Xiangmihu Simple Quick Buns


Xiangmihu Simple Quick Buns

Because of the large amount of water, the skin is very soft and simple, suitable for novices who don't know how to make steamed buns (no need to knead the dough or cut the dough, next time you can make steamed buns with pasta as the basis). My kids eat steamed buns (steamed buns, bread) and cakes for breakfast. It's the most reassuring to make it yourself, but it's a bit laborious. Today, I saw that the beans were quite fresh, so I immediately bought 2 pounds of pork and made steamed buns.

Ingredients

Steps

  1. Mix 250g flour, 200g water (add three-quarters of the water content of the flour), 3g yeast, 5g sugar, and 3g salt together (never use your hands, as this recipe is heavy in water and will stain your hands). Stir well and let it ferment to twice its size. Prepare the stuffing for the buns during the fermentation time. I never put baking powder in my pasta.
    Mix 250g flour, 200g water (add three-quarters of the water content of the flour), 3g yeast, 5g sugar, and 3g salt together (never use your hands, as this recipe is heavy in water and will stain your hands). Stir well and let it ferment to twice its size. Prepare the stuffing for the buns during the fermentation time. I never put baking powder in my pasta. Mix 250g flour, 200g water (add three-quarters of the water content of the flour), 3g yeast, 5g sugar, and 3g salt together (never use your hands, as this recipe is heavy in water and will stain your hands). Stir well and let it ferment to twice its size. Prepare the stuffing for the buns during the fermentation time. I never put baking powder in my pasta.
  2. Soy sauce filling: Heat oil in a pan over low heat, add chopped green onion, 2 spoons of sweet bean sauce, 2 spoons of soy sauce, 1 spoon of dark soy sauce, 1 spoon of oyster sauce, 1/4 spoon of white pepper powder, and cooking wine, stir-fry until fragrant, then pour in 500 grams of minced meat and stir-fry until oil comes out, add chopped beans (I use a blender to blend) and stir-fry until cooked. If you like, you can add 3 grams of chicken essence
    Soy sauce filling: Heat oil in a pan over low heat, add chopped green onion, 2 spoons of sweet bean sauce, 2 spoons of soy sauce, 1 spoon of dark soy sauce, 1 spoon of oyster sauce, 1/4 spoon of white pepper powder, and cooking wine, stir-fry until fragrant, then pour in 500 grams of minced meat and stir-fry until oil comes out, add chopped beans (I use a blender to blend) and stir-fry until cooked. If you like, you can add 3 grams of chicken essence Soy sauce filling: Heat oil in a pan over low heat, add chopped green onion, 2 spoons of sweet bean sauce, 2 spoons of soy sauce, 1 spoon of dark soy sauce, 1 spoon of oyster sauce, 1/4 spoon of white pepper powder, and cooking wine, stir-fry until fragrant, then pour in 500 grams of minced meat and stir-fry until oil comes out, add chopped beans (I use a blender to blend) and stir-fry until cooked. If you like, you can add 3 grams of chicken essence Soy sauce filling: Heat oil in a pan over low heat, add chopped green onion, 2 spoons of sweet bean sauce, 2 spoons of soy sauce, 1 spoon of dark soy sauce, 1 spoon of oyster sauce, 1/4 spoon of white pepper powder, and cooking wine, stir-fry until fragrant, then pour in 500 grams of minced meat and stir-fry until oil comes out, add chopped beans (I use a blender to blend) and stir-fry until cooked. If you like, you can add 3 grams of chicken essence Soy sauce filling: Heat oil in a pan over low heat, add chopped green onion, 2 spoons of sweet bean sauce, 2 spoons of soy sauce, 1 spoon of dark soy sauce, 1 spoon of oyster sauce, 1/4 spoon of white pepper powder, and cooking wine, stir-fry until fragrant, then pour in 500 grams of minced meat and stir-fry until oil comes out, add chopped beans (I use a blender to blend) and stir-fry until cooked. If you like, you can add 3 grams of chicken essence
  3. Raw meat filling: Prepare the raw meat filling while the marinated meat is cool. Add 2 spoons of soy sauce, 3 grams of salt, 1 spoon of oyster sauce to 500 grams of raw meat, and add 150 grams of water in 3 times (I use water soaked with pepper, ginger and scallions to enhance the flavor). Add water to prevent the filling from being dry (woody), and stir evenly.
    Raw meat filling: Prepare the raw meat filling while the marinated meat is cool. Add 2 spoons of soy sauce, 3 grams of salt, 1 spoon of oyster sauce to 500 grams of raw meat, and add 150 grams of water in 3 times (I use water soaked with pepper, ginger and scallions to enhance the flavor). Add water to prevent the filling from being dry (woody), and stir evenly. Raw meat filling: Prepare the raw meat filling while the marinated meat is cool. Add 2 spoons of soy sauce, 3 grams of salt, 1 spoon of oyster sauce to 500 grams of raw meat, and add 150 grams of water in 3 times (I use water soaked with pepper, ginger and scallions to enhance the flavor). Add water to prevent the filling from being dry (woody), and stir evenly. Raw meat filling: Prepare the raw meat filling while the marinated meat is cool. Add 2 spoons of soy sauce, 3 grams of salt, 1 spoon of oyster sauce to 500 grams of raw meat, and add 150 grams of water in 3 times (I use water soaked with pepper, ginger and scallions to enhance the flavor). Add water to prevent the filling from being dry (woody), and stir evenly.
  4. Mix the raw and braised meat fillings: When the braised meat sauce is slightly cold, add it to the raw meat filling three times and mix well. When wrapping, add the soul chopped green onions together. The dough is also ready and can be unwrapped.
    Mix the raw and braised meat fillings: When the braised meat sauce is slightly cold, add it to the raw meat filling three times and mix well. When wrapping, add the soul chopped green onions together. The dough is also ready and can be unwrapped. Mix the raw and braised meat fillings: When the braised meat sauce is slightly cold, add it to the raw meat filling three times and mix well. When wrapping, add the soul chopped green onions together. The dough is also ready and can be unwrapped. Mix the raw and braised meat fillings: When the braised meat sauce is slightly cold, add it to the raw meat filling three times and mix well. When wrapping, add the soul chopped green onions together. The dough is also ready and can be unwrapped.
  5. Pour some flour on the batter, pull out a piece, press it down with your hand, and then wrap it. Pinch it and it's done. Put it in the pot and let it rest for 20 minutes before steaming. After the water boils, steam it for 13 minutes, cover it for 3 minutes and then steam it. (Take out any buns that are cooked and let them cool, otherwise they will not taste good after the soda is added.) I steamed 3 buns and forgot the weight loss plan I made last night when I was eating them.
    Pour some flour on the batter, pull out a piece, press it down with your hand, and then wrap it. Pinch it and it's done. Put it in the pot and let it rest for 20 minutes before steaming. After the water boils, steam it for 13 minutes, cover it for 3 minutes and then steam it. (Take out any buns that are cooked and let them cool, otherwise they will not taste good after the soda is added.) I steamed 3 buns and forgot the weight loss plan I made last night when I was eating them. Pour some flour on the batter, pull out a piece, press it down with your hand, and then wrap it. Pinch it and it's done. Put it in the pot and let it rest for 20 minutes before steaming. After the water boils, steam it for 13 minutes, cover it for 3 minutes and then steam it. (Take out any buns that are cooked and let them cool, otherwise they will not taste good after the soda is added.) I steamed 3 buns and forgot the weight loss plan I made last night when I was eating them. Pour some flour on the batter, pull out a piece, press it down with your hand, and then wrap it. Pinch it and it's done. Put it in the pot and let it rest for 20 minutes before steaming. After the water boils, steam it for 13 minutes, cover it for 3 minutes and then steam it. (Take out any buns that are cooked and let them cool, otherwise they will not taste good after the soda is added.) I steamed 3 buns and forgot the weight loss plan I made last night when I was eating them. Pour some flour on the batter, pull out a piece, press it down with your hand, and then wrap it. Pinch it and it's done. Put it in the pot and let it rest for 20 minutes before steaming. After the water boils, steam it for 13 minutes, cover it for 3 minutes and then steam it. (Take out any buns that are cooked and let them cool, otherwise they will not taste good after the soda is added.) I steamed 3 buns and forgot the weight loss plan I made last night when I was eating them.
Languages
Xiangmihu Einfache Schnellbrötchen - Deutsch (German) version
Xiangmihu Simple Quick Buns - English version
Bollos rápidos y sencillos de Xiangmihu - Española (Spanish) version
Brioches simples et rapides Xiangmihu - Français (French) version
Roti Sederhana dan Cepat ala Xiangmihu - Bahasa Indonesia (Indonesian) version
Panini veloci semplici Xiangmihu - Italiana (Italian) version
香米湖の簡単クイックバン - 日本語 (Japanese) version
샹미후 심플 퀵 번 - 한국인 (Korean) version
เซียงหมี่หู ขนมปังง่ายๆ ที่ทำเร็ว - แบบไทย (Thai) version
香迷糊簡版快手包子 - 香港繁體中文 (Traditional Chinese - Hong Kong) version