Cowpea meat bun

1

Prepare appropriate amount of meat paste

2

Add salt, sweet flour paste, chicken essence, and five-spice powder and mix well

3

Put the pepper into a small bowl and add boiling water to soak for ten minutes (I directly add the pepper to the water and put it in the microwave over high heat for 3 minutes)

4

Add pepper water in small amounts to the meat paste multiple times, beat in the same direction, wait for the meat paste to be strong, add appropriate amount of pepper oil when it is moist, mix well, and place it in the refrigerator for a better taste.

5

Weigh 200 grams of ordinary flour, add 2 grams of Angel yeast powder, mix well and set aside

6

Add an appropriate amount of 100ml of water (the water temperature should be around 30-35 degrees) and mix well and keep kneading into dough (it is required to have three lights: smooth face, smooth pot, and smooth hands). If you knead patiently, you will definitely be able to do it.

7

Open the kneaded dough in the middle and set aside

8

Cover the dough with a wet towel (not too wet, just a little moisture) and place it in a warm place (I place it directly under the sun) to wake up

9

Prepare appropriate amount of fresh cowpeas, wash them, place them in salt water and blanch them on high heat for about 3 minutes, and place them in cold water to cool over time.

10

Cut the cooled cowpeas into minced pieces and set aside,

11

Pour cowpeas into the meat paste and mix well. Add seasonings according to the salty degree and mix well.

12

Wake the dough to twice the size and take it back with a little sour taste

13

Re-air the dough that has been cured for the first time, and rub it until it has not been cured.(Add a little dry flour to prevent sticking to your hands during kneading in the middle, but don't use too much, which will affect the future dyeing effect)

14

Cover it with a wet towel again, place it in a warm place, and continue to waken until twice the size.

15

Rub the dough again, squeeze it into a dose, and set aside

16

Roll the dose into a round skin and use it for later use (the first operation, the rolling was not satisfactory, so you can just ignore it)

17

Put the meat paste into the dough sheet and wrap it into a steamed bun shape. Dip a little dry flour on the bottom and place it on the chopping board to wake for 10 minutes. Set aside

18

Place the awakened steamed buns on the steaming rack in the pan, bring to the boil, steam on low heat for 8-10 minutes, and then turn off the heat. Don't rush to open the lid first, open it after 3 minutes, and take out the steamed buns

19

The steamed steamed buns are served on the table, served with a bowl of millet porridge, and a salted duck egg that I pickled myself. How happy

20

At my son's request, he had to show off half of the steamed buns he ate, so he handed out half of the steamed buns.

1. Be sure to put five-spice powder when mixing the meat paste to remove the fishy smell and freshen up the meat paste. 2. After the meat paste is prepared, put it in the refrigerator and refrigerate it overnight to make the meat paste more delicious. 3. Cowpeas need to be blanched with water before using it. 4. The ratio of flour and yeast powder to water is about 100:1:50 (units are in grams) 5. The temperature of the water should be controlled well, and it should not be too cold or more than 40 degrees. If it is too cold, it will cause the yeast powder to burn to death. 6. The dough needs to be awakened twice, and the steamed buns need to be awakened again before steaming. 7. After the steamed buns are steamed, be sure to turn off the heat and wait 3 minutes before opening the pot, so that the steamed buns can be better shaped.