Ingredients
Flour ( appropriate amount ) | Fennel seedlings ( appropriate amount ) |
Pork filling ( Appropriate amount ) | Yeast ( Appropriate amount ) |
Onions (appropriate amount) | Ginger (appropriate amount) |
Dark soy sauce ( appropriate amount ) | Sesame oil ( appropriate amount ) |
Cooking wine ( appropriate amount ) | Salt (appropriate amount) |
Five-spice powder ( appropriate amount ) | Clean water ( appropriate amount ) |
How to make fennel seedling buns
1. Yeast Dissolve with warm water
2. Stir the yeast water into the flour with chopsticks, if it is too dry , you can add water to make a dough of moderate hardness.
3.Cover with a wet cage cloth and let it rest in a warm place for fermentation
4. While the noodles are fermenting, select the fennel seedlings, wash them and control the water
6. Wait until the dough expands to twice its original size.If you dig it out and it looks like a honeycomb, it is ready.了
7. Roll the noodles into long strips, cut them into pieces, and then roll them into noodles.Pieces
8.Put the bun filling into the middle of the dough sheet and pinch the pleats along the edge
9.A complete bun was wrapped quickly
10.The buns are all wrapped, now you can add water to the steamer and boil
11.After the water is boiled, steam the raw buns and turn on high heat for 25 minutes
12.When the time is up, you can turn off the heat and simmer for another two minutes.These are steamed buns
13.Another picture of the finished product.Thank you everyone for watching! I wish you all a happy life! !
5. Add water, cooking wine, sesame oil, five-spice powder and salt to the meat filling and mix thoroughly, then mix in the chopped fennel sprouts and stir Evenly.
Tips
Don't add too much water to the filling, otherwise it will be difficult to wrap.When steaming steamed buns, the water in the steamer should not be too little to prevent the steamer from drying out.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
