Mushrooms and pork willow leaf buns
I have been studying these willow leaf buns for a long time (since I first ate dumplings from Sha County a few years ago, I have been thinking about how to make the symmetrical folds. I had not learned to make steamed buns at that time). Until recently, I saw a post posted by others, followed those few descriptions, and my experience in making dumplings and kneading steamed buns, and tried several times before I made these somewhat decent leaf buns. Others take ten years to sharpen their sword, but it took me three years to make this steamed bun. It's not easy.
Recipe Recommendations
Steps for Mushrooms and pork willow leaf buns
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. Wait until the water cools to about 35 degrees C, put the yeast in the water to melt.3
Take a large basin, pour in the flour, pour the yeast water on the flour, and then stir well with chopsticks.
4
Knead the stirred flour until it is smooth and non-sticky.
5
Then round and place in a basin, cover or plastic wrap, and let stand for 1 hour to complete the fermentation.
6
Sprinkle a little dry flour on the finished dough, knead it again into non-sticky dough, and divide it into several portions.
7
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.8
Take a piece of dough and put the meat filling in the middle. After folding the dough in half, pinch the right end tightly. First push the outer dough to the right to form the first fold, and then push the inner dough to the right to form the second fold. Fold, such as pinching the fold in the inner cycle, and closing it into a drop shape. (The process diagram of a bag cannot be photographed by one person, so let's just make do with it and think about it.)
9
The process diagram that one person can't take a bag, so let's just make do with it.
10
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.11
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.
12
Out.Mushrooms and pork willow leaf buns Make Tips
For detailed pictures of the wrapping process, see this article http://home.meishichina.com/space-23642-do-blog-id-114162.html