Big bun with radish vermicelli and pork
By LeopoldoJast
Ingredients: chicken essence,salt,radish,pork,pepper,cooking wine,soy sauce,onion,Jiang,soy sauce,yeast,peanut oil,sweet sauce,Medium gluten flour,whole wheat flour
Recipe Recommendations
- Medium gluten flour 200 grams
- whole wheat flour 500 grams
- pork 400 grams
- radish one
- onion appropriate amount
- Jiang appropriate amount
- peanut oil 30 ml
- cooking wine 15 ml
- soy sauce 15 ml
- soy sauce 6 ml
- sweet sauce 30 grams
- salt 4 grams
- chicken essence 2 grams
- pepper 1 grams
- yeast 5 grams
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Big bun with radish vermicelli and pork
1
Remove the pork from the refrigerator and defrost it naturally, and wash the radishes.
2
Slice radish.
3
Use hot water to soak it.
4
Cut the pork into fine powder
5
Add cooking wine, soy sauce, soy sauce, and sweet flour sauce to marinate.
6
vermicelliUse hot water to soak it.
7
Add chopped radish.
8
Add chopped vermicelli.
9
Add chopped green onions and ginger.
10
Add peanut oil, salt, chicken essence, and pepper and mix well.
11
Add yeast and warm water to the flour and make a dough, and soak for 30 minutes.
12
Place the dough on the plate.
13
Rub the dough for a while and knead it evenly.
14
Cut into small doses of 40 grams each and roll into cake shape.
15
Add the stuffing and wrap it into steamed buns, and simmer slightly. Place it in a cold water pot and steam over high heat. It will be cooked 25 minutes after boiling. Turn off the heat for 3 minutes and open the lid.
16
Open the pot and put it on the plate.