Steamed Buns with Minced Meat
Today, I share this traditional Chinese Steamed Buns with Minced Meat recipe with everyone. It is both filling and delicious. The steamed buns are snow-white, soft and do not collapse or shrink. The diced meat is rich in sauce and leaves a lingering fragrance.
About Steamed Buns with Minced Meat
Steamed Buns with Minced Meat is a traditional Chinese pasta snack made of flour and pork. It has a soft and glutinous taste and rich meat juice. It is very delicious. Whether it is served as breakfast or dinner, it is very good.
The method of making Steamed Buns with Minced Meat is very simple. Just cut the pork into small pieces, add seasonings such as light soy sauce, cooking wine and sesame oil and stir evenly to make meat filling. Then wrap it in dough and steam it with a steamer.
Why are the steamed buns I made not fluffy?
If the steamed buns are not fluffy, it is mainly caused by the following reasons:
Insufficient yeast activity
Yeast is the key when making steamed buns. If the activity of yeast is insufficient or the yeast has expired, then the yeast cannot produce enough carbon dioxide gas, resulting in the steamed buns not being fluffy enough.
So make sure to use fresh and highly active yeast. Check the expiration date of yeast before purchasing.
Insufficient dough fermentation
When making steamed buns, the dough needs to be fermented. If the fermentation time of the dough is not enough, it will also affect the fluffiness of the steamed buns.
When fermenting the dough, it should be noted that the dough should be fermented at an appropriate temperature. It needs to be fermented for 1-2 hours at room temperature. If you want to ferment the dough quickly, you can increase the indoor temperature.
Improper heat control during steaming
Controlling the heat is very important when steaming steamed buns. The heat cannot be too high or too low, otherwise it will affect the fluffiness of the steamed buns. If the heat is too high, the surface of the steamed buns will be cooked too quickly, resulting in the gas inside the steamed buns cannot fully expand.
So when steaming steamed buns, you need to boil the water first, then put the steamed buns in and steam. Adjust the steaming time according to the size and quantity of the steamed buns to ensure that the steamed buns are fully cooked and remain fluffy.
Improper sealing of the steamer
When steaming steamed buns, it is necessary to ensure that the sealing of the steamer is good. If the sealing of the steamer is not good, during the steaming process of the steamed buns, steam may leak out, resulting in the gas inside the steamed buns cannot be fully maintained, making the steamed buns not fluffy.
Ingredients Needed and Substitutions
Main ingredients
Flour, fine flour: The main components for making Steamed Buns with Minced Meat, improving the soft and glutinous taste.
Pork: One of the main ingredients, providing meat quality and rich protein.
Yeast powder: Leavening agent, used for fermenting dough to make the dough fluffy and soft.
Baking powder: Accelerates the expansion of steamed buns and makes them softer.
Side dishes
Chives, ginger: Both have unique fragrances and help increase the fragrance of meat filling.
Yellow bean paste: Increases the mellow taste of meat filling.
Seasonings
Cooking wine: Helps remove the fishy smell of pork and increase the fragrance of meat filling.
Sesame oil: Increases the fragrance of steamed buns.
Sugar: Increases the sweetness of steamed buns.
Substitutes
Pork: Can be replaced by beef, mutton, chicken. If you don't eat meat, you can use vegetarian foods such as tofu and mushrooms instead.
Yellow bean paste: Can be replaced by broad bean paste.
Yeast powder: Can be replaced by baking powder.
Flour, fine flour: Can be replaced by whole wheat flour, high-gluten flour, low-gluten flour.
Techniques for wrapping steamed buns
Taking dough: When the dough is fermented, take out a small part of it, gently knead it into a round shape by hand, then flatten it, and then roll it out with a rolling pin to make a round dough skin with a thick middle and a thin edge.
Wrapping filling: Then place the filling in the center of the dough skin. Use the thumbs and index fingers of both hands to gently pinch the edge of the dough skin. While rotating, fold it inward until the filling is completely wrapped.
Sealing treatment: The sealing place should be pinched tightly to prevent the steamed buns from cracking during the steaming process. At the sealing place, you can slightly dip some dry flour to increase stickiness and avoid cracking.
Tips for Success
Diced meat processing
When cutting pork into small pieces, it should be noted that the pork should be cut into small pieces of about 0.5-1 centimeter. This size has a good taste when eating and is also convenient for pickling the diced pork.
Tip:
When processing pork, remember to remove the pigskin. The pigskin will affect the taste of diced meat.
Filling seasoning
The filling is the key to whether the steamed buns are delicious. When making the filling, in addition to the conventional salt, cooking wine and sesame oil, add some minced green onions and ginger. These two have a special smell and can help increase the aroma of the filling. Secondly, yellow bean paste is also very important. This is the key to the rich filling.
When stirring the filling, stir in one direction so as to ensure that the filling is tighter and the taste is better.
Dough ratio
When making dough, the ratio of flour and fine flour is very important. The ratio of this recipe is 150 grams of flour with 50 grams of fine flour, with 10 grams of yeast powder, 10 grams of sugar, 5 grams of baking powder and an appropriate amount of clear water (50 grams).
Key points of kneading dough
After mixing flour and fine flour, add the stirred yeast water and stir to form a flocculent dough. When kneading the dough, pay attention to applying force evenly. Knead for about 15-20 minutes until the gluten in the dough is fully kneaded out and the dough becomes smooth and elastic.
The key to waking up steamed buns
Before steaming steamed buns, they need to be awakened. It takes at least about 30 minutes. Secondly, the temperature is also very important. It is best to be around 30 - 35 degrees Celsius. Cover the steamed buns with a towel to maintain humidity, which is beneficial for the steamed buns to fully ferment. The volume of the fermented steamed buns will double.
Steaming skills
There are skills when steaming steamed buns. Generally, it is recommended to boil the water first. After the steam comes up, put the steamed buns into the steamer and continue to steam over high heat. The steaming time is controlled at about 25 minutes to ensure that the inside of the steamed buns is fully cooked.
Note that the lid of the steamer cannot be opened during steaming to avoid the collapse of the steamed buns caused by changes in temperature and air pressure. Do not open the pot immediately after steaming. Let the steamed buns simmer for a few minutes in the pot to make the steamed buns smoother and fluffier.
INGREDIENTS
Main Ingredients
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·50g pork
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·10ml yeast powder
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·150g flour
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·50g fine flour
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·5g baking powder
Accessories
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·5g chives
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·10g ginger
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·20g yellow bean paste
Seasonings
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·5g salt
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·5ml cooking wine
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·5ml sesame oil
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·10g sugar
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·50g clear water
Table of Contents
- ·About Steamed Buns with Minced Meat
- ·Why are the steamed buns I made not fluffy?
- ·Ingredients Needed and Substitutions
- ·Techniques for wrapping steamed buns
- ·Tips for Success
- ·Ingredients
- ·Cooking step
- ·More delicious recipes worth trying
- ·Storage instructions for Steamed Buns with Minced Meat
- ·Serving Suggestions
- ·FAQs
COOKING STEP
Step 1
Ingredient preparation:
First, peel 50 grams of pork and cut it into diced meat. Cut 5 grams of chives and 10 grams of ginger into small pieces.
Step 2
Making filling:
Put the diced meat in a bowl, add 20 grams of yellow bean paste and stir evenly. Then add minced green onions and ginger, 5 grams of salt, 5 milliliters of cooking wine and 5 milliliters of sesame oil in turn. Stir evenly in one direction and set aside.
Step 3
Making yeast water:
Add an appropriate amount of water to 10 grams of yeast powder and stir evenly to form yeast water for later use.
Step 4
Initial preparation of dough:
Mix 150 grams of flour and 50 grams of fine flour in a container. Pour in 10 grams of sugar, 5 grams of baking powder, then pour in yeast water, and then add 50 grams of clear water in small amounts and multiple times. Stir well to form a flocculent dough.
Step 5
Kneading dough:
Apply an appropriate amount of flour on the chopping board. Pour the flocculent dough on the chopping board and knead vigorously for 10 - 15 minutes until a smooth dough is formed.
Step 6
Dividing and processing dough:
Cut the smooth dough into 3 pieces. Take one of them and knead it into a long strip on the chopping board. Then cut it into small pieces of 2 centimeters. Roll the small pieces into thin slices with a thick middle and a thin edge in turn.
Step 7
Wrapping and shaping:
Take a spoonful of the previously made filling and put it in the rolled skin. Wrap the skin with the filling according to the folding method, or press it into shape with a mold. Wrap all the dough and filling according to this step.
Step 8
Waking up:
Put the wrapped products neatly on the steamer. Cover with a towel and place it in an environment with a temperature of about 30 - 35 degrees Celsius to wake up for 30 minutes.
Step 9
Steaming:
After waking up, put the steamer into the steamer. Boil the water over high heat until the steam comes up. Cover and steam for 25 minutes. After steaming, open the pot and take it out to complete.
More delicious recipes worth trying
Ma La Xiang Guo (Sichuan Mala Dry Pot) Recipe
Storage instructions for Steamed Buns with Minced Meat
Storing Steamed Buns with Minced Meat
Short-term storage (1 - 2 days)
Room temperature storage: Place the steamed buns in a well-ventilated, dry and dark place. Cover with a damp cloth to prevent drying.
Sealed bag storage: Put it in a food-grade sealed bag. After exhausting the air, tie it tightly and put it in the refrigerator. No need to freeze.
Long-term storage (more than one week)
Frozen storage: Wrap the steamed buns with plastic wrap or sealed bag to avoid sticking to each other. Then put it in the freezer at a temperature below -18 degrees Celsius. Spray water when taking it out and steam it again to restore softness.
Steaming and heating
Heating with steamer: Add an appropriate amount of water to the steamer. Do not exceed the steamer grid. Put the steamed buns on the steamer grid and keep a distance. After boiling the water over high heat until the steam comes up, steam on low to medium heat for 10 - 15 minutes. Turn off the heat and simmer for 3 - 5 minutes to prevent collapse.
Heating with microwave oven: Put the steamed buns in a special container. Cover with a wet tissue to prevent water loss. Heat on medium to low power (about 50%) for 2 - 3 minutes depending on the size of the steamed buns and the power of the microwave oven. Take it out and let it sit for a while to be softer.
Serving Suggestions
Recommended pairings
Millet congee: The taste of millet congee is delicate and smooth. It goes well with Steamed Buns with Minced Meat. Eating them together can help neutralize the taste of steamed buns.
Eight-treasure congee: Steamed Buns with Minced Meat can also be paired with eight-treasure congee. The sweetness of eight-treasure congee and the salty fragrance of Steamed Buns with Minced Meat form a sharp contrast.
Cold cucumber: Cold cucumber has a crisp taste and is an excellent partner for Steamed Buns with Minced Meat. Eating them together, the fresh taste of cucumber can help relieve the greasiness of steamed buns.
Pickled mustard tuber shreds: Steamed Buns with Minced Meat and pickled mustard tuber are a good match. The salty and slightly spicy pickled mustard tuber shreds can help enhance the taste level of Steamed Buns with Minced Meat.
Serving suggestions
Eat in moderation: Although Steamed Buns with Minced Meat are very delicious, they are relatively greasy. Eating too much can easily increase the burden on the human stomach and intestines and may also lead to weight gain.
Eat while hot: The taste of freshly steamed Steamed Buns with Minced Meat is the best. It is recommended to eat them while hot to ensure the best taste.
FAQs:
Secondly, yellow bean paste can also help increase the viscosity of the filling and make it easier to wrap the filling into the dough.
Sugar, as a flavoring agent, can help increase the sweetness of the dough and also promote the fermentation of the dough.
If the fermentation effect of yeast is not good, adding some baking powder at this time can play a very good supplementary role.
The waking up time of the steamed buns can be adjusted according to the surrounding temperature. Generally, the colder the weather, the longer the waking up time.
Steaming with the lid on can maintain a high-temperature and high-humidity environment, which is conducive to the even heating and full expansion of the steamed buns and avoids surface collapse.
Waiting a little can let the steamed buns cool slowly in a high-temperature environment and maintain their shape and softness.
REVIEWS
