Skills of making steamed buns in GouBuLi

"GouBuLi" steamed stuffed bun is famous in Tianjin with a history of more than 100 years. Legend has it that the steamed stuffed bun got its name from the milk name of Gao Guiyou, the owner of Tianjin Deju steamed buns shop. "GouBuLi" steamed buns are made with minced pork, ginger, soy sauce, soup, sesame oil, monosodium glutamate and sparerib soup, wrapped in outer skin and steamed. The steamed buns made are required not to go out of shape, not to drop the bottom, not to leak oil, all in the shape of chrysanthemums. It is characterized by excellent material selection, thin skin filling, mellow taste, fresh and tender palatability, fat but not greasy. In the spring of 1956, it was named Tianjin steamed buns. In the process of long-term spread, its production technology has been continuously improved, has become a unique Jinmen, and its reputation is well-known overseas.

Raw material formula: 750 grams of flour, 500 grams of net pork, 5 grams of ginger, 125 grams of soy sauce, 422 milliliters of water, 62.5 grams of spring onions, 60 grams of sesame oil.

Manufacturing method

1. The fat and thin pork is matched according to 3 ∶ 7. Remove the cartilage and bone dregs of the meat, stir or chop it up with a big-eyed grate to make the meat into diced meat of different sizes. In the process of stirring the meat, add the right amount of ginger water, and then add soy sauce. The purpose of serving soy sauce is to find a mouth (adjust saltiness), and the amount of soy sauce should be controlled flexibly. When serving soy sauce, add a little bit at a time to make the soy sauce completely seep into the meat. After serving the soy sauce, stop for a while, such as put it in the refrigerator for a while. If you use a stuffing machine to stir the stuffing, serve soy sauce and then water. Sheung Shui should also be added a little at a time, otherwise the stuffing is easy to produce soup. Finally, add monosodium glutamate, sesame oil and chopped onions and stir well.

two。 When mixing noodles, the ratio of noodle to water is 2 ∶ 1, which is proportional to the ratio of old fertilizer and alkali. Generally speaking, 25 kilograms of flour, about 20 kilograms of old fertilizer and 190 grams of alkali noodles in winter; about 1 kilograms of old fertilizer and 135 grams of alkali noodles in spring and autumn; and about 7.5 kilograms of old fertilizer and 130 grams of alkali noodles in summer. Knead evenly after mixing to avoid the phenomenon of flower alkali. When putting the agent, it is necessary to knead out the smooth surface, 750 grams of water surface and 40 agents, each weighing 18.75 grams.

3. Roll the powder evenly and round, push and pull both hands flat according to the rolling pin, push to the head, pull to the end, force evenly, roll into a round skin with a thin and uniform thickness, appropriate size and a diameter of 8.5 cm.

4. Left hand Tuopi, right hand into the stuffing 15 grams, pinch fold 15 ~ 16. Pinch the bag when the thumb forward, thumb and index finger at the same time will be folded open, close the mouth to press, do not open, do not hold the top, there is no pimple on the mouth of the steamed stuffed bun.

5. Steamed buns on drawer. It takes 4 to 5 minutes to steam in a boiler, 5 minutes to steam a stove with bituminous coal, 6 minutes to use a home briquette fire, when the upper drawer is hot, boiling water and steam; if it is over-steamed, full, shrunken, oil, not good-looking, not delicious; sticky under fire, you can't eat it.

This noodle is filled with water and half-baked noodles. The noodles are tender and delicious.