Sausage bun with shrimp skin and beans
Making steamed buns again ~ There is a little girl in the company who is leaving. She said that she likes the steamed buns I made and hopes to taste the steamed buns I made again before leaving, so I brought them to her today. After eating my steamed buns, Xiao MM said that she would always remember this taste, which made my nose sour.
Recipe Recommendations
- long beans 200 grams
- sausage 3 pieces
- shrimp skin 40 grams
- garlic 2 cloves
- flour 500 grams
- salt 1 teaspoon
- chicken powder half a teaspoon
- black pepper a little
- sesame oil a little
- yeast 3 grams
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Sausage bun with shrimp skin and beans
1
Divide the sausage into four and cut it into dices.
2
Wash the beans, remove the heads and tails, and cut them into small dices.
3
Put a little oil in the pan and stir-fry the garlic minced, shrimp skins and diced sausage until fragrant.
4
Then add the diced beans, add salt, chicken powder and black pepper powder, and stir fry for a while.
5
Stir fry until the beans are soft and about 70 ripe, add a little sesame oil and stir well.
6
Remove the filling, plate and let cool.
7
Before making the filling, I made the noodles in advance and let them ferment. (Dissolve the yeast in warm water, pour it into the flour, add in warm water little by little to make a smooth dough, cover and ferment for 1 to 2 hours)
8
Rub the fermented dough again to expel excess air, knead it into long strips and cut it into small pieces.
9
Then roll it into a dough sheet with a thick middle and thin four sides, wrap it with stuffing, and make steamed buns.
10
I also made two brown sugar buns. This is the first time I squeezed them. Is it okay?
11
Leave the wrapped buns for 20 minutes before steaming them in the pan. This way, the steamed buns will be softer.