What kinds of steamed buns are there?

Steamed buns include: fresh meat, Chinese cabbage, beef, cucumber eggs, pork celery, cantaloupe or cantaloupe eggs, leek eggs, sauerkraut, mushrooms and carrots, pork cabbage, thin-skinned stuffing, milk yellow stuffing, taro paste and so on. Do whatever you want, there is no fixed filling.

Steamed buns belong to live noodles and need very good kneading techniques. Otherwise, the steamed stuffed bun skin may be too hard and the folds will not stick. If the bun skin is too thin, it may fail to wrap or leak, just like a big jiaozi. And the method of making buns is also very particular. If the package is not good, it is very likely that the steamed stuffed bun will lose its stuffing.

How can I make a good-looking and beautiful steamed stuffed bun? How can we achieve "18% off thin skin and big stuffing?" The key skills are how to distribute the stuffing and skin, crumple the skin of steamed stuffed bun and finally close it. The ratio of stuffing to steamed bun skin is 1: 1. Try not to move your thumb when pinching the pleats, but your index finger is pinching your thumb.

The secret of making steamed buns is 1, 2 pushes and 3 turns! As the name implies, the first step is to lift a corner of the steamed stuffed bun, and then push this section onto the dough held by the index finger. Then the index finger keeps moving and starts to rotate, and it is stacked on its own steamed stuffed bun skin layer by layer. Keep your thumb still, be sure to be steady and practice more.

Moreover, it is best to add a spoonful of oil to the stuffing, which is more conducive to the juice of steamed buns and the feeling of soup when eating. Moreover, the skin of steamed buns is easy to harden, so every time the dough is ready, we can choose to wrap the dough with plastic wrap to prevent hardening. And there is a little trick, that is, seal the stuffing and skin of each steamed stuffed bun in advance.