How to make amaranth buns

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  1. Add yeast to flour and stir evenly.

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  2. Slowly pour in warm water, stir the flour into fluff, and then knead it into a dough with your hands , cover with plastic wrap and ferment.

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  3. Let it ferment for about 2 hours.Dip your fingers in flour and poke into the top of the dough.If the dough does not shrink back, it means The dough is fermented.

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  4. Dust the panel with thin flour, take out the dough and deflate it.

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  5. Cut the pork into cubes and add all the seasonings, stir clockwise.

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  6. Wash the amaranth, blanch it in boiling water, drain it in cold water.

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  7. Drain and dice the amaranth, add it to the meat filling and stir evenly.

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  8.Take a piece of dough and roll it into a long strip.

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  9. Grip into a ball of about 20g, flatten it, and roll it into a bun with a thick middle and thin edges.Skin.

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  10.Take a bun wrapper and put an appropriate amount of amaranth filling.

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  11.Use your left and right hands together, twist the skin of the bun tightly in circles, and a raw amaranth bun will be ready..

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  12. Make all the amaranth buns in turn, a total of 2 drawers.

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  13. Pour cold water into the steamer and wait for 20 minutes without turning on the heat.

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  14. When the time is up, turn on the heat, because the steamed buns are boiled and steamed for 12 minutes.Turn off the heat and simmer for 3 minutes.

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  15. Finished product picture, amaranth buns are out of the oven!