Braised pork bun with mushroom
Although the steamed buns I made for the first time looked a little ugly, they tasted very good. The meat filling was fragrant and the dough was soft. My daughter ate two miles in the morning.
Recipe Recommendations
- diced meat appropriate amount
- oyster sauce appropriate amount
- starch appropriate amount
- mushrooms appropriate amount
- carrots appropriate amount
- geranyl appropriate amount
- cinnamon appropriate amount
- flour appropriate amount
- yeast appropriate amount
- milk appropriate amount
- shallots appropriate amount
- sugar appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
Steps for Braised pork bun with mushroom
1
The pot smells like green onions, ginger and garlic.
2
Add diced pork.
3
When the meat turns white, add mushrooms and diced carrots, add soy sauce, cooking wine, and sugar, and stir fry.
4
Add enough water in one go, about half a centimeter above the meat, add fragrant leaves, cinnamon, and Huixiang, and bring to a boil until the juice is finished.
5
After cooling, pick out the fragrant leaves, etc., add appropriate amount of shallot and mix well.
6
Put yeast and sugar into warm milk, stir with chopsticks, and let stand for 10 minutes.
7
Pour the milk dissolved in the yeast into the flour pile, knead it into dough, cover with plastic wrap and ferment until twice the size, press it down with your hand, and it will not rebound.
8
Place the fermented dough on the plate and knead it again, vent the air, and knead it into a long strip.
9
Cut it into small pieces.
10
Kneak it round and flatten it, and roll it into a small round skin with a thick middle and a thin periphery.
11
Add the stuffing.
12
Then wrap it.
13
And so on, wrap it all.
14
The first batch of finished products has a big opening, turning into steamed wheat flowers.
15
It was steamed in the second pot, but it was a little better.