3 Minutes Dough Ready ❗ No hands kneading! Extremely Easy!Soft and Fluffy Meat Buns
????This recipe is very easy and very delicious! No-knead saves the kneading effort and allows time to form gluten, the taste is great, the ingredients are very simple
????Ingredients
1. Dough
2cups/300g All-purpose flour
1tsp/3g Instant yeast
200ml Lukewarm water
1tbsp/12g Sugar
1/4tsp/1.5g Salt
2. Filling
400g Ground pork/beef
2tsp Soy sauce
1tsp Dark Soy sauce
1tsp Oyster sauce
1/8tsp Pepper powder
1/4tsp Salt
1tsp Ginger
50ml Water
50g Green onion
1tbsp Oil
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Cooking suggestions.
1. the water content of this dough is very high, remember to use more hand flour, otherwise it is difficult to follow later
2. ground meats can be used pork / beef / chicken
3. the first fermentation to 2 times the size of about one hour, the second fermentation will take about 30-40 minutes
4. steam for 15 minutes after the water boils, then simmer for 5 minutes before removing the lid to avoid the bun shrinking back
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????食材:
1. 面团
2cups/300g 中筋面粉
1tsp/3g 酵母
200ml 温水
1tbsp/12g 糖
1/4tsp/1.5g 盐
2. 馅儿
400g 肉末
2tsp 生抽
1tsp 老抽
1tsp 蚝油
1/8tsp 胡椒粉
1/4tsp 盐
1tsp 姜末
50ml 水
50g 葱花
1tbsp 油
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烘焙建议:
1. 这个面团的含水量很高,记得多用手粉,不然后面操作困难
2. 肉末可以用猪肉/牛肉/鸡肉都可以
3. 第一次发酵至2倍大大概需要一个小时,第二次发酵大概需要30-40分钟
4. 冷水上锅,水开之后蒸15分钟,然后焖5分钟再揭盖子,以免包子回缩
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手把手教你蒸包子!这样蒸出来的包子又白又软,比早餐店买的还好吃【刘二姐美食】
面点师的蒸馒头绝招:
春天就算不吃肉也要常吃这素馅饼:
柔软劲道薄如蝉翼的春卷:
食材:包菜、鸡蛋、胡萝卜、香料、粉丝、葱花
手把手教你蒸包子!这样蒸出来的包子又白又软,比早餐店买的还好吃【刘二姐美食】
大家好,这里是“刘二姐美食”
作为家庭主妇,每天为大家分享美食教程
热爱生活,热爱家庭
喜欢我分享的视频,记得订阅噢~
#美食教程#美食技巧#包子#早餐#刘二姐美食 在视频制作中,我们将动物福祉作为首要考虑,所有动物参与者都受到了妥善的照顾。
Fool-proof Chinese Steamed BBQ Pork Buns At Home - Marion's Kitchen
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Fluffy steamed buns filled with sweet red beans (Jjinppang: 찐빵)
Traditional Korean jjinppang, or fluffy steamed buns filled with red beans, are soft on the outside, with chunky, sweet red bean paste in the inside. Full recipe:
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Extremely Fluffy and Soft! Once you know this recipe, you will be addicted! Creamy Custard Buns
Extremely Fluffy and Soft! Once you know this recipe, you will be addicted! Creamy Custard Buns
* Ingredients
1. Dough
350g (2.4 cups) All purpose flour
25g (2 tbsp) Sugar
210g (0.87 cup) Lukewarm Milk
4g (1/2 tbsp) Instant yeast
15g (1 tbsp) Cooking oil
2. Custard filling
3 Egg Yolk
60g (0.3 cup) Sugar
20g (2.5 tbsp) Cornstarch
20g (2.5 tbsp) Cake flour
200g (0.83 cup) Milk
45g (3 tbsp) Unsalted butter
Steam for 10 minutes, turn off the heat and simmer for 5 minutes
* Important tips
1. Heat on medium-low heat, if the filling is a little dry, the buns will be more shaped. If the filling is soft, the buns will easily collapse.
2. The recipe I gave can make 14 buns, each small dough weighs 41 grams, and the filling weighs 25 grams each.
3. Only need to ferment once, it takes about 1 hour. Depending on the room temperature, Please check the state of the dough.
4. Steam for 10 minutes after the water is boiling, then turn off the heat and simmer for 5 minutes before removing the lid.
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????Thanks for watching!
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How to Make Perfect Steamed Bao Buns (Chicken Baozi Recipe)
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A perfect steamed bun should be fluffy and airy like cotton; The filling should be flavorful and juicy. This video will give you 5 simple tips to making the best chicken steamed buns.
INGREDIENTS FOR THE WRAPPER (makes 16 wrappers)
600 grams of all-purpose flour (Amazon Link -
300 grams of lukewarm water
2.5 tsp of active dry yeast (Amazon Link -
1 tsp of sugar
2 tbsp of butter
Ingredients for the filling (Makes about 16 fillings)
400 grams of ground chicken
1 tsp of five spice powder (Amazon Link -
Black pepper to taste (Amazon Link -
1 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 tbsp of fish sauce (Amazon Link -
2.5 tsp of dark soy sauce (Amazon Link -
1/4 cup of chicken stock
1.5 medium size onion, diced
10 cloves of garlic, diced
4 scallions, diced
3-4 tbsp of vegetable oil (Amazon Link -
INSTRUCTIONS
Make The Wrapper
Combine 300 grams of lukewarm water with 2.5 tsp of yeast and 1 tsp of sugar. Than wait for 5 minutes for the yeast to activate.
Mix the yeast order with the all-purpose flour until a rough dough forms. Then add 2 tbsp of room temperature butter and continue to knead until the dough becomes smooth.
Cover the dough and let it proof for 1.5 hours or until it is doubled in size.
Make the Filling
Saute the diced onion with a few tablespoons of oil over medium low heat until slightly golden. Then add diced garlic and diced scallions. Continue to stir until all the aromatics are golden brown. Remove everything, including the oil, to the side and allow it to cool.
Season the ground chicken with 1 tsp of five spice powder, some freshly ground black pepper to taste, 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 tbsp of fish sauce, and 2.5 tsp of dark soy sauce.
Pour 1/4 cup of chicken stock in batches and stir the filling until all the liquid is absorbed. Add the caramelized aromatics to the chicken and mix well.
Wrap the Steamed Buns
The dough has doubled in size. Punch the dough to eliminate the air bubbles. Then, knead it on the working surface for 6-8 minutes until smooth.
Roll the dough into a long even log. Divide the dough into 16 pieces. Cover them, so they don’t dry out.
Take one piece of dough. Flatten it first, then use a rolling pin to roll the edge back and forth. The left hand rotates the dough. Repeat that, and you will get a round wrapper with a thick middle and a thinner edge.
Put some filling in the middle. Pinch the corner to create the first pleat. Use your left hand to help to stretch, fold, and pinch the wrapper all the way around the edge until the bun is closed.
Put parchment paper under. Rotate the bun and shape it a little bit taller so it doesn’t become too flat.
Once you finish wrapping all the buns, put them in the steamer and let them raise for another 20 minutes or until they are 1.5 times the size.
Steam the buns over medium heat for 20 minutes (start counting the time after the water has come to a boil).
Turn off the heat. Do not open the lid immediately. Instead, let the buns sit in the steamer for 10 minutes to avoid shrinking. Enjoy!