Beef and Radish Stuffed Buns
1.
Pumpkin puree, add flour, water, and yeast into the bread machine to knead the dough and ferment
2.
Minced beef
3.
Chop the green onion and ginger, add appropriate amount of old soup (no water) to the beef in one direction to make the beef sticky, add salt, pepper, mushroom powder, soy sauce, green onion and ginger and continue to mix well in one direction
4.
Saute the pepper aniseed in a hot oil pan, and pour the hot oil on the beef
5.
Stir well
6.
Shred the radish, sprinkle salt and marinate for 10 minutes to remove the moisture
7.
Add beef filling and mix well
8.
Tuned beef filling
9.
The fermented dough is taken out and exhausted, and covered with plastic wrap for 10 minutes
10.
Baozi
11.
Brush the steam curtain with thin oil or use a drawer cloth, and pack into the buns
12.
The grill is turned on and off and steam for 20 minutes
13.
Out of the pot.
Tips:
1. Use old soup or water to adjust the beef filling, the purpose is to make the beef soak up the soup, the meat filling will be more smooth and tender, and the steamed buns will have more juice.
2. Put more green onions in the beef filling, especially green onions, which are more fragrant than green onions.
3. Mix the noodles completely with pumpkin puree, usually the ratio of 1:1 is just right, and more water needs to be added to the noodles.
