How to make delicious sauce meat buns
In the past 10 days, among the hot topics about food on the Internet, the method of making homemade noodles has attracted much attention. In particular, the sauced pork buns have become the focus of discussion due to their rich taste and rich sauce aroma. This article will combine recent popular content to provide you with a detailed analysis of the making techniques of sauced pork buns and provide structured data reference.
1. The production process of sauced pork buns
1.Dough preparation: Mix 500 grams of all-purpose flour, 250 ml of warm water, 5 grams of yeast, and 10 grams of sugar to form a smooth dough, and ferment until doubled in size.
2.Filling making:
| Material | Dosage | Processing method |
|---|---|---|
| pork belly | 300g | Cut into small cubes |
| sweet noodle sauce | 2 tablespoons | Sauté until fragrant |
| light soy sauce | 1 spoon | seasoning |
| Old soy sauce | 1/2 spoon | Color |
| minced ginger | 10 grams | Remove the fishy smell |
| sesame oil | 1 spoon | Add flavor |
3.Packaging skills: Divide the dough into portions (approximately 40g/piece), roll it into a dough with a thick middle and thin edges, wrap in 25g of filling, and make 18-22 pleats.
4.Steaming method: Pour cold water into the pot, steam over medium heat for 15 minutes after the water boils, turn off the heat and simmer for 3 minutes.
2. Innovative ways to make hot sauced pork buns recently
| Innovation point | Specific practices | heat index |
|---|---|---|
| Spicy meat buns | Add pepper powder and chili oil to the filling | ★★★★☆ |
| Pork buns with mushroom sauce | Add soaked dried shiitake mushrooms | ★★★☆☆ |
| Pork buns with fermented bean curd sauce | Use fermented bean curd to replace part of the sweet noodle sauce | ★★★★★ |
| Whole wheat sauce meat buns | Flour replaced with whole wheat flour | ★★★☆☆ |
3. Analysis of key skills
1.Fat to thin ratio: According to recent measured data from food bloggers, the optimal fat-to-thin ratio is 3:7. Being too thin will result in a dull taste.
2.Sauce temperature: Sweet noodle sauce needs to be stir-fried slowly with 120℃ oil temperature. Too high temperature will easily produce a bitter taste.
| FAQ | solution |
|---|---|
| Bun collapsed | Insufficient fermentation or opening the lid immediately after steaming |
| Not enough soup | Jelly or soup stock can be added to the filling |
| Dough turns yellow | Switch to cake flour or add cornstarch |
4. Evaluation of popular seasoning combinations across the Internet
| Combination plan | support rate | Features |
|---|---|---|
| Sweet noodle sauce + bean paste | 42% | Salty and mellow |
| Pure sweet noodle sauce | 28% | traditional flavor |
| Soybean paste + sesame paste | 18% | Northern characteristics |
| Hoisin Sauce + Zhuhou Sauce | 12% | Cantonese flavor |
5. Storage and reheating recommendations
1.Refrigerated storage: Steamed and allowed to cool, then sealed and refrigerated, it can be stored for 3 days. It is recommended to freeze for better storage.
2.Reheat method:
| Way | time | Effect |
|---|---|---|
| steamer | 8 minutes | Best taste |
| Micro-wave oven | 1 minute | Quick but easy to dry |
| Fried | 5 minutes | Crispy on the bottom |
Combined with recent experimental data from food bloggers, adding a little lotus root starch or potato starch can effectively increase the viscosity of the filling and make the soup fuller. It is recommended to reduce the liquid material in the formula by 10% when making it for the first time and adjust it according to the actual situation of the dough. This can prevent the dough from being too soft and affecting the packaging process.
Final reminder: It has been mentioned in recent popular discussions that using ice water (around 4℃) to knead the dough can slow down the fermentation speed and is more suitable for novices. This technique is especially practical in summer and can effectively prevent the dough from over-fermenting.
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