Tips for making Buluke stuffed buns

Step 1

Soak dried radish in water for more than 4 hours. Change the water several times in between.

Step 2

Proof: Let the yeast rise in warm water for 5 minutes. Knead the dough into a smooth dough and let it rise until doubled in size.

Step 3

Put the Sichuan peppercorns in a wok to dry until fragrant. Let cool and grind into powder. .

Step 4

Adjust the stuffing: Add sesame oil, vegetable oil, salt, light soy sauce, five-spice powder, cooking wine, and Sichuan pepper powder to the meat stuffing in turn and mix well in one direction.

Step 5

Chop the dried radish into small dices, pour into the meat filling and mix well. Finally add the onion, ginger and garlic.

Step 6

Make the dough into dough and make buns. Let the second rise for 40 minutes.

Step 7

Steamer: Steam over high heat for 15 minutes.

Here’s how to make delicious steamed buns

Hello everyone, I am a pastry chef in the kitchen and a pastry chef who has worked in hotels for more than ten years. Now I have a family of four. Star Hot Spring Resort serves as the pastry supervisor.

Speaking of why the meat bun filling is dry, first of all, the pastry chef thinks there are three reasons.

The first is that the meat filling is too thin ,

The second is to add too little water,

The third is that the water is not fully integrated with the meat filling

The pastry chef then gives Let’s share a bun filling recipe, and then share some personal experiences. I hope it will be helpful to everyone

Meat bun filling recipe and production process

One pound of meat filling (three fertilizers Qili) About five grams of salt, three grams of sugar, about six grams of MSG, about six grams of chicken powder, about twenty grams of soy sauce, and an appropriate amount of thirteen spices. Ten grams of chicken juice, about four ounces of water, appropriate amount of dark soy sauce, a little sesame oil, one ounce of salad oil, and one ounce of chopped green onion. Ten grams of ginger foam,

Production process:

Put the meat filling into a basin, add salt, seasoning, chicken powder, thirteen spices, soy sauce, chicken juice, mix well and divide into five parts Add water one at a time and mix well, then add sesame oil, salad oil, chopped green onion and ginger foam, mix well and store in the refrigerator

Personal experience

(1) This recipe is a low-cost meat The filling formula is suitable for home use and breakfast restaurants

(2) The meat filling used in this recipe is three fat and seven lean, that is, seven ounces of front meat and three ounces of pork belly. This ratio is because of the content of the meat filling. The meat with fat will not taste too bad, and the flavor of the meat with pork belly fat is much better than that of pure fat meat

(3) Four ounces of water are added to the formula, some people may say In my case, even after 6 ounces of water, it still doesn’t form a ball, and it tastes dry. It’s possible that you didn’t stir the water into the meat (you can think about whether the meat filling you made will become watery if it is left for a long time?) If there is water, it means there is no water. Stir well

(4) If you want to fully combine the meat filling and water, the water needs to be added in batches. Stir the meat filling until it is thick and then add the water once (because the meat filling is also saturated with water) ) Add a little less water each time and mix well. Add water again and mix well again. This will help the meat filling absorb water

(5) Remember to stir clockwise and in one direction. This is to Make the meat filling strong

(6) You can also add some eggs to the meat filling. Some restaurants use two pounds of meat filling for one egg, and some restaurants use one pound of meat filling for one egg. But I didn’t add it, mainly for the sake of cost. Adding eggs to the meat filling can make the meat filling taste better

(7) All the seasonings in this recipe are written in grams. , in fact, you can make delicious meat filling according to the grams marked in the recipe, but there are some regional or taste issues. You can make some changes according to local taste habits.

This will make it easier to make a taste that suits you, because the prescribed recipe will only be the taste I like, and may not be the taste you like.

Conclusion:

After the bun is made, the inside will be a ball and there will be some soup around it