Pork and kidney bean steamed buns
By VicentaLakin
Recipe Recommendations
- pork 600 grams
- kidney bean 500 grams
- flour 1000 grams
- yeast 10 grams
- water appropriate amount
- pepper 3 grams
- oil appropriate amount
- sesame oil 1 teaspoon
- salt appropriate amount
- ginger 7 grams
- cooking wine 1 teaspoon
- pepper powder 1/4 spoon
- soy sauce 2 tsp
- white sugar 1/2 scoop
- chicken essence 1/2 scoop
- oyster sauce 1 tablespoon
- alkali noodles a little
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Pork and kidney bean steamed buns
1
Pour the flour into a basin, melt the yeast with warm water, stir well, pour on the flour, and then pour in appropriate amount of warm water.
2
Knead into a smooth dough, cover or plastic wrap, and soak in a warm and high temperature.
3
Soak the pepper in warm water for 10 minutes, drain off the pepper grains, and leave the pepper water.
4
Chop the pork into the stuffing, add the pepper water several times, and stir in one direction. Add salt, shredded ginger, cooking wine, pepper powder, and soy sauce, and stir evenly in one direction.
5
Wash and dice the kidney beans, place them in boiling water, add alkali flour, a little salt, and drop two drops of oil. After cooking, take out and immediately rinse with cold water. Put them in gauze and squeeze with both hands to remove excess water.
6
Put the kidney beans on the meat filling, then add oil, salt, white sugar, chicken essence, oyster sauce, sesame oil, and mix well to form a filling.
7
Stir the dough to twice its original size, and poke it down with your fingers until it does not rebound.
8
Place the dough on the dough table and knead it until it has a smooth surface.
9
Cut out the dough in the middle to form a circular ring, and cut it into individual pieces weighing about 30 grams.
10
Rub the dough round, press it flat, and roll it into a round piece with a slightly thinner periphery and a thicker middle.
11
Add appropriate amount of stuffing and wrap into steamed buns. Stir for 30 minutes.
12
Put appropriate amount of water in the steamer. After the water boils, put in the cover curtain, brush oil or put in a wet drawer cloth, and place in the steamed buns, leaving a finger-wide gap between each. Cover, steam for 10 minutes over high heat, then turn off the heat, let stand for 5 minutes, and open the lid.Pork and kidney bean steamed buns Make Tips
1. The quantity in the prescription can be about 40, and the quantity can be adjusted according to how many you want to make at a time.
2. The temperature of the warm water used to ferment yeast is the temperature of the tentacles, so it is not hot. When adding water and kneading dough, the amount of water is about half of the amount of flour. You can add it several times to control the amount of water.
3. When cooking kidney beans, they must be cooked. Add alkali noodles, salt, and oil to make the color green. Do not place it after cooking, and immediately use cold water to cool it so that the color is bright and does not yellow. Don't squeeze too dry when squeezing to make the filling of the steamed buns tender.
4. After wrapping into steamed buns, simmer them so that the dough will be stretched and the taste will be better.
5. Turn off the heat and let it stand for 5 minutes. The steamed buns will not shrink.
2. The temperature of the warm water used to ferment yeast is the temperature of the tentacles, so it is not hot. When adding water and kneading dough, the amount of water is about half of the amount of flour. You can add it several times to control the amount of water.
3. When cooking kidney beans, they must be cooked. Add alkali noodles, salt, and oil to make the color green. Do not place it after cooking, and immediately use cold water to cool it so that the color is bright and does not yellow. Don't squeeze too dry when squeezing to make the filling of the steamed buns tender.
4. After wrapping into steamed buns, simmer them so that the dough will be stretched and the taste will be better.
5. Turn off the heat and let it stand for 5 minutes. The steamed buns will not shrink.