Ingredients
Pork stuffing ( 300g ) | All-purpose flour ( 400g ) |
Cornmeal ( 100g ) | One carrot ( 1000g ) |
Sesame oil ( 25g ) | Salt (appropriate amount) |
Five-spice powder ( appropriate amount ) | Light soy sauce ( appropriate amount ) |
Ginger powder ( a little ) | Green onions ( appropriate amount ) |
Yeast ( appropriate amount ) |
How to make radish stuffed buns
1.The ratio of flour to cornmeal is 4.: 1
2. Dissolve the yeast in warm water of about 35℃
3.He Cheng Smooth dough is covered and fermented!
4. During the flour fermentation! Prepare a carrot weighing about 2 kilograms.
5.Wash the carrots and peel them off! Everything in half
6.Use the thin part of the cutting board to insert into filaments
7. Add a little salt to the inserted shredded radish and mix well!
8. Get the water out of the shredded radish!
9. Put the minced onion and ginger, light soy sauce, salt, sesame oil, and five-spice powder into the pork stuffing Mix well with shredded radish!
10. Knead the flour on the chopping board to release the air! Roll into strips and cut into even pieces
11. Roll out into thicker bun skin!
12. Place the wrapped buns on a cage covered with drawer cloth, and pour cold water into the pot Stamped! Steam over high heat for 12 minutes!
13. Wait 2 minutes after steaming and then lift the lid!
14.The golden buns are out of the pot!
Tips
The ratio of cornmeal to flour is 4:1.After adding the cornbread to the flour, there is no need for secondary fermentation, but you still need to put the pot in cold water!
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