Sanding steamed buns
Ingredients: bean paste,salt,garlic sprouts,bamboo shoots,pork belly,cooking wine,soy sauce,onion,Jiang,flour,water,peanut oil,dry yeast
Recipe Recommendations
- flour appropriate amount
- dry yeast appropriate amount
- water appropriate amount
- pork belly appropriate amount
- bamboo shoots appropriate amount
- garlic sprouts appropriate amount
- bean paste appropriate amount
- cooking wine appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- peanut oil appropriate amount
- slightly spicy
- steamed
- half an hour
- ordinary
Steps for Sanding steamed buns
1
Prepare a small bowl of warm water at about 35 degrees C, add a small amount of sugar, and add a spoonful of dry yeast. Pour into the flour and knead into a smooth dough. Cover and let the rest ferment, and stretch the dough to twice its size. I make the dough at night and wrap it in the morning.
2
Cut the pork belly, bamboo shoots, and garlic sprouts into diced slices. Cut ginger and garlic into minced pieces. Put a small amount of oil in the pan,(because the pork belly will produce oil during frying), add shredded ginger and garlic, add pork belly, stir-fry well, add bean paste, and then add diced bamboo shoots and diced garlic sprouts.
3
Place the dough on a plate and knead it evenly, cut it into small doses, and roll it into a round dough. Wrap the appropriate amount of fillings one by one.
4
Add cold water to the steamer, put on a warm steaming cloth, put in the steamed buns and wake for 10 minutes, steam with the steam button on the induction cooker for 10 minutes, and open the lid five minutes after turning off the heat.