——amaranth Stuffed Buns

Name: ——amaranth Stuffed Buns
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Flour; 800g Amaranth; 400g Pork belly; 20g Chopped green onion and ginger; 20g Soy sauce; 3g salt; 240g milk; 50g Quick-cooking oatmeal; 10g sesame oil; 1g MSG; 5g yeast

by Love braised pork

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Today we went to pick grapes. I saw that the amaranth in the orchard was growing very well, so I pulled a big bag back. Haha, it's equal to buy one get one free. Amaranth is one of my favorite wild vegetables. Baozi dumplings are all my favorites, especially garlic cloves, so don’t mention how beautiful it is. I also added quick-cooking oatmeal to the buns this time, which is more nutritious and healthy. However, because of the addition of oatmeal, the buns like to split very much. When I wrap the buns, the folds are cracked. It’s a good bag. If you have a pro to make it, you must not add too much oatmeal, otherwise it will not be done. I added 50 grams of oatmeal to 400 grams of noodles this time, and it felt just right. Amaranth, a wild vegetable, must be filled with fatter meat to make it fragrant, so the pork belly filling I used today feels very, very delicious, and the texture is meaty, so delicious, I eat it. After three, it's holding me to death.

——amaranth Stuffed Buns

1. 400 grams of flour, 50 grams of quick-cooking oatmeal, then 240 grams of milk and 5 grams of yeast

2. Mix the noodles with a chef machine for 4 minutes

3. Knead it into a dough, cover it with a damp cloth, and ferment.

4. Add the minced green onion, ginger, light sauce, sesame oil and monosodium glutamate to the minced meat.

5. Wash the amaranth and control the water

6. Blanch it with boiling water for 2 minutes, remove the cold water and dry it.

7. Mince the mince and put it in the meat bowl

8. When the noodles are obviously grown up and the holes do not rebound, it means that the fermentation is good.

9. Pour the cooked noodles on the chopping board and knead the dough, then rub a long strip of cutting agent, and use a rolling pin to roll it into a thin bun skin in the middle.

10. When the bun skin is rolled out, add salt to the filling and stir well

11. Every bun is wrapped with stuffing

12. Then put the steaming tray in place, put the steaming paper on the steamed buns, put the cover on the tray, turn on the power, and wait for 25 minutes when you see the pot open.

13. After the timing rings, let it simmer for 2 minutes, open the lid and pick it out for eating.

Tips:
Because my noodles are a bit soft this time, I don’t need to make a second serve. And if you really don’t like fatty meat fillings, you must add more vegetable oil, otherwise it won’t taste good.