Today, I also prepared some raw materials to make steamed buns, but the filling is very common, is the usual leek filling, but I just want to make some innovative methods, that is, baking. Ive seen a gourmet food program before, and Ive introduced that a special snack in Xinjiang is baked steamed buns (its stuffing is mutton stuffing). I always want to taste steamed buns in Xinjiang. Unfortunately, I havent been able to do that. This little wish has been put on the bottom of my heart. Today, Im going to have a Shanzhai version (the stuffing has also been replaced). Ill preview it and wait for a chance to taste it personally. I wonder if you have ever eaten such baked steamed buns?
Food Material List
- 1 Meat stuffing 100g
- 2 Leek 200g
- 3 flour 200g
Operational steps
- 1 Put yeast in flour, then add milk slowly.
- 2 Rub into a smooth dough and cover it with a fresh-keeping film to wake up at room temperature.
- 3 Add ginger, pepper, spiced powder, raw meal, cooking wine and sauce into the minced meat. Stir vigorously in one direction and marinate it.
- 4 Add the chives, salt and pepper, and the fragrant oil, stirring in the same direction.
- 5 Knead the dough and divide it into the same size.
- 6 Roll the agent into a round sheet.
- 7 When the filling is wrapped in, it is held in the left hand and picked up in the right hand while kneading to form a natural fold.
- 8 Place the buns on a greased baking tray at the bottom and cook for another 10 minutes.
- 9 Put it in the preheated oven, middle and lower layers for 10 minutes, then take it out and put it in the middle layer for 5 minutes, so that the surface of the steamed buns will be baked yellow, and the steaming steamed buns will be out of the oven.
Tips
1. Milk and noodles are more nutritious, if you dont have them at home, use water directly; I usually put them in the refrigerator for refrigeration and fermentation, which is suitable for the next morning;
2. Meat fillings are first marinated with seasonings, then vegetables are added, then salt and oil are added, and the water of vegetables is sealed; attention should be paid to mixing when stirring. The direction of mixing should be the same;
3. When stuffing is wrapped in the bun, the left hand is slightly nested so that more stuffing can be put into it; the right hand is lifted upward while kneading forward to form a natural fold;
4. Then curl for a quarter of an hour and put it on the oil-brushed baking pan, 200 degrees, first 10 minutes in the middle and lower layers; and then five minutes in the middle layer; This way the surface can be baked golden skin, if you dont like it, you can go directly to the middle and lower layers.
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