Health effects
Mutton: Replenishing qi
Ginger: reducing qi and stopping vomiting, resolving phlegm and relieving cough, dispersing cold and relieving symptoms
Ingredients
Mutton ( 300g ) | Onions (appropriate amount) |
Ginger ( 1 piece ) | Salt ( appropriate amount ) |
Adjust filling ( appropriate amount ) | Pepper (appropriate amount) |
MSG ( a little ) | Egg white ( Appropriate amount ) |
Dark soy sauce ( Appropriate amount ) | Flour ( 400g ) |
Yeast ( 4g ) | Water ( appropriate amount ) |
How to make mutton buns
1. Wash the mutton and chop it into pieces.Chop the onion and ginger into mince.Add the stuffing ingredients, salt, dark soy sauce, pepper, egg white, and MSG.Wear disposable gloves and mix all the ingredients clockwise with your hands., so that the meat filling is fully cooked
2. Dissolve the yeast in warm water, add flour and make the dough to ferment at room temperature., when fermented until doubled, take it out and knead it on the chopping board until it is fully deflated
3.By hand Knead into long strips
4.Cut into small pieces
5.Use a rolling pin to roll into a round crust
6.Put the meat filling
7. Hold the dough with your left hand, and start from one side with your right hand Pinch and pleat
8.Pinch everything and seal the top
10. After all the buns are wrapped, add water to the steamer, put a disposable steaming cloth on it, and put the buns in for secondary fermentation.The fermentation time is controlled according to the indoor temperature., twenty minutes when the weather is cold, ten minutes when the temperature is high
11. Steam for four Ten minutes, then turn off the heat and steam for another four minutes before the pot is ready
9.Pinch the seal into a shape.Doesn’t it look better than before?
Tips
When making steamed buns stuffed with mutton, don’t have too many side dishes, just green onion and ginger.The dough should be harder, so that the steamed buns will look better.
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