Health benefits
Pork belly: moisturizing
White sugar: low protein
Ingredients
Four ( 500g ) | Pork belly ( 400g ) |
White sugar ( 35g ) | Yeast ( 5 grams ) |
Warm water ( 250 grams ) | Sweet noodle sauce ( appropriate amount ) |
1.Cook the pork belly and cut it into small cubes (it can also be piled into minced meat, I like to cut it into cubes, it tastes grainy)
2. Heat the pork belly in an iron pan and stir-fry the oil.
3.Add sweet noodle sauce
4.Add white sugar (the sugar depends on your own taste.If it is a sweet noodle sauce from the north, you don’t need to add white sugar)
5. Stir well, put into a bowl, cover with plastic wrap and refrigerate to allow the oil to solidify.
6. Put 500 grams of flour, 25 grams of sugar, 5 grams of yeast, and 250 grams of warm water.Container
7.Put it into the bread machine (I used a bread machine to make the dough, but you can also mix it by hand) Noodles)
8.Select the dough function.
9.After the dough has risen, take out the dough
10.Roll into bun skin
11.Put in the refrigerated and solidified stuffing
12.After wrapping Let it sit for 20 minutes and put it in the steamer.
13. After the water boils, steam for 20 minutes, then turn off the heat and simmer for 5 minutes.
14.The buns are out of the cage.
15.The skin is soft, the filling color is beautiful, and the taste is very good.
Tips
The fat to lean ratio of pork belly is 4:6, which can also be adjusted according to your own preferences.The filling must be refrigerated, otherwise it will be difficult to wrap.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
