Mushroom meat bun
Ingredients: carrots,mushrooms,pork,flour,yeast
Recipe Recommendations
Steps for Mushroom meat bun
1
Chop the pork into minced meat, add salt, soy sauce, corn flour, and pepper flour, mix well, soak the mushrooms until soft, cut into small pieces and carrot cubes, pour in the minced pork meat and stir well.
2
Take half a teaspoon of white sugar and place it in a bowl, pour in a bowl of boiling water, and saccharify it.
3
Wait until the water cools to about 35 degrees C, put the yeast in the water to melt.
4
Take a large basin, pour in the flour, pour the yeast water on the flour, and then stir well with chopsticks.
5
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6
Mix the flour until smooth and non-sticky dough.
7
Then round and place in a basin, cover or plastic wrap, and let stand for 1 hour to complete the fermentation.
8
Sprinkle a little dry flour on the finished dough, knead it again into non-sticky dough, and divide it into several portions.
9
Take one part and rub it into a stick shape, then cut it into small pieces. Rub each piece round and flatten it, and roll it into a round dough sheet with a thick middle and thin edges.
10
Take a piece of dough and place meat filling in the middle to make it into the shape of a steamed bun.
11
Put wet gauze or corn leaves on the steaming grid and place the prepared steamed buns on top, paying attention to leaving some gaps. Wake up for 10-15 minutes before placing it in the pan and steaming.
12
After boiling water with high heat, put the awakened steamed buns into the pan and steam for 13-15 minutes. Don't open the lid immediately after steaming, but open the lid again after simmering for 5 minutes. This way, the steamed buns will not retract.
13
When eating Xiaolongbao, I like to eat it with a plate of vinegar mixed with shredded ginger or chili sauce.