Pork onion bun
By VicentaLakin
Families love to eat buns, but people who love to eat always change foods in the kitchen. As a southerner, I like pasta, but it's not a good trade, and it's a very nice bag today. The baby gave it a compliment, thought it was bought, and the husband gave it a compliment, saying it tasted good, hoping for more later. Pork buns are family-type buns, which are popular and very delicious. Let's do it.
Recipe Recommendations
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Pork onion bun
1
Put yeast in the warm water for five minutes
2
Put a little bit of yeast in the flour and mix it with chopsticks
3
Scratch it with smooth noodles
4
It's twice as big as it used to be
5
In the fermentation process, prepare the buns and cut the pork to the end
6
Scattered onions
7
Sliced and cut
8
Put onions and garlic paste in the meat, pour into an egg, add a proper amount of salt, oil, raw, peanut oil, mix, then add a little bit of high soup, mix it in one direction, then add perfume in one direction, mix it in one direction, cover it in a well-made bag and put it in the fridge. Refrigeration
9
The fermented pasta takes out the exhaust, rubs it, and cuts it to the right size
10
A circle
11
Pack in
12
Turn your hands and squeez the buns
13
Put it in a grey with a layer of oil, wake up for an hour, then it's cold water, 25 minutes after the water goes off, 5 minutes after the fire
14
The bun's outPork onion bun Make Tips
1. Knead the dough for a longer time; I use a bread machine and knead on the rapid setting for 20 minutes;
2. Add stock to the filling. Add it little by little while stirring in a circular motion so the filling fully absorbs the moisture. The filling mixed with stock, sesame oil, and vegetable oil will not be dry and will taste better;
3. To make the buns easier to wrap, it is best to refrigerate the filling for an hour or two, as this prevents the filling from leaking liquid;
4. The wrapped buns must be allowed to proof for long enough before steaming: about an hour in winter and around 20 minutes in summer;
5. If the fermented dough has a sour smell, add a small amount of alkaline water. Do not add too much; dip your hand in it and knead it evenly into the dough, then smell it again until the sour smell is gone.