steamed buns with amaranth in wax sauce
Ingredients: salt,amaranth,ordinary flour
Recipe Recommendations
- salty and fresh
- steamed
- several hours
- simple
Steps for steamed buns with amaranth in wax sauce
1
Prepare all materials;
2
Boil the fat bacon in water for 10 minutes, pick up and let cool. Then cut the bacon into small dices, put it into the pan and fry it over low heat until golden brown, and the oil comes out. Serve and let cool for use.
3
Wash the amaranth, cut it into pieces (not too much), and then marinate with salt for 30 minutes until juice comes out. (Don't put too much salt to avoid being too salty)
4
Pour the flour into a bowl, add water and mix to form a smooth dough.
5
Cover the dough with plastic wrap and wake for 30 minutes. During the awakening process, squeeze out the marinated amaranth juice by hand, add the fried wax oil and oil residue, and stir well.
6
Place the awakened dough on a plate and roll it into a large pancake.
7
Mix the prepared amaranth filling evenly on the dough cake.
8
Fold it gradually from bottom to top.
9
Use a knife to divide the stacked pie strips into pieces about 9cm long one by one.
10
Put water in the pan, stick the cut cake pieces one by one along the edge of the pan, cover and steam for 15 minutes until the water in the pan is dry and the bottom of the mold turns golden yellow. Use a spatula to scoop it up while it is hot.steamed buns with amaranth in wax sauce Make Tips
1. When making Chinese-style pasta, I generally decide the amount of flour based on the amount of ingredients, so I don't have the habit of weighing it. Please forgive me;2. This fat bacon is a pig raised by my uncle in the countryside. It is absolutely green and pure natural;3. The bottom of the steamed bun must be steamed until it is brown. When you take a bite, your mouth will be full of the strong flavor of wax juice and tender amaranth. So I usually steam it in a frying pan.