Remember the meat buns you ate when you were a kid?
Take a bite down
The meat is fragrant, delicious and not greasy
Let's learn to make juice willow leaf buns today!
Prepare the ingredients
Minced pork, flour, green onion and ginger water, green onion, dark soy sauce, light soy sauce, sesame oil, cooking oil, salt, sugar, yeast powder, white pepper, chicken essence
How to make it:
Add 500g of flour, 15g of sugar, 6g of dry yeast to the basin, pour about 250g of half a bottle of water into the basin, stir and knead the dough and let it rise for about 10 minutes until the dough is smooth inside and out.
Divide into evenly sized agents, cover with plastic film or cage cloth and let stand for 15 minutes.
Add 3 tablespoons of dark soy sauce, 2 tablespoons of light soy sauce, 2 tablespoons of chicken essence, 1 tablespoon of white pepper, 1 tablespoon of sugar, and 1 tablespoon of cooking oil to 600g of minced meat, and stir well.
After adding a large handful of chopped green onions, add 8 tablespoons of green onion and ginger water, and continue to stir in circular circles.
Finally, add a little sesame oil, stir well, and the filling is ready.
Take the fermented agent and roll it out into a dough.
Wrap the meat filling in the skin, pinch and close it into the shape of a bun, and the cute willow leaf bun is wrapped!
Put it in the steamer, cover the pot, wait for the buns to rise for about 15 minutes before turning on the heat, and steam for 20 minutes after the water boils.
Have you learned it? Try it!