Orchid mushroom meat bun
By AvisRowe
The two pigs ate bread for a week and then cake for three or four days. Although the father and daughter did not protest to me, I guess they were a little tired of eating. On Sunday afternoon, I asked them if they wanted to eat steamed buns. Unexpectedly, these two people said they wanted to eat in unison! So he quickly mixed the dough and made more than a dozen steamed buns with the ingredients available at home to change their taste!
Recipe Recommendations
- flour appropriate amount
- boiling water appropriate amount
- warm water appropriate amount
- pork appropriate amount
- yeast appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- lard appropriate amount
- corn oil appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
- sweet sauce appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
Steps for Orchid mushroom meat bun
1
Dissolve a small spoonful of yeast in warm water.
2
Pour water into the flour and stir to form a batter.
3
Knead the dough into dough.
4
Put a plate of boiling water in the microwave, cover the bowl with the dough, and place it in the microwave to ferment.
5
After about two and a half hours, the dough fermented successfully.
6
Make the steamed buns filling while the dough is fermenting, wash the meat and cut it into diced meat.
7
Soak the orchid mushrooms in warm water and wash them. Squeeze and chop them into pieces for later use.
8
Put corn oil in the pan, add chopped ginger and onion and saute until fragrant.
9
Add the diced pork, pour a little cooking wine, and stir-fry until it changes color.
10
Stir fry the orchid mushrooms and appropriate amount of boiling water, add sweet flour paste, soy sauce, sugar, and chicken essence to taste, and then collect the sauce over high heat.
11
Turn off the heat when the juice is almost ready, scoop a large spoonful of lard and mix well.
12
Remove and dry after placing in the refrigerator for refrigeration.
13
Sprinkle hand powder on the panel and knead the fermented dough thoroughly.
14
Poke a hole in the middle of the dough and stretch it into a loop with your hand.
15
Cut it into about ten dough.
16
Take a dough and press it with your hands, then roll it with a rolling pin into a thick skin in the middle and thin skin around.
17
Place the filling in the skin and knead it into a green bun.
18
Place it in a steamer and wake for about 30 minutes.
19
After waking up, steam on the steamed buns with cold water for about 25 minutes and turn off the heat, wait another 3-5 minutes.Orchid mushroom meat bun Make Tips
1. In my personal experience, the dough for making steamed buns should be slightly on the firmer side; if it is too soft, the pleats will easily disappear after steaming. It does not matter if the raw dough is not smooth when kneaded initially; it becomes very smooth if kneaded again after fermentation.
2. When fermenting in the microwave, if the water gets cold halfway through, you can take the dough out, heat the water up a bit, and then put it back in to continue fermenting. I heated the water like this four times.
3. The meat used for the bun filling is best if it contains some fat, as this makes the filling juicier. I had not originally planned to make buns with the meat I had, so it was all lean meat.
4. Since orchid mushrooms absorb oil quite a bit and are not tasty with too little oil, and since I used lean meat, I added a spoonful of lard. This also allows the juices to solidify after refrigeration, making it easier to wrap the buns.
5. I usually knead the fermented dough for about 10 minutes, though to this day I still haven't figured out exactly what consistency it should reach.
6. The temperature was relatively low that day, so the resting time was quite long; the proofed buns should be slightly larger than they were originally.