Health benefits
Carrots: Strengthen the spleen
Ingredients
All-purpose flour ( 500g ) | Water ( 300g span> ) |
Baking powder ( 5-7 grams (less in summer) ) | Yeast ( 5-7 grams (less in summer) ) |
Broccoli ( 1 piece (about 600-750 grams) ) | Pork (plum head or forelegs) ( 300g ) |
Carrot ( Half (about 50 grams) ) | Roasted sesame seeds ( 1 tablespoon (about 10 grams) ) |
Cornstarch (for marinating meat) ( 1 spoon ) | Oyster sauce (for marinating meat) ( 1 spoon ) |
Light soy sauce (for marinating meat) ( 2 spoons ) | Salt (added when frying the stuffing) ( 1 spoon ) |
How to make broccoli and pork buns
1. Sift the flour + baking powder together and put it into the bread machine, then add water + yeast and start the dough mixing process.Stop kneading the dough and wait until it doubles in size.
2. Shred carrots
3.Pork minced
4.Dice broccoli
5.Heat the pan and stir-fry the carrot shreds first , stir-fry until soft.
6.Add the meat, fry for a few times, add salt, no need to fry it.
7. Then put the broccoli, just a little bit raw, and taste it.Then add sesame seeds and mix well.
8. Take out the dough, knead the air and divide into small portions.
9. Wrap the filling, (30 grams of noodles, 30 grams of filling.)
10. The wrapped buns need to wake up, which means they will become larger in size.
11. Steam for 5 minutes.(Remember to turn off the heat and wait ten minutes before opening the lid)
12.Finished product
13.Bite open
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
