Beef and Radish Stuffed Buns
1.
Prepare the ingredients used. First put the flour in the basin, add warm water and yeast, slowly pour the warm water into the basin, stir while pouring, stir with chopsticks to form a floc, and then start to knead it into a dough. Then put it in a warm place for fermentation, about 2 hours in winter, and about 50 minutes in summer.
2.
During the fermentation of the dough, let's adjust the filling. Add the five-spice water to the beef and stir in one direction with two pairs of chopsticks to increase the strength of the meat filling. After the five-spice water is absorbed by the meat filling, add salt, light soy sauce, dark soy sauce, and pepper. Mix the powder and oyster sauce in one direction again. After mixing well, add the chopped green onion, minced ginger, chicken powder, and sesame oil. Mix the chopped green onion with sesame oil to make the filling more fragrant. After mixing everything well, the beef filling is ready. Then wash the white radish, peel it and shred it, put it in a pot and blanch it for 5 minutes. When the shredded radish is cooked thoroughly, remove it and squeeze the water, lightly chop a few knives, and squeeze the water, then put it in the beef filling , Stir in one direction, the beef and radish filling is ready.
3.
The dough is fermented to twice as large, and the dough is opened by hand, and there are many pores in it, and the dough is fermented. Take it out, knead it vigorously, fully exhaust the air, and knead it into a long strip to make an agent slightly larger than the dumpling wrapper, and roll it into a round piece.
4.
Take a rolled bun wrapper, hold it in your hand, and put an appropriate amount of beef and radish filling. The filling is appropriate, too much is easy to expose, and too little filling is not good.
5.
Hold it with your left hand and pinch the pleats one by one with your right hand.
6.
The final closing should be tightened, otherwise it will collapse and reveal the filling when it is steamed. Pack the other buns in turn.
7.
Put the right amount of water in the steamer, rather more than less, otherwise the steamed buns will not be cooked. Put on the steamer, brush with oil or put on the cloth, put the steamed buns on the steamer, pay attention to a certain distance, otherwise the steamed buns will expand and the buns will stick together. Put the lid on and let it sit for 30 minutes. Observe that the little bun becomes white and fat, and then you can start the fire. After the big fire SAIC, change to medium and small fire and steam for about 12 minutes.
8.
After turning off the heat for 3-5 minutes, open the lid and use chopsticks to pick it up and set it on a plate.
Tips:
Five-spice water production: 1 scoop of pepper, 3 aniseed, 2 bay leaves, 1 small piece of cinnamon, 1 scoop of cumin, add 2 large bowls of water, simmer for 5 minutes on low heat, filter out the seasonings to make five perfumes.
The dough must be fermented in place, and the steamed buns will be soft and white only after the exhaust is fully exhausted. Fill the meat with enough water to fill the mouth with gravy, fragrant and tender. The steaming time of steamed buns is not fixed, because each person’s steamed buns have different sizes. The steaming time should be adjusted according to the size of the buns.
