This fresh meat bun is particularly delicious, steamed well when one by one chubby, break open one, juice DC, pork is particularly tender, the child ate two in one breath, sent a few to his parents in the past, Dad also thought it was delicious, and thought I bought it outside.
Ingredients required:
Bun skin: medium gluten flour: 500 g, yeast: 4 g, sugar: 7 g, lard: 15 g, warm water: 300 g
Pork filling: Pork: 500 g, Light soy sauce: 2 tbsp, Oyster sauce: 1 tbsp, Dark soy sauce: half a tbsp, Sugar: half a tbsp, Salt: 2 tsp, Black pepper: 1 tsp, Green onion and ginger: appropriate amount, Cooking oil: 3 tbsp, Star anise: 2, Coriander: 2 slices, Peppercorns: a little
Required production steps:
Prepare the desired ingredients and weigh well
Add sugar, lard, yeast powder to the flour and melt in warm water, stir while pouring yeast water, knead into a smooth dough, cover with plastic wrap, and ferment at room temperature to 2 times the size of the original dough
Cut the pork into small pieces and finely chop the onion and ginger and set aside
Soak the fragrant leaves, peppercorns, and star anise in warm water and set aside
Stir the pork into minced meat and add 1 tsp of ground black pepper, 2 tbsp of light soy sauce, and 1 tbsp of oyster sauce
1/2 tbsp sugar, 1/2 tbsp dark soy sauce, 2 tsp salt stir well
Add 7 tablespoons of peppercorn water and stir vigorously in one direction
Add another 3 tablespoons of cooking oil, lock in the water in the minced meat, refrigerate in the refrigerator, add minced green onion and ginger when used, and stir well
Place the finished noodles on a board and gently knead the exhaust, knead the lengths, and divide into small doses
Roll out into thin slices of dough with a slightly thicker middle, wrap in the right amount of pork filling, and wrap it up
Put it in the steamer, let it sit for about 10 minutes, steam in cold water, steam for another 12 minutes after the water boils, simmer for 2 minutes and then open the lid
Things to note:
About 50 grams per agent;
When kneading the dough, add a little lard, and the steamed bun skin is whiter;