How to make purslane and pig skin buns

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  1.Pour the flour into a mixing bowl, then pour in 3g of yeast, and stir evenly with chopsticks.

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  2.Pour in appropriate amount of water.

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  3. Use chopsticks to stir until it becomes flocculent.

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  4. Knead it into a smooth dough with your hands, cover it with plastic wrap and let it rise.Two hours.

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  5. Prepare the fillings.

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  6.The volume of the dough is twice as large as the original one, and it won’t return when you press it with your hands.Just shrink it.(I forgot to take pictures of the steps) After the dough has risen, place it on the chopping board and knead it for a while, then cut it into two pieces with a knife.

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  7.Take a piece of dough, roll it into a long strip, and cut it into small pieces.

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  8.Use a rolling pin to roll out the dough.

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  9.Put a piece of dough in the palm of your left hand, use chopsticks in your right hand to pick up some filling and put it in In the middle of the dough.

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  10. Use the thumb and index finger of your right hand to pinch a pleat, without moving the thumb and index finger.Pinch another pleat, pinch the two pleats together, and so on, until they are almost closed.

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  11. Just one bun.

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  12.Wrap all the buns in turn in the same way.Let the wrapped buns rise again for ten minutes.

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  13. Pour water into the pot and bring to a boil, put in the buns and steam for twelve minutes.

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  14. Turn off the heat and steam for five minutes, and the fat buns will be out of the pot.!

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  15.Put the steamed buns upside down on the chopping board, and dip a little cold with your palms Pat the cage cloth with boiling water so that the bun skin will not stick to the cage cloth.

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  16. Let’s eat~ Here’s a picture of the finished product!