Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, beef-stuffed bun. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Beef-Stuffed Bun is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Beef-Stuffed Bun is something that I’ve loved my entire life.
This is a Malabar Style Iftar Special Snack. Minced beef stuffed inside bun and fried. These beef stuffed buns taste delicious warm, OR at room temperature.
To get started with this recipe, we have to prepare a few ingredients. You can have beef-stuffed bun using 15 ingredients and 19 steps. Here is how you can achieve that.
The ingredients needed to make Beef-Stuffed Bun:
- Get 3 1/2 Cups All purpose flour
- Make ready 3/4 Cup Cake flour
- Prepare 2 1/4 Teaspoons instant dry yeast
- Take 4 Tablespoons White Sugar Granulated
- Get 1/2 Teaspoon Salt
- Prepare 2 Cups Milk , luke warm
- Take 2 eggs whole
- Prepare 1 egg yolk
- Take 1 Teaspoon Vanilla extract
- Make ready 1/2 Cup Vegetable Oil
- Make ready 1 Cup beef , cooked
- Get 1 Tablespoon Ginger garlic paste
- Prepare 2 Shallots
- Prepare 2 Tablespoons Sriracha
- Prepare Oil
Reduce the heat to medium-low and cook. Meat Buns Recipe -On the outside, these golden buns resemble ordinary dinner rolls. Beef Braciole (Stuffed Italian Beef Roll). Siopao is a beloved Filipino staple consisting of a steamed bun stuffed with ingredients like meat Asado siopao is filled with diced meat—pork or beef—cooked in soy sauce and seasoned with salt.
Instructions to make Beef-Stuffed Bun:
- Combine the dry ingredients (the all-purpose flour, the cake flour, the instant dry yeast, the sugar, and the salt).
- Add the lukewarm milk (2 cups – 480 ml), the eggs and egg yolk, the vanilla extract, and the vegetable oil.
- Knead, either by hand or with your electric mixer, until the dough is smooth and less sticky.
- I love the feeling of kneading bread, so I did it by hand. It does get messier than the usual bread, so use the processor if you don't want to make a mess.
- The dough should be somewhere between firm and runny, so you can use a little more milk or a little more flour to make it look alright. I ended up adding more flour.
- Place the dough into a large and oiled bowl and cover it with plastic wrap. Place it in a warm space and allow it to rest until doubled in size, about 1 hour.
- Deflate the risen dough and knead about 1 tablespoon of flour into it.
- Place the dough ball on a well floured work surface.
- Roll it out till it's 1/4 an inch thick and cut the dough into squares.
- With your finger or with the end of a wooden spoon, make a shallow hole in the middle of each square.
- Then place the filling in the center of each square.
- Carefully, fold each square in half. Pinch the dough to secure all seams.
- Invert the bun seam side down and make sure the side seams are secured and tucked under the bun.
- Brush the sides of each bun with generous amount of vegetable oil. That will prevent the buns from sticking together while baking.
- Now brush a deeper baking pan with vegetable oil generously and place the buns next to each other.
- Cover the buns with a kitchen towel and allow them to rest for additional 20 minutes.
- Preheat to 175C
- Bake for about 25-30 minutes, until golden-brown.
- I didn't have cake flour, I followed steps from here to make my own cake flour. http://joythebaker.com/2009/09/how-to-make-cake-flour/
SY brand automatic steamed stuffing bun machine can make various kinds of foods, such as soup dumplings, small steamed bun, steamed crystal dumpling, fried bun, meat steamed bun, vegetable. An adaptation of classic Chinese pork buns, which are yeast-raised rolls with a spicy pork filling, our recipe uses ground beef and a special blend of seasonings. This recipe is from my mother-in-law and it's taken me a handful of tries to get it right—and to pass the standards of my husband who grew up eating them. OK, so there's no denying this is the part that takes some practice and I'm no Pork Bun Goddess. These meat buns are so soft and delicious.
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