Mushroom and rapeseed sauce-flavored steamed buns
By CamylleOrn
The pork buns with mushroom and rapeseed sauce do not use salt. The meat is cured directly with sweet flour sauce. The steamed buns made have a strong sauce aroma, thin skin and large stuffing. When you take a bite, you will feel fragrant.
Recipe Recommendations
- fermented dough appropriate amount
- rape appropriate amount
- mushrooms appropriate amount
- pork belly appropriate amount
- oil appropriate amount
- chicken essence appropriate amount
- sweet sauce appropriate amount
- cooking wine appropriate amount
Steps for Mushroom and rapeseed sauce-flavored steamed buns
1
Add yeast and warm water to make a smooth dough, knead well and ferment until twice the size.
2
Cut mushrooms and rapeseed into small grains.
3
Marinate the pork belly with sweet noodle sauce and cooking wine one hour in advance. (I marinated it all night and put it in the refrigerator)
4
Mix rapeseed and mushrooms with peanut oil in advance.
5
Divide the fermented dough into small ingredients and roll into steamed buns.
6
Put the marinated meat and rapeseed mushrooms together, add chicken essence and mix well.
7
Start making steamed buns.
8
The wrapped steamed buns will wake for ten to twenty minutes, and put cold water into the pan.
9
Steam on high heat, turn off the heat after about 15 minutes, and simmer for five minutes.Mushroom and rapeseed sauce-flavored steamed buns Make Tips
1. Please adjust the steaming time according to the size and quantity of steamed buns. 2. Because the sweet sauce is added, there is salt in the sauce, so there is no need to put salt in the filling.