Steamed buns with onion and meat

2024-07-03 11:55:35  Views 2 Comments 0

Health benefits

Soy sauce: nourish blood, protect teeth, protect bones

Ingredients
All-purpose flour ( 3 cups )
Water ( 1.5 cups )
Yeast ( One tablespoon )
Minced pork ( half a catty )
Onions ( 4 liang )
Sesame oil ( appropriate amount )
Sugar ( 2 tablespoons )
Salt ( Half tablespoon )
Soy sauce ( 2 tablespoons )

How to make steamed buns with onion and meat

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    1.Put all ingredients (flour, sugar, water, baking powder) into the bread machine.Automatic meat noodles and fermentation.(If you don’t have a bread machine, you can knead everything together until the dough sticks to your hands and the surface is smooth.Then put it in a warm place to ferment for 1 hour, and the dough will expand to 2-2.5 times its original size.

  • Illustration of how to make steamed buns with onion and meat 2

    2.The fermented dough is ready to be cooked

  • Illustration of how to make steamed buns with onion and meat 3

    3.Cut the noodles into equal-sized pieces

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    4.Then press the dough lightly with your hands to help drain some of the air inside the dough

  • Onion meat Illustration of how to make steamed buns 5

    5.Then use a stick to flatten the outside and edges of the skin, leaving a little thickness in the middle

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    6.How to make steamed bun filling: dice scallions and minced pork and mix well, then add salt, soy sauce and a little sesame oil and mix well again.Take an appropriate amount of filling and put it into the center of the steamed bun wrapper

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    7.Start wrapping! Fold the bun skin with your left hand, push it to your right hand, and press the folded skin with your right hand.Fold all the way to the seal

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    8. After wrapping, let the buns continue to ferment/wake up at room temperature for 10 minutes.At this time, the buns continue to grow bigger and are ready to be steamed! Steam for about 15 minutes

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    9.It’s ready to eat

Tips

Do not open the lid immediately after the steamed buns are steamed.Wait for a while Wait 15 minutes before opening so that the buns will not collapse immediately when exposed to cold air, which will affect the appearance of the buns!

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