Breakfast a bowl of white porridge, with a few hot buns I can eat very satisfied. Now the bun on the outside is full of skin when bitten down, the filling is less and less, it is not fragrant to eat, and I prefer the kind of bun that bites down full of flesh, and the more you eat it, the more fragrant it is. Or do it at home, how much meat you want to eat, how much stuffing you want to wrap, how much stuffing you want to wrap, real materials are definitely better than bun shops, learn it quickly! No need to go out and buy breakfast later.
【Shiitake mushroom vermicelli pork bun】
[Preparation Ingredients]: 250 grams of flour, water to taste, yeast 3 grams, pork belly 300 grams, mung bean vermicelli 1 handful, 4 shiitake mushrooms, 2 spoons minced ginger, 1 spoon of salt, 1 tsp of pepper, 2 spoons of light soy sauce, 1 tbsp of oil consumption, a little sugar.
[Production Steps]:
1: Stir the flour and yeast evenly, add water and stir while pouring, stir the dough into a flocculent shape, then knead it by hand into a smooth dough and cover it with a lid, put it aside and ferment until it is twice as large.
2, pork belly after washing the fat and lean separated, fat meat chopped into meat paste, the more delicate the better, so that it tastes fragrant and not greasy, lean meat cut into minced, stirred to the state of strength.
3: Put the chopped mung bean vermicelli into the meat paste, the mung bean vermicelli is soaked in water in advance to soften, then add the sautéed shiitake mushrooms, and the shiitake mushrooms are fried to make it more fragrant.
4: Add 1 tbsp oil, 2 tbsp light soy sauce, 2 tbsp ginger, 1 tbsp salt, a pinch of pepper and sugar and stir well.
5, finally add a small amount of water many times, stir until the water is completely absorbed and then add.
6: Add chives and stir well.
7: When the dough is fermented to twice as large, knead and exhaust, divide into small agents, roll out into thin and thick slices with thin edges, and wrap in an appropriate amount of meat filling.
8, wrapped into your favorite shape, put aside for secondary fermentation, the volume of the fermented bun will become larger, pick up light and fluttery.
9: Put cold water in the steamer and steam on high heat for 15 minutes and then simmer for 3 minutes.
A pot of thin skin filling and fragrant buns are ready, and the food you make yourself is more meat filling, and it is safer, steamed and put in the refrigerator, and the next morning it is a perfect breakfast.