How to make a bun with a burst of juice? Finally found a good way, all the juice thieves are delicious

Life is impermanent, and the world is full of troubles. Only love and good food cannot be disappointed.

has always believed in this passage: what to eat and where to eat, it does not matter, what matters is who to eat with, as well as the mood and mood at the time. With the people you like, even if you have thick tea and light rice, green vegetables and radishes, you will have a good taste; with people who are disgusted, even if the dragon, liver, phoenix, and delicacies are delicious, they will taste the same as chewing wax.

Then, wouldn’t it be more perfect to eat something you like with someone you like?

On a typhoon day in autumn, the entire sky is dark, cold, rainy, and humid.

At this time, eating warm meat buns with your family is the happiest thing in the world?

So, if this meat bun is lightly bitten and full of juice, the deliciousness will bloom in the mouth like this, is it the happiest thing in the world?

Oh, this warm happiness is actually quite easy to get.

On that day, I fry a bowl of beef diced in soy sauce, or beef sauce with beans, noodles, porridge, and corn paste .Steamed a pot of whole-wheat sauce pork buns.

Unexpectedly, I tasted a soup dumpling with a burst of fresh juice in the mouth, soft and fluffy, so delicious!

whole wheat flour is with bran , the taste is rougher than white noodles, my son usually doesn't like it. However, I ate with relish today. I ate 6 of them for breakfast.

This method is much easier than traditional soup dumplings!

The only fly in the ointment is that my southern handicapped party, the shape of the buns is really hard to describe in one word, no wonder netizens commented: too ugly!

Haha, it’s okay, it’s delicious first, and it’s all ugly and good-looking. Next time we will continue to work hard and strive for progress!

Let’s talk about how to do it, the first is to fry stuffing.

Actually, this stuffing was posted earlier, if you already know it, you can skip it and just look at the next step.

mushrooms, green beans, beef diced,Mince garlic. Stir-fry all the ingredients in a pan, add 2 tablespoons of soy sauce, appropriate amount of water, soy sauce, and a little sugar. After boiling, turn to low heat and simmer for a few minutes. Finally, add water starch to thicken.

Soy sauce, salt, and soy sauce are all salty, please pay attention to the appropriate amount.

The fried beef sauce has a certain fluidity. It is convenient to wrap it after cooling in the refrigerator.

My beef sauce was fried the first day, and I mixed it with corn paste. Steamed buns for making the next day.

Here is the process of making buns.

Ingredients: 200 grams of flour, 100 grams of whole wheat flour, 3 grams of yeast, 10 grams of sugar, about 155 grams of water

All the ingredients are put into the Span noodle machine or span In , first stir a little with chopsticks, and then start the "kneading" program, so that the dry powder will not fly, and the kneading will be faster.

Knead into a uniform dough.

I use the one-time fermentation method.Therefore, the dough does not need to be fermented and is directly divided into 12 equal parts with a scraper.

With each slice facing upwards, use a rolling pin to roll out a thin slice with a thick middle.

The rest of the dough should be sealed with plastic wrap or a crisper to prevent it from drying out.

Fillings that have been chilled in the refrigerator.

Wrap into buns.

Hey, please ignore my scum technology, it's ugly, let's see it, this is already a good one for me, haha!

All the buns are placed on a damp cloth and fermented in a warm and humid place.

In the current weather, it takes about 20 minutes to ferment at 35 degrees, and you will see that the steamed buns are obviously bigger.

steam directly for 15 minutes.The steamer or the steamer is the same. I just boil the steam directly without taking it out to boil the water first.

Turn off the heat and simmer for 2 minutes.

immediately take out the buns, lift the cloth and shake it, so that the buns are quickly separated from the cloth. This is a small trick for buns that do not stick to the bottom. Remember! Otherwise, the bottom of the bun will stick to the cloth, and all of them will leak the stuffing.

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