How to make kidney bean and pork buns

• 

  1.400 grams of Fuqiang powder, 4-5 grams of yeast, 220 ml of water.Knead the dough into a ball.Wrap in plastic wrap.Let rise until doubled in size.Knead out bubbles.Divide into 13 equal portions and make buns.

• 

  2.The process of making the dough and preparing the bun filling.Blanch the kidney beans in boiling water and rinse with cold water.Cut the kidney beans into dices and add salt.The pieces should be larger than the fillings used for dumplings.Add soy sauce and green onions to the meat filling to add a delicious flavor.Add grated ginger

• 

  3.Add peanut oil and sesame oil to kidney beans, mix well with meat filling

• 

  4.Packing process

• 

  5.The wrapped buns should be covered with a towel to wake up for a while until the buns are bigger and easier to weigh, and can be steamed



6. Before putting the buns on the drawer, brush a thin layer of oil on the silicone mat to prevent the buns from sticking when they are steamed.Haoqiguo

• 

  7.Pour cold water into the pot, and after the fire is boiled,.Cook on medium-low heat for 15 to 20 minutes and the buns will be cooked

• 

  8.When placing buns in the upper drawer Leave some space, because the buns will grow again after heating

• 

  9.This is steamed well Grown-up steamed buns

• 

  10.Eating steamed buns.Making steamed buns in summer.It takes two and a half hours.In winter, it depends on the dough making time to customize the time for making buns.If you want to eat on time, you must calculate your time.