Square melon buns

2024-07-01 05:02:54  Views 2 Comments 0

Ingredients

Tender square melon ( 300g )
Minced pork ( 100g )
Flour ( 200g )
Laofang Guashe ( 160g span> )
Yeast ( 3 grams )
Oil ( appropriate amount )
Salt ( appropriate amount )
Oyster sauce ( One tablespoon )
Five-spice powder ( Appropriate amount )
White pepper ( One chopstick head )
Cooking wine ( appropriate amount )
Dark soy sauce ( Half teaspoon )
Chives (appropriate amount)
Grated ginger ( appropriate amount )

Fanggua How to make steamed buns

  • Illustration of how to make square melon steamed buns 1

    1. Peel and wash the old square melon Cut into slices, put in the microwave on high heat for five minutes, take them out, and mash them into puree with a spoon

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    2.Put Add the flour and yeast

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    3. Stir with chopsticks until there is no dry powder p>

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    4.Knead the dough, cover it with plastic wrap and let it ferment in a warm place

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    5.Put the white pepper, cooking wine, dark soy sauce, salt, minced chives, and minced ginger into the minced meat, stir evenly; tender Peel and wash the square melon

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    6.Grab the tender square melon into shreds p>

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    7.Add salt and mix well, set aside to add water

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    8. Remove the water from the square melon shreds and chop slightly with a knife

  • Illustration of how to make square melon buns 99.Put in the minced meat and add oil
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    10.Put oyster sauce and five-spice powder, add salt and mix well

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    11. The bun filling is ready

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    12. The dough is doubled in size and pressed with your fingers without shrinkage., it’s ready

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    13.Place the dough on the dough board and knead until smooth

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    14.Cut into equal amounts and roll out the skin

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    15.Take an appropriate amount of bun filling and place it on the skin

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    16.Pinch and close the edges

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    17.Shape and put in a steamer Ferment for 20 minutes and steam over high heat for 20 minutes

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    18. Time is up and it will be over again Three minutes and you’re done

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    19.Finished Picture

Tips

The water absorption of flour is different, so you may be afraid that the dough will be too soft.You can set aside 10 grams of square melon puree first, or add a little water; you can also just use white flour and add an appropriate amount of water; steaming is to prevent the buns from shrinking suddenly when exposed to cold; you can wrap more at a time and store them in the refrigerator , when eaten, it is the same as freshly steamed.

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