shepherd's purse steamed buns
By HubertLind
I originally wanted to make dumplings, but I thought it would be easier to make steamed buns, so I made noodles in the evening. After making steamed buns the next morning, no matter what, the morning cooking time was really tight ~~ So I felt that the secondary fermentation time was too short ~~
Recipe Recommendations
- Shepherd's purse appropriate amount
- pork a
- flour 3 cups
- yeast powder a spoonful
- white sugar a spoonful
Steps for shepherd's purse steamed buns
1
Chop the meat into fillings, stir vigorously, add appropriate amount of soy sauce and cooking wine to marinate slightly.
2
Cut the shepherd's purse into minced pieces, add in the meat filling and mix, add two spoonfuls of oil and mix well, then add appropriate amount of salt and mix well (no onions and ginger are added to maintain the original flavor of the shepherd's purse).
3
Flour, 2 cups white flour, 1 cup corn flour, half a bowl of warm water, add 1 spoonful of sugar and 1 spoonful of yeast, melt, slowly add a small amount of water, stir into snowflake slices (basically no flour, you can achieve the three-light principle), and knead into dough.
4
Cover the basin with plastic wrap and ferment overnight at room temperature.
5
Knead the dough well, divide into small doses, roll out the bags into buns.
6
Put the steamed buns in a steamer, ferment them for more than 30 minutes (only 12 minutes), and steam them for 15 minutes. The time must be determined according to the size of the steamed buns. After turning off the heat, take 4 to 5 minutes before boiling the pan and taking it out.