If you can eat a hot meat bun every day for breakfast, you will feel especially satisfied! Fresh meat bun steamed out of the soft skin, permeated with the fresh flavor of gravy, every bite, from the skin to the filling is super delicious, really enjoyable to eat!!!
<h1 class="pgc-h-arrow-right" data-track="3" > food</h1>
500g flour, 280g warm water, 5g yeast, 5g sugar
Bun meat filling recipe: 500g of meat filling, 10g of shiitake mushrooms, 2 carrots, 1 corn, a little green onion and ginger, 15g of rice oil, 5g of salt, 2 tsp of light soy sauce, 1 tsp of oyster sauce 1g of black pepper
<h1 class="pgc-h-arrow-right" data-track="7" > way to do it</h1>
1. Add sugar to the yeast and open the yeast with warm water of about 35 °C.
2. Pour the flour into the dough machine, pour in warm water, then add the dissolved yeast, press the "And Noodles" button to start the dough. (There is no dough machine at home, you can manually and dough yourself.) ）
3. After the dough machine and the noodles are finished, press the "Wake Up Face" button and continue to wake up the noodles at a constant temperature for 2 hours. (If there is no dough machine at home, you can cover it with plastic wrap and let the waking noodles sit for 2 hours.) ）
4. Prepare the bun filling. Finely chopped shiitake mushrooms, chopped shallots and ginger, pelletized corn, carrots and pork into small pieces.
5. Cut the pork and carrots into small pieces and put them into a meat grinder and crush them. (If there is no meat grinder at home, you can chop it into foam by hand.) ）
6. In the minced meat, pour in the minced ginger and shallots, shiitake mushrooms, corn, then add corn oil, salt, soy sauce, oyster sauce, black pepper, stir well together, set aside.
7. It's almost time to wake up. Sprinkle some flour on the panel, remove the waking noodles, and continue to knead the dough by hand to vent. Knead until thoroughly smooth, about 10 minutes or so, the kneading state should be non-stick hand non-stick basin.
8. After kneading, roll into long strips, cut into a uniformly sized dough, and continue to let stand for 5 minutes.
9. When awake, roll each dough into a circle, press flat and roll out into a thin dough with a slightly thicker crust in the middle. With a leather in one hand and a rolling pin in the other, you can roll it out as you turn.
10. Pick up the rolled dough, add the meat filling, knead the dough into pleats, rotate and knead in turn, and fold it. Until all the dough is wrapped in the meat filling.
11. Brush the steaming drawer of the steamer with a layer of oil and add the buns in turn.
12. Add water to the pot to the maximum scale line, and then set the steaming time for 20-30 minutes according to the size of the bun you made.
13. This steamer is steaming super fast, and after a while, you will see the water vapor on the lid sliding around in the word "rice", and it will not drip on the bun at all. The steamed buns are "full of freshness"! Steam and simmer for 5 minutes before cooking.
14. When the time comes, get out of the pot. The bun that you wrap yourself is a thin skin and filling, and the more you eat it, the more fragrant it is! In the future, if you want to eat any kind of stuffing bun, you can make it at any time