Pork onion bun
By VicentaLakin
Pork buns are classic. They don't like to eat thick skins, so they're thinner, and they like to eat soup, so they can pour more meat into water. It's free, it's delicious。
Recipe Recommendations
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Pork onion bun
1
The pork is ready. We can cut it a few more times with a knife
2
Onion count, you can adjust the quantity to taste
3
Pumps of meat are fixed with soy sauce, salt, vegetable oil, fresh water, with onions cut, attached to the puddles, mixed before the buns get too early to smell
4
It's a nice pork onion
5
Flour in the basin, yeast in, water out, before it's twice the size of the pasta
6
Check if the noodles are fermented and lift one side to see if there's a flat air hole below
7
Noodles are removed, placed on the case, ventilated, if the noodle is too wet and sticky, so that they can graze into dry flour, rub in bars, split into small formulations, tumble into a slightly thick, slightly thin round leather
8
Wrap it in the proper amount. Make yourself happy
9
Packed buns can be placed in the steam pan, caps, re-haired, 20 minutes, then light a fire, then steam the water for 20 minutes
10
Turn off the fire. Five minutes to the cap
11
The skin's thin, there's no drumming like thick skin, and the broth's permeating
12
It's so thin. It tastes good
13
It's delicious. Let's have another bowl of fresh congeePork onion bun Make Tips
The amounts of dough and filling are for reference only; please adjust them according to your own taste! To check if the dough has fermented successfully, just lift it up; if there are even and fine air pockets underneath, it is ready. If the dough is too sticky, you can add a little dry flour. The green onions should be mixed with the meat filling just before wrapping; otherwise, they will produce a strong onion smell, affecting the texture and flavor.