Health benefits
Pork: moisturizes dryness
Beans: low in protein
Sichuan peppercorns: maintains healthy skin and mucous membranes
Ingredients
Pork ( 250g ) | Beans ( 500 grams ) |
Four ( 400g ) | Yeast ( 4g ) |
Warm water ( 200 grams ) | Salad oil (appropriate amount) |
Salt ( appropriate amount ) | Adjust fillings ( appropriate amount ) |
chopped green onion ( Appropriate amount ) | Ginger slices ( Two slices ) |
Panthoxylum bungeanum (appropriate amount) | White sugar ( 4 grams ) |
How to make steamed buns with pork and beans
1.Put 4 grams of sugar in the dough mixer.
2.400 grams of flour.
3.4 grams of yeast.
4. 200 grams of warm water.
5. Start the kneading mode while pouring, knead into a smooth dough, seal and rest for ten seconds minute.
6. Add salt to the pot.
7.Salad oil.
8. Blanch beans for one minute.
9. Take it out and put it in cold water.
10.Cut into segments.
11.Soak onion, ginger, and pepper in boiling water for 10 minutes.
12.Add the meat filling in several times (add 150-200 grams of water to one pound of meat filling ), whisk vigorously.
13. Add dark soy sauce and color.
14.Continue to beat.
15.Add green onion and beans.
16.Add the filling ingredients.
17. Stir evenly and set aside.
18. Deflate the dough after it has fermented.
19.Rub into a cylindrical shape.
20.Segmentation.
21. Divide into 12 facial preparations.
22. Roll out the bun skin.
23.Put in the fillings.
24.Pinch out pleats.
25.That's it.
26. Wrap everything up and put it on the cage.
27. After everything is wrapped, let it rise for 30 minutes (add warm water to the pot to promote fermentation).Bring to a boil over high heat, turn to medium heat, put in a steamer, steam for 18 minutes, and simmer for 3 minutes.
28. Come and try it!
Tips
This is a one-time fermentation method, and it must be fermented in place after wrapping.
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