Recipe for three-color shredded radish buns

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  1.Put the flour into a bowl and make a well in the middle and put the yeast;

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  2. Again Pour a little warm water on the yeast to make it wet;

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  3.Pour in an appropriate amount of warm water Mix the flour into cotton wool, add water slowly and don’t add too much at once;

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  4. Again Knead the dough into a smooth dough, cover it with a lid or plastic wrap and let it rise in a warm place until it doubles in size;

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  5.Let the dough ferment for a while, then make the stuffing.Wash and shred three kinds of radishes;

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  6.Pour an appropriate amount of water into the pot and bring it to a boil, then pour the radish into the boiling water and bring it to a boil, then take it out, let it cool and cut into cubes for later use;

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  7.Ginger and onion chopped finely;

• 8.Take a large bowl and add minced meat, radish, ginger, green onions, light soy sauce, salt, oil, pepper powder and sesame oil, mix well and the filling is ready;

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  9.At this time, the dough is almost fermented.Use your fingers to press a hole and it will not shrink; p>

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  10. When you pull it out, there will be many small holes like honeycombs.The fermentation is complete.Knead again.Let the air drain evenly for 10 minutes;

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  11.Sprinkle dry flour and knead into a long strip, then knead into a long strip.Divide the dough into evenly sized pieces, and then use a rolling pin to roll it into a thin crust with a thick middle;

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  12.Put the skin on your left hand, put the stuffing in the middle of the skin, use your right hand to fold one pleat first, then the second pleat, and glue the two pleats together at the top;

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  13. Fold it again, keeping your right thumb still.At the end of the fold, take out your right thumb and fold it again.Seal the mouth and wrap the bun;

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  14.Tidy up the closing area to make it more beautiful.

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  15. Add appropriate amount of water to the steamer, and put oil paper or oil paper on the steamer grid.Wet the steaming cloth, then put the buns in and cover for the second fermentation for 10 minutes, then turn on the heat, turn off the heat after 15 minutes of steaming the water, and simmer for another 5 minutes before you can take it out of the pot and start eating;

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  16.Finished product!