In October, steamed buns are made with "the world's first fresh", which is eaten for 3 days at a time, which is nutritious and convenient
We live at home, and as authentic northerners, pasta is an essential staple. Buns are made every week, whether it is breakfast or dinner, eating nutritious and convenient.
When it comes to bun fillings, there are a lot of varieties, from vegetarian fillings to meat fillings. Golden autumn in October, the weather is getting colder, this time steamed buns, I chose to be called "the world's first fresh" it to make stuffing, delicious and juicy, delicious, a bite full of mouth, you can say that you can't get tired of eating. It is the lamb we often eat, as the saying goes, "fish bites sheep, the sky is fresh". In fact, it is true that since ancient times, the north is the freshest sheep, the south is the freshest fish, so the lamb in the north also has the name of "the world's freshest". Eating lamb in autumn and winter is our habit, steamed buns are super delicious, like it to try it ~ ~
Ingredients used: 700 g of flour, 3 g of yeast powder. 500 grams of lamb, 2 green onions, a little soy sauce, salt, a little ginger water, a little peanut oil.
Procedure steps:
Step 1: We steam the buns to ferment the dough first, add the yeast powder to a little warm water to boil, pour into the flour and form a soft and hard dough, and let it ferment into a honeycomb state.
Step 2: Chop the lamb into fillings, add ginger water and whisk to the top, then add soy sauce, salt, pepper and mix well, add peanut oil and mix well, and finally add chopped green onion and mix well. Lamb is very nutritious, and compared with pork and beef, it contains more calcium, iron and vitamin C. Eating lamb regularly can not only withstand the wind and cold, but also replenish the body, which is most suitable for late autumn and winter. Steamed bun juice is more tender.
Step 3: Knead the fermented dough well and knead it into small, consistently sized dough.
Step 4: Use a rolling pin to roll out the skin of the bun, the size of the bun can be as you like.
Step 5: Wrap the right amount of filling, squeeze it tightly along the edge, and the bun will be wrapped.
Step 6: After all the buns are wrapped, cover with plastic wrap and let them ferment for about 30 minutes.
Step 7: Put in the steaming box, steam at 100 degrees for about 30 minutes, cook thoroughly and then bake. There is no steaming box, which can be replaced by a steamer.
Step 8: Eat the bun when it's cold and have to have this stuffing, delicious and juicy is so delicious, out of the pot even eat 3, really enjoyable!
Feng'er's words:
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