Health benefits
Pork: moisturizes dryness
Soy sauce: enriches blood, protects teeth, and protects bones
Ingredients
Pork ( 200 grams ) | |
Grated ginger ( 20 grams ) | Onions ( 3 roots ) |
Salt ( 5 grams ) | |
Five-spice powder ( 10g ) | Cooking wine ( Half tablespoon ) |
Cornstarch ( 10g ) | Yeast ( 8 grams ) |
Baking powder ( 4 grams ) |
How to make fresh meat buns
1. Prepare the ingredients!
2. Pour the yeast into warm water at 30-40 degrees and stir to melt!
3. Add the baking powder to the flour and mix well, then pour in a small amount of yeast and warm water several times.At the same time, use chopsticks to stir the flour.If it forms a floc, it means that the water is almost added, and you can start kneading the dough!
4. Knead the dough until it is strong!
5. The dough needs to be kneaded until it is not sticky to the hands or the pot and the surface is smooth, then it can be fermented!
6. Place the dough in a sealed place such as a microwave oven and close it.Place a bowl of boiling water next to it.Increase the temperature to speed up fermentation and ensure humidity!
7. While the dough is fermenting, we will adjust the filling! Chop the pork into pieces, add cooking wine, salt, soy sauce, minced ginger, minced green onion, five-spice powder, cornstarch, etc.and stir with chopsticks!
8. The cooking oil that has been cooked and allowed to cool can be appropriately added to the filling!
9.When the dough has doubled in size, take it out and knead it to deflate it!
10. Knead the dough to knead out the fermentation gas!
11.Knead the dough surface until it is smooth again!
12. Cut the dough into long strips and cut them into appropriate shapes, and roll them into thick balls in the middle.Thin bun skin all around!
13. Spread the bun dough on the palm of your hand, add an appropriate amount of filling, and start folding it out around the edges.Folds!
14. After wrapping, you need to let the buns rest for about two seconds.When doubled in size, it can be steamed in a cold water pot!
15.Cold water and steam over high heat! Turn off the heat after about 13 minutes from the time when the steamer is filled with air.After simmering for five minutes, you can remove the lid and take out the steamer! The delicious and reliable fresh meat buns are ready to taste!
Tips
1.Warm hydrated yeast powder can ferment faster, but the water temperature should not be too high, as it will easily burn the yeast to death.It is better to put it in with your hands, lukewarm or not hot!
2.Fresh meat bun fillings generally need to be slightly saltier than dumpling fillings!
3.The steamed buns should not be steamed for too long, as it will easily cause the buns to absorb water and become hardened!
4.Do not take off the lid immediately after turning off the heat, as this will cause the buns to collapse easily.You need to turn off the heat and steam for five minutes before uncovering!
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