Health benefits
Pork: nourish yin
Green onions: detoxify
Eggs: protect eyes and improve eyesight
Ingredients
Dough ( ) | High-gluten flour ( 200g ) |
Water ( 110g ) | Yeast powder ( 3g ) |
Pastry ( ) | Low-gluten flour ( 100g ) |
Lard ( 50g ) | Fillings ( ) |
Pork ( appropriate amount ) | Green onions ( appropriate amount ) | Ginger (appropriate amount) | Soybean paste ( appropriate amount ) |
Eggs ( 1 piece ) | Soaked fungus ( appropriate amount ) |
Cabbage ( appropriate amount ) | White pepper ( appropriate amount ) |
Salt ( appropriate amount ) | Edible oil ( appropriate amount ) |
Light soy sauce ( Appropriate amount ) | Dark soy sauce ( Appropriate amount ) |
Oyster sauce (appropriate amount) | Dumpling filling powder ( appropriate amount ) |
| Appropriate amount of five-spice powder ( ) |
How to make meat buns with Thousand Layer Sauce
1.Knead the dough ingredients evenly, and knead until the surface is smooth.It is best to knead until it expands and the dough comes out, so that it is not easy to break the dough in the following steps.Ferment until doubled in size.Dip your fingers in flour and poke holes without shrinking..
2. Whisk the pastry ingredients into a smooth dough and set aside.
3. Divide the dough ingredients evenly into 15 portions, cover with plastic wrap and let rest for 10 minutes.
4. Divide the pastry evenly into 15 portions, cover with plastic wrap and let rest.
5. Flatten the rested dough.
6. Place the pastry in the middle of the dough.
7. Hold the dough with your left hand, and slowly roll the dough upwards in a circle with your right hand.Good mouth.
8. Wrap all 15 doses, cover with plastic wrap and let rest for 10 minutes.
9.Take a rested dough and roll it into the shape of ox tongue.
10. Roll the dough into a ox tongue shape from top to bottom, like Graphic
11. Roll out all 115 dumplings, cover with plastic wrap and rest for 10 minute.
12. Repeat the first rolling action of the rested dough, and roll the lid plastic wrap.
13.Take a dough, roll it into a dumpling skin shape, add the fillings, Wrap it as you normally would and it’s ok.
14. Wrapped buns.
15.Put the buns into a steamer with 30 to 40 degrees hot water.Cover the lid for secondary fermentation, which should take about 30 minutes.
16. Secondary fermentation until the dough is 1.5 times the size, turn on the steam, turn on the steam for 20 minutes, turn off Turn on the heat and cover for 2 to 3 minutes.The delicious and explosive Thousand Layer Buns will be ready.Dear friends, let’s get started! ! !
Tips
1.The dough material must be kneaded until smooth, otherwise don’t be surprised if it becomes crispy.
2.When rolling out the ox tongue shape, be sure not to roll it too thin.
3.For the filling part, you can mix the filling according to your usual habits.
4.As for making buns, it depends on your own skills.
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