[How to make cumin buns]_Materials_How to make

[How to make cumin buns]_Materials_How to make

Cumin is a common vegetable with a unique flavor. Many people prefer it. Buns with fennel are a common practice. They can be made into meat fillings or vegetarian fillings.The better choice is to first ferment the flour, 2 to 3 hours in advance, and start preparing the filling when the flour is almost fermented. Let’s take a look at the practice of cumin buns.

Ingredients for cumin buns Ingredients: 850 grams of flour Ingredients: 8 grams of baking powder, 3 grams of alkali, 600 grams of pork filling, 700 grams of fennel Seasoning: 3 grams of salt, a small amount of chicken powder, 1 piece of ginger, 1 teaspoon of cooking wine, 1 teaspoon of raw soy sauce, 1 teaspoon of old soy sauce, 3 grams of oyster sauce, 3 grams of sesame oil, 1 spoon of sugar, 430 ml of water, 4 shallots, and a small amount of pepper powder 1.

Stir-fried pork with ginger, raw soy sauce, old soy sauce, cooking wine, salt, sugar, peppercorn powder, chicken powder and stir well 2.

Add the right amount of oyster sauce and stir.

Finally, add minced green onion and stir in sesame sesame oil.

Pick and wash the tender fennel, control the water, and cut into 5 pieces.

Add to meat filling 7.

The yeast is hydrated, and the ingredients are combined together into a dough 8.

Knead until the surface is smooth and ferment in a warm place9.

Pending to 2?
When it is 3 times bigger, take it out, knead it, bleed it out, apply the medicine, and roll it into a thick skin and thin skin 10 around it.

Add the right amount of filling 11 to the dough.

Pinch out the wrinkles evenly and arrange them on the steam drawer without fermentation 12 again.

Add cold water to the pot, put it in the steaming drawer, turn the water over medium heat and steam for 15 or 6 minutes to cook.1, you must first mix the dough and ferment, and then prepare the filling 2 during this time.The method does not require secondary fermentation3, requires a cold water pot, and the effect of turning cumin over water after boiling is 1, cumin has the effect of relieving cold and analgesic, and has uterine deficiency and coldness caused by cold and dampness, qi stagnation and cold back pain, Full belly, thin stools and kidney qi have a good effect.

2. Cumin can also regulate qi and stomach. If you have vomiting due to cold in the stomach, loss of appetite, or pain in the stomach, it can be used in combination with dried ginger and woody incense.

3. Cumin can be fried with fennel oil, and fennel ether in fennel oil also has antibacterial effect, which can help kill harmful bacteria in the gastrointestinal tract and promote the healing of inflammation and ulcers.

4. In addition, cumin has a therapeutic effect. The spice is 3 at a time.
5 grams, fennel 60 each time?
80 grams.

Suitable for patients with spleen and stomach deficiency, intestinal colic, and dysmenorrhea.

When used in the production of stewed vegetables, it works best with peppercorns.

5, the plasma fennel in the drug, and the fruit of the Magnoliaceae star anise tree, which is the aniseed or star anise in the seasoning, the medicine is called anise.

This substance has similar medicinal functions to cumin, but the smell is thick and thick. It is not as pungent and fragrant as cumin, and it has a relatively weak effect on qi and cold.