Curry pork bun
By WestleyBlock
Ingredients: medium-gluten flour,onion,bamboo shoots,salad oil,water,fine sugar,curry block,pork stuffing
Recipe Recommendations
- bamboo shoots 150 grams
- onion 100 grams
- pork stuffing 200 grams
- water 150 grams
- medium-gluten flour 250 grams
- curry block 2 small pieces
- fine sugar 10 grams
- salad oil 5 grams
Steps for Curry pork bun
1
Blanch the bamboo shoots with boiling water, pick them up and cool them with cold water, cut them into dices, chop onions and set aside, two small pieces of pork filling and curry.
2
Put about 1 spoonful of salad oil in the pan, stir-fry the onions over low heat until fragrant.
3
Add the pork filling and continue to fry until the meat turns white.
4
Add the curry pieces, water, and stir fry over medium to medium heat.
5
Cook until the soup boils and the curry pieces melt, add the diced bamboo shoots and continue to stir over medium to medium heat.
6
Wait until the soup is dry and cool before using.
7
Two kilograms of flour, and because I also made a lot of meat filling, I made a total of 16 buns for my curry filling, and the rest was wrapped in meat buns. In the ingredients details, the material of the buns skin is just the right amount.
8
Dissolve the yeast with warm water, so stir the ingredients in one go.
9
The fermentation is twice as large.
10
Dip your hands in some flour to vent the dough, and then pick it into small dough.
11
Roll it into a dough sheet with a thick middle and thin edges.
12
Wrap in curry meat paste.
13
Start making steamed buns.
14
Just wrap one.
15
I steamed cold water for 17 minutes from cold water to boiling and then cooked.