrant. Awesome! So as soon as friends in the circle say they want to do something, they will sort it out and share it with everyone, hoping to give you some reference for those who love cooking. Now I'd like to share with you the specific methods of making dough and stuffing. Please read the process and careful part carefully!

Braised pork bun with mushroom sauce

Ingredients: 300g minced meat, 300g mushroom, half onion, 5g ginger, 300g flour, 2g sugar, 3g yeast, warm water165 ~170ml.

Seasoning: 1 tablespoon cooking wine, a little pepper, 2 tablespoons soy sauce, 1 tablespoon sweet noodle sauce, and appropriate amount of salt.

Production process:

1. Pour a proper amount of warm water into an empty bowl, add sugar and yeast, stir well and let stand for 5 minutes. The purpose of adding sugar is to promote fermentation. Then slowly pour the prepared yeast water into the flour, stir it into a flocculent shape, knead it into a smooth dough, cover it with plastic wrap and put it in a warm place for fermentation to double its size.

I have no strength, so the dough is not smooth enough to affect the fermentation.

2. Wash the mushrooms, remove their pedicels, and put them in water for a few minutes to remove water. Blanching water can remove the odor of mushrooms. If you think the mushrooms you bought are fresh enough, you don't have to blanch to worry about nutrient loss. Personally, I think blanching can sterilize and deodorize.

3. Cut the ginger into small pieces, dice the onion (put the onion if you like chopped green onion), and dice the mushrooms. It is recommended to cut into small pieces. If your minced meat is too thick, you can make it bigger.

4. Cool the oil in the hot pot. When the oil is hot, add minced meat and stir-fry until it turns white. Add Jiang Mo, stir-fry minced onion, add 1 tbsp cooking wine, and stir-fry for another minute.

5. Add the diced mushrooms and stir well. It will be seasoned in about 3 minutes.

6. Add soy sauce and sweet noodle sauce, stir well, and the taste is salty. If it is not salty, add appropriate amount of salt, add a little pepper and mix well, and simmer for three minutes on low heat to make the mushrooms fully tasty.

The two sauces I use here can be omitted if I don't like sweet noodle sauce, or seasoned with soy sauce, but practice has proved that the meat sauce made from these two sauces is really delicious, and rice and noodles are all versatile, especially if children at home can't eat spicy food. Just season with these two sauces.

7. Take out the dough, put it on the chopping board, knead the air, knead it into long strips, and divide it into small noodles, about 30 grams each.

8. Roll the dough into steamed bread skin with thick middle and thin sides.

I roll the noodles slowly, so I am used to rolling the noodles first and then wrapping them, so that the wake-up time is similar after wrapping them, otherwise I can steam them first, and the ones behind them are not awake yet.

9. Take a dough, put it in the cool mushroom paste and wrap it. It's wrinkled. Practice makes perfect. Not bad for me who don't often cook pasta. what do you think?

10. Wrap the steamed bread and put it in the steamer. There should be gaps between steamed buns, and then ferment for about 15 minutes. When you pick up the steamed bread and feel ventilated, steam it on the fire. First steam on medium heat, then steam on medium heat 15 minutes, turn off the heat for 3 minutes and take it out to enjoy. Delicious and delicious, even eat two out of the pot.

Lotus mother carefully tease:

1. Different flours have different water absorbability. Flour can be common flour or high gluten flour. The high-gluten flour I used in this paper tastes stronger. Generally, the amount of water is more than that of flour 15 ~ 20g, so it is not advisable to add it all at once, and leave a little to observe the actual situation of dough before adding it.

2. As for the meat sauce, the meat can be pork belly or the first piece of meat, and it must be fat to be delicious. The minced meat should not be too fine, just a little grainy.

3. Mushrooms can be fresh mushrooms, dried mushrooms can be used after soaking, and other ingredients can be added.

4. Steam steamed bread with cold water into the pot. After the fire boils, turn to medium heat for steaming 15 minutes. Turn off the fire for 3 minutes before opening the cover to avoid retraction.

That's all for today's mushroom sauce meat package. Have you learned? Friends who like to cook food by hand can try it!