Health benefits
Chives: dissipate blood stasis
Ingredients
Pork stuffing (200g) | Shrimp ( 50g span> ) |
Shrimp meat ( 100g ) | Chives ( 50g ) | Flour ( 500 grams ) | Cooking oil ( 2 tablespoons ) |
Oyster sauce ( 2 grams ) | Pepper powder ( appropriate amount ) |
Mizu (appropriate amount ) | Salt (appropriate amount) |
Light soy sauce ( Adequate amount ) | Yeast ( 5 grams ) |
How to make seafood buns
1.Use 280 grams of warm water to hydrate the yeast Open, add flour, and stir into cotton wool with chopsticks.
2.Knead into dough and perform the first fermentation.
3. Wash the leeks and remove the shrimp threads.
4. Add minced ginger, pepper powder, light soy sauce, oyster sauce, monosodium glutamate and cooking oil to the meat filling and stir.
5. Use chopsticks to stir in one direction for 2 minutes until it becomes thick.
6.Add the shrimp, shrimp, salt and chopped leeks.
7. Stir the filling and set aside.
8. In about twenty minutes, the face will double in size.
9. Knead for about ten minutes to release the air inside the dough.After relaxing for ten minutes, divide it into even sizes.Pasta.
10. Roll out the dough into a thick middle with thin edges.
11.Take a piece of dough and put the stuffing on it.Make sure there is a shrimp crawler and a shrimp.
12. Wrap into buns.
13. Wrap everything up and ferment for the second time.After about twenty minutes, let it rise.Heat the steamer over high heat, steam for 15 minutes after the water boils, turn off the heat, and open the lid after 2 minutes.
14.Plate and serve.
Tips
Use warm water of about 40 degrees Celsius to make the dough.Stir the meat filling in one direction.The bun wrapper should be thick in the middle and thin on the edges.Turn off the heat and wait two minutes before opening the lid.
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