Muffin and Ginger Buns

Muffin and Ginger Buns

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Ingredients for Making Minced Muffin Buns

  1. Minced pork and beef 400-450 grams
  2. Wheat flour 600 grams
  3. Butter 250 grams
  4. Purified water 3-5 tablespoons
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon curry spice
  7. Ginger root fresh medium sized 1/2 piece
  8. Chicken stock cube 1 piece
  9. Egg yolk 2 pieces
  • Main ingredients: Beef, Pork, Flour
  • Serving 8 servings


Sieve, Bowl - 4 pieces, Plate - 2 pieces, Baking tray, Oven, Food foil, Knife, Teaspoon, Medium grater, Fork, Tablespoon, Cup, Kitchen table, Serving dish

Making buns with minced meat and ginger:

Step 1: prepare the flour.

Sift the wheat flour through a sieve into a bowl in order to enrich it with oxygen from the air, which in turn facilitates the kneading of dough and improves the quality of the product, as well as to remove lumps from the flour ingredient. Attention: I recommend taking premium flour, finely ground and proven brands.

Step 2: prepare the butter.

We get the butter from the refrigerator, put it on a free plate and let it warm to room temperature. Then, using a knife, cut it into small squares in the same bowl. Melt oil on a fire or in a microwave oven is not necessary.

Step 3: prepare the dough.

Pour the prepared flour from a bowl into a wide bowl and transfer to a bowl of flour ingredient with a tablespoon, a square of butter. Using the hands, mix the two ingredients well so that the mixture resembles bread crumbs. Then add water and begin to manually knead the test mass. At first, the dough will not be uniform in consistency. We continue to knead until the dough changes its structure and becomes more elastic, smooth and uniform.

Step 4: prepare the ginger.

Ginger is used as a spice, which is added to taste and aroma in different dishes. In cooking, ginger root is used. We take a fresh root of the plant and rinse it well under running water. Then, using the inside of a teaspoon, we scrape off the peel of the root crop and rub it on a medium grater in a separate plate. Attention: since the root of ginger has an uneven texture, I do not recommend cleaning it with a knife or a peeler, as this generates a lot of waste.

Step 5: prepare the minced meat.

We take the frozen minced meat from the freezer and transfer it to a free bowl. Let it defrost on its own to room temperature. Attention: minced meat should not be thawed in a microwave or on fire in a pan. Then, using a fork or hands, pressing the forcemeat in a container, form a meat cake on the entire surface of the bottom of the bowl in order to soak the entire ingredient with spices.

Step 6: prepare the ginger and meat filling.

Using a tablespoon, shredded ginger is transferred from a plate into a bowl with thawed minced meat, add curry, salt and a cube of chicken broth. Using the same tableware, carefully mix all our ingredients to a homogeneous mass.

Step 7: prepare the egg yolk.

We wash the eggs under running water and then use a knife to break the egg shell over the cup. Holding two halves of the shell nearby, we connect them so that between them a small gap forms, through which we pour the egg white into the cup. Pour the yolk, which remains in the shell, into a small bowl and beat well with a fork or hand whisk without adding sugar.

Step 8: form buns with minced meat and ginger.

We spread the dough on the kitchen table and use a knife to cut it into two parts. We take one part of the test ingredient and use a rolling pin to roll it into a long thin layer thick 6-7 mm. Using a knife, we cut off uneven edges on one side of the test formation, and transfer the test pieces to the container for the rest of the test. Then, using a tablespoon, shift a little sausage meat in the form of sausage along the cut side of the dough sheet. Carefully holding the edges of the dough with your hands, where the stuffing is located, we begin to roll into a roll. When the roll is almost wrapped, using the same sharp inventory, we cut off uneven edges on the other side. Now we wet our fingers in plain water and draw them along the edge of the dough, so that when we finally roll the dish into the roll, the edge of the dough is well bonded to the base of the dish. Attention: forcemeat should be laid out at a small distance from all edges of the test formation. Using the knife again, cut off a little dough from each end of the roll to give the dish a beautiful appearance. So, cut off from the entire length of the roll a small part of it in size 9-10 centimeters. Based on the length size of this first roll, we cut the rest of the roll into buns of the same size. If there are small buns left at the end of the cut, it’s not scary, since we will also bake them with the rest. When the buns with minced meat are ready, with the help of a knife we ​​make several oblique cuts on their surface.

Step 9: prepare the buns with minced meat and ginger.

Cover the bottom of the baking sheet with foil or baking paper and sprinkle the surface evenly with flour. Attention: since there is oil in the dough, therefore, foil or baking paper does not need to be greased with oil. Formed buns with minced meat and ginger are stacked nearby at a small distance from each other. Using a pastry brush, grease the surface of each bun with beaten egg yolk. Place a baking tray with buns for 30-40 minutes in a preheated oven to a temperature 180 ° C. Then, using the kitchen gloves, we remove the baking sheet from the oven and allow our buns to cool 10-15 minutes. Then we shift them to a wide dish.

Step 10: serve the buns with minced meat and ginger.

Serve our pastries with potatoes, rice or vegetable salads. These buns will not only decorate your table, but also captivate your guests with their aromatic smell. Good appetite!

Recipe Tips:

- - You can use various minced meat according to your desire for making buns.

- - If the minced meat that you purchased at the store already has spices, then you can add only chopped ginger to the ingredient.

- - Buy only firm ginger roots with a smooth peel.

- - You can use margarine in the dough instead of butter.