[I'm depressed! The Tutu of the stuffing is lost.]
[Everyone is all masters, don't mind it! It's the same as the dumpling filling, excuse me]
Celery pork steamed buns
By KirkStracke
Recipe Recommendations
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Celery pork steamed buns
1
400g of high-gluten flour, 4 g of yeast powder, 10g of white sugar, 240ml of warm water at 40 degrees.
2
Add sugar and yeast to the flour, add water, stir to form a dough, and then knead to form a smooth dough.
3
Leave it in a warm place to ferment until it reaches 2--2.5 times the size.
4
Knead the fermented dough evenly to expel the gas, and squeeze into evenly sized doses.
5
Press the squeezed dose flat and roll it into a round cake shape.
6
Add filling and wrap.
7
Squeeze into a fold shape and squeeze tightly around.
8
After wrapping in turn, the steamed buns are made into green ones.
9
Use a wet drawer cloth to cover the steamed buns and soak for about 20 minutes.
10
Add water to the steamer and add the steamed buns.
11
Cover the pan; gradually heat. After the water boils, steam for 15 minutes over high heat.
12
After turning off the heat, let stand for 3- 5 minutes before lifting off the lid. You can take it out of the pot and serve it on a plate.