Mini version of Shandong big steamed buns
By IsomBeatty
People say that eating one of Shandong big steamed buns is very satisfying, but unfortunately I was reluctant to do it when I applied the ingredients, and the steamed buns were still relatively small. I need to eat about 5 Shandong buns to be satisfied.
Recipe Recommendations
- high-gluten flour appropriate amount
- yeast appropriate amount
- warm water appropriate amount
- soft white sugar appropriate amount
- green onions appropriate amount
- water fungus appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Mini version of Shandong big steamed buns
1
Put a pound and a half of high-gluten flour into the basin.
2
Prepare warm water at about 35 degrees and a small teaspoon of yeast, mix well.
3
Prepare a small spoonful of soft sugar.
4
Put the mixed yeast water and soft sugar into the basin, and beat it into ears of wheat with chopsticks.
5
Knead into a smooth dough.
6
Take a steamer, add appropriate amount of water, place it on a gas stove, heat it, and put it on your hands and feel it doesn't feel hot.
7
Place the kneaded dough into a suitable basin, place it in a steamer, and cover for about 1 hour.
8
After an hour, the dough had doubled in size.
9
Put appropriate amount of oil in the frying pan.
10
Prepare stewed pork belly cut into fingernail size.
11
Prepare soybean paste (originally said to be Shandong sauce, but in fact, I don't even know what Shandong sauce is, and we don't see any for sale here).
12
Put the soy sauce in the wok and stir fry first, then add the pork belly and stir fry.
13
Put the stir-fried pork belly into a large bowl, then add the water-dried fungus and green onions (onions are better).
14
Stir everything evenly.
15
Make buns according to the usual method of making buns.
16
Put on a steamer and steam for about 15 minutes.