Hellow guys, Welcome to my website, and you are watching 牛肉洋葱大包子 | 鲜嫩多汁关键在于调馅儿 | 个个皮薄馅儿大 | Juicy Beef Onion Steamed Buns |. and this vIdeo is uploaded by Qiong Cooking at 2020-07-31T16:12:36-07:00. We are pramote this video only for entertainment and educational perpose only. So, I hop you like our website.
| Name | 牛肉洋葱大包子 | 鲜嫩多汁关键在于调馅儿 | 个个皮薄馅儿大 | Juicy Beef Onion Steamed Buns | |
| Video Uploader | Video From Qiong Cooking |
| Upload Date | This Video Uploaded At 31-07-2020 23:12:36 |
| Video Discription | This recipe can make 10 buns 配方可以做了10个包子 1. 包子皮Buns skin： * 250g All purpose flour 中筋面粉 1+3/4 cup * 125ml Warm water 温水 1/2cup * 3g Yeast 酵母 1 tsp * 10g Sugar 糖 3/4 tbsp * 10g Oil 油 3/4 tbsp 2. 牛肉馅儿 Filling：可以做500g面粉的包子 * 400g Ground beef 牛肉末 * 2tsp Soy sauce 生抽 * 2tsp Dark Soy sauce 老抽 * 1tsp Oyster sauce 蚝油 * 1/8tsp Sichuan pepper powder 花椒粉 * 1/8tsp White pepper powder 胡椒粉 * 1tsp Salt 盐 * 100ml Ginger /green onion water 葱姜水（100ml of Water+10g of ginger + 10g of green onion） * 2tbsp Oil 自制香油/油 * 1 pcs Onion 洋葱 3. Ginger /green onion water 葱姜水 100ml Water 清水 10g ginger 生姜 10g green onion 葱 Chop the ginger and cut the green onion to very small piece, put them in a bowl. Then add 100ml water in. Waiting for 30 minutes can use it for making Baozi. Ferment for about 35 minutes, Then start steam with cold water. Steaming for about 15 minutes, then turn of the heat. 醒发35分钟左右，然后冷水上锅蒸15分钟关火 香油制作可以参考 https://youtu.be/d7B94g4Xc2A 捏褶子参考视频 https://youtu.be/B_Ml6Kxpz2k 豆沙包 https://youtu.be/pYnNh741Wn0 小猪豆沙包 https://youtu.be/divNLIcSXCk 蔬菜素包子 https://youtu.be/TTaKVgfqyIY Please leave a LIKE and SHARE this video SUBSCRIBE my YouTube Channel for more videos and clicked the bell so you will not miss any of my videos |
| Category | Howto & Style |
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